Chalna

Ingredients:

Marinate:

Potato 1 cup for Veg Chalna / Chicken 1Lb- Cut into small pieces

Salt- 1 Spoon

Chilli powder- 3/4 tsp

Turmeric powder - Pinch

Lemon juice - 1 spoon

DryRoast & Grind:

Sombu- 1tsp

Jeeragam - 1 tsp

Peppercorns- 3/4 tsp

Red chillies- 4

Pattai - 1/2"

Masala:

Roughly chop everything and roast in 2 tsp oil.

Onion- 1

Garlic- 5 pods

Ginger- 1/2"

Tomato- 1

Coconut- 1/4 to 1/2 cup

Preparation

Heat oil in a kadai and fry coconut until color changes. set aside. 

Roast the rest of the ingredients under masala until soft. 

Grind this along with the coconut until smooth.

 

Heat about 2-3 spoons oil in cooker and fry Potato / Chicken for 2- 3 mins. Then add all the masalas. Add required salt. Mix well and pressure cook for 2 whistles. Finally add corriander leaves. Chalna is ready to serve with Parottas / Chapathi / Dosa / Idli...

Homemade Chocolate

Ingredients
Milk powder - 1 and half cups
Cocoa Powder - 3 spoons
Sugar - 1 cup
Water - 1/2 cup
Unsalted Butter - 100gm
Ghee - Few spoons

Preparation
1. Sieve Milk Powder and Cocoa Powder together.
2. Smear Ghee on a Aluminium plate.
3. Heat a thick bottomed pan.
4. Put Sugar and water, and stir till sugar dissolves with a wooden laddle.
5. When bubbles appear reduce the flame and let it cook till a thin thread consistency is reached.
6. Add the butter at this stage and let it melt and dissolve well.
7. Add the milk powder and cocoa mixture now
8. Cook on low flame and mix well with the wooden laddle.
9. Once everything is mixed cook for 2 mins on low flame.
10. Can add cut nuts and/or raisins at this stage.
10. Now transfer to the Ghee Greased tray.
11. Let it cool to room temperature.
12. Now cut it to pieces.
13. Delicious home made chocolate is ready.
14. Store in a air tight container.

Egg Capsicum Masala

Ingredients:
egg- 4
onion- 1/2 sliced
ginger garlic paste- 1 tsp
tomato- 1 chopped
capsicum- 1/2 sliced
sakthi masala powder- 1 1/2 tsp
chilli powder- 1/2 tsp
coconut- 1/4 cup
corriander leaves-few

Procedure:
Heat oil in kadai and fry onions, capsicum and ginger garlic paste. Then add tomato, masala powders and salt. Add ground coconut and 2 cups water. Bring to a boil. check for seasonings. Now add boiled eggs (slit them before you slip them into the gravy). Bring to another boil. Finally add corriander leaves .

Pudina Pulav

Ingredients:
Basmathi rice- 2 cups
water- 4 cups
mint- 1 small bunch
corrinder leaves- handfull
garlic- 4 pods
ginger - 1 " piece
coconut- 1/4 cup grated
elachi-2
cloves-2
bay leaf- 1 big broken
cinnamon stick- 1" (2 pieces)
star anise- 1
fennel/saunf- 1 tsp
potato-1
green chillies- 3 or 4
onion- 1/2 sliced
ghee- 1 tbsp


Procedure:
Grind ginger,garlic, mint, corriander leaves, chillies, coconut and fennel/saunf seeds. Heat some oil and ghee in pressure cooker. fry all the spices and then onions and potatoes. Then fry the ground paste until you get a good aroma. Don't over-fry it. Just do it until the color changes from deep green to light green. Add required salt and rice. Fry for a few minutes. Add water. Check for seasonings and close the cooker. Wait until the pressure comes. Put the vent and keep the flame on medium. Wait for 10 to 12 mins. Switch off gas and open cooker when the pressure completely subsides. Open cooker and mix well. Finally ,add fried cashews .

Serve with Egg Capsicum Masala / Raita / and/or Papad

Hyderabadi Dahi Bhindi - Fried Okra

Ingredients:
Bhindi/Okra - 2.5 cups
Onion[large] finely chopped - 1
Tomatoes [large], finely chopped- 1
Ginger-Garlic Paste - 1/2 tsp
Sugar - pinch
Yougurt - 3/4 cup
Grated coconut - 1tbsp
Cashew nuts - 5-6
Kasuri methi/ dried Feenugreek leaves - 1/2 tbsp
Kitchen King Masala - 1 tbsp
Red Chilli Powder - to taste
Turmeric Powder-½ tsp
Amchur/Dry Mango Powder-½ -1 tsp
Coriander Powder - ½ tsp
Oil - 2-3 tbsp
Salt to taste

For Tempering:
Mustard Seeds - 1 tsp
Jeera/Cumin Seeds-½ tsp
Hing/Asafoetida - A Pinch
Curry Leaves - 8-10 leaves
Oil - 1 tbsp

Method:

Cut okra [bhindi/ ladies finger] in to 1 cm thick pieces and sprinkle salt and mix well. Keep it aside for half an hour. This step will reduce the slimness and makes it easy to fry [This is an optional step]

Heat 2-3 tbsp of oil in a pan and fry okra pieces continuously on high flame till they are just cooked. It takes about 7-10mins.Make sure you retain the green color of okras. Transfer the cooked okras to a plate lined with paper towel to absorb excess oil.

Soak cashew nuts and grated coconut in water [or milk] and grind it to make smooth paste and keep it aside for later use [Coconut and cashew imparts creaminess to the gravy]

Heat oil in a pan, add mustard seeds, let it splutter. Then add cumin seeds , hing and curry leaves.

Now add onions and fry till they turn golden. Now add ginger-garlic paste and fry till it is cooked [raw smell should disappear].

Add all the dry spices [kitchen king masala or garam masala, red chillie powder, coriander powder and amchur powder] along with Kasuri methi. I add water to the dry masala before adding to the curry. This protects the spices from getting burned.

Add chopped tomatoes and sauté till they release their juice [maybe 2 minutes].

Add coconut-cashew paste and mix it nicely. Cook for a minute on medium heat.

Add well beaten curd/yogurt and a pinch of sugar and mix nicely

Now add salt and depending on the consistency of the gravy add 1/2 to 1 cup of water and cook for 5 minutes.

Mix in fried okra [bhindi] and adjust for seasoning and consistency of gravy. Add more water if you think the gravy is thick. Simmer on low heat for 3-5 minutes.

Serve it with Roti [Chapati] or Paratha [Indian flat bread]

Oats Dosa with Pachaiparuppu

Ingredients

* Oats - ஓட்ஸ் - 1 1/2 கப் - 1.5 cups
* Green Gram - பாசி பருப்பு - 1 கப் - 1 cup
* Pepper - மிளகு － 2 டேபிள் ஸ்பூன் - 2 spoons
* Big Onion - பெரிய வெங்காயம் － １ பொடியாக நறுக்கியது - 1 finely chopped
* Curry leaves - கறிவேப்பிலை/மல்லி இலை - சிறிது- little
* Salt - உப்பு - தேவையான அளவு - totaste
* Green Chillies - － １ பொடியாக நறுக்கியது - Cut finely

Preparation

Dry Roast Oats and keep aside. Dry roast Green gram with Pepper and keep aside. Grind them. Let the green gram be slightly coarse. Mix with above ingredients in water to form a batter. Make dosas instantly.

* முதலில் ஓட்ஸை வெறும் வணலியில் வாசம் வரும் வரை வறுக்கவும்.
* அதே போல் பாசி பருப்பையும்,மிளகையும் சேர்த்து வறுத்து ஆறவைக்கவும்.
* பின் இரண்டையும் தனித் தனியாக மிக்சியில் அரைக்கவும்.பருப்பை மட்டும் மிகவும் மாவாக இல்லாமல் சற்று குருணையாக அரைக்கவும்.
* பின் மீதி உள்ள அனைத்துப் பொருட்களையும் ஒன்றாக கலந்து தண்ணீர் ஊற்றி தோசை மாவை விட கொஞ்சம் தண்ணியாக கரைக்கவும்.
* பின் 15 நிமிடம் கழித்து தோசையாக சுடவும்.உடனடியாகவும் சுடலாம்.
* சுவையான ஓட்ஸ் தோசை ரெடி.

Note:

இதில் மிளகுக்கு பதிலாக பச்சைமிளகாய் விழுதையும் சேர்த்து செய்யலாம்.
Can add Rava to get it little more crispy
Can add Green chilli paste instead pepper as well, but pepper is more healthy.

Rich Plum Cake

Reference Recipe
Sugar Caramel

Ingredients

3 eggs
¾ cup dark brown sugar
2 tbsp vanilla essence
½ cup vegetable oil
1 ½ cup dried fruits and fruit peels
1 cup grape juice
2 tsp nutmeg powder
2" piece of cinnamon powder
Caramel - made out of 1 cup sugar
1 cup self raising flour

Method

Soak the dried fruits and fruit peels in grape juice for 2 to 3 days.
Then strain and keep aside, mix a little flour in it and keep aside.
Then in a bowl beat the eggs, add sugar and keep beating it till it get in volume.
Add the vanilla essence oil, nutmeg and cinnamon powder, beat it for another 10 mins.
Then add in the caramel after it cools.
Stir with a wooden spoon.
Fold in the flour and the dried fruits, mix evenly.
So only use the spoon and fold in careully and there should not be any lumpy flour in the batter.
In the meantime grease your cake tin or line it with butter paper and pre heat the oven for 10 mins first.
Bake this cake for 60 mins or till done, with the temp. setting at 170%.
When done, it should get nice and brown. Let it cook.

Corn Flour Murukku

Ingredients
Riceflour-2 cups,cornflour-1 cup,besan flour-1 cup,roasted groundnut/peanut powder-1 cup,ajwain/vama-1/2 teaspoon,red chili powder- to taste,turmeric,ghee/un salted butter-3 tea spoons,salt-to taste

Preparation
1. Boil hot water and keep aside
2. Mix all the ingredients along with hot water make a firm dough
3. Fill in the muruku maker
4. Make muruku and deep fry in oil.

Veg Pasta Indian Chinese Style

Ingredients
*Mixed vegetables:-
Peas, Potatoes, Corn, Carrots, Cauliflower etc(boiled) - 1 cup
Pepper(crushed ) - 2 tsp
Garlic(chopped) - 1 tsp
Ginger(chopped) -1/4 tsp
Onion - 1 no
(chopped)
Tomato - 1 - 2 nos
(chopped)
Penne or macroni(boiled) - 1 cup
Salt - As reqd
Tomato sauce - 2 tsp
Oil or butter - 2 - 3 tsp
Water - 1 cup

For white sauce:-
Allpurpose flour(Maida) - 2 tsp
Milk - 1/2 cup
Butter - 1 tsp

*The frozen mixed vegetable packets are available in grocery stores abroad.
Image of Veg Pasta Indian Chinese Style Recipe
Preparation Method of Veg Pasta Indian Chinese Style Recipe
1)Boil the macaroni or penne in water with a pinch of salt, till its done.

2)Mix together milk and maida without any lumps.

3)Heat butter in a pan.

4)Add the milk+maida mixture, stirring well for 2 - 3 mins. Keep aside.

:- Can add little water or milk if it becomes very thick as it should be of sauce consistency.

5)Heat oil or butter in the pan.

6)Saute onions, ginger and garlic, till light brown.

7)Add tomatoes and fry for 3 - 4 mins.

8)Add the boiled vegetables and salt and saute for 3 - 5 mins.

9)Add tomato sauce and pepper.

10)Mix well for 2 mins.

11)Add the boiled penne or macaroni and cook well for 5 mins.

12)Pour the white sauce and mix all the ingredients well.

:- Serve Veg pasta hot.

:- You can microwave the same with shredded cheese on top, till the cheese melts.
:- Can use chilli sauce or more pepper, if tangy state is required for Veg pasta.

Kashi Halwa - White Pumpkin Halwa

Ingredients:
White Pumpkin- 2cups (grated)
sugar- 1 1/2 cups (increase or decrease as per taste)
ghee- 3 tbsp
cardamom- 3
milk- 1 cup
saffron- one pinch
red food color- a pinch
cashews and raisins- 1 tbsp each (or more if needed)

Procedure:
Peel off the outer skin from the pumpkin and grate it. Squeeze out the excess water from the gratings. Heat 1 tbsp ghee in a kadai and add the gratings and broken cardamom. Saute until any remaing water is absorbed. Add sugar and stir well. Now add milk and cook on low flame till the gratings are cooked soft and all the milk is absorbed. Now the halwa should be in a semi solid stage. Add ghee little by little stirring till you get the halwa continuously. Then add the fried nuts, raisins ,saffron and color powder. When the halwa leaves the sides of the pan switch off the stove. Serve this warm or at room temperature. I like mine warm.

Chicken Nuggets

http://forfood.rezimo.com/?p=432

Ingredients
* சிக்கன் - 200 கிராம்
* மைதா - ஒரு கைப்பிடி
* முட்டை - 2
* ப்ரெட் கிரம்ஸ் - ஒரு கைப்பிடி
* எண்ணெய் - பொரிக்க
* உப்பு - தேவைக்கு ஏற்ப
* மிளகு தூள் - காரத்திற்கு ஏற்ப
* மிளகாய் தூள் - காரத்திற்கு ஏற்ப
* பார்ஸ்லே - ஒரு தேக்கரண்டி (தேவைப்பட்டால்)
* மஞ்சள் தூள் - 2 தேக்கரண்டி

Preparation
1. சிக்கனை நன்கு கழுவி தேவையான அளவில் வெட்டி வைக்கவும். மற்ற தேவையான பொருட்களையும் தயாராக எடுத்துக் கொள்ளவும்.
2. ஒரு பாத்திரத்தில் மிளகாய்த் தூள், மஞ்சள் தூள், உப்பு, மிளகு தூள், பார்ஸ்லே சேர்த்து கலக்கவும். பின்பு முட்டையை அதனுடன் அடித்து வைக்கவும்
3. ப்ரெட் கிரம்ஸில் மிளகு, உப்பு சேர்த்து கலந்து வைக்கவும். பின்பு ஒரு தட்டில் மைதா, அதன் பின் முட்டை கலவை, ப்ரெட் கிரம்ஸ் என்று வரிசையாக வைக்கவும்
4. முதலில் சிக்கனை மைதாவில் பிரட்டி வைக்கவும்
5. அடுத்து அந்த சிக்கன் துண்டை முட்டை கலவையில் போட்டு எடுக்கவும்.
6. அதன் பின்னர் ப்ரெட் கிரம்ஸில் போட்டு பிரட்டி எடுக்கவும்.
7. வாணலியில் எண்ணெய் ஊற்றி காய்ந்ததும் ப்ரெட் க்ரம்ஸில் பிரட்டி எடுத்த சிக்கனை போடவும்.
8. நன்கு பொரிய விட்டு இரு புறமும் சிக்கன் நன்கு வெந்ததும் எடுக்கவும்.
9. சுவையான சிக்கன் நக்கெட்ஸ் தயார்.

Spicy Crackers - Onion Biscuits

Ingredients

http://redchillies.us/2009/03/02/savory-onion-cookies-baked-nippattu/

· 2 cups of maida (All purpose flour)

· 1/4 cup water (warm)

· 4 tsp sesame seeds

· 1/3 cup oil

· 4 Tbsp butter (melted)

· 1 big onion(finely chopped)

· 1 tsp baking soda

· 3 green chillies (finely chopped)

· Handful of chopped coriander leaves

· 2 tsp Sugar

· 1 tsp Salt





Note : If baked a little longer that caused the onions to burn a bit and taste bitter. So it is best to take these crackers out of the oven when the crackers are light brown in color.

Note :
1) While making the dough, as less water as possible. Knead extremely well and keep the dough completely covered in a damp cloth.
2) Roll the discs out as thin as possible, the thinner the better. Use a Rolling pin if necessary. If the discs are thick, they tend to get soft and not crispy.
3) I cannot stress this enough. Do not forget to prick on the circular discs with fork before keeping in the oven.
4) Do not over bake, so keep a close watch toward the end.
5) After they are baked, store in air tight container.



Preparation

* Take a big plate and put in maida, sesame seeds, onions, salt, sugar, soda, chopped coriander leaves, green chillies and mix well. Add the oil and spread it to the mix. Do the same thing with melted butter also, big and uneven lumps will form but that is ok.
* Now add the warm water and make thick dough. At this point if you feel there is too much onion, do not worry, the more the better taste. Knead well for about 2-3 minutes and cover this with a damp cloth. Keep it aside for 30 minutes.
* Pre-heat the oven to 325 F.
* Now from the dough that is already prepared, we need to roll out flat discs. Rolling out like Chapathi/roti did not work out for me as it sticks to the rolling pin.
* So instead take small ball of dough and place it in between 2 greased plastic sheets. Apply pressure and make it into flat disc. Remove the top cover and with the tip of your hands flatten the rolled dough and make it as flat and even as possible.
* Take a round cookie cutter or any small round lid and cut out small rounds. Repeat this process for the remaining dough as well.
* Place the round cut outs on a greased cookie sheet. Make sure to poke holes on all of them with a fork, this way the cracker will not puff and also the air will go out while baking.
* Bake for about 25 to 30 minutes until they are brown.

Spicy Crackers - Chilli Masala

http://redchillies.us/2009/11/30/chilly-biscuits-spicy-crackers-masala-cookies/

Ingredients

* 1.5 cups Maida/ All Purpose Flour
* ½ cup butter (softened at room temperature) [Great tip from Soumya is to use vegetable shortening to make it even more crispy, my mom used Dalda/Vanaspathi]
* 1 Tbsp combined (Ginger paste + little coriander leaves finely chopped+ finely chopped green chillies+ chopped curry leaves)[ please note that the combination of all this makes 1 Tbsp, NOT 1 Tbsp each.
* 1 tsp baking powder
* 1 tsp salt ( depending on taste)
* 1 tsp sugar
* 1.5 tsp yogurt/curd/dahi (thick)

Method

* Sieve the sugar, all purpose flour, salt and baking powder.
* Add the softened butter to this in intervals, mix well and make bread crumb like mixture. Knead this as much as possible to make a dough.
* Add the Ginger paste + little coriander leaves finely chopped+ cut green chillies+ cut curry leaves and mix well.
* Press well and use as much elbow grease as possible while mixing. Because of the moisture of ginger paste and chopped coriander leaves, you should be able to make (almost) stiff dough.
* Add 1 tsp of yogurt and mix well. Make sure that the dough is stiff (not soft like chapathi dough).
* Add another ½ tsp yogurt only if required. Knead well for another 2-3 minutes and keep aside covered in a damp cloth.
* Note: Taste a bit of dough to make sure the flavoring is correct.
* Pre-heat the oven to 350 F. Grease a cookie sheet and keep aside.
* Take a small portion of the dough and roll like a chapathi until it is ¼ inch thick.
* Using cookie cutter, cut into required shapes. Place it on the cookie sheet.
* Continue doing this until the dough is finished.
* This is a very important step. Prick the top with fork and brush with oil on each of them.
* Bake for 20 minutes or until golden brown.

Thirunelveli Halwa

Thirunelveli Iruttukkadai Style Halwa/ Gothumai Halwa /Gyehoo`n Ki Halwa / Wheat Halwa / Glossy Ghee Halwa.

The world famous 'Thirunelveli Halwa' recipe! A regional Speciality Dessert! Thirunelveli/ Tirunelveli is situated in South Tamil Nadu. The city is 2000 years old(maybe much more). Has a rich History right from the 1-2 Century B.C. The word 'Thiru + Nel + Veli' literally means 'Sacred + Paddy + Fence', from the name one can understand that it has rich paddy feilds!

The 'Iruttu Kadai' translated as 'A Dark Shop'! Yeah, as the name implies...this shop doenst have any electricity/power supply! The shop doesn't have any modern trends either! The shop doesn't even posses itself a 'name board' too. One cannot believe, that from this shop they export and run business/sell Halwa through out the world!!! The heritage is maintained in this shop right from the day they started! Its been 200 years!!!

Well...this is a 'Wheat based Halwa Recipe', I know some of you are already raising your brows! Though Thirunelveli is famous for 'Rice' why a 'Wheat Sweet' got so famous? This Halwa was made famous by a Marwadi(Jain Community)family which settled there 300 years ago! It is said that the original shop started by them was called 'Lakshmi Vilas'! Slowly, others borrowed their formula and now the halwa has become synonymous with the city!

Also this Halwa has a unique taste! It is said that the richness of this Unique taste comes from the water they use! Traditionally it was/is cooked with 'Thamirabarani' river water(that flows across the city). Though the recipe is copied and duplicated around Tamil Nadu, now...but no one can absolutely take over Thirunelveli's traditional sweet business! People always value tradition & identify the originality!

Well...perfecting this recipe is not easy to imitate the authentic Halwa!
This recipe sounds kool huh. Here you go 'Home Adapted Version'.

Ingredients:

Good quality whole wheat grain 1/2 kilo
Clean extra white Sugar 1 kilo(that's right twice the quantity of wheat)
Good quality Ghee 1 kilo(Hmmmm...I know it sounds more, you will be amazed at the way this halwa absorbs it)
Cardamon seeds powder 2-4 spoons
Crystal Clear Water 3-4 litres
Ghee fried slitted cashew nuts
Red Food Color 1/4 spoon(optional)
Saffron 1/4 spoon(optional)
Powdered saago 1-2 spoons(this actually gives glossy appearance)

Method:

Wash wheat several times in running water or until water runs clear.

Then soak the wheat in crystal clear water for at least 8-10 hours.(preferably overnight)

Wet grind the wheat, using the same soaked water. And filter it to collect clear 'wheat milk'. Yeah please throw away the husk.

Place this 'wheat extract/wheat milk' in the fridge for 20-30 minutes or much more.

You will notice, the milk has separated into....bottom with thick milk and on top with water. Now carefully discard the water. Maybe carefully use ink filler/pipette it out.

To this thick milk add sugar and wait till they dissolve. The milk thickens at this time again.(if you want to color it, you can add color to it now)

Heat a large, wide, heavy bottomed 'Iron wok'. Add few cups of ghee and start adding the 'wheat milk' to it. Stir constantly.....cook over low-medium heat.

Add saggo powder too.

When the halwa is bubbly and about to consolidate, Pour in the ghee now. Stir in.

One can add cardamon seeds powder + saffron. Add fried fried nuts and raisins now.

When Halwa consistency is achieved.....it will leave from the wok.

It turns up into glossy reddish brown color.

If someone wants to have their 'Halwa' still more 'glossy' or 'bead like' or 'glass-like'......one can add more powdered saago to it!

Spread this halwa in a tray and refridgerate for a while. Then you will find it easy to cut them into desired shapes.

திருநெல்வேலி இருட்டுக்கடை அல்வா

தேவையான பொருட்கள்:

நெய் - 300 கிராம்,

சம்பா கோதுமை - 200 கிராம்,

சீனி - 600 கிராம்

செய்முறை:

கோதுமையை முதல் நாளே தண்ணீரில் ஊறவைக்க வேண்டும். ஊறிய பின்பு ஆட்டுக்கல்லில் போட்டு அரைக்க அரைக்க பாலாக பொங்கும். அதை ஒரு துணியை வைத்து வடிகட்டி எடுக்க வேண்டும்.

அடுப்பில் ஒரு வாணலியை (பாத்திரம்) வைத்து, அதில் கோதுமைப் பாலை ஊற்ற வேண்டும். பால் கொதித்து வரும்போது சீனியைப் போட்டு நன்றாக கிளற வேண்டும். எக்காரணத்தைக் கொண்டும் கிளறுவதை நிறுத்தக் கூடாது. பாலும், சீனியும் இறுகி கெட்டியான ஒரு பதத்திற்கு வரும்போது,நெய்யை ஊற்றிக் கிளற வேண்டும். கிளறிக்கொண்டிருக்கும்போதே அல்வா குங்கும நிறத்திற்கு மாறிவரும். அப்படி வந்தவுடன் ஒரு பெரிய தட்டில் ஊற்றி ஆற வைக்க வேண்டும். நன்றாக ஆறியபின்பு எடுத்துச் சாப்பிட்டால் இருட்டுக்கடை அல்வாவின் சுவை தானாக வரும்!