HOMEMADE STRAWBERRY ICECREAM

HOMEMADE STRAWBERRY ICECREAM
INGREDIENTS:
STRAWBERRIES-500 GMS
FRESH CREAM-1/2 CUP
MILK-1/4 CUP
CONDENSED MILK-1 TIN
STRAWBERRY ESSENCE/SAUCE - AS NEEDED

METHOD:
1.WASH AND CUT THE STRAWBERRIES AND GRIND THEM SMOOTH.
2.TO THIS ADD MILK,CONDENSED MILK,FRESH CREAM AND BEAT THEM WELL.
3.ADD LITTLE ESSENCE TO IT .
4.POUR IT IN A PLASTIC BOX COVERED WITH PLASTIC COVER ON TOP OF IT AND CLOSE THE LID.
5.FREEZE IT FOR A DAY.
6.TAKE FROZEN MIXTURE LITTLE BY LITTLE AND BEAT IT AGAIN IN THE MIXIE TILL IT IS SOFT.
7.FREEZE IT FOR ANOTHER DAY AND SERVE.

BABY SHOWER CAKE DECOR

WHEAT HALWA

WHEAT HALWA

INGREDIENTS:
WHEAT FLOUR- 2 CUPS
SALT-A PINCH
SUGAR- TO TASTE
GHEE - 1 CUP
CARDAMOM POWDER
NUTS & RAISINS

PROCEDURE:
1.MAKE A DOUGH USING WHEAT FLOUR, PINCH OF SALT AND WATER.(LIKE CHAPATHI DOUGH )
2.KEEP THAT DOUGH IN A BOWL AND POUR WATER TILL THE DOUGH IS FULLY IMMERSED IN WATER.
3.LEAVE THIS FOR FERMENTATION THE WHOLE
NIGHT.
4.AFTER FERMENTATION MIX THE DOUGH NICELY WITH THE HAND SO THAT YOU GET WHEAT MILK..
5.THROW THE GLUTEN AWAY THAT RETAINS IN YOUR HAND.
6.FILTER THE WHEAT MILK IN A TEA STRAINER TWICE.
7.POUR THIS MILK IN A THICK BOTTOMED KADAI AND PLACE IN A MEDIUM FLAME AND MIX WELL TILL IT BECOMES THICK(THIS WILL TAKE HALF AN HOUR).
8.THEN ADD SUGAR AND GHEE TOGETHER.
9.IN 2 MINUTES IT WILL INTAKE ALL THE GHEE.
10.AFTER 5 TO 10 MINS ALL THE GHEE WILL COME
    OUT AND HALWA WILL NOT STICK TO THE SIDES OF THE PAN.
11.NOW ADD THE FRIED NUTS AND CARDAMOM POWDER AND FOOD COLOUR IF NEEDED.

12.HALWA IS READY.

NOTE:THE LAST TWO PICTURES ARE THE WHEAT GLUTEN THAT SHOULD BE THROWN AWAY.

EGG KURMA

EGG KURMA

INGREDIENTS:
EGG- 3 
ONION(BIG)-2
TOMATO-1
GINGER GARLIC PASTE - 1 SPOON
GREEN CHILLIES-2
COCONUT MILK- 1 CUP
FENNEL SEEDS-1/2 SPOON
OIL-2 TBSP
CURRY LEAVES
CHILLI POWDER-3/4 SPOON
TURMERIC POWDER-1/2 SPOON
CORIANDER POWDER-1 SPOON
GARAM MASALA POWDER-1/2 SPOON
PEPPER JEERA POWDER(DRY ROASTED AND GROUND)-1/2 SPOON
CORIANDER LEAVES
SALT

METHOD:
1.ADD OIL IN A KADAI AND ADD FENNEL SEEDS,GREEN CHILLIES AND CURRY LEAVES.
2.AFTER IT SPLUTTERS, ADD GINGER GARLIC PASTE & ONIONS WHICH IS CUT INTO SMALL CUBES.
3.SAUTE FOR 2 TO 3 MINS.THEN ADD CUT TOMATOES.
4.WHEN ALL THESE TURNS INTO PASTE ADD ALL THE POWDERS AND SALT EXCEPT PEPPER JEERA POWDER.
5.STIR FOR A WHILE TILL THE OIL COMES OUT SLIGHTLY.
6.NOW POUR IN THE COCONUT MILK AND LITTLE WATER AND LET IT BOIL.
7.SIMMER THE STOVE AND BREAK THE EGGS AND POUR DIRECTLY INTO THE GRAVY ONE BY ONE ON 3 SIDES.
8.CLOSE THE KADAI WITH A LID AND LET IT COOK FOR 3 TO 4 MINS WITHOUT DISTURBING AS THE YOLK WILL BREAK IF U STIR.
9.AFTER 4 MINS TURN THE EGGS AND LEAVE IT FOR SOME MORE TIME.
10.AFTER IT IS DONE,SPRINKLE SOME PEPPER JEERA POWDER AND SOME CORIANDER LEAVES.
11.EGG KURMA IS DONE.

PACHHA PAYARU/GREEN GRAM BAJJI

PACHHA PAYARU/GREEN GRAM BAJJI

INGREDIENTS:
RAW BANANA/ONION/POTATO - CUT ACCORDINGLY FOR BAJJI SHAPES
GREEN GRAM/PACCHA PAYARU-1 CUP
GREEN CHILLI-3
BAKING SODA- 1PINCH
RICE FLOUR-2 TSP
SALT-TO TASTE
OIL-FOR FRYING

METHOD:
1.GRIND GREEN GRAM TO A CREAMY PASTE WITH GREEN CHILLI AND WATER.
2.ADD BAKING SODA,RICE FLOUR,SALT AND MIX WELL.
3.DIP THE VEGETABLES IN THE BATTER.
4.DEEP FRY IN HOT OIL.
5.GREEN GRAM/PACCHA PAYARU BAJJI IS DONE.

TANDOORI CHICKEN

TANDOORI CHICKEN

INGREDIENTS:
CHICKEN(LEG PIECES)- 1 KG

GINGER GARLIC PASTE-2 TBSP.
CURD- 2 TBSP.
LEMON JUICE - 1 TBSP.
VINEGAR- 1/2 TSP.
GARAM MASALA POWDER - 1/2 TSP.
CHILLI POWDER- 1 TBSP.
TURMERIC POWDER-1 TSP.
CUMIN POWDER- 1/2 TSP.
RICE FLOUR-1-2 TSP
KASURI METHI-CRUSHED
SALT- TO TASTE
OIL - FEW DROPS

METHOD:
1.WASH THE CHICKEN PIECES AND GIVE SOME CUTS IN BETWEEN THE PIECES,SO THAT MASALA WILL GET INTO THE CHICKEN WELL.
2.ADD ALL THE ITEMS LISTED ONE BY ONE.
3.ADD 1 TBSP OF OIL TO THE CHICKEN.
4.MIX IT WELL AND LEAVE FOR AN HOUR.
5.THEN REFRIGERATE IT OVERNIGHT.
6.COVER THE BAKING PAN WITH A FOIL SHEET AND APPLY OIL ON IT.
7.NOW PLACE THE CHICKEN PIECES AND COOK IN THE OVEN AT 350 DEGREE FOR 1/2 AN HOUR.
8.TURN IT UPSIDE DOWN AND LEAVE FOR ANOTHER 1/2 AN HOUR OR TILL THE CHICKEN IS COOKED.
9.SPRAY SOME OIL IN-BETWEEN IF NEEDED.

NOTE.:
THOSE WHO DON'T HAVE OVEN CAN SHALLOW FRY THE CHICKEN TILL IT IS 3/4 TH DONE AND THEN LEAVE IT ON HOT DOSA TAWA OR ANY GRILL IF YOU HAVE.

CASHEW BADAM HALWA

CASHEW&BADAM HALWA

INGREDIENTS:
BADAM & CASHEW - 1 CUP
MILK-1 1/2 CUP
SUGAR- 1 1/2 CUP
GHEE- 1 CUP
YELLOW FOOD COLOUR- PINCH
SUGARLESS KOVA - 1/2 CUP IF NEEDED FOR RICHNESS
CARDAMOM POWDER- 1 PINCH

METHOD:
1.SOAK BADAM AND CASHEW IN WARM WATER FOR 1/2 AN HOUR.
2.PEEL THE SKIN OF BADAM.
3.GRIND BADAM AND CASHEW TO A PASTE WITH 1 1/2 CUP OF MILK AND LITTLE WATER IF NEEDED.
4.IN A NON-STICK KADAI ADD GHEE ,THE GROUNDED PASTE AND SUGARLESS KOVA IF U HAVE.
5.COOK THIS IN A SIMMER FLAME FOR 5 MINUTES.
6.WHEN IT IS HALF DONE ADD SUGAR,YELLOW FOOD COLOUR AND CARDAMOM POWDER.
7.STIR THIS CONTINUOUSLY TILL GHEE STARTS COMING OUT AND THE HALWA WILL NOT STICK TO THE KADAI.
8.OFF THE STOVE AND TRANSFER TO A PLATE AND SERVE.

9.BADAM CASHEW HALWA IS DONE.

NOTE:I HAVE ADDED HALF CUP GHEE AND HALF CUP REFINED OIL.

MUTTON GRAVY

MUTTON GRAVY
INGREDIENTS:
MUTTON -1/2 KG
ONION - 1 BIG
TOMATO-1 BIG
GINGER GARLIC PASTE- 1 SPOON
CURRY LEAVES
CHILLI POWDER - 1 SPOON
TURMERIC POWDER- 1/2 SPOON
CORIANDER POWDER - 1 SPOON
SALT
OIL

DRY ROAST AND GRIND:
CINNAMON - 1 INCH
CLOVES - 2-3
CARDAMOM- 2
FENNEL SEEDS -1/2 SPOON
JEERA SEEDS - 1/2 SPOON
MUSTARD SEEDS-1/4 SPOON
PEPPER - 10 COUNT
CURRY LEAVES - 10 LEAVES

METHOD:
1.IN A PRESSURE COOKER ADD MUTTON ,ONION TOMATO, GINGER GARLIC PASTE,LITTLE CURRY LEAVES,CHILLI POWDER, TURMERIC POWDER,CORIANDER POWDER,SALT,1 SPOON OF OIL AND ADD 1/2 CUP OF WATER AND LET IT COOK FOR 10 WHISTLES.
2.IN A KADAI ADD 2 TBSP OIL AND ADD THE COOKED MUTTON.
3.WAIT TILL ALL THE WATER REDUCES.
4.NOW ADD THE DRY ROASTED AND GROUNDED POWDER AND MIX CONTINUOUSLY TILL OIL COMES OUT.
5.ADD CORIANDER LEAVES TO YOUR TASTE.
6. MUTTON GRAVY IS DONE.  

BEETROOT SPINACH CHAPATHI

BEETROOT SPINACH CHAPATHI

INGREDIENTS:
WHEAT FLOUR-2 CUPS
SALT-TO TASTE
SPINACH-1 BUNCH
BEETROOT-1
RED CHILLIES-2
GREEN CHILLIES-2
OIL-AS REQUIRED

METHOD:
1.GRIND SPINACH WITH SALT AND GREEN CHILLIES AND FILTER IT AND TAKE THE JUICE.
2.GRIND BEETROOT WITH SALT AND RED CHILLIES AND FILTER IT AND TAKE THE JUICE.
3.TAKE 1 CUP OF WHEAT AND MAKE A DOUGH USING SPINACH JUICE.
4.TAKE ANOTHER CUP OF WHEAT AND ADD BEETROOT JUICE AND MAKE A DOUGH.
5.TAKE SPINACH DOUGH AND KNEAD IT LIKE A BIG CHAPATHI.
6.DO THE SAME WITH BEETROOT DOUGH.
7.KEEP 1 DOWN AND THE OTHER 1 ON TOP OF IT AND ROLL IT TOGETHER.
8.CUT THEM INTO SMALL ROLLS AS SHOWN IN THE PICTURE.
9.THEN PRESS THIS WITH DRY POWDER AND MAKE A CHAPATHI WITH LITTLE OIL.

KOLA URUNDAI KULAMBU

CHICKEN/MUTTON/VALAIPOO/VALAIKAI KOLA URUNDAI KULAMBU & FRY.

Ingredients:

For Kola Urundai:

Kheema-100 Gms (If using valaipoo or valaikai,it should be cooked in boilng water for 2 mins. with  little salt)

Roasted chana dal
(POTTU KADALAI)-1 Handful 

Ginger garlic paste-1tsp.

Garam masala powder-1/4 tsp.

Saunf/Sombu-1 tsp.
Shredded coconut-3 tsp.
Green chillies- 3
Poppy Seeds- 1/2 tsp.
Big Onion-1/2 
Turmeric Powder-1/4 tsp.

Coriander leaves-

Salt-to taste

For Kulambu: 
Big Onion-1(thinly sliced)
Tomato-1(thinly sliced)
Saunf-1/2 tsp.
Cinnamon-1
Cloves-2
Cardamom-1
Curry leaves-to splutter
Green chilli-2
Ginger garlic paste -1 tsp.
Chilli powder-1 tsp.
Coriander powder-1 tbsp.
Garam masala powder-1/2 tsp.

Coconut-1 handful

Pepper-10

Jeera-1 tsp.

Poppy seeds-1 tsp.

Cashew nuts-4 (optional)

Salt-to taste

Coriander leaves-to garnish

METHOD:

FOR KOLA URUNDAI FRY:

1.Wash the kheema or (boiled valaipoo or valakai )well and grind it to a fine paste with saunf,turmeric powder and little salt and keep it aside. 

2.In an empty mixie jar,add all the other items(in the kola urundai ingredients list)except coriander leaves and grind it to a thick paste.

3.Now mix the kheema paste  with the ground ingredients in a bowl.Add Coriander leaves and poppy seeds.
4.Make small balls and deep fry them.

FOR KULAMBU:(USE RAW BALLS OF THE KOLA URUNDAI PASTE AND NOT THE FRIED KOLA URUNDAI)
1.ADD OIL IN A KADAI AND ADD SAUNF,CINNAMON, CLOVES,CARDAMOM AND CURRY LEAVES AND LET IT SPLUTTER
2.ADD GINGER GARLIC PASTE AND ADD ONION AND COOK TILL GOLDEN BROWN.
3.ADD TOMATO, CHILLI POWDER ,CORIANDER POWDER,GREEN CHILLI,GARAM MASALA POWDER,SALT AND COOK TILL RAW SMELL GOES.

4.GRIND COCONUT,PEPPER,JEERA,POPPY SEEDS,CASHEW NUTS TO A FINE PASTE AND ADD IT TO THE GRAVY AND ADD 2 CUPS OF WATER.

5.LET THE KULAMBU BOIL WELL.

6.NOW ADD THE RAW KOLA URUNDAI BALLS AND LET IT COOK IN MEDIUM FLAME FOR SOME TIME.
7.ADD CORIANDER LEAVES FOR GARNISHING.

CHICKEN CHEESE POCKETS

CHICKEN CHEESE POCKETS
INGREDIENTS:

FOR OUTER COVERING:

PASTRY SHEETS/SAMOSA SHEETS:20 COUNT
MAIDA PASTE: 1/2 CUP(FOR SEALING)
(FOR THIS,MIX 2 TBSP OF MAIDA WITH WATER
AND STIR IT IN LOW FLAME)

FOR FILLING:

MINCED CHICKEN:1 CUP
CABBAGE:1 CUP
SPRING ONION:1BUNCH
MOZZARELLA CHEESE(SHREDDED):1/2CUP
GREEN CHILLIES:2
ONION(CUT IN SMALL CUBES):1
GREEN CHILLI SAUCE:1TSP
CAPSICUM:1
SALT:TO TASTE
OIL:FOR DEEP FRYING

METHOD:
1.CUT ALL THE VEGETABLES OR SHRED THEM AS SMALL AS POSSIBLE EXCEPT CAPSICUM.
2.IN A KADAI ADD LITTLE OIL AND SAUTE THE ONIONS SLIGHTLY.
3.GRIND CHILLI TO A COARSE CONSISTENCY AND ADD THEM TO IT.
4.ADD MINCED CHICKEN AND ADD SALT AND COOK WELL AND ADD SAUCE AND MIX WELL.
5.CUT CAPSICUM IN SMALL CUBES AND ADD IT TO THE MIXTURE AND HALF COOK IT.
6.ADD SPRING ONIONS AND CABBAGE AND REMOVE FROM HEAT.
(DO NOT COOK THIS TOO MUCH.WATER SHOULD NOT COME OUT OF THE VEGETABLES)
7.LET THIS MIXTURE COOL DOWN COMPLETELY.
(DO NOT ADD CHEESE UNTIL THE MIXTURE IS COMPLETELY COOL.)
8.AFTER THE MIXTURE IS COOLED,ADD CHEESE AND MIX WELL.
9.TAKE THE PASTRY/SAMOSA SHEET AND LAY IT STRAIGHT AND KEEP THE FILLING AND ROLL IT.
10.SEAL THE CORNERS WITH MAIDA PASTE AND GIVE A PRESS AT THE EDGES,SO THAT FILLING WILL NOT COME OUT.
11.DEEP FRY THEM ONLY AT THE TIME OF SERVING.
12.TILL THAT IT CAN BE STORED IN THE FREEZER.
NOTE:
1.YOU CAN ALSO TRY THIS WITH BREAD FOR BREAD ROLLS.
2.SAMOSA SHEETS CAN BE ALSO DONE AT HOME.
MIX MAIDA WITH SALT AND LITTLE OIL AND MAKE LIKE A SMOOTH CHAPATHI DOUGH.
MAKE A THIN CHAPATHI AND CUT TO RECTANGLE SHAPES.
PUT THEM IN A DOSA TAWA AND QUICKLY REMOVE THEM.
YOU CAN KEEP THE FILLING IN THIS AND MAKE ROLLS AND DEEP FRY THEM.

KHATTA BAINGAN (SOUR BRINJAL GRAVY)

1. 1. Ingredients:
   2. 6-7 Brinjal
   3. 1 Big size onion
   4. 1/4 Tomato(optional)
   5. 4 pods Garlic
   6. 1 cup Tamarind Paste
   7. 1/2 tsp Chilli powder
   8. 1/2 tsp Turmeric Powder
   9. 1 tsp Salt
   10. DRY ROAST AND GRIND TO A PASTE:
   11. 1 handful Groundnut
   12. 1 tsp Sesame seeds
   13. 1/2 tsp poppy seeds
   14. 10-15 Pepper corns
   15. 1 tsp Cumin seeds
   16. FOR SPLUTTERING:
   17. 1/2 tsp Mustard seeds
   18. 1/4 tsp Urad dal
   19. 3-4 nos.-Pepper
   20. 1/4 tsp cumin seeds
   21. 5-6 Curry leaves
   22. 1-2 Dry red chillies
   23. 3 tbsp Oil

   Method:

   1.  Dry roast and grind.
   2. 

   

1.Add oil in a kadai and add the slit brinjal and saute for 3-4 mins.
2.Keep the brinjal aside and add oil in the same kadai and add the spluttering items listed above.
3.Then add thinly sliced onion,garlic pods and saute till slightly brown.
4.Now add the tomato,chilli powder and turmeric powder.
5.Add salt and saute till oil oozes out.

 

6.Then add the brinjal and add little water and close with the lid and cook till it is semi-cooked.
7.Now add the ground paste and cook the brinjal along with the paste.
8.Cook till the raw smell goes off and the colour of the gravy will slightly change.
9.Add tamarind paste and cook well.


 

10.Sprinkle some coriander leaves.

1. 11.Katta Baingan is done.
2. NOTE:
   1.Do not cut the brinjal fully.Put 4 slits from the centre and cook with the stem.Do not cut it off.

    2.Add sesame oil for a tastier katta baingan. 

LAPPA

LAPPA

Ingredients:
For Chapathi Dough:
Wheat/Maida flour-1 cup
Salt -to taste
Oil-1TBSP
Water -to mix the dough

Other Ingredients:
Egg-2
Tomato-1/2
Onion-1(cut into small cubes)
Fennel seeds-1/2 TSP
Green chillies-1
Cabbage,Carrot,more veggies of your choice-1/2 cup
Salt -to taste
Coriander  leaves

Method:
1.Knead the chapathi dough using wheat,salt,oil and water.
2.In a small bowl beat eggs,onion,tomato,green chillies,fennel seeds,coriander leaves and cut vegetables and salt.

3.Make big chapathi and put it in dosa tawa.
                          

4.Turn one side when slightly cooked.
                               

5.Pour the egg mixture over the chapathi and cover it into a triangle shape.                                                                                                                               
                            
                     

                 .    

                                                                                      6.Keep it in sim and put little oil and let it cook on both sides.

                              
7.Serve hot with ketchup or raita.

MUSHROOM 65

                            

Ingredients:
Mushroom-250 gms
Ginger Garlic paste-1/2 tsp
Garam masala powder-1/4 tsp
Chilli powder-1 tsp
Pepper powder-1/2 tsp
Cumin powder-1/2 tsp
Corn flour-1 tsp
Rice flour-2 tsp
Maida-1 tsp
Salt-to taste
Food colour-if needed
Oil-for deep frying

Method:
1.Cut mushroom in cubes.
2.Mix all the masala items together in a bowl to form a creamy paste.                                                                    

3.Add the mushrooms and blend well.
4.Heat oil in a kadai.
5.Deep fry them.                                                  
6.You can add raw small cut onions,coriander leaves and lime juice for garnishing.
7.Instant Crispy mushroom 65 is done.
                                

Note:
1.Make sure the masala paste is not too watery or too thick,as it may not stick to the mushroom or make the mushroom hard and not crispy.
2.While deep frying do not keep-on stirring as the mushroom masala will release into the oil .
3.Do not over-cook them,as it will have a bitter taste.