Frankie......

Ingredients:


For Dough:

All-Purpose flour 1 cup
Wheat flour 1/2 cup
Salt
Oil
Water

Curry:

Chicken 1/2 cup(1" pieces)
Capsicum 1/4rth cup
Carrot 1/2 cup
Chopped onions 1/2 cup
Chopped green chilies 3 tbsp
Grated ginger 1 tbsp
Chopped garlic 1Tbsp
Tomato ketchup 2 tsp
Olive oil 3-4 tbsp
Cumin seeds 1/2 tsp
Salt
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala Powder 1/2 tsp
Lemon juice
Eggs 2

Method:

Mix all the flours, salt and oil. Knead well with water and keep it a side by covering it with a wet cloth.
Now take one kadai and heat olive oil in it.
Add cumin seeds, turmeric powder and grated ginger and saute for 2 minutes.
Next add the chopped onions, chilies, carrot, chopped garlic and saute for 5 minutes.
Clean the chicken and add it in the above mixture.
Saute for few minutes.
Finally add tomato ketchup, salt, red chili powder, coriander powder, garam masala and chopped capsicum pieces and saute well.
Finally squeeze half lemon juice in the mixture.

Now divide the dough into 10 portions.
Make them into a soft balls and roll it using plain flour.
After rolling all the balls now heat a tawa.
Place one roti on tawa and roast it for not more than 1 1/2minute.(two sides)
Roast all the rotis in the above procedure.
Take a small bowl and beat eggs by adding a pinch of salt and red chili powder.
And take some raw chopped onions.
Now again heat the tawa, place one roti and spread 1/2 tsp of oil and 2 tsp of egg mixture.
Turn the roti to other side after spreading and roast it till the egg mixture cooks.
Take this roti onto a plate and keep the curry mixture and raw onions in the middle of the roti and fold the roti edges into middle.
Repeat the above procedure for all rotis.
Handle this with foil or tissues.
Tastes good with tomato sauce.


(NOTE: YOU CAN ALSO USE BUTTER INSTEAD OF OIL)

Rasgulla

Ingredients:


Milk 1/2 lt
Sugar 1/2 cup
Cardamom powder 1/2 tsp
Water 1 3/4rth cup
Saffron pinch
Vinegar 1/2 tsp

Method:


Boil milk in a heavy bottomed pan and after boiling add vinegar and wait till it curdles.
After curdling drain the water and take the cottage cheese/chenna in a muslin cloth or in a soft and light cotton cloth.
Hang it for 20 minutes.
After 20 minutes take this cheese and knead well for 3-4 minutes.
Meanwhile take a pressure cooker. Add 1/2 cup of sugar, 1 3/4rth cup of water and boil for 10 minutes. Add cardamom powder and saffron water.(soak saffron in 1 tbsp of warm water)
Now divide the cheese into 10 portions.
Make them into soft balls using your palms.(should be handled gently)
Keep the balls into sugar syrup carefully (as they are very delicate to handle )and close the lid and cook till you get one whistle.
Continue for 3 more minutes in low flame.
Now off the flame and wait till the pressure lost.
Serve chill.


(NOTE: WE CAN ALSO ADD LEMON JUICE INSTEAD OF VINEGAR. FOR THIS WE NEED HALF LEMON)

Venn Pongal

Ingredients:


Rice 1 cup
Moong dal 1/4rth cup
Grated ginger 2 tsp
Turmeric powder pinch
Asafoetida pinch
Salt
Black pepper balls 5
Ghee 1/2 cup
Cumin seeds 2 tsp
Dry red chilies 2-3
Curry leaves 5-6
Cashew nuts 6-8


Method:


Soak rice and dal (both together) for 1/2 hr.
Cook rice and dal by adding 3 cups of water and sufficient salt.
For tempering heat ghee in a kadai and add cumin seeds, asafoetida, dry red chillies, curry leaves, turmeric powder, cashew nuts, Black pepper balls and grated ginger. Saute for few minutes.
Mash the cooked rice.
Now add this tempering to cooked rice and dal..
Serve with sambhar, raita..........

Mutton Dhum Biryani

Ingredients:


Mutton 1kg
Green chilies 15
Basmati rice 2cups
Onions 3(medium)
Desicated coconut powder 2tsp
Ginger garlic paste 2 tbsp
Garam masala 1tsp
Oil/ Ghee 1/4rth cup
Coriander powder 2 tbsp
Mint leaves 1/2 cup
Coriander leaves 1/2 cup
Curd 1/2 cup
Red chilli powder 2 tbsp
Shazeera 1tsp
Cinnamon 2"
Cardamoms 2-3
Cloves 2
Bay leaves 2
Anise 1
Saffron 1tsp



Method:


Wash the rice and keep aside.
Mix curd, oil, salt, red chilli powder, green chilies, mint leaves, desicated coconut, loose spices, ginger garlic paste and roasted onions, mix well and soak mutton in this mixture for 30 minutes.
Now  boil 10 cups of water in a vessel. After boiling add washed rice to it.
Add salt according to your taste and also 1/2 tsp of shajeera.
Here we take 40% of cooked rice in one bowl and 80% of cooked rice in another bowl by using rice drainer, this is used to avoid over coking of rice on the above layer of mutton.
Take a heavy bottomed aluminium vessel and add soaked mutton as bottom layer.
On top of that add 40% cooked rice.
Next cover the rice with roasted onions, mint leaves, coriander leaves, coriander powder and garam masala.
Now cover this with 80% cooked rice.
Soak the saffron in 2 tbsp of warm milk and pour it on top layer of rice.
And keep the lid and cover the edges with dough or aluminium coil.
First cook this in high flame for 5 minutes and next shift this vessel on tawa and cook for 40-50 minutes.
Tastes good with mirchi ka salan and dahi chutney.

Tamarind Rice.......

Ingredients:


Tamarind pulp 3 tbsp
Unboiled rice 1 1/2 cup
Green chillies 4-5
Grated ginger 2tsp
Cashew nuts 6-7
Asafoetida pinch
Salt
Mustard seeds 1 tsp
Bengal gram 2 tbsp
Slitted black gram 1 tbsp
Dry red chilies 4-5
Ground nuts 2 tbsp
Curry leaves 1/2 cup
Turmeric powder 1/4rth tsp
Oil 1/4rth cup

Method:


Boil the rice and dry it in flat bottomed vessel.
Heat oil in a kadai, and then add mustard seeds, bengal gram and saute for few minutes.
Next add dry red chilies, cashew nuts, green chilies, asafoetida, curry leaves, turmeric and grated ginger and saute for 3-4 minutes.
Finally add ground nuts and after 2-3 minutes add tamarind pulp and saute for 1min.
Add salt and one tbspn of oil to the boiled rice.
Next add the tempering in rice and mix well.




Tamarind pulp:


Tamarind 1/2 kg
Water
Salt

Preparation:


Take 1/2 kg tamarind and deseed it.
Now take one heavy bottomed vessel and pour the water till the tamarind covers.
Cook for 10-15 minutes.
Let it be cooled for 1hr and grind it by adding some salt.

YOU CAN ALSO STORE THIS TAMARIND PULP IN REFRIGERATOR AND CAN ALSO USE IN OTHER RECIPES.............................

Tangy Fish Curry

Ingredients:


Fish 1kg
Onions 3(medium)
Green chilies 5-6
Ginger garlic paste 1 1/2 tsp
Tamarind pulp 1/4 rth  cup
Cumin powder 1/2 tsp
Garam masala pinch
Coriander powder 1-2 tbsp
Turmeric powder 1/2tsp
Dry red chilies 3
Salt
Red chilipowder
Coriander leaves 1/2 cup
Curry leaves 1/4rth cup

Method:


Wash the fish with rock slat and turmeric powder and keep aside.
Now take one heavy flat bottomed pan and heat oil.
Add dry red chillies, turmeric powder and curry leaves.
Next add ginger garlic paste, chopped onions and green chillies.
Saute them for few minutes.
Add the tamarind pulp and add some water(not more than 1/2-1 cup).
Add sufficient salt, red chili powder to it and bring to a boiling point.
Now keep the fish pieces in tamarind pulp carefully.
Don't saute them because fish pieces might break, just cover the pan with lid for 5 minutes.
Finally add some coriander powder and garnish with coriander leaves.



NOTE: YOU CAN ALSO ADD SOME LOOSE SPICES AT TEMPERING STAGE

Spinach dal with shallots and raw mango pulp

Ingredients:


Spinach 2 cups
Shallots 2cups
Raw mango pulp 3 tsp
Green chilies 6-7
Toor dal 1 cup
Mustard seeds 2tsp
Cumin seeds 2 tsp
Asafoetida pinch
Dry red chilies 4
Curry leaves 5-6
Crushed garlic 4
Salt
Red chili powder 4-5tsp
Turmeric powder 1/4rth tsp
Oil 3tsp
Ghee 3 tsp


Method:

Soak the dal for half an hour in 2cups of water
After 1/2 hr add the shallots, green chillies, chopped spinach and keep it in pressure cooker and cook for 5 whistles.
Heat ghee and oil in a kadai. Add mustard seeds, dry red chilies, cumin seeds, curry leaves, crushed garlic, asafoetida and saute for few minutes.
Next add raw mango pulp and saute for 2-3 minutes.
Add the dal mixture in the tempering and mix well. Add salt, red chili powder according to your taste.

Cheese Omlette........

Ingredients:


Eggs 2
Onions 1/2 cup
Green chilies 4
Tomato 1
Cheese 2 slices
Salt
Red chili powder 2 tsp
Milk 2 tsp


Method:


Take a bowl break the two eggs and whisk them.
Add chopped onions, green chilies, chopped tomatoes, salt and red chili powder. Mix well.
Now take one 8", flat bottom tawa, spread some cheese on it.
Spread the egg mixture on tawa and keep one complete cheese slice on the omlette, cover it with lid.
Keep the flame in low, wait till the omlette cooks.
Turn another side, (no need to keep the lid) and cook for 2mins.
Keep 2" cheese on the omlette before serving.

Vegetable dosa

Ingredients:

Black gram 1 cup

Rice flour 2 cups

Bengal gram 1 tbsp

Fenugreek seeds ½ tsp

Finely chopped onions 1 cup

Finely chopped green chilies 5-6

Finely chopped coriander leaves 1/4rth cup

Grated carrot 1/4rth cup

Finely chopped curry leaves

Cumin seeds 1 tsp

Grated ginger 2 tbsp

Oil 2tsp

Method:

Soak the black gram, Bengal gram, fenugreek seeds for 4-5 hours.

Grind all those and make a fine batter. And now mix the rice flour in the dosa batter. This should be fermented for overnight.

Heat oil in kadai. Add cumin seeds, grated ginger, grated carrot, onions, green chilies, curry leaves and sauté for 2minutes.

Heat the tawa, add required salt and water in the batter.

Pour the batter on the tawa, spread evenly and thinly. Sprinkle the oil on the edges of dosa.

Place the onion mixture on the half of the dosa and fold the dosa.

Now the dosa is ready to eat.

Note:

1. For rice flour soak the rice overnight in water and next day morning drain all the water and make it as fine flour. This gives you a best crispy dosas.
2. Bengal gram and fenugreek seeds will gives you the best color for dosa.
3. Groundnut chutney, coconut chutney, onion chutney, sambhar are best dosa combinations.  

Eggs in tomato gravy

Ingredients:

Tomatoes 7-8

Boiled Eggs 4

Onions ½ cup

Green chilies 5-6

Ginger garlic paste 1tsp

Oil 4 tbsp

Mustard seeds ½ tsp

Cumin seeds ½ tsp

Crushed garlic 1tsp

Curry leaves 5

Turmeric powder pinch

Coriander powder 1 tsp

Salt

Red chili powder 4 tsp

Coriander leaves 1/4rth cup

Method:

Chop the tomatoes into 1/2 inch size.

Now heat oil in a kadai and add mustard seeds, cumin seeds, Bengal gram, dry red chilies, ginger garlic paste and sauté for 2-3 minutes.

Add the chopped onions and green chilies and sauté till the onions are transparent.

Next add the finely chopped tomatoes and sprinkle salt and cover it with a lid and cook for 10 minutes.

Check whether the tomatoes are cooked or not. If not, cook for another 5 minutes by keeping lid.

Finally add salt, red chili powder, coriander powder and mix well.

Cut the boiled eggs in length wise and add them in tomato gravy.

Mix well and garnish with fresh coriander leaves.

Note: You can also add some water and coriander powder if you want more gravy.

leafy moong dal

Ingredients:

Split moong dal 1 cup

Methi leaves/ fenugreek leaves 1 cup

Grated fresh coconut ½ cup

Oil 4 tbsp

Onions ½ cup

Green chilies 4-5

Mustard seeds ½ tsp

Cumin seeds ½ tsp

Bengal gram 2 tsp

Crushed garlic 1 tsp

Curry leaves 4-5

Dry red chilies 3

Coriander leaves

Masala:

Garlic 4-5 cloves

Cumin seeds 1 tsp

Method:

Soak the moong dal for ½ hour.

Heat oil in a kadai and add mustard seeds, cumin seeds, dry red chilies, Bengal gram, crushed garlic and sauté for few minutes.

Now add curry leaves, chopped onions, and green chilies.

Wash the methi leaves and chop them.

Add chopped methi leaves in kadai and sauté for 10 mins.

Next add the soaked split moong dal, grated coconut, salt, red chili powder, turmeric powder, mix well.

Crush the garlic and cumin seeds well and add it into the curry and sauté for few minutes.

Finally garnish with coriander leaves.

Chekra Pongali

Ingredients:


Rice 1 cup
Lentils/Moong Dal/Split yellow moong dal1/4rth cup
Ghee 1/2 cup
Cashew nuts 1/2 cup
Desiccated coconut (chop them into small pieces) 3/4rth cup
Sugar 1 1/2 cup
Camphor/ thinee karpuram pinch
Cardamom powder 1 tspn

Method:


Soak the moong dal and rice for 15 minutues.
Next boil 4 cups of water in a heavy bottomed vessel., add 1 tsp of ghee in it.
Add the soaked rice and moong dal in boiling water and cook .
Meanwhile take a 5 inch flat bottom deep side pan, heat ghee , roast the cashew nuts and desiccated coconut pieces. Take the roasted nuts in a separate plate.
Now add sugar in the cooked rice,  stir well till the sugar syrup gets the one thread consistency. In between you need to add ghee  in shifts.
Pour all the leftover ghee in rice and stir well.
Finally add the cardamom powder, camphor, cashew nuts and coconut pieces.

Veg-poha

Ingredients:

Rice flakes 2 cups

Onions 1/2 cup

Green chilies 5

Curry leaves 1/4rth cup

Grated ginger 1tspn

Grated carrot 4 tbsp

Mustard seeds 1 tsp

Bengal gram 2 tbsp

Coriander leaves 1/4rth cup

Dry red chilies 5

Lemon juice 4 tbsp

Turmeric powder pinch

Salt

Coriander powder 1/4rth tsp

Oil 5 tbsp

Method:

Heat oil in a kadai; now add mustard seeds, bengal gram, dry red chilies, turmeric powder and sauté for 2 mins.

Next add grated ginger, curry leaves, grated carrot and green chills. Sauté for another 3 mins.

Add the chopped onions and sauté till they are transparent. Meanwhile soak the rice flakes in water.

Next squeeze out all the water and add them in tempering.

Sauté all these well for few minutes, now add salt and coriander powder. Mix well.

Finally add the lemon juice and garnish with coriander leaves.

Mutton drums.....

Ingredients:

Mutton bones 1/2kg
Ginger garlic paste 2tbsp
Onion paste 3/4rth cup
Green chilli paste 2tbsp
Garam masala 1tsp
Coriander powder 2tsp
Dry red chillies 4-5
Curry leaves 3
Coriander leaves 2tbsp
Water 5-6cups
Salt
Red chilli powder 2tbsp
Turmeric powder1/2tsp
Oil 4tbsp

Method:

Wash the mutton and keep a side.
Take a pressure cooker and heat oil.
Add dry red chillies, ginger garlic paste and saute for 4 mins.
Now add onion and green chilli paste.
After 5 mins add cleaned mutton and saute for 5-10 mins.
Keep lid after adding 3 cups of water.
Cook for 5-6 whistles.
Later add remaining water, salt, red chilli powder, turmeric powder, garam masala and coriander powder.
Finally garnish with coriander leaves.

Simple rasam

Ingredients:


Tomatoes 4(ripen)
Garlic flakes 10
Cumin seeds 2 tspn
Pepper powder 1 tspn
Curry leaves 10
Coriander leaves 1/2 cup
Tamarind paste 3- 4 tbspn
Mustard seeds 1 tspn
Dry red chillies 4
Turmeric powder 1/2 tspn
Coriander powder 1 tbspn
Water
Salt


Method:


Grind the tomatoes and extract the pulp.
Grind the garlic flakes,cumin seeds coarsely.
Heat oil in a kadai add mustard seeds, garlic paste and curry leaves, saute for 2 mins.
Next add tomato pulp and 1 cup water, cook for 5-10mins.
Add some more water, tamarind pulp(according to your taste) , salt and turmeric powder.
Boil till a layer forms on the rasam.
Finally add coriander powder and coriander leaves.

Mutton kheema

Ingredients:


Kheema 1/2 kg
Ginger garlic paste 3 tbsp
Onions small 2
Green chillies 5
Garam masala powder 1/2 tspn
Coriander powder 2 tbsp
Curry leaves 5
Coriander leaves 2 tbsp
Salt
Oil  6 tbsp

Method:

Take a pressure cooker or heavy bottomed vessel and add 3 tbsp of oil.
Add ginger garlic paste, saute for 3 mins.
Now add cleaned kheema, saute till the water evaporates(dont keep the lid).[ This procedure is to avoid smell]
Next add 2 cups of water and cook the kheema by keeping lid.
Mean while keep another kadai, heat remaining oil.
Add the onions, green chillies and saute till they are transparent and next add the cooked kheema in it.
Dry roast the kheema for 10-15mins.
Finally add salt,  red chilli powder, garam masala, coriander powder, curry leaves and coriander leaves.
Serve hot with white rice or rotis.

Pongal........hot

Ingredients:

Rice 2cups
Moongdal 3/4rth cup
Onions(sliced) 1 cup
Green chillies 6-7
Cumin seeds 1tbsp
Cashew nuts 7
Curry leaves 6
Ginger garlic paste 2tbsp
Grated coconut 4tbsp
Coriander leaves 2tbsp
Pepper balls 7
Turmeric powder pinch
Ghee 1/2 cup
Water 5cups
Salt

Method:

Soak the rice and moongdal for 15 minutes.
Take a vessel and heat half of the ghee and add cahew nuts, cumin seeds, pepper balls. Saute for 1 minute.
Add ginger garlic paste and  grated coconut and saute for 5mins.
Now add onions, green chillies, turmeric powder and curry leaves, saute for 10 mins.
Add the soaked rice, dal, and water.
Cook this in a pressure cooker for 4-5 whistles.
Later mix coriander leaves and remaining ghee before serving.

[Note:Serve hot with raita or coconut chutney or sambhar]

Rava dosa

Ingredients:
Semolina 1 cup
All purpose flour 1/4 rth cup
Rice flour 1/4rth cup
Cumin seeds 1/2 tspn
Ginger 2"
Green chillies 2
Salt
Curry leaves 5
Coriander leaves 2 Tspn
Water
Oil




Method:


Take a bowl mix semolina, flour, salt, rice flour. Mix well.
Mix water to prepare like a dosa batter.
Set this batter for 1/2 - 1 hour.
If you see the batter it will become thick because semolina sucks the water.
Now add more water to the batter. Consistency should be like dropping.
Paste the ginger and green chilles and mix it in the batter.
Heat the tawa, pour the dosa  batter and spread this using tawa handle.
Add oil on the edge of dosa and roast till the dosa gets crispy stage.
Serve hot with different types of chutneys.

Mysore bonda

Ingredients:


Curd 2 cups
All purpose flour 11/2 cup
Green chilli paste 2 tbspn
Salt
Cumin seeds 1 tspn
Baking soda pinch
Chopped corainader 3 tbspn
Curry leaves 6
Oil

Method:


Take a bowl mix flour, soda, salt, cumin seeds. Mix well.
Now add sufficient curd to make thick batter. (You can also add extra curd if you required, but the batter shouldn't be like dosa or idli batter.)
Next add green chilli paste, coriander leaves and curry leaves.
Heat oil in a kadai, and slowly drop the batter as round balls in the oil.
Deep fry them.
Tastes good with coconut chutney.

[Hint: Wet the hands if the batter is too sticky]

cake with orange juice

Ingredients:

Self raising flour 1 cup
Eggs 3
Sugar 3/4rth cup
Butter melted 3/4rth cup
Orange juice 1 cup
Baking powder 1 1/2 tsp
Baking soda 1/2 tsp
Salt pinch
Vodka(orange flavor) 2 drops
Orange essence 2 drops(You can also use vanilla essence)

Method:

Sieve the flour,baking powder,baking soda, salt and sugar powder.
Beat the eggs till they form like mountain peaks.
Now slowly add melted butter to it.
Next add the sieved flour to the egg mixture.
Finally add essence and vodka to it and mix well.
And finally pour the orange juice in the batter and mix well.
Grease the cake pan with butter and reheat it.
Pour the batter in cake pan and bake for an hour.(If you don't have oven you can even cook on the stove by using cake cooker)
After cooking let it be cooled for a while.
Yummy yummy............. and tasty tasty........... orange cake is ready to eat......

Homemade Oats biscuits

Ingredients:

self raising flour 1 cup
oats 1 cup
ghee
baking powder 1/4 tspn
salt pinch
icing sugar 1/2 cup


Method: 

Powder the oats.
Take a bowl and add self raising flour,oats powder, baking powder, icing sugar and salt. Mix well.
Add ghee slowly till you know the right amount of ghee to be added. Knead with your fingers . 
As it becomes sticky use your palm and fingers to roll into a single ball. 
Keep addding a little ghee as you knead till no atta sticks to the vessel and you have smooth ball.(Note: Please be careful, it will be delicate to handle)
Roll the dough like big pulka, but it should be 1.5inch thick. 
Now cut the biscuits with your favorite shapes.(If you don't have shapes you can also use bottle caps or any thing else)
keep a tawa on stove, let it be heated.
Place these biscuits carefully on tawa, otherwise it may break. Roast them.
Turn another side carefully by using two wooden sticks.
After roasting place them on a plate, let it be cooled.
Tasty tasty and crispy crispy oats biscuits are ready to eat................

Sambhar.......

Ingredients:


Baby onions 6
Green chillies 5
Carrot 2 medium
Drumstick 1
Bottle guard pieces 1 cup
Ginger 1inch piece
Toor dal 1/2 cup
Oil 4tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Garlic crushed 2
Curry leaves 6-10
Coriander leaves 1/2 cup
Tamarind paste 3-4tbspn

Sambar masala powder:

Toor dal 1 cup
Coriander seeds 1 cup
Fenugreek seeds 1/4 cup
Cumin seeds 3/4 cup
Rock salt 2 tbspn
Dry roast all the ingredients separately and make a fine powder.

Method:

Cook toor dal in a pressure cooker.
Take a kadai, add oil. Let it be heated.
Now add mustard seeds,cumin seeds, asafoetida and crushed garlic. Sauté for 2 mins.
Next add onions, green chillies, half of the curry leaves,drumstick pieces, bottle guard pieces and Sauté for 5-10 mins.
Now add 4-5 cups of water. Add salt, turmeric powder and cook till all the vegetables get soft by keeping lid.
Next tamarind pulp and red chilli powder should be added.
Now add cooked dal, crushed Ginger piece and cook for few mins.
Finally add 2-3 tbspn of sambar powder.( Remaining powder can be stored in a fridge).
At last coriander leaves and curry leaves should be added.

Baby corn masala

Ingredients:

Baby corn 8
Onions 2big
Green chillies 5
Cashew 7-10
Tomatoes 3 medium
Capsicum 1 small
Ginger garlic paste 2tsp
Red chilli powder 2tsp
Garam masala powder 1/2tsp
Turmeric powder pinch
Coriander powder 2tsp
Coriander leaves 1/2 cup


Method:

Cut the baby corn according to your required size.
Paste the cashew nuts and onions separately by adding some water.
Now take a kadai and add 4tbspn of oil.
Add onion paste,Ginger garlic paste and green chillies. Cook till onion paste leaves the oil.
Now add baby corn, tomatoes and cook for sometime by keeping lid.
Next cashew paste should be added.
When corn turns soft add capsicum pieces,salt, red chilli powder,turmeric powder, coriander powder and Garam masala powder. Cook for 5 mins by keeping lid.
Finally garnish with coriander leaves.

Sesame rice with carrot

Ingredients:

Boiled rice 4 cups
Sesame 1 and 1/2 cup
Dry red chillies 10 to 15
Grated carrot 1cup
Coriander seeds 1 tbspn
Mustard seeds 1 tspn
Bengal gram 2 tsp
Green chillies 7
Turmeric powder pinch
Curry leaves 10
Oil 6 tbpn


Method:

Dry roast the sesame, coriander and red chillies separately and powder them.
Heat oil in a kadai. Add mustard seeds, Bengal gram and curry leaves, sauté for a minute.
Now add slitted chillies and sauté for a min and add grated carrot. Toss this for 5 to 8 mins.
Now add turmeric powder and all powders. Sauté for 2 mins.
Finally add rice and mix well.
Tastes good with raita.

Homemade chocolates

Ingredients:

Butter 2tbspn(unsalted)

Peanut butter 1/2cup

Icing sugar 1/2cup

Salt pinch

Dark chocolate 225gms

White chocolate 225gms

Paper cups

Method:

Place the butter,peanut butter and salt in a microwave safe bowl.

Microwave the contents till they are soft.

Now add icing sugar and stir. Microwave for 20 seconds.

Next double boil the dark chocolate and white chocolate till they melt. We get a thick chocolate sauce.

Now coat the sauce to paper cups and place the peanut butter content in it and again cover this with chocolate sauce.

Fill all the paper cups same as above procedure and refrigerate for an hour.

Semolina Idli

Ingredients: 

Semolina 2cups
Curd 3cups
Oil 3tbspn
Mustard seeds 1/2tspn
Cumin 1/2tspn
Ginger finely chopped 1tbspn
Curry leaves 5
Carrot grated 1/2cup
Salt  


Method:

Beat the curd till it become soft.
Keep a kadai on the stove. Add oil. Now add mustard seeds, cumin seeds, ginger. Fry for a minute. Now add grated carrot and fry for 5mins.
Next add semolina and fry for another 5mins. Mix this to the curd and leave for 5 to 10mins.
After 10mins place this mixture in Idli plates and cook same as like idlis.
Coconut chutney is good combination.

Chocolate cake in a coffee mug

Ingredients:

1 large microwave mug
All purpose flour 4tbspn
Sugar 4tbspn
Cocoa powder 2tbspn
Baking Powder 1/4tspn
Egg 1
Milk 3tbspn
Oil 3tbspn
Vanilla essence 1 drop

Method:

Mix all the dry ingredients in a coffee mug. Mix well.
Next add egg, milk, oil and vanilla essence to the dry mixture. Stir well.
Now microwave the mug for 2 to 3 minutes.
Check in between because oven timings may vary from one oven to other oven.

[Note:You can garnish with vanilla ice cream, cherries according to your taste]

Microwave kalakand sweet

Ingredients:

Condensed milk 1tin
Milk Powder 2cups
Fresh Cream 300ml
Sugar 1/2cup



Preparation

Mix the above contents in a microwave safe bowl and stir.
Microwave it for 15 minutes.
Stir in between.
It starts curdling, stir for every 30 seconds to avoid overflowing.
Water will be evaporated after sometime.
Stop microwaving when you can make the mixture a thick round ball.
Pour the entire mixture in a greased plate.
Cut the pieces to your required shape.

Spicy Chicken With Capsicum

Ingredients


Chicken 1kg
Ginger garlic paste 4-5tbsp
Onion paste 3/4rth cup
Green chillies 5
Tomato puree 11/2 cup
Cardamoms 2
cloves 2
Cinnamon sick 11/2 inch
Star anise 1
Bay leaves 1
Red chilli flakes
Chicken masala powder 1/2 tspn
Roasted coriander powder  5tbspn
Red chilli powder 3 tbsp
Turmeric powder 1/2tspn
Milk 1/2 cup
Curd 1/2 cup
Oil 1/2 cup
Chopped capsicum 1/4rth cup
Coriander leaves
Curry leaves

Preparation

Marinate chicken with salt, 2 tbsp of ginger garlic paste, 1 tsp red chilli powder,turmeric powder, 2-3 tbsp of oil for 1/2 hr.
Heat the oil in a heavy bottomed vessel.
Now add cardamoms, bay leaves, cinnamon, star anise, cloves. Saute for 1 minute.
Next add onion paste,slitted green chilies, curry leaves, red chilli flakes and ginger garlic paste. Saute til the oil comes out.
Now add the marinated chicken.
Keep the lid till the chicken cooks.
Add tomato puree to the cooked chicken and cook for another 5mins.
Now add milk, curd, salt, red chilli powder,roasted coriander powder and garam masala powder.
Add chopped capsicum pieces and cook for 5mins by keeping lid.
Finally garnish with coriander leaves

jamuns with milk powder

For dough:


3 cups milk powder
1 cup all-purpose flour
1 tbsp baking powder
150ml full cream

For sugar syrup:

2 cups sugar
water


Sugar syrup:

Take a heavy bottom vessel. Add sugar in it and pour water til the sugar dips in the water.
Heat the syrup til the sugar dissolves(PLEASE DO NOT OVER HEAT)

Making jamuns:

Mix milk powder, flour and baking powder.
Now add full cream as you required to make a soft dough.
Divide them into 15-18 portions and make them a small and soft rounds gently.
Heat oil in a kadai and deep fry the balls.(PLEASE DONT TRY TO SAUTE THE BALLS IMMEDIATELY)
Place the balls immediately in the sugar syrup.

Now your yummy, yummy and soft jamuns are ready to eat.