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 .

Tomato Thokku

INGREDIENTS: 

Big tomatoes - 8
Dry red chillies - 6
Turmeric powder - a pinch
Chilli powder - 1/2 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp. 
Urad dhal - 1/2 tsp. 
Gram dhal - 1/2 tsp.
Hing 
Curry leaves - few 
Gingelly oil - 1 ladle 

METHOD: 
Wash and cut tomatoes into cubes. .
In a kadai, heat gingelly oil, add mustard seeds and allow it to splutter. Now add urad dal, gram dal, red chillies, hing, turmeric powder and curry leaves and fry till golden brown. Add the chopped tomatoes, salt and chilli powder. 
Stir often and saute well till the tomatoes are mushy and oil leaves the sides. Allow it to cool. Store in a sterile bottle. This can be stored in the refrigerator for a month and can be used as a side dish for idli, dosa, chappati, poori  and can also be mixed with cooked rice.

Rawa Dosai

Ingredients

• 1 cup rawai
• 1 cup rice flour
• ½ cup maida
• Salt as per taste
• pepper corns
• Asafetida
• Cumin seeds
• Green chilli – 3 (cut in width wise)
• Curry leaves – few
• Oil for sprinkling on dosai – little
• Water – 3 cups

 Method 

• Mix all the ingredients except oil and make rawa dosai batter in a watery form. ( batter should not be thick). 
• In non stick dosai pan, sprinkle the batter with hand. 
• Similarly, sprinkle the oil on the upper part of the dosai slightly. 
• If you want you can turn it to the other side, but usually not necessary. 
• Serve hot with any chutney.

Tomato Rasam

Ingredients:

Tomato - 3 nos
Tamarind juice - 2 tbsp
Rasam powder - 1 tbsp
Garlic - 3 nos ( crushed )
Red chillies - 2 nos
Curry leaves - few
Corriander leaves - 2 tbsp ( chopped)
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Salt to taste.
Method:

• 1.Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.
• 2.Peel away the broken skin of boiled tomatoes and mash them into a pulp.
• 3.To the thick tomato pulp add water,add curry leaves, chopped corriander leaves, Rasam powder,Crushed garlic, tamarind juice and salt. mix well.
• 4.Heat oil in a pan, add mustard and red chillies and allow to splutter.
• 5.Now pour the rasam and bring to a boil and simmer for 2-3 minutes.
• 6.Serve with  hot plain rice.

Kothamalli Chutney

Ingredients:

Fresh Corriander leaves - 1 bunch

Small onion - 10 or large onion - 1

Red chillies - 4

Cumin seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 2 tspSalt to taste.

Method:

• Clean and wash the corriander leaves.
• In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal.
• Same pan add the corriander leaves and saute for 2 mins till they wilt.
• Add coconut and tamarind to that and fry altogether for one more minute.
• Cool it. Add salt and grind to a thick paste.
  Serve with  idli or dosa.