MavaMilkPowderGulabJamun

Ingredients:
1. Cream milk powder / Mava Milk Powder
2. Powdered cardamom,
3. little maida
4. Little Milk for kneading

Milk powder : Maida = 3:1
Milk Powder - 1 Cup
Maida - 1 spoon

For above quantity - Sugar syrup with 1 Cup Sugar dipped in 1.5 cups water.
Makes about 25 - 30 small jamuns.

To prepare Gulab Jamuns from Milk powder.
Use full cream milk powder, powdered cardamom, little maida and mix to dough using thick cream or milk.
Knead the dough softly.

Gulab Jamuns are fried in warm oil til golden brown (approx 20 minutes). kala Jamuns are fried in moderately hot oil almost 20 minutes. The important aspect in both are the center of the jamuns have to be cooked when the color on the outside is right. The recipe calls for mawa and a little bit of maida. Add baking powder and powdered cardamom. Knead quickly with fingers. Portion out and fry accordingly. Vendors normally have specialist halwai cooks - who use two pots of sugar syrup to immerse the fried jamuns. One for the first dip - to soak the jamuns and take off excess oil.
The jamuns are then removed carefully and immersed in the other pot of warm syrup. When buying Gulab Jamun mawa, ask for Hariyali mawa or Gulab Jamun mawa.

Tips : Can add Rose essence at the sugar syrup at the end.

Pulav Masala

Pulav Masala - Ingredients:

Coriander seed(Dhaniya) 1 cup
Cumin seeds(Jeeragam) 1/2 cup
Caraway seeds(Sombu) 1 tsp
Poppy seeds(GhasGhas) 1 tsp
Cloves(Lavangam) 8
Black pepper(Melagu) 8
Cinnamon sticks(Pattai) 4
Cardamoms(Elakkai) 4

Pulav Masala - Steps:

1. Clean all ingredients and grind in a mixer to make a fine powder.

2. Sieve and keep in a air tight bottle.

3. Use this masala to make pulav.

Madras Era

Ingredients
Era - 1 Cup
Onion - Cut Small - One cup
Gundu Red Molaga - 3 - broken into 3 pieces each
Vadavum - 1 spoons, if not available, then season with Mustard, Jeera, Vendayam, Curry Leaves
Pepper Powder - 2 spoons
Tamarind liquid, a little, about 3 spoons after soaked in water
Oil for seasoning
Salt To taste


Preparation
1. Add Oil and add vadavam or seasoning to splutter
2. Add Gundu Molaga, and the onion fry till half brown
3. Add Era Stir
4. Add salt, Pepper Powder and Stir
5. Close with Lid and allow to cook in low flame
5. Add tamarind paste and cook for about 5 mins
6. Add Fresh Coriander in the end, and it is ready to hog.

Can try with Brinjal for a veg version....

Bread Jamun

Ingredients
Bread - 6 slices
Cashew - 5 full chashes, broken
Ghee - To roast
Rose Essence - 1 pinch
Saffron - Optional
Elaichi powder - a Pinch
Sugar - half cup


Preapration
1. Heat a glass of water, add sugar, and boil till it thickens,
2. Add elaichi powder, Rose Essence, and Saffron and keep aside.
3. Roast Cashew in Ghee and keep aside.
4. Slice the bread in a square shapre,
5. Roast them in ghee, can do a shallow fry.
6. Add all the roaster Bread and Cashew and stir slowly.
7. Allow it to soak for about half an hour.
8. An easy Lip smacking sweet is ready !

Naan and Bhatura

Naan

Ingredients:

Maida 3 cup
Baking powder 1/2 tsp.
Yogurt (Curd) 1/2 cup
Milk 1/2 cup
Oil 1 tbsp.
Butter 2 tbsp.
Egg 1
Sugar 1/4 tsp.
Salt to taste
Sesame(til) 1/4 cup

Method:
1.Sieve maida and baking powder.
2.Add salt, sugar, yogurt, oil and butter and mix well (crumble with fingers). Add egg and mix well.
3.Add milk and water (if required) a little at a time and knead the dough until it turns very smooth.
4.Cover it with a wet cloth and set aside for at least 2 hour.
5.Divide into medium size balls of equal portions.
6.Roll the ball with a few sesame seeds, apply some flour and roll into thick circular shaped.
7.Now place it in a preheated Tandoor or cook in a preheated oven (350 degrees) by placing it on a
greased tray.
8. Remove when it is light Golden brown on both sides. Cut it into two parts diagonally.
Serve hot topped with butter. Serve with veg/non-veg dishes.


Bhatura

Ingredients:

All purpose flour 1 cup
Yogurt 1 cup
Baking powder 1/2 tsp.
Vegetable oil for frying
Water for kneading

Method:
1.Sieve flour and baking powder.
2.Add yogurt and mix well. Add water a little at a time.
3.Knead into a medium soft dough.
4.Set aside in a warm place to rise for atleast 2 hours
5.Divide into balls of equal portions.
6.Apply some flour and roll into thick puries .
7.Deep fry these puries.
8.Serve hot with Chana Masala

Kadai Paneer

Kadai Paneer Masala
Red Chillli - 5
Dhaniya - 2 Spoons
Jeeragam - 1/2 spoon
Melagu - 1/2 spoon
Elakkai - 2
Cloves(Krambu) - 2
Pattai - Small stick
Dry roast the above and make a paste

Preparation
Fry 2 finely cut onioons till brown, with ginger garlic paste - 2 spoons. Add finely cut tomates - 2 fry. Add Kadai masala and salt and curry leaves and saute. Sprinkle little water, and once cooked, add the roasted paneer cubes, and remove by garnishing with Coriander.



Method 2



Ingredients:


250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..

Theeyal - Kerala Special

Theeyal

Ingredients: (Serves - 4)

Baby onions 1 Cup
Curry leaves 5 no
Mustard seeds 1/2 teaspoon
Tamarind paste 2 tablespoons
Sugar 1/2 teaspoon
Asafoetida 1 Pinch
Grated coconut 1/2 cup
Red chillies 7 no
Coriander seeds 1 tablespoon
Cumin seeds 1/4 teaspoon
Black peppercorns 7
Turmeric powder 1/4 teaspoon
Oil 3 tablespoons
Salt
Send Your Recipes

Optional
Any vegetable like - Brinjal / Drumstick / Lady's Finger....

Method:

1. Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.
2. Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame.

3. Boil the vegetables separately in microwave, and add to the oil at this stage, and fry for few minutes (This is an optional step).

4. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes.

Biscuit Cakes

=============================Recipe 1=============================
http://egglesscakesnchocolates.over-blog.com/article-29262545.html

Ingredients:

Parle-G biscuits 5 pkts. (approx. 85-90 gms. per pack)
1 tsp. meetha soda (soda-bi-carb)
1 tsp. baking powder
1 cup castor sugar (Super fine sugar)
milk (required as per consistency)

Method:
grind biscuits in a mixer; sieve grinded biscuits,baking powder,meetha soda and castor sugar together ; lastly add milk and make a smooth batter ; pre heat oven at 220 degree celsius and pour batter in a greased pan ;bake it for about one and a half hour and cake is ready to eat...


=============================Recipe 2=============================

Ingredients:

* Biscuits - 5-7 small pkts (account for broken ones)
* Unsalted Butter - 2 tsp
* Chocolate Powder - 2 tbsp
* Unsweetened Cocoa Powder - 1 tsp
* Instant Coffee Powder - 1.5 tsp (optional)
* Cornstarch - 2 tbsp
* Sugar - 2 tbsp
* Milk - 2+1 cups
* Chopped Walnuts - 1/4 cup

Directions:

* Mix the Cornstarch with 1/2 cup of milk (from the 2 cups).
* In a heavy-bottomed pan on low flame, add in the balance of the 2 cups of Milk.
* Add in the Chocolate Powder, Cocoa Powder, Sugar and Butter.
* Bring the Milk to a boil.
* Add in Instant Coffee Powder and allow it to mix in well.
* Add in the diluted Cornstarch.
* Stir constantly, once the mixture starts thickening, take it off the flame.
* Keep stirring to make sure it is a smooth with no major lumps. Use a whisk or a hand blender if needed.
* Set aside and allow it to cool down to room temperature.
* Now for the assembly of the cake, open the packets of biscuits and take out the broken ones.
* Take the biscuit and give it a quick dip in the Milk (1 cup) and start layering on the platter.
* Lay out the 1st layer of biscuit and then spread some syrup/sauce over it.
* Alternate with a layer of Biscuits and Sauce…till you reach a desired height.
* Cover the top most layer with the balance of the Syrup and some on the sides.
* Sprinkle with chopped Walnuts and chill in the refrigerator for 2 hours.
* Slice like you would for a cake and serve.
* Serves 8.

Tips:

* Buy a few extra biscuit packets…they taste yummy and you will end up eating a lot more than you think.
* We have tried a lot of different kinds of biscuits…Parle G workout best. They are available at any Indian Grocery store.
* The moment you see the sauce thicken, take it off the flame and keep stirring.
* Have patience and let the syrup get to room temperature…otherwise the biscuits will end up being soggy.
* If you like thicker syrup, add another 1/2 tbsp of Cornstarch.
* The layering needs some careful handiwork…do it slowly and don’t be in a rush.
* You can sprinkle the top with coconut powder, sprinkles, assorted dry fruits and/or chocolate syrup.

Rava Dosai

Though this is a common dosai, the following method, gives a typical taste we would experience in hotels, which is crispy and tasty....

Ingredients (for 2 people / 12 dosas)

Maida - 1 cup
Rava - 1/2 cup
Rice flour - 2 spoons
Jeeragam - Cumin seeds - 2 spoons
Pepper - very coarsely ground, almost half cut
Ginger - grated - 2 spoons
Curry Leaves - 1 strand - chopped well
Onion - 1 cup / 1 big onion
Mustard - 1/4 spoon
Urad Dhal - 1 spoon
Toor Dhal - 1 sppon
Coriander leaves - Chopped - Optional
Salt to taste
Oil - to toast
Water to mix

Preparation
1. Mix Maida, rava, rice flour with water, so that it is very water
2. In Oil, Season the mustard, Urad dhal, Toor dhal, Onion, Jeeragam, Ginger, Pepper and Curry leaves, in that order, so that they are slightly brown, and add it to the flour mix. Add the chopped coriander leaves, The batter is now ready.
3. Let the tava be hot, and greased with oil, Now pour the batter with hand, instead of laddle, as if we would sprinke water, for a thin layer.
4. Sprinkle oil, and after a minute, turn the dosa, for the other side to turn brown.
5. Dosa is now ready, which can tasted with a spicy chutney like Onion chutney or Pudhina Chutney.

Avarakkai Nei Perattal

We saw this in Jacob's kitchen and tried the next week, and enjoyed....

Ingredients

Avarakkai(Broad Beans) - with the Ends removed (Naar) and washed, can Microwave for about 4 minutes with 4 spoons water
Garlic, - 4 big pods , / 8 small pods cut into slices and slightly mashed
Ghee - 4-5 spoons
Urad Dhal - A handful - 3 spoons
Toor Dhal - A handful - 3 spoons
Pepper - coarsely crushed
Curry leaves - 1/2 strands
Salt to Taste


Preparation

1. Dry roast the Urad Dhal and Toor Dhal, and make a powder of this (Paruppu Podi)
2. Warm 2 spoons ghee in a kadai
3. Add the garlic pods and curry leaves, and stir till it becomes sligtly brown
4. Add the ground Urad+Toor Dhal powder to the garlic, and stir for 2 mins till a nice aroma come out of the powder.
5. Now add the Avarakkai, and salt and saute well till all the powder mixes well with the vegetable, let it stir for about 5 mins, (Note :if already cooked in microwave, then 4-5 mins is sufficient, else sprinle water, till the vegetable get cooked, for about 10 mins).
6. Add the pepper powder, and mix well, and remove from flame.

Tasty Avarakkai Nei perattal is ready.
This tastes well with thick dhal or sambar for rice.
Can do the same with Fish or chicken as well.

Toor Dhal Chutney

Below is the recipe for the Toor Daal chutney.

The quantity of items below is less .. increase the quantities proportionally if you want to make more after you get it right the first time.

Ingredients required

Two cups of toor daal (yellow daal/sambar daal)
Two cups of Grated coconut
2 spoons to mustard seeds
One medium sized onion - chopped into 4-5 large pieces
Curry Leaves - atleast 3-4 stems of what you get in the stores.
Asafoetida powder
Tamarind
Salt
Few spoons of Oil to fry
8-10 Dry Red chillis (dont use the longer curly versions which are not spicy. Try to get the medium size straight ones which are spicy)

There are few items required to be fried.. Fry them seperately because, the time required for each item to be correctly done is different. Make sure all items are fried on low flame and use your judgement to decide when it is done.

Keep a Bowl - Bowl A - for finally adding all the items to be grinded. It can be the jar of the grinder also.

1) Pour a spoon of oil on a frying pan and add the mustard seeds and fry them. Once u start hearing the splatter or see a few turning white. Put into Bowl A.

2) Fry two cups of toor daal on a low flame..until you see majority of the daal truning reddish brown. Put into Bowl A.

3) Pour half a spoon of oil and fry the red chillis until they seem fried. Put into Bowl A.

4) Fry the Curry leaves. After like 7-8 secs, add the tamarind also and spray some asafoetida powder. Let the curry leaves turn brownish but dont let them completely trun brown or black. Put all of it into Bowl A.

5) Pour half a spoon of oil and fry the chopped onion until they turn reddish. Put into Bowl A.

6) Now, add the grated coconut to Bowl A. Add Salt for taste.

[Now the order of the items you fry above is not important, you can change it to your convenience.)

7) Add a little water and Grind everything to paste. Make sure, you dont add a lot of water, it has to be a thick paste. So keep adding a little water and mixing it as grind along.

You are done. Now enjoy it. The best way is to mix it with rice and a some ghee.

Kodubale - Kai Murukku

Kodubale - Kai Murukku

You need:
3 cups plain flour,1 cup Rice flour,1/4 cup hot oil to mix,salt and 1-2 tsp chilli flakes(optional) or crushed pepper corns,enough water to knead.
To make it:
1. Heat enough oil to 375F.Heat 1/4 cup oil separately to mix with the flour.
2. Mix all the above with hot oil,adjust the salt and spices,knead well with just enough water to make a thick dough.Do not make it too soft.
3. Take a lump of dough,roll into 1/2" thick rope,break off 4" pieces and roll each around your index fingers to make circles.If you want to make bigger circles with longer ropes,it's fine too.Repeat with repeat of the all the dough.
4. Deep fry until done,don't over fry.You will know when you taste one batch whether to fry less or more.If you have added chill pd,it will be reddish when fried,without it they look lighter or golden.Cool before you store.Enjoy!:))

OR

*Ingredients*

Rice flour - 500 gm
Chiroti rava/Sooji rava - 400 gm
Refined oil - 100 ml
Refined oil - 1 litre for deep frying
Red chilly powder - 1 spoon
Grated dry coconut - 2 spoons (optional)
Asafoetida(Kayam) - 5 gm/1 pinch
Salt - As reqd

*Preparation Method*

1)Mix rice flour and sooji rava in a big bowl.

2)Add 1 tbsp of salt and 1 tbsp of red chilly powder to that and mix well.

:- Taste the mixture to see if it requires more salt and chilly powder
and add it as per your taste.

3)Heat 100ml/one cup oil in a pan.

4)Add asafoetida to that and pour the hot oil on the flour mixture.

5)Grind the grated coconut in a mixer to a fine paste and add that to
the mixture.

6)Mix it properly.

7)Take one portion of the mixture into a separate bowl.

8)Sprinkle water on that and knead it (not too much).

:- It should be just right to make small balls.

9)Make small balls off it and roll the balls on a plane flat plate one
by one to make a long thread like structure.

10)Roll the thread to a bangle shape. Keep it aside.

11)Repeat the procedure for the rest of the balls.

12)Deep fry them in oil.

:- Serve with coffee.

:- Keep it in a tight lid container for weeks so that it won`t lose its
crispyness. It makes a good winter snack, if made in summer and kept..

Vaangi Baath

Vangi bath masala powder:

* chana dal- 3 tsp
* urad dal- 3 tsp
* fenugreek (methi seeds)- about 4 seeds
* dry coconut- 3 tsps
* red chillies- 5 to 6
* jeera (cumin)- 1 tsp
* coriander seeds- 1 tsp
* cloves- 2
* cardamom- 1
* cinammon stick- a small piece

Soya Nuggets

Soya Nugget Green Curry

Ingredients:
Soya nuggets 1 cup
Coriander leaves 1 cup
Mint leaves 1/2 cup
Spinach leaves(boiled) 1/2 cup
Green chillies 6
Garlic flakes 10
Ginger 1 cm
Onion 1
Tomato 1
Oil 4 tbsp
Cream 2 tbsp
Curds
Salt 1 1/4 tsp
Chilli powder 1/4 tsp
Garam masala powder 1/4 tsp
Cashewnuts 1 tsp

Directions:

# Soak soya nuggets in hot water for ten minutes. Squeeze out water and keep aside. Fry the nuggets in one tbsp of oil with quarter teaspoon salt, chilli powder and garam masala powder.
# Fry for a minute and keep aside.
# Grind the coriander leaves, mint, boiled spinach, green chillies, ginger, garlic, onion, tomato and the cashewnuts with a little water to a fine paste.
# Heat the remaining oil in a kadai and when hot fry the ground masala well-stirring all the time till raw smell disappears.
# Add curds little by little till well incorporated in the masala.
# Add cream too and fry a bit. Stir in the nuggets, remaining salt and one cup of water.
# Simmer till thick and the nuggets are well cooked. Serve hot with any roti of your choice(the curry can be made dry and served as a snack too)

=======

Soya Wonder

Ingredients

Soya Nuggets - 1 cup
Onion sliced - 1 cup
Ginger/Green Chilli paste - 2 tsp
Garlic chopped fine-1 tsp
Sanuf (fennel seeds)-1/2 tsp
Dhaniya powder-1 tsp
Garam Masala powder-1 tsp
Kashmiri Chilli powder-1 tsp
Salt to taste
Oil-2 tbsp

Method:

1. Boil 3 cups water and put in the soya nuggets in it boil for 2 mins and off the gas.
2. Keep covered for 10 mins. Drain off the water and sqeeze excess water well. The nuggets are ready to be cooked.
3. Heat 1 tbsp oil. Fry the sliced onion. Add the ginger/chilli paste, dhaniya powder, chilli powder and fry well. Cool and grind to paste with one tomato.
4. Heat oil. Add the fennel seeds, chopped garlic and fry. Add the ground paste and fry again.
5. Add the garam masala and mix. Add the soya nuggets and stir again. Add salt and mix.
6. Add 1 1/2 cup water and simmer till gravy thickens. Sprinkle coriander leaves and serve hot.

Puliyogre Gojju

Puliyogare ( Tamarind rice)

This type of ready to mix and eat gojju and powders are generally kept ready in most of the South Indian homes. Just all you have to do is mix with plain rice with little ghee and eat. They are easy to prepare and tastes good.


Ingredients for puliyogare gojju:

Thick tamarind juice 1 cup
Salt to taste
Jaggery small piece or sugar 1 tbsp

For seasoning:

Oil 7 tbsps
Mustard seeds 1 tsp
Urad dal(black gram dal) 1 tsp
Peanuts 2 tbsps
Chana dal 1 tsp
Red chilli 3-4
Curry leaves few


For grinding:

Dessicated coconut or shredded copra 1 cup
Coriander seeds 2 tsp
Peppercorns 1 tsp
Asafoetida a pinch
Red chilli 6-8
Cumin 1 tsp
Curry leaves
Sesame seeds 2 tsp
Chana dal 2 tsp
Peanuts 1 tsp
Urad dal 1 tsp

Roast all the above ingredients one by one and grind until smooth except coconut. Then add dessicated coconut and grind once again to mix well.

Method:

Soak tamarind in warm water for an hour and extract juice from it. Keep aside.

Cook Heat oil in a pan. Add all the seasonings one by one. When mustard seeds splutters, add tamarind juice. Mix well. Now add jaggery/sugar and salt. Allow to boil.

Now add ground powder to the boiling juice. Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.

Now the puliyogare gojju is ready. Allow it to cool completely and store in a airtight container. This can be kept well in refrigerator for a month.

Preparing Puliyogare Rice:

Take little ghee and oil in a pan and heat. Do the seasoning with mustard seeds, urad dal, peanuts and curry leaves. Add cooked rice and about 2 tbsps of puliyogare gojju. Mix well. Garnish with fresh grated coconut.

Or you can just mix this gojju with plain cooked rice and eat.

Note: For better taste use jaggery.

Mysore Pak

Ingredients

• Kadala Maavu(Besan Flour) - 3/4 cup 
• Mava Milk Powder - 1/4 cup
• Sugar - 1 cup
• Ghee - 1/2 cup
• Oil (Refine Oil / Olive Oil) - 1/2 cup
• Water - 1/2 cup

Preparation

• Heat the Oil and ghee in a pan
• Parallely sieve the Kadala Maavu and Milk mava powder together in a sieve, so they get mixed well and place it in a plate or another vessel.
• Pour a few spoons(4-5) of the hot oil/ghee mixture to the above mixture and rub it will finger nicely till they form small crumbs
• Grease a plate or container with ghee, where the flour can be poured when ready and to cut as pieces.
• In another vessel add the half cup water and sugar and dissolve it well and bring it to a boil.  Let it get to a kambi padam (touch it with two fingers to see a small kambi like form when you separate the fingers).  At this stage change the heat to medium / low flame.
• Start adding the flour mixture spoon by spoon and mix well.  It will start forming a nice paste, keep stirring continuously along with adding the flour mixture.  If someone is around to help, you can ask them to add the flour in the spoon(/small karandi), while you are mixing it continuously.  Once all the flour is added and mixed well make sure there are no lumps and heat is still in medium flame so that it does not become too red, but just cooked in the sugar syrup.  It will look cooked while stirring and start leaving the edges of the vessel.
• At this stage start adding the hot ghee/oil mixture with the spoon/karandi, the flour will now start to froth, but keep stirring and add the oil spoon by spoon while stirring continously, it will froth well and start leaving a nice aroma as well.  As we keep stirring it will absorb the ghee/oil, and one stage stay as it is, generally i would have about a karandi or two left when this happens,you can add just one karandi ghee/oil mixture at that stage..
• Pour  the frothing mixture now, need to be very quick at this, and pour them all, and flatten it will the karandi so they all settle flat.  
• Let it settle, and with a knife cut it into squares or diamonds as desired.

Murukku

Murukku / Chakli is a savoury snack, popular in southern part of India. With a cup of tea, i munched on some of the murukku that my friend prepared and got the see how this snack is prepared.

Ingredients

2 cups - Rice flour
1 cup - Besan flour / Gram flour
1 tbsp - Ajwain / Carom seeds
1 tbsp - White sesame seeds
1 tsp - Red chili powder
1/4 tsp - Hing powder / Asafoedita
1/4 cup - Melted butter or Margarine
About 2 cups - Lukewarm water
Salt to taste
Oil to fry ( Peanut oil )

Method

1. Sieve rice and besan flour together to a mixing bowl. Add ajwain, sesame seeds, red chili, hing, salt and mix together. Pour the melted butter and mix.
2. Add water little at a time and make a chapati like dough. Dough should not be too stiff nor too loose.
3. Shown in picture below, is the murukku presser. Take little of the dough and fill into the murukku mold.
4. With the murukku presser, press and shape the murukku to a plate with paper napkin.
5. Make a bunch and keep ready to fry in oil.
6. Heat oil in a wok or kadai. Carefully slide shaped murukku dough into the hot oil. Fry both sides on a medium high heat, till crisp and golden.
7. Take off the oil and drain on a paper towel.
8. Serve as a evening snack with tea or coffee.

Ompudi

Rice flour 1 1/2 cups
Besan (finely sifted) 1 1/2 cups
Ajwain 1 tsp
Chilli powder 1 1/2 tsps
White butter (non-salted) or Salted butter 1 tbsp
Salt as required
Water as required
Mould with the disc to make the ompodi
Oil for frying

Carrot Muffins

Carrot Cinnamon Muffins
Time: 30-45 mins |

Ingredients:

1 cup plain flour
1 cup whole-wheat flour
1 cup sugar powdered
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon powder
1-1/4 cup milk
3/4 cup melted butter
1 cup carrot grated
1/2 cup raisins


Method:

1. Sieve together dry ingredients 2-3 times.
2. Mix milk and butter till well blended.
3. Gently stir in sieved ingredients.
4. Fold in carrot, raisins.
5. Do not mix too much, lumpy batter makes better muffins.
6. Bake in preheated oven at 200oC, for 20 minutes, Or till an inserted skewer comes clean.
7. Warm or cold with or without butter/sweetened whipped cream
8. Drop spoonfuls into papercups, which are ovenproof.
9. They may also be served with tea/coffee.

Badhusha

Ingredients

Maida-1 cup
Butter(liquefied by warming)-50gms (or 2-3 spoons of ghee)
50gm ~= 3 spoons
Baking soda -1 pinch
Curd-2 Tbsp.
Milk-2 Tsp.
Salt - 1 pinch

Sugar-1 Cup
Water-1 cup

Oil - for frying

Preparation

Mix maida, butter, curd, baking powder and salt nicely with hand.
Knead this like a chappathi dough using water and keep it for 2 hours.

Boil sugar with 2 cups of water and add 2 tsp of milk to remove dirt and switch off the flame once the sticky consistency reached and keep this container above the warm water so sugar remains like syrup.

Make small balls while the sugar syrup is getting ready, flatten the same and give a press with thumb in center.

Deep fry the balls in oil in medium flame till golden brown colour and add to sugar syrup immediately, let it soak for 10 mins and after that remove and arrange the same in plate.

Once it cools you will find the sugar crystals on top of it then store it in container.

Rava Laddu

Ingredients:
• 2 Cups sooji
• 1/2 Cup ghee
• 2 Cups sugar
• 1/2 Cup coconut powder
• 10 Raisins
• 3 Cardamoms
• 10 Cashew nuts
• 1 Cup milk
How to make Suji Laddu:
• Heat 2 tsp of ghee. Fry the sooji till it becomes light brown in colour.
• Allow it to cool.
• Also fry the cardamoms. Make powder of it.
• Heat 2 tsp of ghee in a pan and fry the cashew nuts. Add raisins.
• Make powder from the sugar and rava separately. Mix them.
• Mix the ingredients and make laddus with the help of little milk.
• Suji Laddus are ready.

Laddoo

Pasiparuppu Ladoo / Urad Dhal Laddoo

Ingredients

Moong dal : 1 cup
Sugar : 2 cups
Ghee : 1 cup
Elaichi powder : 1 pinch
Cashew pieces : few (this varies accordingly to your cholesterol)

Method:

1. Fry Moong dal in kadai without oil till golden brown.
2. Powder till fine coarse in mixie.
3. Fry cashew pieces with little ghee till golden brown.
4. Powder sugar and mix altogether in a bowl along with elaichi.
5. Pour ghee little by little and make small balls out of it.

Try out this and children really loves it.

Thatai

Ingredients:

Rice Flour - 1 cup
Udad Flour - 1 tbspn
Channa Dhal - 1/2 cup
Hing - 1/2 tsp
Salt - 1 tsp
Chillie powder - 3/4 tsp
Butter - 1 tbspn
Curry leaves - few

Method:

1. Soak Channa dhal in water for an hour. Drain & set aside.

2. Measure all other ingredients & add the channa dhal & mix well, till butter mixes well with all the flour.

3. Then add required water & make dough like chappathi batter.

4. Make small balls & set aside.

5. If u have a "Roti Maker" U can press the small ball on that. This helps in faster making process & gets a almost perfect round shape. Else use 2 ziplocs greased with some oil & pat this ball in between them with your fingers to get a even layered round shape.

6. Deep fry in oil, till slightly golden brown.

Your Thatai is ready!!


============================

Ingredients
3 cups rice flour
3/4 cup maida
2 tsp white til seeds
1 tbsp besan, roasted
2 tbsp peanuts
A little hing(asoefetida)
2 tsp red chilli powder
1 tbsp coconut gratings
10 green chillies, minced finely
A lump of butter
4 sprigs curry leaves, mincesd finely
2 tsp salt
Oil for deep frying

Method
Roast the peanuts and remove the skin.
Crush the peanuts with the roasted besan and
set aside.
Combine together the rice flour, maida and butter.
Knead using a litle water into a pliable dough.
Mix together the coconut, red chilli powder,
hing, green chillies, curry leaves, salt and
til.
Add this to the dough and mix well.
Make small portions of this dough and flatten each
portion into small rounds (1 " radius) using a sheet of
pastry paper or leaf smeared with oil.
Heat the oil to smoking point.
Deep fry batches of nippat in the hot oil till brown and
crispy.(you might have to turn the nippat over once or twice)

====================================================
ingredients
rice floor - slightly heated rice floor -3 cups
urad dhal powder 1/4 cup
butter 25 gms
channa dhal soaked 2 tbsp
curry leaves 1 tbsp
chilli powder 3 tea spoon
asafetida 1/2 tea spoon
salt to taste
oil (refined ) to fry

method

mix together all the ingredients except oil.
add little by little water to the mixture. make it a thick dough.take polythene cover and grease it.take small balls of the dough and make thattais on the polythene cover.poke it with fork
twice or thrice.get it fried till it is golden colour. it must be crispy.
do not forget to think about me when u taste the thattai

===================================================
Rice flour- 4cups
Uluntham podi(urid dhal powder)-1/2 cup
Pottukkadalai podi-1/2 cup
Grind the pottukkadalai in the mixie.
Ghee-4 table spoons(if you add butter, the oil will froth)
Green chillies 5
Curry leaves- 2 to 3 sprigs
chillipowder 1 to 2 tea spoons
Hing- 1/2 teaspoon Salt 2 teaspoons or to taste

Grind the green chillies and curry leaves .Mix all the ingredients.Add two tea spoons of raw Pottukkadalai.Add one tea spoon white sesame seeds.Then add water.Make into a dough.
Spray non stick cooking-spray on polythene sheets.(Use zip-loc covers). Take small balls of dough. Make thattai. If you have a cookie cutter, then use it. All thattai will look uniform.Dont forget to poke it with a fork. Otherwise, it will puff and be like Poori.Deep fry in oil. Drain extra oil by using paper towel.
Even when storing, spread a paper towel at the bottom of the container.

Ragi Biscuits

Wheat/ragi Biscuits


Preparation Time : 10minutes
Cooking Time : 45 minutes
Serves / Makes : 8

Ingredients
1. Wheat flour - 3/4kg
2. Ragi flour - 1/4kg
3. Sugar - 1/2kg
4. Ghee - 1/2kg
4. Cardomom powder - 2tsp

Method
1. Sieve wheat flour and ragi flour.
2. Roast cardomom and make powder.
3. Mix wheat , ragi flour, ghee and sugar.
4. Blend it in the mixie for a smooth paste or if you have a hand mixie, blend it with that.
5. Once you have a smooth paste, take a baking sheet, add little bit of butter and spread it, and sprinkle maida on top of it. Add the paste to the baking sheet.
6. Pre-heat the oven to 275c. C. Bake the biscuits for 30 to 35 minutes.

User Comments & Tips
1. This biscuit contains ragi, which is rich in calcium and we know calcium is good for our health. These biscuits are very good for children because of its contents. If they consume 2 to 3 biscuits , it is as good as eating one chapthi/phulka.

Butter Biscuits

http://www.thesimpledollar.com/2007/11/04/homemade-bread-cheap-delicious-healthy-and-easier-than-you-think/

http://www.seedsofknowledge.com/biscuits.html

Homemade Biscuits
By Brenda Hyde
When I was a child I loved heat and serve rolls. I would beg my Mom to buy these instead of making homemade. Now that I have kids, and love baking, I can't imagine what I was thinking!

Homemade biscuits are so easy to make, and if you follow a few simple rules, they will always turn out fluffy and delicious. I use what I call the Grandma Method. I don't use a pastry cutter, or a fork, I use my clean hands to work in the butter with the flour. It's messy, but it works for me. Whether you do this or another method, it's important not to overwork your biscuit dough. Mix until it's all moistened, and then GENTLY fold it over rather than kneading, then roll it out, or pat into shapes.
Baking Powder Biscuits
(from a 1933 Recipe)
Ingredients:
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.
Thyme and Cheese Biscuits
Ingredients:
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.
Pecan Biscuits
Ingredients:
2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine

Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.
Almond Biscuits with Berry Butter
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey

Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:
Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.
Yogurt Herb Biscuits
Ingredients:
2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives

Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.

Barota Chalna

Also can refer : http://www.arusuvai.com/tamil/node/2816


Ingredients

3 cups maida ( all purpose flour )

1 count egg

4 pinches baking powder

2 pinches baking soda

1/2 tsp salt

2 tbsp ghee

5 tbsp oil
How to make South Indian Parotta
Preparation :

* To the maida add baking powder, salt, baking soda, nicely beaten egg, 2 tbsp ghee and mix all.

* Pour water and mix soft as chapatti and roti maav, add 2 tbsp oil and mix for nearly 20 mins. Pour 3 tbsp oil, mix and keep aside for 2 hrs.

* Then again beat and mix the maav in the slab for 10 mins.

* Make big lime size balls total of 8-9 balls and keep.

* Take a ball of maav and keep it in the slab and with the help of maida press it like chapatti as thin as you can.

* Spread 1 teaspoon of oil on it.

* Make some flits(Like doing in sarees).It will become become a strip.

* Hold the ends of the strip,beat sowly and stretch it gently.It will become long. (brush some oil in your hand)

* Hold one end as a centric and roll the other end.It will become like a wheel.This will give you the layers.

* Do the same thing for all other balls into small wheels.

* Now brush a little oil on top of each balls and keep aside.

Cooking Method:

* After 30 mins,heat the dosa pan.

* On the other hand take one wheel.Gently press it by the rolling bin into a thick circle(Like which you have eaten in the hotel).

* Spread 1/2 teaspoon oil in the pan and place the cirular dough.when one side gets golden color, turn over and cook other side with 1/2 tsp oil. After both sides get golden color take it from the pan.

* THIS IS THE ONE!!!! Do the samething for the other wheels.

* When you made 2 or 3,keep one on the other, pat the sides to seperate the layers.

* Serve the parotas with Chalna

Home made Pasta

EASY CHEESY VEGETABLE PASTA

You will never have trouble making this easy and delicious pasta.

Preparation Time : : 10 mins.
Cooking Time : : 10 mins.
Serves 4.

Ingredients
2 cups cooked pasta (macaroni or fusilli)
1 cup boiled vegetables (carrots, peas, french beans etc.), diced
1/2 cup capsicum, sliced
1/2 cup milk
3 cheese slices
1 teaspoon butter
salt to taste
pepper to taste

Method

1. Heat the butter in a pan and saute the capsicum in it for 2 minutes.
2. Add the milk and cheese slices and bring to a boil.
3. Add the vegetables, salt and pepper and mix well.
4. Toss the cooked pasta in the sauce and bring to a boil.
5. Serve hot with toast or garlic bread.

Tips
Approximately 1 1/4 cups of dried pasta will yield 2 cups of cooked pasta.

Home Made Pizza

How to Make Thin Crust Pizza

Many people make pizza, but most use ready made crusts. Making your own pizza from scratch is so much more rewarding and delicious. Here is how to make a pizza the classic Italian way.

Ingredients

* 1 packet of active dry yeast
* 1 tsp of sugar
* 1 1/2 cups of warm water
* 2 3/4 cups of all purpose flour
* 1 tsp of salt
* 1 tablespoon of olive oil
* Tomato paste
* Grated cheese (usually mozzarella)
* Desired toppings

Steps

1. Dissolve one packet of active dry yeast and one teaspoon of sugar in to 1 1/2 cup of warm water, stir, and set to the side.
2. Combine 2 3/4 cups of all purpose flour, a teaspoon of salt and a table spoon of olive oil in a large bowl; you can use your hands to mix at this point or use a spoon.
3. Pour the yeast mixture into the bowl and stir with a large spoon until a dough forms.
4. Knead the dough.
5. Spread flour over a working surface and knead the dough for roughly 10 minutes.
6. Clean the large bowl for another use.
   
7. Let the dough rise
8. Roll dough into a ball and then put it back in the bowl, then cover it with cling film. Let it rise for 30 minutes; by then it should have roughly doubled in size.
9. Flatten the dough with a rolling pin into a large circle until you can roughly see through it.
10. Spread the tomato paste on the pizza
11. Move the base onto what ever tray you're going to put into the oven, make sure its oiled, and brush the tomato paste onto the surface, preferably with a pastry brush but an ordinary spoon will do.
12. There's a wide variety of cheese to choose from; all you need to do is shred it! Sprinkle the grated cheese evenly on the pizza.
    
13. For a pizza with a bite, sprinkle some sliced pepper on itfor a pizza with a bite, sprinkle some sliced pepper on it. Add whatever toppings you would like. Make sure you will get at least one topping on each slice.
14. ...and the result is a delicious thin crust pizza
15. Place in an oven at 180 degrees for 10-15 minutes, or until ready.
    

Tips

* Remember to keep your work surface floured to prevent your dough from sticking to it.
* If your dough seems a little hard to knead, add a little water.
* There are no arbitrary rules as to what toppings you can put on a pizza; if you're not happy with savory pizza, go for sweet. Experiment!
* Roll the dough slightly larger than the size you want, as it will shrink somewhat in the oven.


==========================================================================================================================================================================
Ingredients

* 1 tsp yeast (dried, we use Surebake’s active yeast)
* 1 tsp sugar
* ½ Cup warm water
* 1 Cup flour

Method
Mix yeast, sugar and water together. Leave to sit in a warm place for about 7 minutes (until yeast and sugar has dissolved). Add flour and mix to make a firm dough (adding extra flour as necessary). Roll out and now you have your pizza base. I usually bake the base for about 10 minutes at 180oC (350oF), but this is not essential. Then add your toppings according to your taste. I usually spread tomato sauce or tomato paste on first, then add grated cheese, ham (or grilled & chopped bacon), mushrooms, diced tomatoes, pineapple and anything else that takes your fancy.
==========================================================================================================================================================================

Cookies

http://www.sunshinerecipes.com/raisinbiscuits.shtml

OATMEAL RAISIN COOKIES

First and foremost I wanna wish all of you Merry Christmas and Happy New Year. Here is a simple recipe for the easiest and yummy oatmeal raisin cookies. I found this recipe on the lid of the oats container and happened to try them out and to my surprise it was so very easy and turned out perfect. Hence I call it Vanishing Oatmeal Raisin Cookies.



INGREDIENTS:
1/2 Cup (1 stick) butter , softened
1/2 Cup Firmly packed brown sugar
1/4 Cup Granulated Sugar
1 Egg
1/2 tsp Vanilla
3/4 Cup All-Purpose Flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt(optional)
1.5 Cups Quick or Old Fashioned Oats
1/2 Cup Raisin

METHOD:

* Pre-heat the oven to 350 degree
* Beat butter and sugar until creamy.
* Now add in eggs and vanilla and beat well.
* Add combined flour,baking soda, cinnamon and salt; mix well.
* Stir in oats and raisins; mix well.
* Drop by rounded tablespoonfuls onto ungreased cookie sheet.
* Bake 10 to 12 minutes or until golden brown.
* Cool 1 minute on cookie sheet;remove and cool on wire.
* Makes about 2 dozens of delicious vanishing oatmeal raisin cookies.

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Spicy Biscuits
Ingredients:
Plain Flour (maida) - 2 cups
Baking powder -1/2 tsp
Salt - 1 tsp
Powdered sugar - 1 tbsp
Ghee -1/2 cup
Curds - 3-4 tbsp
Green chillies - 2-3, chopped
Curry leaves - few, chopped
Ginger - 2 cm, chopped
Coriander leaves - few, chopped

Method:

1. Pre heat the oven to 170 0 C.
2. Sift flour with baking powder, sugar, and salt, add ghee and mix well.
3. Add rest of the ingredients and knead into a firm but pliable dough. (If the mixture is too stiff, some more curds can be added.)
4. Roll the dough into a sheet, about 5 mm thick.
5. Cut with a biscuit cutter (6-7 cm diameter) and place on a greased baking tray.
6. Bake till done- about 25-30 minutes.
7. Cool and store in an air tight container.

======================================================================================================================================================

Masala Biscuits
* Maida - 1 cup
* Masala Cookies
* Sugar - 2 tsp
* Salt to taste
* Butter - 1 stick
* Baking powder 3/4 tsp
* 4 green chillies chopped fine
* Curry leaves chopped
* Ginger grated
* 1/2 cilantro chopped fine
* 1/2 tsp mint chopped fine
* Curd/Yogurt - 3 tsp



Mix flour, baking powder, and salt in a mixing bowl. Add butter and mix till evrything mixes well. Do not knead, just shorten the mixture (until you get a bread crumb consistency).

Mix the chopped chillies, curry leaves, ginger, cilantro, mint. Add curds and mix. Roll the dough 1/8" thickness and cut to desired shapes.

Place on a greased baking sheet 2" apart Bake at 350 degree F for 15 minutes or till done. After they cool down, store in an air-tight container.
======================================================================================================================================================

SCALLION DROP BISCUITS
2 C flour
2 ts baking powder
1/2 ts salt
1/4 ts baking soda
3 tbs vegetable shortening (I substituted it with Earth Balance soy butter)
1/4 C finally chopped Scallions
(1/4 C parmesan cheese)
1 C buttermilk ( I used 1 C soymilk + 1tbs apple cider vinegar)

Mix soymilk and apple cider vinegar together and set aside.

Combine the flour, baking powder, salt and baking soda together.

Cut butter into the flour mixture with 2 knives. Once mixture is crumbly, add in milk (I had to add an extra 3-4 tbs cause it was too dry) and stir till just combined, then add in Scallions and parmesan cheese.

Drop by tablespoons onto greased baking sheet and bake at 400 degrees F for 20-25 minutes or until golden brown.

Spicy Paneer Curry

Spicy Paneer Curry

Ingredients
Paneer or cottage cheese - 100 gms
Ground nuts [roasted] - hand full
Yoghurt - 200 gms
Tomatoes - 2 medium sized
Onions - 2 medium sized
Ginger - garlic paste
Garam masala
Turmeric powder - a pinch
Salt to taste
Chilli powder
Oil to fry
Method
Cut the paneer into cubes and soak them in yoghurt, add the ginger - garlic paste,
garam masala, chilli powder, turmeric powder & salt to the paneer and curd mixture.
Marinate this for an hour.
Mean while chop the tomatoes, onions and grind it with the roasted ground nuts into
a fine paste.
Heat oil in a kadai and after the paneer mixture has marinated for an hour, remove
the paneer pieces and fry them in oil and keep it aside.
Finally fry the ground masala [ground nut, tomato, onion] in oil until the oil comes on
top, then add the yoghurt paste and salt to taste and after it is done add the fried
paneer pieces and serve it with rotis or pooris.
Spicy Paneer Curry

Oats Dosa

Ingredients
* 1 cup urad flour
* 2 cups rice fllour
* 1/4 cup oats/poha/cooked rice

Preparation:

* Soak the oats in about 2 cups of water.
* Mix the flour along with sufficient water and run it through the blender once as the urad flour tends to form lumps.
* Let it ferment for atleast 8-10 hours in summer and about 24 hours in winter.

Method:

* The consistency of the batter should not be too thick or thin. Add water if necessary.
* Heat the iron griddle or non-stick tava on high heat.
* Pour a ladle full of batter in the centre, spread with the back of the ladle to form a round.
* Pour a tsp. of ghee or oil over and around it and cover this with a plate.
* After a minute or so, check to see if the back of the dosa is cooked.
* Turn with a spatula when crisp and flip onto the other side.

Yummy Dosa is ready, serve hot with chutney and / or sambar.

Oats Upma

Ingredients :

1 Cup Oats
1 Onion - finely chopped
3 Green chillies - Finely chopped
1 Carrot - Grated
1/2 Capsicum - Cut into small pieces OR some Green peas
Cabbage - half cup cut into small pieces - optional
Salt to taste
Oil - 2-3 spoons - to season
Mustard seeds, Cumin seeds, Urad Dhal, Channa Dhal - for seasoning
Water 1 cup
Coriander - cut finely

Steps :
1. First heat the oats in a kadai, without oil, and keep aside, it just has to warm up.
2. In a kadai, add the oil , and the seasoning stuff and once the mustard splutters, add the onion and fry till brown
3. Add chopped green Chilli, and other vegetable cut one by one and fry for about 3 minutes.
4. Now add water and allow it to boil with the vegetables, add salt at this stage, and once bubbles come, add the oats and stir.
5. Can close with lid for a min, and should be done.
6. Finally add cut coriander leaves and serve with spicy cutney or pickle.

Banana Bread

Banana Bread
By Savita
Time: 15-30 mins |


Ingredients: (1 oz = 6 spoons)
6 oz of all purpose flour (maida) - 1cup
6 oz of sugar - 1 cup
4 oz of corn or vegetable oil - 2/3 cup
2 large eggs (lightly beaten)
1 tsp vanilla essence
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon powder
1 large mashed banana
a pinch of salt


Method:

1.

Sieve the flour and add all the dry ingredients.
2.

Make a whole in the center and add the eggs, oil and vanilla essence and lastly add the banana
3.

Mix it well.
4.

Pour it into a pan and bake it at 375 degrees for 30 - 35 mins.
5.

When it is done, just insert a fork and the fork will come clean if the bread is done.
6.

Another alternative to it is to add some nuts like pecans, walnuts etc and it gives it a rich taste.


========================================================================================================================

Banana Nut Muffins Recipe
Print Options

* Print (no photos)
* Print (with photos)

Ingredients

3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso or strong coffee (optional)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)
Method

No need for a mixer with this recipe.

1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

2 Mix in the sugar, egg, espresso and vanilla.

3 Sprinkle the baking soda and salt over the mixture and mix in.

4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.

5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Makes 12 muffins.
=====================================================================================================================================================================================================
Best Banana Muffins

1 1/2 C. whole wheat flour (I used King Arthur’s new Organic White Whole Wheat)
1/2C. Oat Bran
1/2 C. Pecan Meal (1.5 oz ground pecans)
2 t. baking powder
1 t. baking soda
1/2 t. salt

2 T. butter, melted
1/2 C. honey
3 egg whites
1 C. banana
2/3 C. buttermilk

1. Preheat oven to 375 degrees. Grease 12 regular-sized muffin cups or line with paper cups.
2. In a large mixing bowl, whisk together dry ingredients (first six ingredients) until well combined. Set aside.
3. In a separate bowl, whisk together all wet ingredients (last 5 ingredients).
4. Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined.
5. Immediately spoon batter into the 12 muffin cups, filling each cup almost to the top.
6. Place immediately in a preheated 375 degree oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Start checking early!
7. Turn muffins out of pan and cool on wire rack.
8. Enjoy!
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Noodles Pakoda

My husband "interestingly invented"....This was a hit in our friend's Potluck and the plate full was empty soon.....

Noodles Pakoda

Ingredients
1. Noodles packet - 2 - Maggi Noodles (Could select any other brand as well)
2. Bajji Mix ( / Gram Flour(Kadalai Maavu) 1/2 cup, Rice Flour 2 spoons, Garam masala powder 1 pinch)
3. Ginger Garlic Paste - 1 spoon
4. One onion - Cut lengthwise, and thin
5. Chilli Powder - One spoon
6. Turmeric Poder - 1 pinch
7. Curry Leaves - 2 Strands
8. Salt - To taste

9. Oil - To fry
10. Water - To Boil and mix the ingredients

Steps to prepare:
1. Heat water in a big pan, or kadai, and once it boild add the noodles in there, and let it get cooked.
2. Once the Noodles are cooked, drain the water and allow it to cool.
3. To the Bajji Mix, add all the above ingredients from 2-8, and mix well with water to a thick pakoda consistency, Note that Water has to be sprinkled spoon by sppon as necessary, so that the batter is dry.
4. Now Fry this is oil in parts and once it is brownish remove from oil, and store in a air tight container after it is cooled.

Enjoy tasty tasty pakodas.....

My Favourite Recipes

My favourite links....

http://www.indianrelish.com/glossary-english-tamil.html