SPICY BREAD TOAST

SPICY BREAD TOAST

INGREDIENTS
5 SLICE OF BREAD ( CUT INTO 10 TRIANGLES )
2 NO EGGS
3 TBSP MILK
1 CHOPPED TOMATO
1 CHOPPED ONION
1 CHOPPED GREEN CHILLY
2 TBSP CHOPPED CORIANDER LEAVES
2 PINCH OF GARAM MASALA
1 PINCH CHILLY POWDER
SALT AS NEEDED

METHOD-
MIX ALL INGREDIENTS EXCEPT BREAD . COAT THE BREAD IN THE MIXTURE AND SHALLOW FRY IT IN A NON STICK PAN WITH LITTLE OIL .FRY BOTH THE SIDE .SERVE WITH TOMATO KETCHUP .

VEGETABLE SAMOSA

VEGETABLE SAMOSA

INGREDIENTS

FOR SAMOSA-

2 Cup All Purpose Flour
1 tsp of Ajwain / Carom seeds/omam (opt)
4 tbsp Oil
Cold water as needed
Salt to taste
2 pinch of baking powder

METHOD-
Mix all ingredients form a dough, rest for 30 mnts.Roll the dough in round shape cut in half fold it in a corn shape add the potato and green peas filling fold it and then fry in and serve.

FOR VEG FILLING -

2 medium sized potato diced
1/2 cup soaked green peas
1/2 cup carrot diced
1/2 tsp red chilly powder
1/2 tsp turmeric
1/4 tsp cumin powder
tamarind paste / tomato slice
1/2 tsp garam masala
2 green chilly
1 onion slice
salt

METHOD-
In a pressure cooker cook the green peas carrot and potato for 3 whistle then mash it, In a pan add oil saute onion till brown then add all the spice add salt and green chilly saute then add all vegetable mix well.coo it then add the to samosa cover.

DRUMSTICK LEAVES AND PAPAYA PORIYAL

DRUMSTICK LEAVES AND PAPAYA PORIYAL

INGREDIENT-
250 GM DRUMSTICK LEAVES
250 GM RAW PAPAYA GRATED
1 INC GINGER GRATED
1 TSP OIL
SALT
METHOD-
IN A PRESSURE COOKER ADD OIL, SAUTE GRATED GINGER TILL BROWN ADD DRUMSTICK LEAVES RAW PAPAYA GRATED ADD SALT CLOSE THE LID COOK TILL ONE WHISTLE, OFF THE HEAT. PORIAL READY

FISH MANDI

FISH MANDI using pressure cooker

INGREDIENT-

300 GM FISH BONELESS
350 GM RICE ( DOUBLE HORSE TAMILNADU PONNI ) SOAKED 1/4 HOUR / OR ANY BRIYANI RICE
1 BIG ONION SLICE
1 TBS GINGER SLICE
1 TBS GARLIC SLICE
1 TSP BLACK PEEPER POWDER
1/2 TBS CORIANDER POWDER
1/4 TSP CINNAMON POWDER
1/2 TSP CARDAMON POWDER
1/2 TSP CUMIN POWDER
1/4 TSP TURMERIC POWDER
TAMARIND PASTE
1 TBS OIL
1 GLOVE
2 PINCH OF CORN AJINOMOTO

METHOD-

IN A PRESSURE COOKER ADD OIL SAUTE ONION TILL BROWN ADD GARLIC PASTE AND GINGER PASTE ADD GLOVE THEN ADD ALL OTHER INGREDIENT THE ADD FISH WITH LITTLE WATER COOK 5 MINUTE, THEN ADD RICE AND 750 ML WATER SALT AND AJINOMOTO , COVER THE LID AND WAIT FOR 2 WHISTLE, YOUR FISH MANDI READY.

LIGHT AND SPONGY DOUGHNUTS

LIGHT AND SPONGY DOUGHNUTS

INGREDIENTS -

315 GM FLOUR
1/2 TSP SALT
160 ML MILK + 1/3 CUP SUGAR
1 TSP YEAST
1 EGG BEATEN WITH FORK
2 TBSP BUTTER

METHOD -

MIX FLOUR AND SALT SET ASIDE. BOIL THE MILK ADD SUGAR MIX WELL, SET ASIDE UNTIL LUKEWARM ADD YEAST AND LET IT RISE THEN ADD TO THE DRY INGREDIENTS ADD BEATEN EGG, KNEAD DOUGH VERY WELL ADD THE BUTTER KNEAD AGAIN AND SET ASIDE UNTIL ITS DOUBLED IN SIZE. ROLL AND CUT IT WITH A DOUGHNUT CUTTER OR WITH A GLASS AND BOTTLE TOP AND SET ASIDE TILL DOUBLE. THEN FRY IN OIL , DUST CASTOR SUGAR ON TOP AND THEN SERVE.

POTATO STACKS

POTATO STACKS

INGREDIENTS-
200 GM POTATO (CUT INTO THINLY ROUND)
2 TSP THYME
1 TSP BUTTER
1/2 TSP BLACK PEPPER
2 TBSP CHEESE
6 CLOVES CHOPPED GARLIC
SALT AS NEEDED
OIL TO SPREAD OVER MUFFIN MOLDS

METHOD -
MIX POTATO, CHEESE, BLACK PEPPER, THYME, GARLIC , BUTTER AND SALT. SPREAD THE MIXTURE TO MUFFIN MOLD BAKE IN 200 DG UNTIL BROWN .

CORN FLOUR HALWA ( no white flour / maida )

CORN FLOUR HALWA ( no white flour / maida )

INGREDIENTS -
1 CUP CORN FLOUR +2 CUP WATER (MIX WELL)
2 1/4 CUP SUGAR
1 CUPS WATER
2 TSP GHEE
PINK FOOD COLOR
ROSE ESSENCE FOR FLAVOR

METHOD -
BOIL SUGAR WITH 1 CUP WATER ADD FOOD COLOR THEN ADD THE CORNFLOUR MIXTURE TO THAT, STIR CONTINUOUSLY FOR TILL BECAME THICK ADD ROSE ESSENCE ADD GHEE , AND POUR INTO A GHEE SPREADED PAN SET ASIDE FOR 15-20 MINUTES THEN DE MOLD AND SERVE.,

PRAWN AND VEGETABLE PAKODA

 PRAWN AND VEGETABLE PAKODA

Ingredient-
250 gm prawns
1/2 cup grated Carrot (opt)
1/2 cup grated potato (opt)
1/2 cup diced onion
1 inch ginger grated
Curry Leaves
1/2 tsp chili powder
A pinch turmeric powder
2 cup flour
1 cup gram flour.
2 pinch of baking soda
salt

Method-
Mix All and make a dropping mixture and drop using table spoon in oil fry till golden brown

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

INGREDIENTS

500 GM TAPIOCA PASTE
125 GM SUGAR OR AS PER TASTE
YELLOW FOOD COLOR / TURMERIC
PINCH OF SALT
SOME BANANA LEAF HEAT IN MICROWAVE FOR 5 SECONDS
OIL

METHOD
GRIND TAPIOCA WITH EQUAL AMOUNT OF WATER TILL BECAME PASTE AND THEN STRAIN TAPIOCA PASTE DISCARD THE STARCH WATER. MIX TAPIOCA PASTE WITH SUGAR, SALT, COLOR AND TEST THE SWEET OF THE MIXTURE FOR SWEETNESS , THEN PUT IN BANANA LEAF AND FOLD THE LEAF AS PER IMAGE BELOW, THEN KNIT WITH TREAD THEN STEAM IT IN A STEAMER OR RUB OIL AND PUT THE MIXTURE TO THE IDLY TRAY AND STEAM IT.SERVE IT.

STUFFED CHILLI BAJJI

STUFFED CHILLI BAJJI 

Ingredient for Batter
10 no Bajji Chilli
2 cup maida
1 cup gram flour
1 tsp chili powder
1 tbs corn flour
2 pinch of baking soda
salt

For Stuffing-
Stuffing 1
1 cup grated coconut
Tamarind paste
1 tsp Cumin powder
3 tbs coriander leaves chopped
salt
Method For Stuffing-
Cut the top of chili and remove the seed and stuff with the above
Ingredient
Stuffing 2
Oil
2 tsp
1/2 tsp cumin
1/8 tsp Asafoetida
1 to 2 Onion large (finely chopped)
2 Garlic cloves (finely chopped)
Salt 1/2 tsp (adjust per taste)
1/8 tsp Turmeric powder
1/4 tsp Coriander powder
1/2 tsp Red chilly powder
3 Potatoes medium (boil, peel and roughly mashed)
2 Tbsp Coriander leaves - (finely chopped)
In a pan add oil saute onion add garlic add other saute then fill in chilies.
Stuffing 3
1/2 cup Fried gram dal/ Pottukadalai
1.5 tsp- Red chilly powder
1/2 tsp Ajwain / Omam
1/4 tsp Cumin powder
1/8 tsp Hing
1/2 tsp Chaat masala powder
Tamarind - small gooseberry size
Salt & water - as needed For
Mix all and fill in chilies
Method For Batter-
Mix All and make a batter and dip the chili in batter then fry till golden brown

CAULIFLOWER BAJJI

CAULIFLOWER BAJJI

Ingredient-
1 no of Cauliflower cut to small Florette
2 inc ginger grated
1/2 tsp chili powder
A pinch turmeric powder
1 cup Channa dhal flour
1 cup flour
2 pinch of baking soda.
Water as needed
salt

Method-
In a pressure cooker add oil saute grated ginger till brown add salt and little water the add cauliflower Florette close the lid and simmer the heat wait till you hear the whistle, the open the lid immediately and remove the Florette. don't trow the water. Now Mix All with coked water and the ginger and make a drooping mixture and dip the Florette in the batter then fry in oil till golden brown

CHOCOLATE SOUFFLE

CHOCOLATE SOUFFLE

INGREDIENTS
60 GM DARK CHOCOLATE
3 TBS MILK
6 TBSP SUGAR
2 EGG (SEPARATED YOLK AND WHITE )
1/4 TSP SALT
1/4 CUP COCOA POWDER
3 TBSP WATER

METHOD
IN A SAUCE PAN BOIL MILK AND SUGAR REMOVE FROM FIRE THEN ADD CHOCOLATE, COCOA POWDER, WATER MELT IT OVER A PAN OF WATER ON THE HEAT (BAIN MARIE) KEEP A SIDE . WHEN COOL ADD EGG YOLKS TO CHOCOLATE MIXTURE MIX WELL THEN IN A BOWL WHISK EGG WHITES UNTIL FOAMY ADD SALT, BEAT UNTIL PEAK FORMS , FOLD IN THE EGG WHITES INTO THE CHOCOLATE MIXTURE , BAKE FOR 200 DG CELSIUS FOR 15-20 MNT . SERVE IMMEDIATELY .

SALTED CHILI MANGO

SALTED CHILI MANGO

INGREDIENTS
1 SEMI RIPEN MANGO (CUBED)
1/2 TSP CHILI POWDER
1 TSP POWDER SUGAR
SALT AS NEEDED

METHOD
MIX ALL SERVE.

Chicken and vegetable bajji

Chicken and vegetable bajji

Ingredient-

250 gm minced chicken
1/2 cup diced cauliflower
1/2 cup diced Carrot
1/2 cup diced onion
2 inc ginger grated
Curry Leaves and coriander leaves
1/4 tsp garam masala (opt)
1/2 tsp chili powder
A pinch turmeric powder
1 cup Channa dhal flour
2 cup flour
2 pinch of baking soda.
Water as needed
salt

Method-

Mix All and make a drooping mixture and drop using table spoon in oil fry till golden brown

FOLDED EGG CHAPATHI

FOLDED EGG CHAPATHI 

INGREDIENTS -
FOR CHAPATHI
2 CUP WHEAT FLOUR
1 TSP SUGAR
BOILING WATER AS NEEDED
SALT AS NEEDED

METHOD -
MIX ALL FORM A DOUGH AND DIVIDE IT INTO EQUAL BALL. THEN FLATTEN IT INTO CHAPPATHI SHEET
FOR FILLING
3 EGGS
1 CHOPPED TOMATO
1 CHOPPED ONION
1 GREEN CHILI
1 TBSP CHOPPED CORIANDER
SALT AS NEEDED
METHOD-
MIX ALL POUR ON THE TOP OF THE CHAPPATHI AS SHOWN ON THE IMAGES THEN FOLD IT AND GRILL OVER NONSTICK TAWA
FLIP IT OVER TILL BROWN ON BOTH SIDE AND SERVE WITH TOMATO SAUCE .

Apple Pie

Apple Pie

ingredients

For the filling
250 gm apple sliced
50 gm sugar
1/4 tsp cinnamon powder
3 tbsp flour
1 tsp lemon juice

method-
mix all ingredients set aside .

For the pastry
100 gm butter
200 gm flour
2 tsp sugar
a pinch of salt

Method-
In a bowl mix flour, castor sugar then add butter,salt then form a dough place it in freezer until firm , roll down into pie base and bake 170 dg for 5 mnt then add the apple filling and close it with excess dough as you like sprinkle some sugar on top bake till done .
For the pastry,

beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

INGREDIENTS
500 GM TAPIOCA PASTE
80 GM JAGGERY OR AS PER TASTE
80 GM SUGAR OR AS PER TASTE
PINCH OF SALT
SOME BANANA LEAF HEAT IN MICROWAVE FOR 5 SECONDS
OIL

METHOD
GRIND TAPIOCA WITH EQUAL AMOUNT OF WATER TILL BECAME PASTE AND THEN STRAIN TAPIOCA PASTE DISCARD THE STARCH WATER. MIX TAPIOCA PASTE WITH SUGAR, SALT, AND JAGGERY TEST THE SWEET OF THE MIXTURE FOR SWEETNESS , THEN PUT IN BANANA LEAF AND FOLD THE LEAF AS PER IMAGE BELOW, THEN KNIT WITH TREAD THEN STEAM IT IN A STEAMER OR RUB OIL AND PUT THE MIXTURE TO THE IDLY TRAY AND STEAM IT. ( STEP BY STEP PROCEDURE IMAGE IN COMMENT SECTION )

Challa / Matti Polichathe /Sardines Wrap and Grilled in masala

Challa / Matti Polichathe /Sardines Wrap and Grilled in masala

 

ingredient-
10 sardines / mackerel fish cleaned and marinated with 1/2 tsp chili powder and salt then sallow fry for 3 minute both side

For Stuffing-
2 big onion sliced
4 glove garlic grated / chopped
1 inc ginger grated / chopped
1 tomato sliced
1 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp black pepper
Coriander leaves chopped.
Curry leaves
salt
Tamarind paste
For wrapping
Banana leaves
Method-
Saute onion till transparent then add garlic ginger saute again till brown then add other ingredient cook till done, then put the mixture over the banana leaves then add fish then wrap then tide with thread then bake or grill over tawa lid closed or in oven

HOME MADE MANGO ICE CREAM

HOME MADE MANGO ICE CREAM

INGREDIENT-
250 GM MANGO PIECES
100 GM SUGAR
250 ML MILK KEEP IN FREEZER UNTIL FROZEN
2 TBSP MILK POWDER
100 ML CREAM (COLLECTED FROM MILK) + 50 ML COLD MILK / 100 ML WHIPPING CREAM / 100 GM VANILLA ICE CREAM
1 TBSP GELATIN SOAKED WITH 2 TBSP ICE WATER MELTED TOGETHER

METHOD-
TAKE A BOWL ADD CHILLED WATER TO IT THEN KEEP A STEEL BOWL ABOVE THAT ADD CREAM, COLD MILK WHIP IT UNTIL LIGHT AND CREAMY KEEP ASIDE , BLEND MANGO, FROZEN MILK , MILK POWDER AND SUGAR TOGETHER, THEN ADD MELTED GELATIN AND BLEND AGAIN FOLD IN THE WHIPPED CREAM THEN POUR TO METAL CONTAINER AND FREEZE IT TILL DONE, FOR BEST RESULT REMOVE ONCE IT SET THEN TAKE FORK BEAT AGAIN AND FREEZE IT. YOUR HOME MADE MANGO ICE CREAM READY

4 IN ONE PIZZA

4 IN ONE PIZZA

INGREDIENTS -

FOR PIZZA BASE
350 GM FLOUR
1 1/4 TSP YEAST
2 TBSP OIL
1/2 TSP SALT
180 ML WARM WATER

METHOD
Combine flour, salt and oil. Mix yeast in with warm water keep aside for 15 mnts or until yeast rises . Mix it up with your hands and knead it and Cover the dough with a towel keep aside for 1 1/2 hour or until its doubled in size. flatten it on to a oiled tray . spread tomato sauce in three pizza portion. keep empty for onion caramelize portion

1- VEG TOPPING

TOMATO SLICE
CAPSICUM SLICES
ONION FLAKE
CHEESE
OREGANO
BLACK PEPPER
MOZZARELLA CHEESE

Method-
spread on one side

2 - FISH TOPPING

100 GM FISH FLESH COOK WITH SALT AND PEPPER
TOMATO SLICE
CAPSICUM SLICES
ONION FLAKE
MOZZARELLA CHEESE

Method-
spread on second side

3 - CARAMELIZED ONION TOPPING

1 ONION (SHREDDED)
2 TSP OIL
3-4 THYME / OMOM
PINCH OF SUGAR
SALT
MOZZARELLA CHEESE

METHOD
In a pan pour oil add onion saute until slightly brown add sugar and thyme mix, salt mix and set aside .

Method-
spread on third side

4- CHICKEN TOPPING

TOMATO SLICE
CAPSICUM SLICES
MOZZARELLA CHEESE
100 GM CHICKEN SLICE THINLY
2 CLOVES GARLIC,
SALT
OREGANO
1 TSP OIL

METHOD
In a pan add oil saute garlic till brown and add salt and the meat cook until done. remove from fire add, set aside .

Method-
spread on fourth side

HOME MADE TOMATO SAUCE

250 GM RED TOMATO GRIND TO PASTE
5 GLOVE GARLIC
2 TBS SUGAR
1/2 TSP SALT
2 TSP CORN FLOUR MIX WITH 2 TSP WATER
OIL

METHOD-

ADD OIL SAUTE GARLIC TILL BROWN THEN OFF THE FIRE WHEN COOL THEN ADD TOMATO PASTE ONCE COLOR CHANGED ADD SUGAR AND SALT THEN THICKEN WITH CORN FLOUR MIXTURE

USE CHEESE SLICE /PANEER OR EGG INSTEAD OF MOZZARELLA CHEESE .

LONG BEAN EGG FRY

LONG BEAN EGG FRY

INGREDIENTS -
250 GM LONG BEAN CHOPPED
1/2 TSP MUSTARD SEED
CURRY LEAF
1-2 NOS DRIED RED CHILLY
3 -4 NOS CHOPPED SHALLOT
1 EGG
1 TSP OIL
SALT

METHOD -
IN A PRESSURE COOKER ADD OIL, SPLATTER MUSTARD SEEDS, THEN ADD CURRY LEAF, AND RED CHILLY THEN ADD SHALLOT SAUTE LITTLE TIME ADD BEANS, AND SALT COOK IT FOR 1 WHISTLE, OFF THE HEAT THEN OPEN THE LID, THEN ON THE HEAT ADD EGG AND STIR WELL COOK TILL EGG COOKED.

MANGO SOUFFLE

MANGO SOUFFLE  

INGREDIENT-
250 GM MANGO PIECES
100 GM SUGAR
100 ML MILK
1 EGG WHITE
1 TBSP GELATIN SOAKED WITH 2 TBSP ICE WATER MELTED TOGETHER

METHOD-
BLEND MANGO, MILK, AND SUGAR TOGETHER, THEN ADD MELTED GELATIN , IN A BOWL WHISK EGG WHITE TILL PEAK FORMS FOLD TO MANGO MIXTURE POUR TO A MOLD AND FREEZE IT TILL DONE, SERVE .

JAM TART

JAM TART 

INGREDIENTS -

FOR TART BASE -
1OO GM FLOUR
50 GM BUTTER
2 TSP CASTOR SUGAR
1/4 TSP VANILLA ESSENCE
PINCH OF SALT

METHOD
In a bowl mix flour, castor sugar then add butter, vanilla essence,salt then form a dough place it in freezer until firm , roll down into muffin molds and make holes using fork keep aside .

FOR FILLING-
100 GM STRAWBERRY JAM
1 TBSP CORNFLOUR + 1TBSP WATER (MIX)

METHOD
IN A SAUCE PAN MELT JAM ADD CORNFLOUR MIXTURE MIX UNTIL THICKENS POUR TO THE MOLD BAKE UNTIL DONE . 

ALOO CHAPATHI / STUFFED POTATO CHAPATHI

ALOO CHAPATHI / STUFFED POTATO CHAPATHI  

INGREDIENTS -
FOR CHAPATHI

2 CUP WHEAT FLOUR
1 TSP SUGAR
BOILING WATER AS NEEDED
SALT AS NEEDED
1 TSP OIL
METHOD -
MIX ALL FORM A DOUGH AND DIVIDE IT INTO EQUAL BALL. THEN FLATTEN IT INTO CHAPPATHI SHEETS.
METHOD 1-
SPREAD THE MIX OVER THE HALF PORTION OFF THE CHAPATHI FOLD WITH THE OTHER HALF AS SHOWN IN THE PHOTO . COOK BOTH SIDES OF CHAPATHI ON CHAPPATHI TAWA SPREAD SOME GHEE ON TOP, SERVE WITH CHUTNEY.
METHOD 2-
TAKE A CHAPATHI BALL THEN FLATTEN IT INTO SMALL DISC, THEN INSERT THE FILLING AND FLATTEN IT INTO CHAPPATHI SHEETS. COOK BOTH SIDES OF CHAPATHI ON CHAPPATHI TAWA SPREAD SOME GHEE ON TOP, SERVE WITH CHUTNEY.
FOR FILLING -
300 GM CHOPPED POTATOES
1 SLICED ONION
1 TSP CHOPPED GINGER
2 GREEN CHILIES CHOPPED
1 TSP RED CHILLY POWDER
1/4 TSP GARAM MASALA
1 TSP OIL
1 TOMATO CHOPPED
SALT AS NEEDED
4 TBS CHOPPED CORIANDER LEAVES
METHOD -
IN A PRESSURE COOKER ADD OIL THEN SAUTE GINGER TILL BROWN THEN ADD ONION SAUTE TILL BROWN THEN ADD RED CHILLY POWDER, GARAM MASALA , ADD TOMATO THEN ADD CHILIES MIX WELL THEN ADD POTATO, SALT MIX AND CLOSE THE LID OF PRESSURE COOKER COOK IN SLOW FIRE TILL 2 WHISTLE , OPEN THE LID AND ADD CHOPPED CORIANDER LEAVES AND SMASH THE MIXTURE THEN COOL IT.