Karthigai Pori Urundai

Ingredients: 
Aval Pori (Puffed rice flakes) – 8 cups
Jaggery powdered – 2 cups
Coconut (cut into small pieces) – 1 c
Cardamom Powder – 1 teaspoon
Dry ginger powder (Sukku podi) – 1/2 teaspoon


Method:
Put the cleaned Pori in a large plate.

Dry roast the coconut pieces slightly and keep aside.

In a kadai put the jaggery and add 1/2 cup water and make a thick syrup. (If you pour little syrup in a bowl of water, it should form a ball shape when you roll it with your fingers. That is the right consistency). Add cardamom powder, dry ginger powder and fried coconut pieces and stir well. 

Remove from stove and add the Pori and mix it thoroughly using a big flat spoon.

When it is warm enough to hold by hand, take the mixture and make orange size balls dusting your hands with rice flour or with little ghee.

Easy Cheese Rolls

Ingredients:

Bread slices-6 nos

Shredded cheese-1 cup

Pepper powder as needed

Salt to taster

Oil for frying

Method:

Mix the cheese with salt and pepper powder.

Take a bread slice and press it with a roller.

Spread the cheese mix over the bread.

Fold the bread and press the edges tight so that the cheese doesnt come out while frying

Fry the prepared bread in oil at medium heat.

Serve it with tomato ketchup.

Kuzhi Paniyaram

Ingredients:

Raw rice - 1 

cup Idly rice - 1 cup 

Urad dhal - 1 handful 

Fenugreek - 1 tsp 

Salt to taste 

Cooking Soda - a pinch 

Oil

Method:

Soak rice, dhal and fenugreek for 4-5 hrs and grind to the consistency of dosa batter. 

Add salt and ferment overnight. 

Add the soda to the batter and mix thoroughly.

Heat the kuzhipaniyarm kadai and wipe the moulds with oil.

 Pour spoonfuls of batter into each round and add oil along the sides. (If it a non-stick kadai can use less oil. Else use more oil so that the paniyarams get released easily) Allow it to cook on a medium heat.

 Turn the paniyarams upside down and apply a little oil. Allow to cook. The total cooking time will not exceed 4 min. per set of 7 paniyarams.

 Serve hot with chutney.

Vathal Pulikulambu

Ingredients

• 25g dry  vegetable vathal 
• Onion-1,medium sized,chopped
• Tomato: 1 medium ( chopped)
• 2 tsp coriander seeds
• 2 tsp methi seeds
• 2 tsp pepper
• 1 tsp mustard seeds
• 2- 4 red chillies
• small piece asafoetida
• lime sized tamarind ball
• curry leaf
• Grated Coconut-2 tbsp
• Salt to taste

Method:

Fry  coriander seeds,pepper, asafetida,red chillies and methi seeds in a tsp of oil. Grind to a paste.  In a hard-bottomed pan, saute mustard and 25g dry  vegetable vathal  in a 2 tsp of oil. Add onions and let them turn a golden brown. Add thick tamarind and coconut with cooked  vathal.  Add the ground paste and let it boil for a few minutes. Salt to taste and boil well.Garnish with coriander leaves.Now tasty Vathal Pulikulambu is ready to serve.

Keerai Bonda

Ingredients

Pasalai keerai    :    4 bunches
Onion    :    3
Gigner    :    a small piece
Green chilli    :    3
Bengal gram dal    :    2 spoon
Gram flour    :    3 big spoons
Oil    :    a little

Method

Clean pasalai keerai.
Grind keerai, onion, ginger, green chilli into a paste.
Add salt, gram flour, bengal gram dal, and knead well.
Make small bondas.
Heat oil in a frying pan.
Fry the bondas in oil and set aside.

Ladies Finger poriyal

Ingredients

Ladies fingers/okra-1/4 kg

Onion-1,medium sized,chopped

Green chillies-4,chopped

Jeera-1 tsp

Grated Coconut-1 tbsp

Salt-1/4 tsp

For Seasoning:

Cooking oil-1/2 tsp

Mustard seeds-1/4 tsp

Urad dhal-1/4 tsp

Curry leaves-few

Dried red chilli-1

Preparation:

Wash the okra/ladies fingers well in running water....Cut them up in to small round pieces....Now in a non stick pan,add the cookingoil,followed by the mustard,ural dhal,red chilly and curry leaves...once they crack,add the okra with the chooped onion...Cook these in low flame....Once they are done...Add the grated coconut and jeera....Serve with rice...Enjoy cooking!!

CABBAGE PORIYAL

  

Ingredients:

      2 Cups cabbage, shredded 

     1/2 tsp Urad dal

     1 tsp Mustard seed

     2 Dry red chillies, broken

     1 Green chilli, slit

     8 to 10 Curry leaves

     1/4 Cup fresh coconut, grated

     A pinch turmeric powder

     2 tsp Oil

     Salt to taste 

Method:

•	Take a frying pan and heat oil.
•	Add mustard seeds and urad dal. Let the seeds crackle.
•	Add green chilli, dry red chillies, curry leaves and turmeric powder.
•	Stir the mixture for few seconds.
•	Add cabbage, salt and 1/4 cup of water.
•	Cook over medium heat until the cabbage is tender.
•	Mix grated coconut with it and serve hot.

Idli

INGREDIENTS:
Idli rice - 4 cups
Whole white urad dhal - 1 cup
Methi seeds - 1 teaspoon
salt - 3 level teaspoons


METHOD:

Soak rice with methi for 3-4 hours.
Soak urad dal separately.
(The trick for spongy idlis) :
1. Soak urad dhal for about 45 minutes only.
2. Wash the dhal well and soak it in 3 cups of water
3. Grind in the soaked water itself till fluffy

First grind the dhal till fluffy and then grind the rice separately. Mix both the batter and add salt. Allow it to ferment for 7-8 hours.
Make idlis using idli plates.
Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Transfer the idlis to a bowl or hot pack after 5 minutes

Vegetable Noodles

INGREDIENTS:


Vegetable oil : 3tbsp
Egg Noodles or plain noodles : 350 g
Onions : 1 (cut lengthwise or thinly sliced)
Tomato: 1 medium ( chopped)Carrot : 1 (large and cut in to thin slices)
Snow Peas : 120 g (cut length wise)
Cabbage : 1 cup (cut length wise)Bean Sprouts : 50 g
Whole Garlic : 2 ( pressed)
Green onions : 1/4 cup ( thinly sliced)
Chilly powder : 1 tablespoon  
Salt : To Taste


Method:
Cook the noodles in boiling water.
Drain the excess water and keep aside.
Place a flat pan or wok in a high heat and once it is hot add oil in to it.
Now add the onions and garlic in to it , fry them little bit till its soften.
Add the tomate slices and cook till soft.
now add chilly powder,salt and cook till raw smell is goes off.
After that start adding the carrot-strips, snow peas,cabbage,bean sprouts and stir-fry for 3 to 4 minutes or until the carrots are tender.
Add the cooked noodles and mix well.
Finally garnish the noodles with Green onions and serve.

Potato Fry

Method:


1.Boil the potatoes, peel the skin and cut into big cubes.

2.In a kadai, heat oil, add mustard seeds. After they splutter add urad dal, and  a pinch of turmeric powder.

3.When urad dal turns golden brown, add the potatoes.

4.Add salt and chilli powder as required.

5.Fry till golden brown and serve.

Onion Thokku

INGREDIENTS:


Big onions - 5
Tamarind - half the size of a lemon
Dry red chillies - 5
Curry leaves - a sprig
Salt

To temper:
Gingelly oil - 1/2 ladle
Mustard seeds - 1/2 tsp.
Hing


METHOD:

Peel onions and grind it alongwith tamarind, curry leaves and chillies to a smooth paste.

In a heavy-bottomed pan, heat gingelly oil and add mustard seeds and hing. When mustard seeds splutter, add the ground paste, and salt. Stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a sterile bottle. 

Cup cakes

Ingredients:

All Purpuse Flour -1cup

Butter (unsalted)-3/4 cup

sugar(powdered)-3/4 cup

Baking powder-1/2 teaspoon

Eggs-3 nos

vanilla essence-1 teaspoon

Icing crean

sprinkles(optional)

Method:

Beat sugar and butter till creamy.

Add the eggs and beat again till it mixes well with the butter cream.

Add essence and mix well.

Mix the flour and baking powder.Then add it to the cream.

Take the cup cake pan and line it with  the cup cake lining paper.

Preheat the oven for 350 F.

Fill each cup until 3/4.

Bake it for 25 min.

Add the icing cream of ur choice over each cake.

Spray the sprinkles over the cream.

Cup cakes ready !!!!!!

                  

Chicken Gravy

INGREDIENTS: 

• Chicken with bones-1 pound (chicken with bones tastes better than boneless chicken)
• For dry powder-kus kus 3/4 tsp,black peppercorns 1/2 tsp,fennel(sombu) 1/2 tsp,dry red chillis 3
• Masala-Medium Onion,Tomato-1 roughly chopped,Green chillis -3,Garlic-3 pods,Ginger-1/2 inch
• Coconut grated-4 tbsps
• Seasoning-Cinnanom 1 stick,cardamon 3 pods
• Salt-1 1/2 tbsps
• Oil-4 tbsps
• corriander leaves-4 stripes chopped

Method

• Clean chicken and marinate it with little salt,turmeric powder,chilli powder,Meat/chicken masala,lime juice
• In a kadai without oil dry roast the powder ingrediants,transfer to blender and powder it
• In the same kadai heat 1 tbsp oil ,add the masala items one by one and saute for 3 to 4 mins and then transfer it to the blender and grind it along with the already powdered dry ingrediants.Run the blender until all are well grinded.Afterwards add the coconut and once again run the blender.
• Heat the cooker,add the rest oil followed by the seasonings,Now add the mixture from the blender and saute for 4 mins.Always the onion,tomato mixture tends to boil and spread around.Dont worry slightly close the cooker with lid so that you dont get a springler of masala around the cooker.
• Add the chicken and mix it well with the masalas.Add salt.Put on the weight and cook for 4 whisltes.
• After the pressure is released,add corriander leaves.
• Serve with paratha,plain rice,briyani .