Mix peanuts with (green chilli, coriander leaves, ginger garlic) paste and salt. Add a 🥄 of rice flour. Sprinkle gram flour, and mix well, should be coated well. Deep fry them.
Chicken fry marination
Sakti Chicken masala powder kashmir chilli powder turmeric gg paste lemon salt
Add chaat masala while frying in oven.
Pork masala
Mixie: Coconut red chillies coriander seeds jeers 1 elaichi 5 cashews pepper fennel seeds
Fry sliced Onions.
Add pork pieces... n fry n cook
Yummy pork masala ready
lamb curry or mutton curry
https://www.indianhealthyrecipes.com/mutton-curry-recipe-mutton-gravy/
fry onions, ginger garlic paste for 20 mins approx... till raw smell goes...
make fresh ginger garlic paste
palak paneer
https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/
boiled egg masala by sree
make paste after roasting coriander seeds 1 spn, jeera seeds 1 spn, fennel seeds 1 spn, elaichi 2 only seeds, red chilli 2, cashew 7, dry curry leaves few...
boil 4 eggs and leave it as is.
chop 3 onions length wise, (garlic 3 pcs, ginger equivalent, green chillies) coarsely pounded.
fry the onions till properly brown in oil and lil ghee, add the ginger, garlic, chillies pounded paste with onions and fry well. add the paste and cook for 5 mins...add the eggs and mix and add chilli pwdr, turmric, kashmiri chilli powder and salt and cook for 5 to 10 mins. done dana done...
mushroom biryani
tip: open cook the basmati rice ....one big cup rice...1.5 cups water... 2 big cups rice ...2.5 cups water
tomato kurma
Add oil in cooker and fry 1 bay leaf, 1 spoon jeera, cinamoon, star anise, cloves and elaichi, onion 2 long slices, 5 small tomatoes cut in small pieces, 1 spoon garlic paste, 2 slit green chillies, sambhar powder 1 spn, turmeric and garam masala. add to this mushy tomato onion masala, (coconut+fennel seeds 1 spn+2 red chillies in form of paste in mixie). cook in cooker for 2 whistles and 5 mins slow. add corainder leaves for garnishing.
Keerai/spinach masiyal
Add oil and saute 1 spoon jeera, little methi seeds, 1 onion, 1 tomato, 2 pkts ie. 400 g spinach, garlic, green chillies, sambhar powder, chilli powder and turmeric. Add 2 spoon water and cook in cooker for 1 whistle and 10 mins slow. Pound coriander seeds 1.5 tblspn, and add along with tamarind water. reduce the water in cooker by cooking till masiyal is thick.
Pressure cooker brown upma
Add mustard, chana dal/urad dal and curry leaves, 1 onion long slices, 1 tomato small pieces, 2 green chillies slit, fry nicely and add 1.5+.25=1.75 cups water for 3/4 cup brown samba rava. when the water boils add required salt, little turmeric, chilli powder and garam masala powder and 1 spoon ghee. add the brown rava and close the cooker and cook for 1 whistle and 5 mins slow. garnish with coriander leaves.
Ribbon murukku by Priya
4 (3) tumblers idli rice soaked for 2.5 hours. 6 to 8 red chillies soaked with rice. Grind in grinder -semi thick batter thicker than idli batter(jelly type). After done add salt in grinder and mix.
Take 1 glass of roasted chana dal & make fine powder in mixie & add it to ground idli paste.
Add 4 to 5 (3to 4)(ice cubes size) of butter at room temperature.
add (little less than)1 curry sized ladle of hot oil to batter and taste for salt and spice.
Mix dough and it should not stick to the hands.
make murrukku in murrukku maker and enjoy ribbon murukku.
note: if taking 3 tumblers of rice then 3 to 4 cubes of butter else for 4 tumblers of rice, 4 to 5 cubes of butter.
Beetroot cutlet or patty for burger
https://www.yummytummyaarthi.com/beetroot-tofu-cutlet-recipe-beetroot/
Add few boiled and mashed potatoes to patty while mixing. Paneer added instead of tofu.
Tomato onion special chutney by kavitha
Tomato onion special chutney
Mustard little, green chillies 2 , urad dal 1 big spoon, red chillies 2, garlic 4 pieces, onion 2, tomato big 2 little tamarind.
Fry mustard, green chillies, red chillies, urad dal and garlic till garlic turns brown. Then fry onions till little brown and add tomatoes till mushy. A small piece tamarind in the end and mix. Wait till it cools and grind all in mixie. Garnish with curry leaves, mustard and chana dal and hing fried in little oil.
vegetable soup by sahana@13 yrs(original recipe by lil masterchef)
add butter, fry chopped veggies in a cooker. add milk 1 cup and water .5 cup. add oregano, mixed herbs, pepper, salt. cook it. take half of it and put it in mixie and make paste of it. add it back to the cooker. add water and coriander powder, lil lemon juice, pepper and salt.
tan tadaaaaan yummy yummy soup ready!
Chicken curry for parotta or rice by sree
2 onion 3 tomatoes
ginger 1 inch garlic 7 homemade paste in mixie
Add oil in cooker and fry the chicken pieces till water generates and colour changes.
then fry onions and add garlic ginger paste till raw smell goes and then add slit 4 green chillies.. turmeric powder 1/2 spn.. chilli powder 1 spoon coriander powder 2 spoon kashmir chilli powder 2 spn madras curry powder 777 2 spoons... add water lil n cook for 2 whistles and 10 mins sim.
Yummy chicken curry ready.
onion coconut chutney
onion coconut chutney
Ingredients:
Oil – 1 tsp
Dry Red Chilli – 3 to 4
Garlic – 3 to 4
Onion – 1 large chopped
Coconut – 3 tblspn
Tamarind a small piece
Salt to taste
https://www.yummytummyaarthi.com/onion-coconut-chutney-recipe-onion/
Adai dosa
.25 glass yellow moong dal
.25 glass tur dal
.25 glass chana dal
.25 urad dal
.25 sona mussorie rice
soak for minimum 4 hours.
while grinding, add curry leaves, red chillies, jeera and salt.
dont allow batter to ferment.
Green veg kurma/potato peas masala
https://www.jinooskitchen.com/peas-potato-masala/
Tasty n tried recipe.
Tomato curry leaves chutney
https://www.yummytummyaarthi.com/tomato-curry-leaves-chutney-recipe/
add chana dal n urad dal 1 spoon each instead of sesame seeds...
Egg curry
for paste 1- fry in oil till aroma comes.
coriander 1 tblspn,
jeera 1 teaspn
pepper 1 teaspoon
cinammon 2 pcs
cloves 3
fennel seeds 1 teaspn
red chillies 7
coconut 0.5 cup
paste 2- fry 2 onions, 5 pc garlic, 1 inch ginger, 2 tomatoes.
make separate paste 1 n paste2. fry lil onion n curry leaves in oil, add paste1 n 2 n fry till it boils. add water, egg, turmeric... n cook till done.
https://youtu.be/OZfx-BW1fcQ
Paneer butter masala
Tried and tested... came out yummy...my signature dish...
https://www.indianhealthyrecipes.com/paneer-butter-masala-restaurant-style/#wprm-recipe-container-38268
Sambhar with veggies
Cook tur dal with two tomatoes in pressure cooker. In a kadai put mustard, jeera, curry leaves, red chillies with oil. Fry 5 slit garlic chopped, chopped bottle gourd, carrot and other veggies with roughly chopped onion and tomato. Add sambhar powder, turmeric, salt and chilli powder. Cook for 5 minutes and then added cooked dal and tamarind water and open Cook for 20 mins till veggies r done.
Yummy sambhar inspired by hasini...
Jowar rava instant dosa
https://www.smithakalluraya.com/instant-jowar-dosa-jolada-dosa-recipe-jonna-dosa-sorghum-dosa/
Yummy n healthy!
Bread chana masala chaat
https://www.crunchykitchen.com/2020/06/roadside-white-peas-gravy-tamilnadu-style-bhel-poori-gravy/
do try it out, yummy, homemade...easy to make!
same recipe for masala puri or bhel poori masala...but with white peas...
Veg pasta bake
Chicken sausage in veg pasta baked in oven for 20 minutes.
Vegetable pasta baked with cheese n parsley n oregano n mixed herbs topping.
Ingredients
- 1 tbsp olive oil
- 1 courgette, sliced
- 2 bell peppers (red and
yellow), chopped into large pieces
- 2 large flat mushrooms,
sliced
- 2 red onions, peeled, halved
and cut into wedges
- 2 x 400g tins chopped
tomatoes
- 5 tbsp tomato puree
- 1 small glass red wine
- 500ml hot vegetable stock (3
stock cubes)
- 400g dried penne pasta
- a good grinding of salt and
peppe
- r
- 2 tablespoons unsalted
butter
- 2 cloves garlic minced
- 3 cups baby
spinach
- 1 teaspoon Italian
seasoning
- 1 tablespoon all-purpose
flour
- 1 cup light
cream or half and half
- 1/4 cup freshly
grated Parmesan
- 1 cup mozzarella
cheese
- 2 tablespoons chopped
fresh parsley leaves
Instructions
1.
Pre-heat oven to 375F.In a large
pot of boiling salted water, cook pasta according to package instructions;
drain well. Set aside.
2.
Melt butter in a large skillet over medium heat. onion
and mushrooms cook for 2-3 minute or until the mushrooms are soft and tender.
Add garlic, spinach, Italian seasoning, and salt + pepper. cook for another
minute.
3.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in vegetable broth and then cream, and cook, whisking
constantly, until incorporated, about 1-2 minutes. Stir in parmesan just before
turning off heat.
4.
Prepare the
vegetables (not the spinach) and toss in olive oil, then spread out in a
roasting pan.3. Roast for 20-25 mins until starting to brown at the edges.4.
Add the tomatoes, puree, stock, wine spinach and seasoning and stir well.5.
5.
Pour cooked pasta into a large 13x9 baking dish. Mix in
red sauce Top with spinach mushroom cream sauce. Drizzle with mozzarella
cheese. Bake for 18-20 minutes or until bubbly.
KEY
yellow= pasta
red=
tomato sauce
grey
= white sauce
chana masala
http://www.tasty-indian-recipes.com/snacks-recipes/peshawari-chana-recipe/
add tomato paste and add more chilli powder. rest of recipe followed is same as given.
Chettinad peas curry
https://www.archanaskitchen.com/chettinad-pattani-kurma-recipe-chettinad-peas-curry
modification made: 1 spoon lemon juice. 2 tomatoes. rest of the recipe is same.
Carrot soup
modification made by me: butter instead of oil. rest of the recipe is same.
https://www.tarladalal.com/carrot-onion-soup-22228r
homemade cakes collection since 3 years till now for birthdays...
our home made cake collection till now...
Feb 2023
August 2022
June2022
Jan 2021
chocolate cake with buttercream frosting and orange food colouring. white decoration with fondant and sprinkles and silver beads.
butterscotch cake..
chocolate mug cake..
chocolate cake..
white fondant chocolate cake with decoaration..snow theme based..
chocolate cake..with vermicelli sprinkles and white and milk choco chips..
homemade sponge cake with home made lemon buttercream icing
& colour icing with icing pens from Sainsbury
Rava idli home made from scratch
https://www.indianhealthyrecipes.com/rava-idli-recipe/
Tried by me. Turned out yummy though it took about 1 hour.
tasty veg kurma
INGREDIENTS
FOR THE WHITE PASTE
- 6 Whole Cashewnuts, 1/4 cup Water, 1 teaspoon khuskhus – White Poppy Seeds,
- 5 tablespoon fresh grated Coconut
FOR COOKING VEGGIES
- 1 cup chopped Potato, Beans, Carrots.Green Peas,Chow Chow
- 1/2 spoon Salt,1/2 spoon Turmeric powder, 1 cup water
SPICES
- 1 Bay leaf,2 Cardamom,3 Cloves.1 small piece Cinnamon,2 green chillies, slit into half
SPICE POWDERS AND SALT
1 spoon Red chilli powder, 1/2 spoon turmeric powder,1spoon salt, 2 spoon coriander powder
OTHER INGREDIENTS
- 2 spoon Vegetable Oil,1 spoon Ghee
- 2 medium sized Onion, finely chopped
- 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 1 inch piece ginger)
- 4 medium sized tomatoes, finely chopped
- 1/4 cup Curd,1/2 Cup Milk
- 1 teaspoon Garam Masala Powder, Coriander leaves, chopped
INSTRUCTIONS
- Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
- Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.
- Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.
- Add in the Onions and fry till the onions are soft.
- Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.
- Add in the cooked vegetable mixture.
- Add in the spice powders and the salt. Cook for a minute.
- Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.
- Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.
Chicken/mutton pepper curry/kulambu
tasty pepper chicken or mutton gravy for rice or chapathi. tried recipe by me. I have used one onion for frying, (few onions with ginger anad garlic) as paste ground in mixie and equivalent tomatoes as puree. you can msg me for queries. link is as below:
https://maunikagowardhan.co.uk/cook-in-a-curry/tamil-pepper-chicken-curry/
oil free ragi roti - easy to make
I tried from this youtube video. Very soft and fluffy rotis..do try.
https://m.youtube.com/watch?feature=youtu.be&v=0BQSevedAKs
Soft Mysore pak
Mysore pak was soft and very delicious. Try this link from online website...
https://revisfoodography.com/2016/05/mysore-pak/
Hyderabadi Dum Biryani
I tried this recipe from online. It turned out very tasty. do try and reply...
https://www.youtube.com/watch?v=1jBR44q1Pn4&feature=youtu.be
1. wash the 1.25 cups rice 4 times and soak for 1 hr.
1. fry 3 onions in oil till fully brown and keep aside.
2. heat 3 spn oil in kadai, add shah jeera, lengthwise chopped onion 3 and fry till brown, 2 tblspn ginger garlic fresh paste, add 3/4 bunch methi leaves and cook till black, add .75kg mutton fry in high flame.
3. add 2 spn chilli pwder, .5 spn turmeric, .5 spn garam masala pwdr, .25 spn jeera pwdr, .5 sp corainder pwdr. mix well for 2 mins.
4. add 3 tomatoes big slices, cook for 2 mins, add 5 slit green chillies, coriander n pudina,.
5. put off flame and add 120 gms curds. cook chicken with closed lid in medium flame for about 20 mins.till 90% cooked. add lemon juice .5 spn n mix.
6. take 3 ltrs water. let it boil. the add, 1 spn shah jeera or caraway seeds, 1 bay leaf, 1 big cinammom stick, 2 elaichi, 3 cloves, pudina coriander n lil methi leaves, 2 slit g chillies, 1 spoon oil, .5 spoon lemon n salt like soup amt n mix. add soaked rice n mix and cook till 90 %. and filter the water.
7. add rice layer in kadai. then add lil fried onions and lil mint n coriander and lil gravy. add 2nd rice layer and spread evenly. then add gravy alternate and finally rice. add fried onion n mint coriander mix, lil turmeric milk and 1 table spoon ghee. and like star shape pour ornage food colour mixed with lil water. dont mix.
8. add aluminium foil n close with lid. first cook for 2 mins on high flame. keep the vessel on tawa with high flame for 5 mins. then cook on low flame for 20 mins.
Lamb shoulder dum biryani pic with kadai chicken and curd raita...
tomato coconut chutney
http://www.thasneen.com/cooking/roasted-coconut-tomato-chutney-south-indian-coconut-chutney-recipe/
For Roasting
- Coconut, grated- 1 cup
- Small onions or shallots, chopped- ¼ cup
- Whole Dried red chilies- 3 (or based on your heat level)
- Curry leaves- 8 leaves
- Ginger, chopped- 1 tsp
- Cumin seeds- ½ tsp
- Tomatoes, chopped- 2
- Salt- 1 tsp
For making tempering
- Coconut Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Chana dal- ½ tbsp
- Urad dal- ½ tbsp
- Curry leaves- 10 leaves
Instructions
- Place a pan over medium heat.
- Add grated coconut, small onions, dried red chilies, curry leaves, ginger and cumin seeds. Roast till coconut turns light golden in color.
- Add chopped tomatoes and salt; saute for 3 minutes till tomatoes are slightly mashed up. Do not have to completely cook the tomatoes.
- Remove the pan from the heat and let cool down.
- Add the roasted ingredients to a blender along with 1¼ cups water and blend to a coarse paste.
- Place a pan over medium heat, let turn hot.
- Add coconut oil, let turn hot.
- Add mustard seeds, let splutter.
- Add chana dal and urad dal, saute till they turn golden brown in color. Keep an eye and ensure they don't turn brown.
- Add curry leaves, saute.
- Add the croarsely ground mixture. Combine well.
- Have a taste, add more salt if required.
- Cook the mixture for 3 minutes.
- Remove the pan from the heat.
- Serve warm along with dosa and idli.
Notes
Increase the # of dried red chilies based on your heat level. Or add enough chili powder after the ground mixture is added to the tempering.
Rasam by Rama akka
Ingredients
2 tomatoes
garlic 2 pods
pepper 1 spoon
jeera 1 spoon
rasam powder 2 spoons
turmeric powder 1/2 spoon
chilli powder 1/2 spoon
coriander powder 1 spoon
coriander leaves for garnishing
water 2 cups
mustard 1/2 spoon
tamarind paste (tamarind and water) 1/2 lemon size in 1/2 cup water
method
Make a paste of garlic, pepper and jeera. Make a paste of tomatoes. Add oil and mustard seeds. Add the two pastes:(tomato and garlic, pepper and jeera) one by one. Then add water. Next add the powders. Boil the rasam and simmer for 5 mins. Add tamarind juice to the rasam and simmer for another 5 mins. Garnish with coriander leaves and enjoy.
variation
variation is pepper, lemon or pineapple rasam
Gulab jamun
homemade gulab jamun from scratch
https://hebbarskitchen.com/gulab-jamun-recipe-milk-powder-recipe/
Tomato kurma for idli/dosa/parotta
tomato kurma for idli/dosa/parotta
https://www.priyasvirundhu.com/2013/05/tomato-kurmathakkali-kurma.html
puli kolumbu /yummy fish curry
puli kolumbu and yummy fish curry
https://gkfooddiary.com/chettinad-meen-kuzhambu-without-coconut/
serves 3 people
modification:
for puli kolumbu/fish curry add 1 onion 1 inch ginger 6 cloves garlic as paste separately after frying in mixie. add 3 tomato paste separately.
2 medium to small sized onions and 3 tomatoes. 1 onion in mixie and 1 onion as it is. add ground masala quantity double and red chillies same no. as mentioned in link
Kadai chicken
https://www.whiskaffair.com/kadai-chicken-recipe/
modification made:
4 tomatoes, 3 small sized onions(2 onion chopped finely as it is and 1 onion wth ginger and garlic in mixie.)
0.5 onion + 0.5 capsicum for adding at the end
sweet corn veg soup by sahana
sweet corn- 1/2 cup
sweet corn for puree- 1 cup
mix veg - carrot-1/2 chopped , beans- little chopped
corn flour- 1 spoon
butter- 1 spoon
pepper- 1/2 spoon
oregano, chilli flakes- for flavour
lettuce potato soup by hubby
lettuce-1 bunch
small potato- cut into cubes- 1
garlic-1
ginger- small piece
onion - 1 small
yogurt- 1 spoon
mixed herbs- for sprinkling
oregano- for sprinkling
pepper powder-as per choice
g.chillies-1
tomato soup
tomatoes-5
onion-1
butter-1 spoon
garlic- 2 pods ginger-small piece
corn flour-1 spoon
milk-1 spoon
bread croutons, coriander leaves-for garnishing
onion-1
butter-1 spoon
garlic- 2 pods ginger-small piece
corn flour-1 spoon
milk-1 spoon
bread croutons, coriander leaves-for garnishing
mix veg kurma for chapati/poori/rava idli/dosa
Ingredients:
onion-2: 1 for as it is and 1 for mixie
tomato-3
garlic -4 pods
ginger-1/2 inch piece
green chilli-2
list 1: coconut- 3 spoons, roasted chana dal- 1 spoon, fennel seeds-1 spoon, coriander seeds-1 spoon, jeera-1/2 spn, spices like cinnamon- small piece, cloves-3, elaichi-1, mint n coriander (optional), khus khus-1 spn.
powders list:garam masala- 1/2 spn, sakti chicken masala(optional), little turmeric-1/2 spn, chilli powder, coriander powder-1/2 spn.
Method:
make paste of onion, garlic, ginger, green chilli and items in list 1. make tomato puree. add oil in a cooker and little jeera, 1 cut onion..then add ground paste and fry in oil...add tomato puree and cook till oil separates. add cut vegetables and powders in list and salt..cook for 1 whistle and 10 mins simmer. Garnish with kasoori methi or coriander leaves.
masala Chicken/mutton curry/gravy -home style
Ingredients:
tomato-3
onion 1 for chopped and 1 for grinding
garlic-5 pods
ginger- 1/2 inch piece
green chillies-2
coriander/mint/curry leaves- optional
spices like cinnamon, cloves, elaichi, bay leaf, khus khus(optional),coriander seeds, jeera, pepper
coriander powder, chilli powder,turmeric powder, sakti chicken masala, garam masala
coriander leaves/kasoori methi for garnishing
Method:
Make tomato juice in the mixie. Dry roast the spices mentioned along with 1 onion, ginger, garlic, (mint/coriander/coconut-optional)and green chillies. powder it in mixie and make paste 1.
Add oil in vessel and fry the chicken till it becomes white. add paste 1 and cook for few mins. Add tomato juice and all powders mentioned above and cook for 4 whistles for chicken and 8 whistles for mutton and 10 minutes sim in cooker. Do the garnishing and serve.
chow chow bath- khara bath + kesari bath
mix veg upma or khara bath
onion-1sliced thin lengthwise
tomato-2 pureed
mix veg
garama masala, turmeric powder, green chillies.
kesari bath
pav bhaji
onion -1 or 2
tomato-4
ginger garlic paste- 1 spoon
butter - 3 spoons
peas- 1/2 cup
potato -3
pav bhaji masala-3 spoons
turmeric- 1/4 spn, coriander powder- 1/2 spn and chilli powder - 1/2 spn - as appropriate
Method:
Make tomato paste in mixie. Cook potato in pressure cooker. Chop onion into small pieces.
Add butter in a heated pan and fry onion, add ginger garlic paste, tomato paste and cook till oil separates. add cooked potato, peas and put all the powders. cook on high for few minutes and simmer for 10 mins. garnish with coriander leaves.
Enjoy with toasted butter pav, chopped onions, coriander and a dash of lemon.
bhindi do pyaza gravy for chapati
lady's finger-1/2 kg
onion-1
tomato-3
ginger -grated or paste
curds-2 spoon
jeera, coriander powder, turmeric powder, chilli powder, garam masala.
coriander leaves for garnishing
simple chicken/mutton/ mixed vegetable/mushroom/egg biryani with raita/simple biryani gravy
serves 3 people
ingredients:
onion-1 sliced lengthwise
tomato-2 pureed
ginger-1 inch piece
garlic-4 big pods
g.chillies-2
mint- little
coriander-little
cinnamon/elaichi/cloves-2/bay leaf-1
basmati or jeera samba rice-1 cup
water-1.5 cups
chicken/mutton/ mixed vegetable/mushroom/egg -appropriate
ghee-2 spoons
palak paneer or chana palak
serves 3 people.
ingredients:
paste:
tomato-1
onion-1
cashews-10
garlic-2 to 3 big pods
ginger- 1/2 inch piece
coriander seeds-1 spoon
jeera- 1 spoon
green chillies-2 or 3
--------------
milk-little
garam masala-a pinch
palak-2 bunches or 1 packet
wash palak. fry the ingredients in paste list. add palak and cook for 2 minutes. make paste in mixie. put oil in pan and paste and adjust with little milk, garam masala and salt. add paneer soaked in hot water or chana cooked in cooker. mix and cook for 5 mins max. serve.
yet to try recipes
sourdough bread
wheat bread
maida bread
rasagulla
soan papdi
paani puri
bhel puri
masala puri
sev puri
dahi puri
wheat base pizza
ginger garlic paste
mango/ garlic/lemon/mixed veg pickle
sambar powder
rasam powder
puliyogare mix
vangi bath
mango/strawberry ice cream
microwave mug cake
mini doughnuts
wheat parotta
millets pongal
millets pulav
mysore pak
rava ladoo
boondi ladoo
Avocado ice cream
Ingredients :
Fresh cream - 150gms
Milkmaid- 100gms
Avocado - 2
Sugar/jaggery - about 2 - 3 spoons if you require extra sweet.
Fresh cream - 150gms
Milkmaid- 100gms
Avocado - 2
Sugar/jaggery - about 2 - 3 spoons if you require extra sweet.
Whisk fresh cream till it forms soft peaks then add milkmaid, smashed avocados and sugar and blend them together.
Transfer to a container and freeze it for 8 hours minimum.
Mix veg noodles
in high flame, sauted garlic in refined oil for 2 mins,onion next, added carrots,beans, cabbage with little vinegar and soya sauce, capsicums for 5 mins or till vegetables are half cooked, pepper,salt,.in other saucepan add refined oil saute boiled noodles and mix the vegetables as and when required in very high flame in batches...
Instant ragi dosa
1 cup ragi flour, 1/2 cup rice flour and 1/2 cup rava. 3/4 to 1 cup curd. Mix everything with salt, finely chopped onions and finely chopped green chillies. Add water and make a thin batter. Add tadka of mustard, curry leaves and hing.
Can skip or reduce rava. Rice flour gives crispness. Enjoy with peanut chutney or coconut chutney.
1 cup ragi flour, 1/2 cup rice flour and 1/2 cup rava. 3/4 to 1 cup curd. Mix everything with salt, finely chopped onions and finely chopped green chillies. Add water and make a thin batter. Add tadka of mustard, curry leaves and hing.
Can skip or reduce rava. Rice flour gives crispness. Enjoy with peanut chutney or coconut chutney.
ven pongal / khara pongal
serves 3 people
raw rice- 1 cup
yellow moong dal- 1/2 cup
ghee- 4 spoons
pepper or pepper powder- 1/2 spoon
green chillies- 2
jeera- 1 spoon
milk- 3 spoons
water- 4 cups
cashews- few
ginger grated- 1 spoon
hing -1/4 spoon
Add 2 spoon ghee in a cooker and add jeera, green chilly, ginger. Fry moong dal lightly for 2 mins and then add rice. Add appropriate water,milk, pepper powder and salt and cook for 1 whistle and simmer for 10 mins. Fry cashews in ghee and add hing powder. Serve pongal with sambhar and coconut chutney.
instant bisibelebath or sambar rice with veggies
rice-1 cup
tur dal-1/2 cup
mix veg- carrot-1 beans- few potato-1 green peas-little, capsicum-1/2
ghee-5 spoons
cashews-5
dry red chillies-4
mustard-1 spoon
turmeric powder-1/2 spoon
sambhar powder-3 spoon
tamarind-lemon sized
Method:
Soak tur dal overnight. Pressure cook tur dal for 1 whistle and 5 mins sim. Next, add rice, cooked mashed tur dal, mix veggies, sambhar powder, turmeric powder,chilli powder(optional), salt and cook for 1 whistle and 10 mins sim. Add tamarind water and mix.Garnish with ghee, cashews, mustard, red chillies. Cook on low heat for 5 mins and serve hot.
Serve with boondi/potato chips/ curds raita. yummy!
chicken drumstick marination
wash the drumsticks in water with salt. dry it for 10 mins. add chilli powder, turmeric and salt. add lemon juice. leave it for 10 mins. add salt adjustment, ginger garlic paste, garam masala, shakti chicken masala, jeera powder, coriander powder and amchur powder(optional). add curds 1 spoon, oil 1 spoon, coriander leaves and kasuri methi.
leave the drumsticks in fridge overnight and they are ready for frying/cooking in oven.
Idli dosa batter
idli-dosa batter
(just fits the grinder. for 3 people. lasts for 3 days)
idli rice 4 cups and raw rice 1 cup
urad dal 1.5 cups approx
poha 3/4 cup approx
methi seeds 2 table spoons
sago 3/4 cup
idli rice 4 cups and raw rice 1 cup
urad dal 1.5 cups approx
poha 3/4 cup approx
methi seeds 2 table spoons
sago 3/4 cup
add 1st fenugreek seeds with soaked water, then add urad dal kept in fridge overnight, then add poha.put ice cubes while grinding urad dal mixture. Add sago to idli rice while grinding.
idli comes like hotel idli. dosa also is good.
suggestion by Radhi
idli rice : urad dal- 1:4
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