BANANA MUFFIN 

INGREDIENTS;
 1 egg, 150 gm flour, 1 tsp baking powder, 175 gm mashed banana , 75 ml honey or caremel liquid, 40 ml oil, 1/4 tsp salt, 80 gm nuts, direction : mix dry ingredient to wet ingredient and mix thenbake @ 180 dg till done

TUNA SPAGETTI

 TUNA SPAGETTI

INGREDIENTS
250 gm Spaghetti cook as per the direction
1 onion slice
 2 garlic slice
1 inc ginger
1/2 tsp black pepper
1 tbs soya sauce
1/2 tin tuna tin
a pinch ajinomoto (opt)
1/4 tsp sugar
1 tbs olive oil
salt
Direction:
 saute onion til brown add garlic ginger add till golden brown, add black peper, add soya sauce, sugar, salt ajinomoto and tuna flesh and it is oil, add spaghetti mix well and serve.

soya milk two layer pudding

soya milk two layer pudding

Chocolate Layer

Ingredient:
5 gm agar agar (china grass)
200 ml water
80gm sugar
200 ml soya milk + 2 tsp cocoa powder mix together

Method:
Cook china grass with water till dissolved and add sugar, then add in milk mix well, cool and when about to set add the white layer set in fridge

White Layer

Ingredient:
5 gm agar agar (china grass)
200 ml water
80gm sugar
200 ml soya milk

Method:
Cook china grass with water till dissolved and add sugar, then add in milk mix well, cool

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.