Rajma cutlet / kidney beans Tikkis

 Ingredients 

Rajma / kidney beans

Potato

Onion

Jeera/ cumin seeds

Ginger garlic paste

Turmeric powder

Chilly powder

Coriander powder

Pepper powder

Coriander leaves

Salt

Flour/maida

Bread crumbs 

Preparation

1. Soak the rajma in water overnight. Boil the rajma

2. Cook the pototaes too

Method

1. Mash the pototaes. Add mashed Potatoes to the rajma

2. Add onions ,gg paste and all spices

3. Shape into small rounds and flatten with ur Palm

4. Make a paste with maida and a little water

5. Dip the cutlet in the flour mix and roll it in bread crumbs 

6. Deep fry it or shallow fry it.

7. Ready to eat. Serve with ketchup 

Meal maker stuffed paratha / soya chunks stuffed paratha

Ingredients

Meal maker / soya chunks -15

Onion -1/2 finely chopped

Ginger garlic paste -1/2 tsp

Jeera / cumin seeds -1/4 tsp

Perungayam-1/4 tsp

Turmeric powder -1/4 tsp

Chilly powder -1/2 tsp

Pepper powder -1/4 tsp

Coriander powder -1/2tsp

Salt as per taste

Wheat flour

Oil

Preparation 

Boil it

Remove excess water

After squeezing out all the water,Grind it

In bowl,mix wheat flour , salt and oil. Knead a dough.

Method

1. Heat oil in a pan.

Add jeera

When it splutters , Add onion saute it

Add ginger garlic paste and salt. Sauté it well till raw smell removes

Add minced meal maker/ soya chunks

Add turmeric powder, chilly powder, pepper powder, coriander powder and salt.saute it well. Add coriander leaves.

Stuffing ready.Make small balls from it.

In bowl mix wheat flour,salt and oil.make a smooth dough. Make small balls from it.

Roll the dough 

 Place the stuffing in the center

Gather it. Seal it well

  

Flip to other side and start rolling if need Dust the flour

Roll it gently 

Cook both sides. Sprinkle some oil.

Serve hot with raita or pickle

Keera Dal (Palak Keera Dal)

Ingredients
Palak keera / spinach-1 bunch
Toor Dal -1 cup
Small onion / shallots -4 to 5
Garlic -4
Green chilly -1
Tomato -1/2
Salt as per taste
Jeera - 1/2 tsp
Turmeric powder -1/4 tsp
Oil - 1 tsp
Red chilly -1
Mustard seed -1/2tsp
Perungayam 
Method
1. Boil the dal with turmeric powder, garlic,onions,green chilly,tomato and jeera.
2. Once cooked add the chopped Palak leaves.saute it. 
3. After boil add salt .
4. Heat oil in pan, add mustard seeds  allow it to splutter. Add perungayam and red chilly. 
5. Add this to Palak Dal. 
6. Serve hot with rice .
Notes 
U can use moong dal also

Instant carrot dosa for toddlers

Ingredients 

Carrot -1 

Dosa batter

Jeera-1/2 tsp

Method

1. Peel and wash the carrot. Boil it.

2. Grind it with jeera

3. Add this to dosa batter.

4. Heat a tawa, pour one laddle of batter to the centre of the tawa.

5. Drizzle some oil on the top.

6. Use spatula flip it over. Cook on both sides.

7. Serve with any chutney or sambar

Dates syrup

Ingredients

Dates

Water

Method

1. Soak the dates in hot water until soft and mushy.

2. Mash the dates well..

3. Filter the water using cheese cloth .Extract the water

4.Pour some more water and filter again

5. Bring this water to boil in pan..Keep stirring till you see a thick consistency like as honey. it

6. Dates syrup was ready


Notes

1.Donot over boil it.

2.Flame should be medium

3.While boiling it luks frothy and white.it ll settle down after cool

Eral cutlet /Prawn cutlet

Ingredients

Prawn / Eral -1/4 kg

Potato -1

Carrot -1/2 chopped

Beans -4-5

Onion -1 finely chopped

Coriander leaves - few

Curry leaves - few

Ginger garlic paste -1/4 tsp

Turmeric powder -1/4tsp

Chilly powder -1/4tsp

Pepper powder -1/4 tsp

Coriander powder -1/4tsp

Bread crumbs -1/4 cup

Maida - 4tsp

Water -1/4 -1/2 cup

Salt as per taste

Preparation 

1. Wash the prawns with salt.

2. In pan, Cook prawns with water n turmeric till the prawns become curly in shape.

3. Grind the cooked prawns in mixer with curry leaves. Keep it aside.

4. Boil the potato,carrot and beans

5. In small bowl,add maida n water. Make a batter

Method

1. Smash the boiled pototaes , carrot and beans.keep it aside.

2. In pan,add oil ,onion sauté it well.add ginger garlic paste. Saute it well till raw smell disappears.

3. Add potatoes,carrot, beans and minced prawns. 

4. Add turmeric powder, chilly powder ,pepper powder,coriander powder and salt. Mix well. If need sprinkle some water.

5. When they are cooked. Allow to cool.

6. Make them into small sized balls. Press in ur Palm. Flatten a little.

7. Now dip the balls in maida batter and again roll it over the bread crumbs.

8. Heat a oil in pan . Put the cutlets in the oil and fry till they becomes brown in color.

9. Prawn cutlets are ready to serve.

Notes

U can use egg white or corn flour instead of maida 

Basic vanilla cake in cooker

Ingredients

Maida flour -11/2cup

Powdered sugar -1cup

Milk -1/2cup

Egg -2 

Vanilla essence -1/2tsp

Baking powder-1tsp

Oil -1/2cup

Preparation

1. Fill the cooker with sand till 1 inch.

2. Place the small bowl or plate you get along with the cooker on top of it. ( I don't have the plate so I used bowl )

3. Preheat the cooker for 5 minutes on high flame.

Method

1. Sift flour,baking powder ,salt.keep aside.

2. Beat eggs and sugar till the eggs turns fluffy.The mixture becomes more than double in volume 

3. Add essence.Mix well. Add oil to beaten egg sugar mixture in the bowl. Mix well.

4. Fold in flour gradually till all the flour is used. Add milk to get a slightly thinner than a soft dropping consistency.

5. Grease a deep bowl. Pour the batter in it.

6. Now keep the flame in low and place the vessel with cake batter inside the cooker.close the cooker.

7. Check it after 30mints by inserting a toothpick in the centre of the cake.if it comes out clean, cake is ready otherwise wait some more time.(

Notes

1. Do not use the rubber gasket and weight.

2. U can also spread salt instead of sand 

3. Do not add water 

Ragi idiyappam / Finger Millet idiyappam / Steamed ragi noodles

Ingredients

      Ragi flour - 2cups

     Rice flour - 1cup

     Hotwater ( Enough  to make the dough )

      Salt as req

      Oil - 1tsp

Method

1. Dry roast ragi flour in low flame till nice aroma comes.Keep aside

2. Heat water in pan. Take a bowl mix ragi flour ,rice flour and salt.

3.When it is boiling, add small quantity of water slowly to the flour mix. Start mixing it using a ladle or fork. 

4. If you are able to handle the flour with hand, start mixing it using your hand. If required add more water and make smooth dough.

5. Before finishing it, add a teaspoon of oil and knead it for few minutes.

6. Divide the dough into equal parts and stuff the divided dough into the idiyappam maker

7. Press it as idiyappam in the idly moulds.

8. Stream it for 10-15mints.After 10mints transfer the idiyappam to a plate.

9. Idiyappam ready to serve.Server hot with grated coconut,sugar and milk.Otherwise serve with any chutneys.

French fries

Ingredients

Potatoes  -2 

Salt as per taste

Turmeric powder -1/4 tsp

Pepper powder as per taste

Oil for deep frying

Method

1. Wash and peel the skin.

2. Then slice it half. Now cut it again like fingers.

3. Rinse it well .

4. Boil water in a pan with salt and turmeric powder.

5. When water starts boiling ,add the potatoes.

6. Cook the potatoes until soft not fully

7. Drain the water completely. Spread it on a plate and cool it well.

8. Once cooled, ready to be fried.

9. Heat a oil,add the potatoes and fry until golden brown.

10. Drain the fries. Use paper tow to absorb excess oil.

11. When the fries are hot sprinkle pepper powder.

12. Mix it well so tat fries are well coated.

13. Now fries are ready to eat. Server with ketchup.

Notes

Don't over cook potatoes.

Pottukadalai urundai/ Roasted gram ladoo

Ingredients

Pottukadalai / gram dal - 1cup

Powdered sugar -1/2cup

Ghee - 1/4 cup maybe vary

Cardamom powder -1/4 tsp

Method

1. Dry roast pottukadalai till nice aroma comes.dont let it change its color.

2. Grind it to a fine powder.

3. Sieve flour with powdered sugar for mixing. In a bowl add flour ,sugar, cardamom powder and keep it ready

4. In pan heat ghee for a min and pour it  in to mixing bowl

5. Mix well.when it's warm start shaping them into ladoos.

6. Store in an airtight container.

Notes 

U cad add cashew nuts and rasins.

Paneer Paratha

Ingredients

Wheat flour -1cup

Salt as req

Oil -1tsp

For stuffing

Paneer

Onion -1 

Coriander leaves few

Red chilly -1/2tsp

Turmeric powder-1/4tsp

Coriander powder-1/2tsp

Pepper powder-1/4tsp

Jeera -1/2 tsp 

Ginger garlic paste -1/2 tsp

Method

1. Mix flour,salt,oil and water.Knead the dough.

2. Crumble paneer with hand or grind it in mixer. In a mixing bowl, mix paneer,onion,chilly powder,coriander powder,pepper powder,turmeric powder,coriander leaves,ginger garlic paste,salt. Keep it aside.

3. Make small balls from the dough. Roll it out into small circle.

4. Place a stuffing in the centre. Gather and close it from all sides.

5. Now dust wheat flour and roll it gently with the stuffing.

6. Heat a tawa.cook the parathas on both sides in medium flame.Press gently to ensure even cooking while it's getting cooked.

Notes 

1. U can use green chilly instead of chilly powder

2. Make sure that there is no water in paneer.

Meal maker kabab/soya chunks kabab

Ingredients

Soya chunks-1/2cup

Fenugreek seeds-1/4tsp

Onion -1/2 

Coriander leaves -few

Red chilly powder -1/4tsp

Turmeric powder a pinch

Coriander powder-1/4tsp

Pepper Powder-1/4tsp

Ginger garlic paste-1/2tsp

Salt as req

Oil for deep frying

Rice flour-2-4 tsp

Besan flour-2tsp ( used for binding agent)

Preparation

Cooking soya chunks / meal maker

1.  Boil soya chunks in water with little bit salt until it's cooked 

2. Drain water and wash it in running water.Squeeze it well.keep aside

Method

1 . Take cooked soya chunks in blender.Grind it along with fenugreek seeds,Make them into coarse form

2. Then add onion,coriander leaves,salt, ginger garlic paste,red chilly powder,pepper powder,coriander powder,turmeric powder and grind again to a coarse mix

3. Take them in a bowl mix rice flour and besan flour.Mix well 

4. Divide into small balls or whatever shape u want.

5. Heat oil,drop the balls in and fry till golden brown,

6. Extract oil and serve 

Notes

U can adjust spices

Bread bajji

Ingredients

Besan flour -1/2cup

Rice flour -1/4 cup

Bread slices-3 

Salt as req

Perungayam a pinch

Cooking soda -1/4 tsp

Chilly powder -1/2tsp

Method

1.Take a bowl add besan and rice flour.Add salt,chilly powder and perungayam.Mix well

2.Then add water little by little to form a batter.The batter not be thin consistency should be enough easily to coat the slices

3.Trim the edges of the bread slices.I cut it triangle shape bt its optional.

4.Add cooking soda to the batter

5..Dip each piece of bread slice in batter.

6.Deep fry it till golden .Drain in tissue paper and serve hot

7.Serve with jam or tomato sauce or dates syrup.I serve with dates syrup.

Notes

U can add pepper powder

Vendhaya keera poriyal / Fenugreek leaves poriyal or Thuvaram

Ingredients

Vendhaya Keerai / fenugreek leaves-1 bunch

Moong dal -2 to 3tsp

Turmeric powder -1/4 tsp

Coconut- 2-3 pieces

Red chilly -1 

Cumin seeds - 1/2 tsp

Mustard seeds-1 tsp

Urad dal -1 tsp 

Oil

Salt as per taste

Preparation

1. Cook the moong dal in pan. Dal should not be stick with each other

2. Wash the venthaya Keerai and chop it.

Method

1. Heat oil in pan, add mustard seeds after sputter, add urad dal. 

2. Add Keerai. Allow to cook. No need to add water.

3. Add salt , turmeric powder.

4. Grind coconut, red chilly and cumin seeds  without water

5. When venthaya Keerai are cooked add the cooked dal and mix well

6. Last add the grinded powder and mix well. Just wait one more minute

7. Now venthaya jeera poriyal was ready to serve

Carrot idiyappam / Carrot String hopper

Ingredients

Carrot - 1

Rice flour -3-4 tsp

Salt as req

Oil -1tsp

Method

1. Peel of the carrot.Boil the carrot or stream it

2.Grind it in the blender with little amount of water.Make it into smooth puree

3.Mix rice flour,salt and this puree.Mix well.puree should be hot.

4.When the dough becomes warm start kneading with your hands.Add oil and Knead it well

5.Take the idiyappam press,fill the dough .Squeeze it on to the idly plate.Steam it 10-15 mints.

6.Now carrot idiyappam was ready to serve.

7.Serve with sweetened coconut milk or gravy or milk n coconut

Notes

*Carrot puree should be hot then only ll get soft idiyappam.

*U can also squeeze as small idlis in each hole of idli plate.I done like that only    

*Oil is used for easy pressing 

Semiya briyani

Ingredients 

Semiya -1cup

Big onion -4

Tomato -2medium sized

Ginger garlic paste -11/2tsp

Coriander leaves -few

Mint leaves-few

Vegetables -as ur wish ( I used carrot,beans,cauliflower,potato)

Curd -1tsp

Red chilly powder -1tsp

Coriander Powder -1tsp

Briyani Powder -1-2 tsp

Turmeric Powder -1/4 tsp

Cloves -2

Cinnamon-1inch

Star aseed-2

Briyani leaves -1

Perungayam- a pinch

Water -2 cups n little 

Oil /ghee (I used oil only)

Method

1. Heat a oil in a pan,add cloves ,cinnamon, star aseed ,briyani leaves and perungayam

2. Add onions to it and sauté it well

3. Then add ginger garlic paste.saute till raw smell disappear.

4. Add tomatoes.Saute it till tomato mash

5. Add vegetables to above the mixture.Add coriander leaves and mint leaves.Allow to boil.After boiling add curd also.Now add turmeric,red chilly powder,coriander powder,Briyani powder.mix well

6. After tat add water.bring to boil.When water starts boiling add semiya ( I used roasted Semiya otherwise u roast and add it)

7. Cook covered it in low flame till ready.keep stirring now to prevent from sticking to the pan

8. Semiya briyani ready to serve.Serve with onion raita 

Notes

U can add boiled vegetables