UZHUNNU VADA

1.Uzhunnuparippu (Black gram) -1cup
2.Onion (chopped)-1
   Ginger (chopped)-1tsp
   Curry leaves (chopped)-1 spring
   Baking soda-1/4tsp(optional)
   Green chilly (chopped)-3
   Pepper corns-1tbsp
   Salt
3.Oil-for frying


• Soak dal in water for an hour.
• Grind it with out adding water.
• Add ingredients 2 and mix well.
• Making donut shapes with the batter and fry till golden color.

PUMPKIN LEAF THORAN

Pumpkin leaf (chopped)-2cups
Green gram (cooked)-1/2cup
Coconut-3/4cup
Turmeric powder-1/4tsp
Green chilly-3
Garlic-2piece
Salt
Coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Dry red chilies – 2
Curry leaves

• Grind together coconut, turmeric powder, green chilies, curry leaves and garlic.. Do not add water while grinding.
• Mix together the chopped items along with the coconut mixture, green gram and salt.
• Heat oil in a pan and Splutter mustard seeds and sauté dry red chilies and curry leaves.
• Add the mixture and mix well.
• Continue cooking till done on a low flame

EASY PRAWNS ROAST

1. Prawns-1/2kg
2. Smallonion-1cup
    Tomato-1
    Kudam puli-1 piece
    Garlic (chopped)-3tbsp
    Ginger-2tbsp
    Green chilly-2
    Turmeric powder-1/2tsp
    Chilly powder-2tsp
    Coriander powder-1 ½ tsp
    Garam masala-1/2tsp
    Salt-to taste
3. Onion-2
4. Curry leaves-2spring
5. coconut oil-2tbsp

• Cook prawns with ingredients 2.

• Heat oil in a pan and add sliced onions and curry leaves.
• The onion become golden brown add cooked prawns.
• Cook until it reaches a brown color.
• Garnish with fried curry leaves and tomatoes.

BUTTER CHICKEN (Microwave)

Chicken-5-6 pieces.
Yoghurt-3tbsp
Lemon juice-1tsp
Ginger-garlic paste-1tbsp
Chilly powder-1tsp
Garam masala-1/2tsp
Butter-2tbsp
Tomato-1
Onion-1
Cardamom-2
Cloves-2
Cinnamon-1stick
Cashew nuts-12
Cream-2tbsp

• Chicken is marinated with chilly powder, ginger-garlic paste garam masala powder, yoghurt, salt and lemon juice. Keep it aside for an hour.

• Heat 2tbsp butter in a microwave safe dish on 100% power for 1 minut.
• Add cardamom, cinnamon, cloves and microwave at high power for 45 seconds.
• Add onion paste and microwave at high for 3 minutes.
• Add tomato puree and microwave for 4 minutes. Stir 2 times during cooking.

• Add marinated chicken and 1/2 cup water. Close the dish and microwave for 8 minutes.stir every 2 minutes.
• Mix cashew paste and microwave on 80%power for 2 minutes.
• Garnish with fresh cream and coriander leaves.

PANEER PARATHA

Wheat flour-2cups

Salt

Ghee-2tsp

Filling

Paneer (grated-1cup)

Onion-1
Greenchilly-3
Coriander leaves-1/2cup

Curry masala-1tsp

Salt

• Prepare dough with flour, salt, ghee and water. Cover with a wet cloth and keep it aside for an hour.
• Heat 1tsp oil in a pan and add chopped onion and green chilly.
• It become soft; add masala, paneer and salt. Mix well and remove from heat.

• Divide the dough into balls and stuff with paneer filling.

• Roll out on a floured surface and roast on a hot tava.

• Add some ghee to both the sides of paratha.

A BEAUTIFUL GIFT
My friend Jagruthi has passed me this beautiful gift.Tanks dear.......

WHITE KIDNEY BEANS CURRY

Kidney beans-1cup (soaked overnight)
Cumin seeds-1tsp
Ginger (chopped)-1tsp
Garlic (chopped) 1tsp
Green chilly (chopped)-3
Onion-1
Tomato-1
Turmeric powder-1/2tsp
Chilly powder-1tsp
Coriander powder-1tsp
Gram masala-1tsp
Coriander leaves (chopped)-2tbsp


• Pressure cooks kidney beans with turmeric powder and salt.
• Mash well with a wooden spoon.
• Heat 2tsp oil in a pan and splutter cumin seeds. Add ginger, garlic and green chilly.
• Add chopped onions, it become golden brown add masalas.
• Add tomatoes and fry till oil separates.
• Add cooked chick peas along with the water in which it was cooked. Stir well and cook over medium heat for 10 minutes. Remove from heat and add coriander leaves

SQUID/KANAVA ROAST (microwave)

Kanava-4(medium)
Onion(sliced)-2
Tomato -1
Ginger-1tbsp
Garlic-1tbsp
Green chilly-2
Turmeric powder-1/4tsp
Chillypowder-1tsp
Coriander powder-1tsp
Garam masala-1/2tsp
coconut oil-2tbsp


• Cut squid in to small round pieces.

• Mix onion, coconut oil chopped ginger, garlic and green chilly.
• Microwave at high power for 4 minuts.stir 2 times during cooking.
• Add squid, tomato and salt. Microwave at high power for 4 minuts.stir 2 times during cooking.

• Add masalas and mix well. Close the dish and microwave at 80% power for 8-10 minutes.
• Stir every 1.30 minutes.
• It become a brown color, remove the dish from oven.
• Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves.
• Pour it on the roast. Mix well.
• Serve with rise or chapattis.

VETTU CAKE

Maida – 1kg
Egg-7
Baking powder - 1 tsp
Baking soda-1/2tsp
powdered Sugar – 400-500gms
cardamom powder-2tsp
coconut oil


1) In a large mixing bowl, with an electric mixer, beat sugar and eggs together about 1 minute.
2) Add cardamom powder, baking powder, baking soda and maida.
3) Make it into tight dough. Keep it aside for 30 minutes.

4) Divide the dough into 6-8 equal portions.
5) With a roller shape the dough roughly like a large square (thickness-1cm).
6) Divide the square in to small square pieces (1 1/2 inch) and run a sharp knife over the formed pieces to form two deep cuts like a cross.

7) Heat coconut oil and fry till golden color.

FISH FINGER FRY

King fish-200gms
Salt
ginger-garlic paste-1/2tsp
Turmeric powder-1/2tsp
Lemon juice-1tbsp
Pepper powder-1tbsp

For batter
Egg-1
ginger-garlic paste-1/2tsp
Corn flour-1/2 cup
Maida-1/2cup
Salt-to taste


Cut fish in to small rectangle pieces.
Marinate with turmeric powder, pepper powder, ginger-garlic paste ,lemon juice and salt for 10 minutes.

Make a thick batter with egg, cornflour ,ginger-garlic paste and maida.

Dip each fish pieces in the batter to coat well on all sides .Deep fry till golden color.

EGG BAJJI

Boiled egg-4
Besan flour -1cup
Rice flour-2tbsp
Kashmiri chilly powder-1tsp
Asafoetida powder– a pinch
Salt – to taste
Baking soda-a pinch
Water
Salt
Oil


Cut egg in to 4 pieces.

Mix besan flour, rice flour, salt, chilly powder, asafoetida powder, baking soda and water to make a thick batter.

Dip each egg pieces in the batter to coat well on all sides .Deep fry till golden color..

STUFFED BITTER GOURD FRY

For filling
Onion (chopped)-1
Carrot, beetroot (grated)-1/2cup
Potato-1
Green chilly (chopped)-2
Curry masala powder-1tsp
Salt-to taste
Oil-for frying

Cut each bitter gourd in to 4-5 pieces. Remove seeds.
Boil water with turmeric and salt.
Add bitter gourd and allow boiling for 5 minutes.
Remove from water.
Pressure cook potatoes and mash them well.

Filling
Heat 1tsp oil in a pan and add onion, green chilly carrot and beetroot
It become soft; add masala powder, potatoes and salt.
Mix well.
Fill cooked bitter gourd with potato mix and roll it with maida.
Deep fry till golden color.

CHICKEN FLAVOURED SPINACH RICE

Basmati rice -2cups
(Soak the rise in water at least 30minutes)
Butter-2tbsp
Cinnamon -2sticks
Cloves -4
Lemon juice -1tsp
maggi chicken cube-2
Palak paste-1/2 cup

PREPARATION (RICE)
Add 2tbsp butter and fry all spices and add drained rice and fry for 5minutes.Add 4 cups of water,palak paste, lemon juice and chicken cube,cook  till all the water is absorbed.
Garnish with fried carrots.

OATS-TOMATO HALWA (Microwave)

Oats-1cup
Tomato puree-1cup
Sugar-1 ½ cups
Fried Cashewnuts-1/2cup
Cardamom powder-1tsp
Food color
Ghee-1tbsp


• Soak oats in 2 cups water for 10 minutes.
• Grind it and strain through a sieve.
• Mix all the ingredients.
• Microwave at 100% power for 20-25 minutes.
• Stir every 2 minutes.
• It become a thick halwa consistency; spread it in to a greased plate.

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DATES SAMOSA AND AWARDS

Maida-2cups
Ghee-1tbsp
Salt-to taste
Dates-1cup
Cashew nuts, pistachio-3/4cup (chopped)
Ghee-1tbsp



• Heat ghee in a pan and fry chopped cashew nuts and pistachios.
• Add chopped dates and remove from heat.
• Mix well with hand.
• Add ghee into the flour and mix well until the mixture is crumbly.
• Add water and salt to make dough.
• Covered with a damp cloth for 30 minutes.
• Divide the dough into small balls and flatten each ball to form a circle.
• Cut each circle in half. Put a spoonful of filling on one semi circle and roll over the top, pressing the edges firmly to seal.
• Heat oil and deep fry them till they become golden brown.

AWARDS

Saumya has passed me 'Smart Food Blogger award' and “kreative blog award”. Thanks a lot dear.

I would like to pass these awards to
Jagruti
Shahana Baker
Tina
Sailaja
Anu
please accept it friends......

ULLI VADA

Onion (sliced)-2
Maida-2cup
Egg-1
Ginger (chopped)-1 piece
Curry leaves (chopped)-2 springs
Green chilly (chopped)-4
Baking soda-1/4tsp
Salt-to taste
Oil-for frying
Water


1) Take the onions in a large bowl and squeeze well using hands. Then add all other ingredients except oil and mix well using hands.
2) Making donut shapes with the batter and fry till golden color.

Chicken in Fried Coconut Gravy (Varutharacha Chicken curry)

1) Chicken-1kg
2) Small onion-1/2cup
    Coconut-1/2cup
    Ginger-1 piece
    Garlic-8 pieces
    Turmeric powder-1/2tsp
    Chilly powder-2tsp
    Pepper powder-1tsp
    Coriander powder-1tbsp
3) Onion-2
4) Tomato-1
5) Green chilly-3
6) Curry leaves-a handful
7) Garam masala-1tsp
8) Coconut oil-2tbsp
9) Salt-to taste

• Heat a non-stick pan and sauté small onion, grated coconut, ginger and garlic.
• Fry it till the coconut becomes golden brown.
• Add chilly powder, pepper powder, coriander powder and turmeric powder. Let it cool for sometime.
• Add enough water to the cooled coconut mixture and grind to a smooth paste.
• Heat oil in a pan and add  sliced onion and green chili.
• It become soft, add tomato
• When oil appears, add the ground paste and mix well.
• Add cleaned chicken pieces, curry leaves and mix well. Add enough water, garam masala and salt.
• Cover and cook in low flame till the chicken is done.
• Add tomato pieces and remove from fire.

Madhura Seva

Besan flour - 2 cups
Salt - a pinch
Baking soda-a pinch
Sugar - 1 cup
Water-1/2 cup
Cardamom powder-1/2tsp
Oil for frying

• Mix flour,baking soda and salt.Slowly add warm water and knead the dough with hands.

• Heat oil in a Pan.

• Press the dough through the mould of a seva press into hot oil and fry it till golden brown.

• Remove from Oil and let it cool.

• Boil Sugar and 1/2 cup water in a vessel.

• Stirring constantly till one-thread consistency is reached.

• Add fried seva and cardamom powder into it and stir them well.

• Allow them to cool.Store in an airtight container.

TOOR DAL THORAN

Toor dal-1 cup (cooked)
Onion-1/2cup
Shredded coconut-1/2 cup
Turmeric powder-1/2tsp
Chilly powder-1tsp
Salt-to taste
Coconut oil-1tbsp
Dry red chillies-2
Mustard seeds-1tsp
Curry leaves-2 springs






1) Heat oil in a pan
2) Splutter mustard seeds and sauté dry red chilies and curry leaves.
3) Add cooked toor dal, onions, turmeric powder, chilly powder, coconut and salt.
4) Mix well.
5) Sprinkle a little water on top and cover it with a lid.
6) Cook on a low flame for about 5minutes.
7) Then open it and simmer it until it is dry and separated from another.