Potato Dosai

Potato (Medium size) - 2

Maida - 2 tablespoons

Green Chillies - 2 small size

Coriander leaves - few

Oil - 2 to 3 teaspoons

Salt - 1/2 teaspoon or as per taste

Method:

Wash, peel and grate the potatoes finely. Put it in a bowl. Add maida and salt. Mix it well. Add little water and make a thick batter like idli batter. Chop green chillies and coriander leaves and add it to the batter.
Heat a tawa and grease it with little oil. Pour a laddle of the batter and spread it like dosa. Pour little oil around the dosa and cook it on medium flame. When one side is cooked to light brown, flip it over and cook another side also.

Murukku

Raw Rice - 2 cups

Green Gram Dhal (Moong dhal) - 1/2 cup

White til seeds - 1 tablespoon

Asafoetida Powder - 1/2 teaspoon

Salt - 1 teaspoon or as per taste

Oil for deep frying

Method:

Soak rice for one to two hours. Wash well and drain the water. Allow to dry in a shade for half-an-hour. Put it in a mixie and grind it to a fine powder and sieve it. OR you can use store bought rice flour too.
Put green gram dhal (Moong dhal) in a vessel and add two to three cups of water. Cook till it is very soft. Allow to cool.
Add rice flour to the cooked dhal along with til seeds, asafoetida powder and salt. Knead it well. If necessary sprinkle little water and make a soft dough.
Heat oil in a Kadai. Take small quantity of dough and put it in the Murukku Press with “single star” plate and squeeze it in circular motion directly to the hot oil. Fry till it becomes crispy and nice golden yellow.

Apple Halwa

 Red apple (big size) - 3 Nos
Sugar - One and half cups
Ghee - 3 to 4 tablespoons
Cardamom Powder - 1/2 teaspoon
Cashewnuts - few
Kesar Powder OR Orange red colour - little

Method:
Wash the apples and wipe it. Peel the skin and remove the seeds. Cut it into medium size pieces. Put it in a mixie and grind it to a fine pulp.
In a thick bottomed kadai (preferably non-stick kadai) put one teaspoon ghee and fry the cashew nuts. Remove and keep it aside. Same kadai put the remaining ghee and add the apple pulp. Fry it on medium flame till the water content in the pulp is evaporated and it becomes slightly thick. (It will take 10 to 15 minutes). Add sugar and mix well. Add food colour and stir it continuously till it leaves the sides of the kadai. Add cardamom powder and fried cashew nuts. Mix everything well and transfer it to a greased bowl.

Gooseberry Pickle

Gooseberry - 10 Nos
Turmeric Powder - 1/4 teaspoon
Chilli Powder - 2 to 3 teaspoons
Asafotida Powder - 1/4 teaspoon
To fry and grind:
Fenugreek seeds - 1 teaspoon
Mustard - 1 teaspoon
For seasoning:
Gingelly Oil - 4 to 5 tablespoons
Mustard - 1 teaspoon
Salt - 1 teaspoon or as per taste
Lemon juice - 1 tablespoon

Method:
Pour 3 to 4 cups of water in a vessel and bring to boil. Add the whole gooseberries along with little salt and turmeric powder. Allow to cook for five minutes. Then switch off the stove and close the vessel with lid. Let it stand for few more minutes.
Then remove the gooseberries from the water. Take the gooseberry and gently press it on the top. The seed will come out and pods get separated. This is an easy method. If you cannot do this, then just remove the seed using knife and separate the gooseberry pods. Put it in a mixie and grind it to a paste.
In a dry kadai put fenugreek seeds and fry till it become light brown. Remove. Sale kadai put mustard separately and fry till pops up. Remove. Put both the fried fenugreek and mustard in a mixie and grind it to a powder. Or using a morter and pestle pound it.
In a kadai put the oil and when it is hot add mustard. When it pops up add asafoetida powder and then gooseberry paste and fry for few seconds. Then add red chilli powder, turmeric powder and salt. Stir continuously till it blends well and become thick. Add fenugreek and mustard powder and stir well. Finally add the lemon juice and switch off the stove. Mix it well and store it in a clean jar.

Masala Dosa

Ingredients
For the dosa
Dosa batter - as needed
Oil - as needed

For the masala
Potatoes - 3
Onion - 1
Green chilies - 3 or 4
Curry Leaves - 1 strand
cilantro - handful
Mustard seeds - 1/4 tsp
Chana dal - 1/2 tsp
Turmeric powder - 1/4 spoon
Green Peas - 1/4 cup (optional)
Close the other side

Method
Making the potato masala
1. Boil the potatoes and mash them coarsly.
2. In a kadai heat little oil, temper the mustard seeds and chana Dal.
3. Add curry leaves, slitted green chillies and sliced onion. Saute it until the onion is transparent.Add turmeric to it.Add 1/2 a cup of water and salt to taste,let it boil.
4.Add the mashed potatoes and green peas to the mixture. Let it cook together for 2 mintutes, Spinkle soome chopped cilatro on top.

Making the masala dosa
1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the back of the spoon using concentric circular motion.
2. Add few drops of oil/ghee/butter on top.
3. Once the first side is cooked, you can flip the dosa or let it cook as it is.
4. Once the dosa is completely cooked add the masala in the center as shown.
5. Cover the masala with the dosa as shown in the picture.
6. Serve with hot sambhar and chutney varieties.

Make a dosa

Put some masala in the center

Fold one side of the dosa to cover the masala

Fold over the other side

Banana Dosai

Ingredients Ripe bananas - 2
Rice flour - 1/4 cup
All purpose flour (Maida) - 2 tblsp
Cardoman powder - 1 pinch
Sugar - to taste
Raisins - 2 tblsp (chopped)
Cashews - 2 tblsp (chopped)
Ghee - to fry

Method
1. Mash the bananas nicely with a masher or with hands.
2. Add rice flour, maida, sugar and cardomon powder.
3. Mix everything together to get a thick batter. You can mix with your hands or use a blender.
4. Mix the raisins  and cashews with the batter.
5. Heat a griddle and pour a spoonful of batter and spread gently. It will be thicker than normal dosa.
6. Pour few drops of ghee on top. Fry on medium flame till the dosa is completely cooked and golden brown on both sides.

Serving Suggestions
      - This dosa can be served as a dessert or snack with some maple syrup or honey.
      - Top the dosa with whipped cream or ice cream and berries. This brings out a whole new flavour.
      - It can also be served as a tiffen with some chutney.

Microwave Recipe*******Rava Kesari

Ingredients  
Roasted rava - 1 Cup
Sugar - 1 Cup
Ghee - 2 tblsp
Water - 1 ¼ Cup
Food Color (Kesari powder) - a pinch
Cashew nuts, Almonds and Raisins - as needed (about 1/4 cup)

Method
1. Mix all the ingredients together and transfer it to a microwave safe tray.
2. Microcook on micro Power "high" for 4 minutes.
3. Let it rest for 5 minutes and cut into pieces. Garnish with chopped nuts and raisins.

Microwave Recipe)))Low fat Palkova,

Ingredients
Sweetened Condensed Milk (Milkmaid) - 1 can (Can use Fat Free)
Butter - 1 stick
Milk Powder - 1 cup (can use fat free)
Ricotta Cheese - 1 cup (can use low fat)

Method
Combine all the ingredients in a microwave safe bowl. Microwave on full power for about 25 minutes. Initially keep stirring every 5 minutes. After 15 minutes, keep stirring after every 2-3 minutes till the pal khova turns golden brown in colour.

Bread Upma ( Microwave Recipe)

 

Ingredients

8 to 10 bread slices
2 tbsp oil
2 tsp mustard seeds ( rai / sarson)
1/2 cup finely chopped onions
2 curry leaves (kadi patta)
1/2 cup finely chopped tomatoes
1 1/2 tbsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 1/2 tbsp tomato ketchup
1 tbsp lemon juice
1 tsp powdered sugar (optional)
2 tbsp finely chopped coriander (dhania)
salt to taste

Method

1. Dip the bread slices one by one in a little water and squeeze out the excess water immediately. Crumble it lightly and keep aside.
2. Put the oil in a microwave safe bowl and microwave on high for 30 seconds.
3. Add the mustard seeds and microwave on high for 1 minute.
4. Add the onions and curry leaves, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
5. Add the tomatoes, green chillies and ginger, mix well and microwave on high for 1 minute.
6. Add the prepared crumbled bread pieces, tomato ketchup, lemon juice, sugar, coriander and salt, mix well and microwave on high for 2 minutes.
7. Serve immediately.

Burfi

Ingredients

• 1 cup heavy milk
• 1 cup milk powder
• 3/4 cup sesame seeds
• 1/2 cup sugar
• 1/8 teaspoon cardamom powder

Method

1. Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
2. Mix well. In a non-stick frying pan add heavy milk and milk powder mix it well over medium-high heat.
3. Stir continuously till the mixture starts to bubble.
4. Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan for 8-10 minutes.  Until mixture is reduced to thick paste and starts coming together.
5. Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
6. Lower the heat to low and add sugar and cardamom powder and mix it well. Mix will become little soft in texture after adding sugar.
7. Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
8. Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it set for two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.

Sweet Paratha

Ingredients:
Dough

• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1 tablespoon oil
• Approx. 1/3 cup lukewarm water

Filling

• 1/3 cup almonds coarsely grind
• 1/3 cup walnuts coarsely grind
• 2 tablespoon coconut powder
• 1 teaspoon cinnamon powder
• 1/3 cup sugar

Also need

• 1/4 cup whole wheat flour for rolling the Paratha
• Approx. 1-1/2 tablespoons oil for cooking the Paratha

Method

1. In a bowl mix the flour, salt, and oil. Add about 1/3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface. Cover the dough and keep aside for at least 15 minutes.
2. For the filling mix the almonds, walnuts coconut, cinnamon, and sugar, set aside.
3. Knead the dough again and divide into 4 equal parts.
4. Roll the dough into 3 inch diameter circles. Place about 3 tablespoons filling mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all four balls.
5. Let them settle for 3 to 4 minutes before rolling.
6. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
7. First lightly roll the filled ball in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to about 7-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled Paratha.
9. Place the Paratha over the skillet. After a few seconds you will see the Paratha change color and puff in different places.
10. 10. At this point flip the Paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread about1 teaspoon of oil on the Paratha. Again, flip the Paratha and lightly press the puffed areas with a spatula.
11. Flip again and press with the spatula making sure the Paratha is golden-brown on both sides.
12. Sweet Paratha can be served hot or at room temperature. Paratha can be kept at room temperature for about week.

Kaara Chutney

Ingredients  Onion - 2 (roughly chopped) - You can also use 15 pearl onions instead
Tomatoes - 2 or 3 (roughly chopped)
Dry red chillies - 5 (or to taste)
Garlic cloves - 3
Ginger - very small piece (about 1/4")
Urad dal (Black gram) - 1 tblsp
Oil - 2 tblsp
Salt - to taste

Method
1. Heat oil in a pan and fry the urad dal till it turns slightly brown.
2. Add the dry red chillies, ginger piece and garlic pods. Fry for a minute or so.
3. Add the onion and tomato pieces. Saute for few minutes till both the onion and tomato pieces are soft but not browned.
4. Switch off and cool the mixture a bit.
5. Grind it to a smooth chutney along with salt. (You can add a very tiny piece of tamarind if you feel the tomatoes are not sour enough.)
6. Transfer the chutney to a serving dish. This chutney can be served with idli, dosa, uthappam or kuzhipaniyaram.

Beetroot Chutney

Ingredients Beetroot - 1 (medium)
Shallots (Sambhar Onion) - 3
Garlic - 2
Grated Coconut - 4 tblsp
Tamarind - marble sized
Salt - to taste

To roast and grind
Channa dal - 1 tblsp
Urad Dal - 1 tblsp
Corriander Seeds - 1 tsp
Dry Red Chillies - 5

For Seasoning
Oil - 1 tblsp
Mustard Seeds - 1/4 tsp
Curry Leaves - 1 spring
Asafoetida - a pinch

Method
1. Wash, peel and cut the beetroot into cubes.
2. In one pan saute the shallots, garlic, tamarind, beetroot cubes and the grated coconut for 5-10 minutes. Switch off and let it cool.
3. In another pan, dry roast the ingredients under 'To roast and grind' till it turns golden brown. Cool it.
4. Take the roasted ingredients in a blender or mixie and powder it.
5. Next add the cooked beetroot- coconut mixture and required salt to this. Add little water and make a chutney. You may grind it coarsely or make a smooth paste as you like.
6. Transfer this to a serving dish.
7. Heat oil in a pan and do the seasoning. Add this right on top of the chutney.

Coconut Chutney

Ingredients  For Chutney
Grated Coconut (preferably fresh) - 1 cup
Dalia (Roasted channa dal, pottukadalai) - 1/2 cup
Green Chillies - 3 (or as needed)
Ginger - a small piece (blueberry size)
Salt - as needed

For Tempering
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry Leaves - 1 strand
Dry red chilly - 1

 

Method
1. Grind all the ingredients under 'For Chutney' with little water. Add water as per the thickness of the chutney needed.
2. Heat oil in a pan and splutter the mustard seeds, curry leaves and dry red chilly.
3. Transfer the ground chutney to the serving bowl and add the tempering to it.
4. Mix it together and serve with idli, dosa, vada, bajji, upma, pongal etc. This goes very well with pretty much every south indian breakfast dishes.

Sweet Lime Pickle

Ingredients Sweet lime - 1
Sugar - 1 tsp
chilli powder - 1 tsp or as per requirement
salt
Mustard seed dhalia - 1 tsp  ( You get the dal of mustard seed in other words split mustard seed)
vinegar - 1 tsp
 
For tempering
Oil - 3 tbsp
Mustard seed  - 1 tsp
curry leaves - few
Asafoeitida - pinch

Method 1. Finely chop the sweet lime and remove the seeds.
2. Put in a jar, add salt, sugar, chilli powder, vinegar and keep for a day.
3. Next day temper the ingredients in it.  Make sure that the oil should be above the level of the contents.
4. Occasionally stir the same.  After 15 days, the skin of the lime will be very soft. It is ready to eat.

Cauliflower Pickle

Ingredients Medium sized cauliflower head - 1
Cumin seeds - 2 tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 1/2 tsp
salt - to taste
Lemon juice - 2 -3 tblsp
turmeric powder - 1/2 tsp
Chilli powder - 3-5 tsp
Asaefoetida - a pinch
oil - 5 tsp
Curry leaves - 2 string

Method
1.Chop the cauliflower finely.
2.Add salt, turmeric, chilli powder ,lemon juice and mix together with it.
3.In a kadai dry roast 1 spoon of cumin seeds,fenugreek seeds and 1 spoon of mustard seeds. Cool the mixture, grind it to make a fine power and add it to the cauliflower/ carrot mixture.
4.Heat oil in a pan, add the remaining mustard seeds. When it splatters, add remaining cumin seeds and curry leaves .
5.Add this to the cauliflower/ carrot mixture along with a pinch of asaefoetida. Let this soak for 24 hours before serving.
6.Pickle ready. Similarly you could make carrot pickle, cabbage pickle, bittergourd pickle, radish pickle, raw mango pickle, gooseberry pickle, ivygourd pickle, celery pickle, parsnip pickle etc.

Mango Pickle

Ingredients: 2 cups Grated mango
2 tsp Red chilly powder
A pinch of asafoetida
1 tsp Salt (adjust)
Curry leaves (optional)
1/2 tsp Turmeric powder.
1-1 1/2 tsp Salt (depending upon the sourness of mango adjust)
Oil 5 tblsp
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds

Method:
1. Heat the oil in a kadai. Add mustard seeds, fenugreek seeds, asafoetida.
2. After it splutters, add the grated mango, turmeric powder  and saute  the same  till it becomes tender.
3. Take out from the gas and allow to cool.  
4. Add the chilly powder, salt and mix well. Transfer it to a glass bottle or bharani.

Takkali Urugai

Ingredients Tomatoes - 8-10
Tamarind Pulp - 1 tsp
Red Chilly Powder - 2 tblsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Mustard Powder - 1/2 tsp
Salt - 2 tblsp
Oil - 2 tblsp

For Seasoning
Oil - 2 tblsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 spings
Asafoetida - 1/4 tsp

 

Method

1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very important

for the tomatoes to be dry.

2. Heat oil in a big vessel and the chopped tomatoes, tamarind pulp and salt to it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up.

3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful as

there will be lot of splattering. 

4. Add the turmeric powder, chilly powder, fenugreek powder and mustard powder to this.

5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular intervals.

6. In the meantime, heat the oil for seasoning in another small pan and add the mustard seeds, curry leaves and asafoetida.

7. Add this to the pickle and mix everything. Cook for another few minutes till the oil seperates from the pickle.

8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or store it

• outside.

Mango Milkshake

Ingredients Mango (ripe) - 1 big or 2 small (or use about half cup of canned mango pulp)
Milk - 1 cup
Cardamom Powder - a pinch
Sugar - 2-3 tblsp (depending on the sweetness of the mango)
Ice Cubes - 4-5

Method 1. Wash, peel the mango and cut it into cubes.
2. Take the mango cubes, milk, sugar, cardamom powder and ice cubes in a blender.
3. Make a smooth puree. Pour into glasses.
4. Garnish with a drizzle of mango pulp or fresh milk on top. This forms a nice pattern. Serve immediately.

Ginger Cardamom Tea

Ingredients Milk - 1 cup
Tea - 2 tsp
Water - 1.5 cup
Ginger - 2 " piece (crushed)
Cardamom - 2 pods (crushed)
Sugar/Honey - to taste
Lemon - 1/2 piece

Method
1. In a saucepan, bring water to a boil along with crushed ginger and cardamon pods.
(You could also add ginger powder and cardamom powder)
2. Add the tea leaves and let it come to a rolling boil again.
3. Reduce the flame and let it simmer for 3-4 minutes for all the essence of the tea to be released in the water.
4. The basic ginger cardamom tea is ready. You could flavour it in different ways. I've given 2 options below.
 

Coconut Burfi

Ingredients  Fine Grated Cocunut /Cocunut Powder -2 Cups
Condensed Milk -1 Can(300 ml)
Cardamom - 5 nos Crushed
Any Color - 2 drops(Optional)

Method 1.Heat a non stick pan in medium flame and add the grated cocunut
2.Saute until the cocunut flavor comes and check it doesnt turn brown(it takes 5 to 10 mins).
3.Now add the condensed milk and cardamom.
4.Saute for 5 mins continuously until everything rolls out to a ball.
5.Add color(optional) and mix it.Usually burfi is in white color.
6.Switch off the stove.
7.Take a plate or any non stick vessel and grease with butter
8.Pour the Burfi mixture and pat it tightly with hands
9.Keep it refrigerated for 1/2 hour for firmness.
10.Now cut the Burfi with buttered knife with vertical lines.
11.Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.
12.Store and serve the burfi dessert

Rava Cake

Ingredients Rava (Semolina, Suji) - 1 cup
Cow Ghee - 1 cup
Milk - 4 cups
Sugar - 5 cups
Few saffron strands  - (optional)
Cardamom (Elaichi) -  optional
Sliced dry fruits - optional

Method 1. Mix the rava, ghee, milk and sugar together and cook in slow flame.
2. Like mysore pak, it will start leaving the kadai.
3. Transfer it on greased plate, cut into deired shapes.
4. The optional items can be added before you transfer the same on to the plate. Garnish with dry fruits. It is a lovely item.

Mixture

Ingredients Omapodi (Sev) - 2 cups
Boondi - 2 cups
Banana Chips - 1/4 cup
Roasted Peanuts - 2 tblsp
Dalia (Pottukadalai) - 2 tblsp
Curry Leaves - 2 strands
Garlic - 1 whole
Chilly Powder - 1 tsp
Optional
Aval(roasted) - 1/2 cup
Roasted Green Peas - 2 tblsp
Roasted Cashews - 2-3 tblsp
Raisins - 2 tblsp

 

Method
1. In a big mixing bowl, add the bhoondhi, omapodi (sev), banana chips, roasted peanuts and dalia.
2. Heat oil in a small pan and fry the curry leaves. Remove it out and add it to the mixing bowl.
3. Crush the garlic cloves using a mortar and pastle and fry it in the same oil.
4. Add this fried garlic also to the mixing bowl.
5. Add some chilly powder and toss everything together.
6. You can store this in airtight box for more than a month. Serve with evening tea or as a sidedish for rasam rice or curd rice

Omapodi

Ingredients Bengal Gram Flour (Besan, Kadala Maavu) - 1 cup
Asafoetida - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chilly Powder - 1/2 tsp (optional)
Salt - to taste
Water - as needed to make dough (app. 3-4 tblsp)
Oil - for deep frying

 

Method
1. Mix the bengal gram flour, salt, asafoetida, turmeric powder and chilly powder together.
2. Add enough water and knead it to make a soft, sticky and gooey (but not watery) dough.
3. Add few drops of oil to your palms, to the dough and to the inside of the sev press to reduce the stickiness.
4. In the meantime, heat up the oil in a kadai to fry the sev.
5. Fill the dough into a idiyappam maker or sev press with the appropriate 'sieve'  - the one with the smallest holes or with slighly bigger holes can be used.
    Note :- For purposes like chaats, the thin sev is a must. For enjoying sev(omapodi) as a snack or for making mixtures, either one would do.
6. When the oil is hot enough, press out thin strands of the dough into the hot oil.
7. Deep fry till the sev turns crispy. Generally the sev is done when the vigourous bubbling of the oil subsides.
8. Remove from oil and place on a paper towel to remove excess oil.
9. Cool and store in a air tight container. This is a perfect snack by itself or can be used for making chaats and mixture.

Oats Congee

Ingredients Oats - 1 cup
Onion - 1/2 (finely chopped)
Green Chilly - 1 (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1 cup
Oil - 2 tsp
Cilantro - for garnish

Method
1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.
5. Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping hot with a slice of bread.

Payaru Kanghi

Ingredients Rice - 1 cup
Green Gram - 3/4 cup
Fenugreek Seeds - 1 tsp
Garlic - 1 clove (Chopped)
Pearl Onions - 3-4 (chopped)
Fresh Grated Coconut - 1-2 tblsp
Salt - as needed
Water - a lot (app. 6-8 cups)
Oil - 1 tsp

 

Method
1. Take a deep pan, add the oil to it and fry the fenugreek seeds.
2. Next add the chopped garlic clove and pearl onions and fry for another 30 seconds. This step is absolutely optional.
3. Add the water and bring it to a boil. The fenugreek flavour is infused in the water.
4. When the water boils add the rice and green gram.
5. Cover and let it cook till both rice and gram are cooked. If you feel you need more water, you can add some hot water to bring to the desired consistency.
6. Finally add the required salt and grated coconut. Serve as a simple breakfast or dinner.

Pumpkin Soup

Ingredients:
1/4 kg Red pumpkin sliced
1 Onion sliced
2-3 Cloves
1 Small piece of ginger
1 cup Coconut milk (i used fresh coconut milk)
1 cup Water
2 tsp Butter
Salt, Black salt, Roasted cumin powder as per taste.

Method: 1. Wash and remove the skin of pumpkin and slice it.
2. Peel the oninon and slice it
3. Add butter in a kadai, add the cloves, saute for a minute.
4. Add onionS and saute till it changes the colour little bit
5. Add pumpkin slices and saute the same with little salt till soft.
6. Allow to cool. Grind it in mixer with 1 cup of water.
7. Transfer it into a kadai and boil the same. Check the salt,if required add more.
8. Add black salt, roasted cumin powder and the coconut milk.
9. Mix well and remove from the gas. Do not boil after adding coconut milk. Consistency should not be watery.

Vegetable Soup

Ingredients  Cauliflower (small flowerettes) - 1/4 cup
Carrot (chopped) - 1/4 cup
French Beans - 1/4 cup
Green Peas - 1/4 cup
Mushroom - 1/4 cup
Spring Onions - 1/2 cup
Cabbage - 1/4 cup
Veg Broth - 1 can /  Veg Seasoning - 1 cube
Pepper Powder - 1 tsp.
Corn Starch - 2 tblsp.
Salt - to taste

Method  1. Heat butter. Add all vegetables and stir fry for 2-3 minutes on high flame.
2. Add veg broth/seasoning cube, water (as required), pepper powder, salt and bring it to a boil.
3. Then reduce the heat & add corn starch paste. Keep stiring until the soup turns thick & creamy.
4. Remove from heat after 5 minutes. Serve hot.
(You can add a little hot sauce/soya sauce when having the soup)

Vengaya Pakoda

Ingredients Onion - 2
Gram Flour (Besan) - 1.5 cup or as needed
Rice Flour - 1/2 cup
Green Chillies - 3 (sliced) / Red Chilly Powder - 1 tsp
Curry Leaves -  handful (chopped)
Cashews - handful (chopped)
Cumin seeds - 1 tsp
Asafoetida - a pinch
Salt - as needed
Oil - for deep frying

Method 1. Heat the oil in a kadai for deep frying.
2. Make thin slices of the onions and sprinkle some salt on it.
3. Add the chopped curry leaves, cumin seeds and cashews.
4. Add asafoetida, chilly powder (or green chillies), rice flour and the gram flour to this.
5. Add 1 or 2 tblsp of the hot oil along with this and mix everything together.
6. The salt draws out the moisture from the onions. If neededJust sprinkle few drops of water and make a dough.
7. Pinch a small portion of the dough and drop it in the medium hot oil.
8. Fry till golden brown.

Vegetable Patties

Ingredients Potatoes – 2 medium  (boiled and mashed)
Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
Paneer – 3-4oz
Onions – 1/4 medium (finely chopped or grated)
Ginger & Garlic - 1 tblsp (minced)
Green Chillies – 2 (finely chopped)
Cilantro (Coriander leaves) – 2 tblsp (finely chopped)
Chopped Cashews - 2 tblsp
Lemon Juice  – 2 tsp
Red Chilli Powder – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Salt – to taste
Maida - 2 tblsp (for coating the cutlets)
Bread Crumbs – about 1 cup (for coating the cutlets)
Oil – for frying

Preparation Steps 1. Boil the potatoes and drain them immediately to prevent them from absorbing lot of water. Peel and mash it and keep aside.
2. Finely chop or grate the other vegetables. You can also chop in a food processor.
3. Boil the other vegetables too. You can do it in the microwave or stove top. Squeeze out as much water as possible from the vegetables. This is very essential in making good cutlets.
4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. This step is optional and removes the raw flavour in the onions and garlic.
5. Make a very thin batter with the maida and water.  Keep it ready to dip the cutlets.
6. Spread the breadcrumbs also in a plate to coat the cutlets before frying.

Fried Idli

Ingredients    Idlis cut into cubes - 20nos.
Mustard,Curry leafs -little for Tempering
Onions  -1 finely chopped
Chilli powder  -1 tsp
Salt  - 1tsp
Pepper powder  -1/2 tsp(optional)
Turmeric powder - a pinch
Yogurt  -2 tbsp.

Method 1.Mix the sliced idlis with chilli powder,turmeric powder,salt and pepper powder(to mix evenly add little yogurt).
2.Deep fry the idli mixture in oil.
3.Heat oil in a pan ,add some mustard seeds as it splutters add curry leafs and onions.
4.Once onions are nicely sauted add the fried idlis.
5.Serve hot as a snack.

Samosa

Ingredients
Tortilla/Spring roll sheets - 4
Potato - 2 (boiled and cubed)
Carrot - 1 (boiled and chopped)
Green peas - 1 cup
Cilantro - handful (chopped)
Green chilly - 2
Cumin seeds - 1/4 tsp
Ginger garlic paste - 1 tsp
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Turmeric powder - a pinch
Cashews - 6-7
Lime - 1/2
Salt - to taste


Method 1. Heat oil in a pan, fry the cumin seeds, ginger garlic paste, green chillies and cashew nuts.
2. Add the boiled potato pieces, boiled carrot pieces and green peas along with salt, chilly powder, corriander powder, turmeric powder and cilantro.
3. Cook for 2 minutes for the flavours to blend together. Add few drops of lemon at the end. The filling is ready.
4. For the outer covering, cut a torilla in half.
5. Make a cone shape as shown in the picture. Stuff the filling inside.
6. Seal the edges using egg or with few drops of water.
7. Deep fry in oil till it becomes golden brown.
8. Drain excess oil using paper towel and serve hot with some ketchup or mint chutney.

Sweet Potato Biscuits

 

2 1/2 cups all-purpose flour
1 tablespoon baking powder
Dash salt
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15-ounce) cans sweet potatoes, drained and mashed
4 tablespoons light margarine, melted
1 teaspoon vanilla extract

1. Preheat oven to 450°F (230°C).
2. In large bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg; stirring well.
3. In another bowl, combine sweet potatoes, margarine, and vanilla; add to flour mixture stirring just until dry ingredients are moistened.
4. Sprinkle flour on a work surface (waxed paper).
5. Turn dough out on floured surface and knead about ten times.
6. Roll dough to 1/2-inch thickness; cut into rounds with 2-inch round cutter.
7. Place rounds on baking sheet coated with nonstick cooking spray.
8. Bake 12 to 15 minutes or until golden.

Pumpkin Biscuits

 

 

2 1/2 cups all-purpose baking mix
1/3 cup dry NESTLÉ® CARNATION® Nonfat Dry Milk
1/4 cup packed brown sugar
1 1/4 teaspoons pumpkin pie spice
3/4 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon water
Pumpkin Maple Sauce (recipe follows)

1. Preheat oven to 425°F (220°C).
2. Combine baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water just until moistened.
3. Knead 10 times on lightly floured surface. Roll dough to 1/2-inch thickness; cut into 12 biscuits. Place biscuits on ungreased baking sheet about 2 inches apart.
4. Bake for 8 to 10 minutes or until golden brown. Spoon sauce over warm biscuits.

Makes 12 biscuits.

Puttu

Ingredients Puttu Flour - 2 cups (Home made or Store Bought)
Salt - 1 tsp
Grated Coconut - 1/4 cup + 1/2 cup
Water - as needed

Method 1. If you dont get puttu flour, you can also make with  raw rice flour. Dry roast the flour for few minutes. This step is optional but roasting brings out a nice nutty flavour and improves the taste of the puttu.
2. Take the roasted flour in a mixing bowl.  Add the salt and 1/4 cup of grated coconut with the flour. Mix together.
3. Sprinkle water little by little while mixing the flour till the flour is moist.
4. The puttu flour should be crumbly (and not form a dough).  It should be moist enough such that when you press the flour with your palms it should hold together.
5. In the mean time, boil the water in the lower vessel of the puttu stand.
6. In the upper cylinder, add half an inch of grated coconut as the bottom layer. Put two handfuls of the prepared puttu flour as the next layer.
7. Continue layering with grated coconut and puttu flour alternatively till you reach the top.
8. Cover and put the filled cylinder on the lower vessel so that the steam passes through and cooks the puttu.
9. Once you see the steam coming out of the lid of the upper vessel, the puttu is pretty much done. Let the steam come out for another minute or so and switch off.

Appam

Ingredients Raw Rice - 2 cups
Shredded coconut - handful
Cooked rice - Handful (You could also use pressed rice/poha/aval instead)
yeast - 1/2 spoon
sugar - 2-3 tspn
Salt - as needed

Method 1.Soak the rice for 2 hours.
2.Grind coconut and cooked rice together until smooth. To this add the rice and grind everything together.
3.Add the yeast, salt and sugar and mix well. Let it ferment for few hours or overnight.
4.Make Appam in the appam griddle else make it like pancakes on regular griddle. Pour a spoonful of batter and spread using circular motion by holding the handle of the griddle.
5.Serve it with sweetened coconut milk, stew, kala chana curry or with any kurma.

Bajji

Ingredients Besan (Gram Flour/ Chickpea Flour) – as needed (start with 1/2 cup)
Assorted Vegetables – depending on availablity (Raw Banana, Potatoes, Bread Slices, Banana Peppers, Cauliflower, Onion etc)
Red Chili Powder – 1 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Baking Soda – 1/4 tsp
Water – as needed to make batter
Salt – to taste
Oil – for deep frying

Method 1. Cut the vegetables into small pieces. Generally raw banana, potato, brinjal and onion are made into thin slices, cauliflower is cut into bite sized florets, bread is cut diagonally to form a triangle.
2. Mix all the dry ingredients (besan, corn flour, red chilli powder, baking soda, cumin powder, turmeric powder and salt) in a bowl.
2. Add water little by little while mixing it constantly to make a smooth batter.
3. In the mean time heat oil for deep frying.
4. Dip the vegetables/bread/shrimp/chicken one at a time in the batter so that it is completely coated with the batter and drop in hot oil.
5. Do not overcrowd the oil. There should be enough space for the bajjis to float in the oil without getting stuck to each other. Deep fry till it becomes golden brown.
6. Drain excess oil in paper towels and serve hot with some chutney, hot sauce or ketchup..

Rava Coconut Upma

Ingredients Rava(semolina) - 1 cup(serves 2)
musturd seeds - 1/2 tsp
urad dhal - 1 tsp
chana dhal - 1 tsp
red chillies -2 cnt
curry leaves - a bunch
Onion - 1 (small)
green chillies - 2 or 3 cnt
coconut -  2tblsp(grated)
Ghee - 2 tsp
oil - 2 tsp
Water - 1 1/2 cup

Method 1. Roast the rava with few drops of ghee, till is the color starts changing.
2. Cut the onion into small pieces, G.chilli into halvess, and slightly grind the grated coconut(don't use water to grind).
3.In a pan put the oil, then the musturd urad and channa dhal. Fry it till it becomes slight brown color.
4. Add Red Chillies and curry leaves.
5.Then add the onion and Green Chillies and fry it till it's cooked.
6.Then to the coconut add the water and just give a slight squeeze to the coconut , so the milk comes out of it.
7. Now add this coconut and water combo to the pan and add salt as per taste.
8. Allow it to boil, then reduce the flame to simmer. Quickly add rava with constant stirring.
9. Add ghee and close the pan tightly.
10. keep the stove in simmer for around 5 to 6 minutes till all the water is absorbed and the rawa is cooked.
11. Gently fluff up with the spoon and serve with coconut chutney or sugar.

Mysore Pak

Ingredients 1 cup Gram flour (besan)
1 - 1 1/4 cup Ghee (Clarified Butter)
3 cups Sugar
Cardamom powder

Method 1. In a kadai, melt the sugar.
2. Sieve the besan, mix the ghee and keep aside.
3. When the sugar  melts completely, add the besan mix (see that no lumps formed) and keep on stirring till the same starts leaving the kadai.
4. Transfer the same to a greased plate and pat it to equalize the same in the plate.
5. Dip a knife in ghee and cut to desired shapes.

SAMBAR

SAMBAR

Ingredients
 (Toor dal) - 3/4 cup (You can also use masoor dal or green gram dal or a combination of dals)
Vegetables (any choice of a single/mixed vegetables) - 1 cup
(The choice of vegetables can include brinjal, potato, radish, drumstick, spinach, shallot onions, tomato, raw mango, carrot, zucchini, yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)
Shallot Onions - 8- 10 (or 1 onion chopped)
Green Chilly - 1 or 2
Tomatoes - 1
Tamarind Juice - 1 1/2 tblsp
Sambhar powder (store bought or home made) - 1 tblsp (you can increase to your taste)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 5-7 seeds
Dry red Chillies - 2
Curry leaves - 2 strands
Cilantro - for garnish

Method 1. Boil the toor dal with the tomato, 2.5 cups of water and optionally 2 cloves of garlic. You can cook it using the pressure cooke for 3 whistles. Alternatively cook it in a normal vessel till it is a bit overcooked and is almost mashed up.
2. After the pressure is released, mash the dal using the back of a spoon or with hand .
3. Heat oil in a  deep vessel and splutter the mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida.
4. Saute the onions and green chillies.
5. Add the veggies to this and cook it till the veggies are soft with enough water.
(Alternatively you can cook the vegetables using a microwave and add it. You can also cook the vaggies along with the dal in the cooker itself. If you have a double decker pressure cooker container, you can cook the dal in one and the veggies in the other.)
6. After the veggies are cooked, add the tamarind juice, salt, sambhar powder and the
mashed dal.
7. Add enough water and bring it to a boil. Reduce the flame and simmer for 20 minutes for the flavours to blend. A nice aroma of sambhar will be filled throughout the house.
8. Garnish with finely chopped cilantro and switch off.
9. Serve with rice, idli and dosa varieties. You can add a tsp of ghee on the sambhar while serving to enhance the flavor.

Chukku Coffee

Chukku Coffee

Ingredients
Dry ginger (Chukku) - 1/2" piece (ground or crushed)
Karupatti (Palm Sugar) - as needed for sweetness
Whole Peppercorns - 1 tsp
Coffee powder/Tea leaves -  1 tsp (optional)
Cumin seeds - 3/4 tsp
Basil leaves(Tulsi) - 4-5
Water - 1.5 cup

Method 1. Boil the water in a saucepan with karupatti(palm sugar), dry ginger, crushed
peppercorns and cumin seeds.
2. Add the coffee powder/ tea powder to this if needed.
3. Let this boil for 4-5 minutes.
4. Finally add the basil leaves(tulsi) and switch off.
5. Serve it piping hot as a remedy for cold and throat infection. 

JILEBI

JILEBI

Ingredients
All Purpose Flour - 1/2 cup
Gram Flour (Besan) - 1 tsp
Yeast - 1/2 tsp
Sugar - 1/2 tsp
Cardomom Powder - 1/4 tsp
Warm Water - 1/3 cup (or as required)
Oil - to make dough

For Syrup Sugar - 1 cup
Water - 1/2 cup
Cardomom Powder - 1/4 tsp
Saffron - 1/4 tsp
Lemon Juice (optional) - 1/2 tsp

Method
To make the batter 
1. Dissolve the yeast in warm water, mix well and let it stay for 10 mins.
2. Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind.
3. Keep this aside to ferment in a warm place (I place it in the oven) for around 2 hours.
 To make the syrup 
1. Boil everything together on medium heat.
2. Keep stiring continuously so that sugar dissolves well and doesn't settle at the bottom.

To make jalebis 
1. Heat oil in a frying pan. Fill the batter in a ketchup bottle. (You can also use piping bag with a nozzle)
2. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi.
3. Fry the Jalebis until golden-brown on both sides.
4. Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half

Cheedai

 Cheedai

Ingredients Rice four - 2 cups
Urad dal powder - 3 tbsp
White sesame seeds - 1 tsp (slightly roasted)
Grated coconut - 1 tsp
Salt
Crushed jeera (cumin)/ Black pepper - 1 tsp
Hing (Asafoetida) powder - ¼ tsp
Butter - 2 tsp
Oil for frying

Method:
Method for making rice flour: 
First rinse the raw rice and soak it in water for 1 hour. Remove the water and spread the same in a soft towel. Allow it to dry.  It should not be completely dried but little bit moisture should be there.  Grind the same in mixer to a fine powder. Keep aside for half an hour and sieve it.  Ensure that no rice granules are there in it as the cheedai will burst if the granules are there. You will have to sieve 3 - 4 times.

Method for making urad dhal flour:
Heat a pan, dry roast ½ cup  urad dal until slightly goden brown colour and nice aroma comes.  Grind it to a fine powder and sieve it two to three times to ensure that you get a fine granuleless powder.

Making the dough: 
In a bowl, mix the rice and dhal flour, sesame seeds, grated coconut, salt, crushed jeera/pepper powder, hing powder and butter. Add water little by little to form a stiff dough. Please note that it should not be watery or loose. The dough should be pliable. Now roll small balls out of it  slightly bigger than a green peas and put them on a dry cloth. You should not roll the balls smoothly. Let it stand for ½ hr for the  moisture to leave. You may prick each ball with a toothpick to avoid bursting.

To make the cheedai:
Heat oil in a kadai. Keep the flame in low and fry the balls till golden brown. Drain it in absorbent paper to remove the excess oil. Allow to cool and store it in an airtight container.

Thattai vada

Thattai vada

Ingredients 2 cup Rice Flour (sifted)
2 tbsp Urad Dal flour
Chilli powder as per requirement
2 tbsp Bengal gram/Channa Dal/Kadalaparuppu
Few curry leaves chopped into small pieces
Salt to taste
1/4 tsp Asafoetida
2 tsp Butter
Oil for frying.

Method 1. Soak the bengal gram for 1 hour, remove it and dry it.
2. In a kadai, add rice flour, urad dal four, chilli powder, bengal gram, curry leaves, salt, asafoetida, butter and mix well.
3. Add water little by little and make a pliable dough.
4. Take a small ball of small lime size and flatten the same on a piece of cloth.  (or you can apply little oil on a plastic sheet and make the same on top of it.  You should be able to flatten the same without breaking.)
5. Prick the same with a fork. Remove slowly and deep fry the same in slow flame till you find it is crisp.
6. Remove it on an absrobent paper. When cool, keep it in airtight container. Your prasad is ready.

How it's made - Marshmallow cookies

How it's made - Marshmallow cookies

 

Marshmallow is a confection that, in its modern form, typically consists of sugar and/or corn syrup, water, and gelatin, whipped to a spongy consistency, molded into small cylindrical pieces, and coated with corn starch. Some marshmallow recipes call for eggs. This confection is the modern version of a medicinal confection made from Althaea officinalis, the marshmallow plant
Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts come from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well.^[2] The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of sore throat.^[1] The later French version of the recipe, called pâte de guimauve (or "guimauve" for short), included an egg white meringue and was often flavored with rose water.
The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection.^[2] Confectioners in early 19th century France made the innovation of whipping up the marshmallow sap and sweetening it, to make a confection similar to modern marshmallow. The confection was made locally, however, by the owners of small sweet shops. They would extract the sap from the mallow plant's root, and whip it themselves. The candy was very popular, but its manufacture was labour-intensive. In the late 19th century, French manufacturers thought of using egg whites or gelatin, combined with modified corn starch, to create the chewy base. This avoided the labour-intensive extraction process, but it did require industrial methods to combine the gelatin and corn starch in the right way.^[2][3]
Another milestone in the development of the modern marshmallow was the extrusion process by the American Alex Doumak in 1948. This invention allowed marshmallows to be manufactured in a fully automated way. The method produced the cylindrical shape that is now associated with marshmallows. The process involves running the ingredients through tubes and then extruding the finished product as a soft cylinder, which is then cut into sections and rolled in a mixture of finely powdered cornstarch and confectioner's sugar.^[3]
Marshmallows, like most sweets, are sweetened with sucrose. They are currently prepared by the aeration of mixtures of sucrose and proteins to a final density of about 0.5 g/ml. The viscosity of the mixture, owing to the proteins, gelatin or egg albumin, prevents collapse of the air-filled cells.^[4]

CHIPS

CHIPS

Ingredients Raw banana (Nentrankaya) - 3 nos
Turmeric powder - 1/4 tsp
Water - 1/2 cup
Salt - 1 tsp
Oil for frying


Method 1. Peel the banana and immerse the same in turmeric water for 10-15 minutes. Remove and pat dry.
2. Directly slice the raw banana in hot oil.
3. When it is half cooked, add 1 tsp salt water.
4. When the bubbling sound stops, remove from the oil and put in paper napkin to remove excess oil.
5. Cool and keep it in airtight container.

சிப்ஸ்

வாழைக்காய்-3
மஞ்சள் மா     -1/4 தே,கரண்டி
தண்ணீர்          -1/2 கப்
உப்பு                  -1 தே.கரண்டி
எண்ணை       -பெரிக்க

செய்முறை

வாழைக்காயை மெல்லிய வட்ட துண்டுகளாக வெட்டவும்.பின் தண்ணீருடன் மஞ்சல் கலந்த கலவையினுள் 10-15 நிமிடம் ஊறவிடவும்.எண்ணையை நன்றாக சூடேறிய பின் அதனுள் போடவும்.அரை அவியல் வந்ததும்.உப்பு தண்ணீரை விடவும் விட்டு கலந்த பின் இறக்கி காகித தாளில் போட்டால் எண்ணை போய்விடும்.பின் காற்று புகாத போத்தலில் போட்டு வைத்து தேவையின் போது பயன்படுத்தலாம்.

SWEET AND SUGAR SNACK

Sugar Cookies

Ingredients All Purpose flour-1 1/2 cups
Baking powder -1 1/2 teaspoons
Salt    -1/4 teaspoon
Butter at room temperature -1/2 cup
Sugar   -1/2 cup
 Milk    -3 tablespoons
Vanilla extract -1/2 teaspoon

Method 1.In a mixing bowl stir together flour, baking powder and salt.
2.In another bowl cream the butter with a hand mixer for 2-3 minutes. Add sugar to it gradually and beating each time.
 4.Add the dry ingredients alternately with milk to the butter bowl and mix it.
5.Add vanilla and mix it.
6.In a cling wrap or plastic sheet chill the dough in fridge for 1 hour.
7.Preheat the oven to 375ºF
8.Roll out the dough on to a lightly floured surface to a thickness of about 1/4".
9.Cut with cookie cutters(I have used a star cookie cutter).
10.Sprinkle some colored sugar on the cookies before keeping it in oven
11.Bake on an ungreased cookie sheet for 8 to 10 minutes. Check if the sides are brown its done.
12.Let the cookies cool down for 15 minutes and then serve.

இனிப்பு பிஸ்கட்

மா                                                    -1 1/2 கப்
பேக்கிங் பவுடர்                          -1 1/2 கப்
உப்பு                                                  -1/4 தே.கரண்டி
பட்டர்                                                -1/2 கப்
சீனி                                                  -1/2 கப்
பால்                                                 -3 தே.கரண்டி
வனிலா  எசன்ஸ்                      -1/2 தே.கரண்டி


செய்முறை

மா,பேக்கிங் பவுடர்.உப்பு.சேர்த்து சலிக்கவும்.தனியாக கீறீம் போல் உள்ள பட்டரையும்,சீனியையும் சேர்த்து கலக்கவும்.(2-3 நிமிடங்கள்) .அதில் பால் சேர்த்து கலக்கவும்,அதில் மாவையும் கலந்து 1 மணி நேரம் குளிர்சாதனப்பெட்டியில் வைக்கவும்.அவனை 375 டிகிரி சூட்டில்,1/4 இஞ்சி தடிப்பாக மாவை உருட்டி விரும்பிய அச்சுக்களால் வெட்டி ,மேலே கலர்கள் தூவலாம். பின் அதை பேக்கிங் தட்டில் வைத்து 8- 10 நிமிடங்கள் பேக் பண்ணவும்.பக்கங்கள் சிவந்து வர இறக்கவும்.

Poori

Poori

Ingredients Wheat flour/Atta - 2 cups
Salt - 1 tsp
Semolina - 2 tblsp
Water - 1 cup
Oil - for deep frying

Method 1. Mix the wheat flour, semolina, salt and water together to make a dough.
2. Knead nicely and let it rest for 15-20 minutes.
3. Divide the dough into equal sized round balls.
4. Roll it out into circular shape similar to rolling chappattis. But the size of poori should be thicker and the circumference smaller than chappatti.
5. Heat oil for frying in a deep pan. Once the oil becomes very hot, deep fry the rolled out poori in it.
6. Press gently with a spoon in the center of the poori. This helps the poori to puff up nicely.
7. Once it puffs up nicely, remove from oil and let it rest on paper towels to remove excess oil.
8. Serve with potato masala or chole masala.

பூரி

கோதுமைமா/ஆட்டாமா              -2 கப்
உப்பு                                                       -1 தே.கரண்டி
ரவை                                                     -2 தே.கரண்டி
தண்ணீர்                                               -1 கப்
எண்ணை                                            - பொரிக்க தேவையான அளவு

செய்முறை

கோதுமைமா/ஆட்டாமா ,ரவை  ,உப்பு ,சேர்த்து குழைத்து 15-20 நிமிடங்கள் விடவும்.பின் சமமான உருண்டைகளாக உருட்டவும்.பின் சாப்பாத்தி பலகையில் சின்ன சின்ன சப்பாத்தி போல் உருட்டி எடுக்கவும்.சப்பாத்தியி மையத்தில் ஒரு கரண்டியால் அழுத்தவும்,இவ்வாறு செய்யும் போது பொரி நன்றாக பொங்கி வரும்.பின் அதை எண்ணையில் போட்டு பொரித்தெடுக்கவும்.

Donuts making video

Donuts

 

 

A doughnut or donut (/ˈdoʊnət/ or /ˈdoʊnʌt/) (see spelling differences) is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar glazing, chocolate glazing, or maple glazing.
The two most common types are the toroidal ring doughnut and the filled doughnut—which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.