Coriander Chutney

 Ingredients:

Onion - 1 big

Red Chilli - 2

Green Chilli - 1

Garlic - 4 to 6

Coriander leaves - 1/2 bunch

Coconut - 2 -3 table spoon (shredded)

Channa dal - 1 tablespoon

Urad dal - 1 tablespoon

Tamarind - small piece

Roasted gram (chutney dal) - 2 tablespoon

Asafoetida - small piece/ 1/4 tsp

Mustard Seeds - 1/4 tsp

Curry Leaves

Oil

Salt to taste

In a kadai add channa dal, urad dal, one red chilli and piece of asafoetida (If you don't have whole asafoetida then add the asafoetida powder in the tadka) and fry it till the dal becomes golden brown.  Remove it from the kadai.  Now add Chopped onion, chopped garlic, green chillie and saute till the onion becomes soft and cooked well.  Switch off the stove and add roasted gram, tamarind piece, coconut, salt, chopped coriander leaves mix and leave it to cool.

In a mixer first grind the dal and then add the onion mixture and grind it.  Make a tadka of oil, mustard seeds, red chilli, curry leaves and little hing powder and pour it on the chutney and enjoy with any tiffin of your choice.  

Surul Poli

 Ingredients

For Puri :

All purpose flour/Maida - 1 cup

Salt 

Oil for frying

For filling:

Fried Gram/Potukadalai powder - 1/2 cup

Shredded Coconut - 1/2 cup

Jaggery Power - 1/2 cup - 3/4 cup

Chopped Almonds/Cashews - 2 tablespoons

Raisins - 2 tablespoons

Cardamom powder - 1/4 tsp

Ghee - 1/2 tsp

Mix all ingredients given under Puri and make a chapati kind of dough adding water little at a time.

In a kadai dry roast the shredded coconut.  Remove it from the kadai.  Now add little ghee and roast almonds/cashews and raisins till the raisins puffs up.  Now mix all the ingredients given under stuffing and keep it aside.

Make a small round and roll the dough to a round shape and fry it in oil.  

In a plate plate one puri and spread the stuffing on the puri and roll it.  

Enjoy it.

Ripe Banana Jaggery Payasam

 Ingredients

Ripe Banana - 2 (large)

Jaggery - 1/4 cup

Cardamon Powder - 1/4 tsp

Ghee - 1 tsp

Cashews/almonds - few

Raisisg - 1 tsp

Coconut milk - 1/4 cup

Rice flour - 1 tsp (slury)

Cut the banana in round slices.  In a kadai prepare the jaggery syrup with 1/4 cup of water.

In a kadai add ghee, chopped cashews/almonds and raisins and saute till the raisins puffs up.  Remove it from the kadai and keep it aside.  In the left over ghee add the banana slices and saute for a while.  Then add the Jaggery syrup, cardamon powder, rice flour slury.  Bring it to a rolling boil.  Now add coconut milk and switch off the stove.  Add the cashews/almonds and raisins.   

Tofu, Potato Paratha

Ingredients:

For Stuffing:

Potato - 2 nos. (Big size) (Boiled and shredded)

Tofu - 1/2 pack (well drained and mashed)

Coriander leaves - 2 tablespoon (chopped)

Kasuri Methi - 3/4th tsp

Chaat Masala Powder - 1/4 tsp

Garam Masala Powder - 1/2 tsp

Amchur Powder - 1/4 tsp

Ajwain - 3 pinches

For Dough:

Atta flour - 2 cups

Oil as required

Sugar - 1/2 tsp

Salt to taste

Mix all the ingredients under dough and make a tight chapati dough.  Cover it and keep it aside.

Mix all the ingredients under stuffing and add the salt only when you start making the parathas.

Take a small portion of the dough and spread it into a small size chapathi.   Mix salt in the filling and keep a portion of the filling in the middle of the small chapathi and close it and roll it.   Keep the flame high and when the tawa is hot add the paratha and roast it both the sides by adding oil on both the sides.  When it is done enjoy with boondi raita.  

Fruit Kesari

 Ingredients:

Rava - 1 cup

Sugar - 2 cups

Banana - 1

Pineapple - few pieces

Apple - 1/2

Ghee - 4 tablespoons

Cardamom powder

Chopped almonds/Cashews - 2 tbsp

Two pinch of yellow kesari colour (optional)

Pineapple essence - few drops

In a kadai roast the rava with 1 tsp of ghee.   Roast till nice aroma is released.  Do not brown the rava. Switch off the stove and remove it to a plate.  In the same kadai add 1 tsp of ghee and roast the almonds/cashews and then add the apple and the banana saute slightly and remove it to a plate.  Add 2 1/2 cups of water to the same kadai and when it starts boiling reduce the heat to medium and slowly add roasted rava to it mixing continuously to avoid any lumps.  When the rava is cooked add the sugar, ghee, roasted fruits, cashews/almonds and keep stiring it  till everything comes together and water is completely absorbed.   Switch off the stove and enjoy when it is hot. 

Semiya Rava Upma

 Ingredients:

Rava - 1 cup

Vermicilli roasted (Semiya) - 1/4 cup

Vegetables - 1/4 cup (chopped - carrot, peas, beans)

Onion - 1

Green Chillies - 2 nos.

Ginger - 1 inch

Mustard Seeds - 1/4 tsp

Oil as required

Salt to taste

Turmeric powder 1/8 tsp

In a kadai add 1 tsp of oil and roast the ravain medium fire.   Roast it till nice aroma is released and do not brown the rava.  Switch off the stove and keep it aside.

In a kadai add two tablespoon of oil and when the oil is hot add the mustard seeds.  When it splutters add the chopped onion, ginger and green chillies.  Saute till the onion becomes translucent.  Now add the chopped vegetables, salt required and saute them till they are well cooked.  Now add 3 cups of water to the kadai and required salt and boil it.  When the water boils add turmeric powder, rava and vermicilli and mix well.   Stir now and then to avoid any lumps.  Keep the stove in medium, cover and cook it till they are done.   Enjoy it with coconut chutney or any pickle of your choice. 

Araichvita Dried Sundakai Morukozhambhu

 Ingredients 

For grinding:

Tur dal - 1/2 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Black Pepper - 1/2 tsp

Cumin Seeds - 3/4 tsp

Asafoetida - small piece

Coriander Seeds - 1 tsp

Methi seeds - 1/4 tsp

Red Chilli - 1

Green Chilli - 1

Ginger - 1 inch

Shredded Coconut - 3 tsp

For Kuzhambhu :

Curd - 1/2 cup

Salt as required

Turmeric powder - 1/8 tsp

Dried Sundakai - 1 to 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves

Oil for frying (preferably coconut oil)

In a kadai add little coconut oil and add all ingredients under grinding except coconut and green chilli.  Roast it till the dal become golden brown in colour and now add coconut, cumin seeds and green chilli.  Remove from fire and allow it to cool.  Then grind it with some water to a smooth paste.

In a Kadai add little coconut oil and when the oil is hot add mustard seeds and dried Sundakai.  Saute till the mustard seeds splutters.  Now add the curry leaves and then add the ground masala with 1 1/2 cups of water.  Allow it to boil till the raw smell of the ground paste goes.   Switch off the stove and add the churned curd and salt to taste.   

Oats, Prune and Banana cake

Ingredients: Oats - 1 1/2 cup 

Chopped Dried Prune - 3/4 cup 

Chopped walnuts or almonds - 1/2 cup 

Flavorless oil - 2 tablespoon 

 Banana - 2 nos. Hot water - 2/3 cup 

Brown Sugar/White Sugar - 1/4 cup 

Almond flour 1/2 cup 

Pinch of salt 

Baking Powder - 1 1/4 tsp 

Baking Soda - 1/2 tsp 

 Bread loaf pan 

Baking temperature 360 degrees 

 In a mixie coarsely powder the oats and transfer it to a mixing bowl. Now hot water and keep it aside for 10 minutes. After 20 minutes add the curd and mix it well and keep aside. 

 Take another bowl and mash the banana well. Add sugar to it and mix it well. Now combine this mixture with soaked oats. Add the oil to this mixture and mix well. Add the chopped nuts, prunes, baking powder, baking soda, salt and almond flour to this mixture and fold it gently. Grease a bread loaf pan and add the mixture to it. Tap the pan after leveling the batter with a spoon or spatula. Bake this at 360 degrees for 40 to 45 minutes. Insert a tooth pick and ensure that it is clean. Cool the cake and enjoy. Usually the first day it is little moist and next day the texture improves. This is a healthy cake so the sugar will be low.

Layered Custard

 Ingredients: 

 First Layer: 

 Bread slices - 4 to 6 

Sugar - 1/4 cup 

Rose Essence - few drops 

Ghee for toasting (oven/tawa) 

 Second Layer Custard: 

 Custard Powder - 3 table spoons 

Milk - 1 1/2 cup 

Sugar - 1/4 cup (according to your taste) 

Saffron - 2 pinches 

Third Layer: 

 Gulab Jamuns - 6 - 8 nos.(as required) 

Chopped toasted nuts 

 Toast the bread to golden brown either in the oven using a tawa. It can be shallow or deep fried too in oil mixed with ghee. 

Make sugar syrup to sticky consistency. After the sugar syrup cools add the rose essence. 

Mix the custard powder in 1/4 cup of milk and keep it aside. 

In a pan add the milk and bring it a boil. Now add the custard powder mixture and mix it well stiring continuously to avoid any lumps. Now add the sugar and saffron. Boil it till the milk thickens and then switch off the stove and allow it to cool. 

 Assembling: 

 First Layer: In a square dish add the first layer with toasted bread. Add the sugar syrup on top of the bread. 

 Second Layer: Add 1/2 of the custard mix on top of the bread and spread it well. 

 Repeat the above layers second time. 

 Third Layer: Cut the gulab jamuns into 1/2 and place it on top of the second layer. And spread chopped nuts on top of it. 

 Keep it in the fridge and enjoy it.

Corn Paratha

 Ingredients - 

For Filling:

Frozen Sweat Corn - 3/4 cup (microwave it without water for 1 minute)

Potato - 2 nos big size (boiled and shredded)

Green Chilli - 1 to 2 (chopped)

Coriander leaves - 2 tbspoon (chopped)

Cheese (optional) - 1/4 cup (shredded)

Ginger - 1 inch (finely shredded)

Onion - 1/2 (finely chopped)

Red Chilli powder - 1/2 tsp

Amchur powder - 3/4 tsp

Garam Masala - 3/4 tsp

Chaat Masala - 1/2 tsp

Coriander and Cumin seeds powder - 1 tsp (coarsely ground)

Salt to taste

For Dough :

Atta - 1 1/2 cups

Salt to taste

Sugar - 1/2 tsp

Oil - 1 tsp

Mix all the ingredients under dough  and knead it with water and make a soft dough.  Like a poori dough.  Do not make a loose dough.

Mix all the ingredients under filling and keep it ready.  If it is not tight add some handful of  bread crumbs/almond flour/powdered poha.

Take small portions of the dough and roll it with a rolling pin to a small round.  Now take the filling 1 1/2 size the dough ball and keep it in the middle of the rolled dough.  Close it and start rolling to a bigger round.   Cook both sides of the paratha in a hot tawa add oil on both sides flip it and cook.  Enjoy it with any raita like onion, boondi etc.  Also don't forget to serve some pickle for the paratha. 😂

 

Healthy Sojji Appam

 Ingredients :

Stuffing:

Rava - 1 cup (dry roasted)

Jaggery - 1/2 - 2 cups

cardamon powder - 1/2 tsp

Ghee - 3-4 tbspoon

Nutmeg powder - 1 pinch

Outer Cover:

Wheat flour (Atta) - 1 1/2 cup (or 3/4 cup wheat flour + 3/4 all purpose flour)

Salt - pinch

Oil - 2 tsp

Turmeric powder - 1/8 tsp

Knead the ingredients given under outer cover and keep it aside for 1/2 hour

Make syrup of jaggery with 1/4 cup of water and filter it if required.

In a kadai add 1 1/2 cups of water and switch on the stove.  When the water boils keep the stove in sim and add Rava slowly and keep mixing it also add 2 tbspoon of ghee.   When the rava is cooked add the jaggery water, 1 tbspoon of ghee and mix it till it forms a loose chapathi dough consistency.  Switch of the stove and allow it to cool completely.  Make small balls out of it and keep it aside.

Make balls out of the wheat flour dough prepared equal to the rava roll.   Roll the wheat flour dough into small round and keep the rava stuffind inside it and close it.  Now roll it like a paratha.  In a heated tawa transfer the rolled one and cook both the sides adding ghee/oil to it.   Original version is to fry it in oil.

 

Milagu Rasam (Pepper Rasam)

 Ingredients:-

Black Pepper - 1 tbsp

Cumin Seeds - 3/4 tsp

Asafoetida - 1/8 tsp

Red Chilli - 1 no.

Tamarind - little (soaked and juice extracted)

Tomatoes - 2 nos.

Ghee - 1 tsp

Mustard seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Curry leaves - 1 strand

Sugar - 1/4 to 1/2 tsp

Coriander leaves - 1 tbsp

Salt to taste

Coarsely dry grind the red chilli, black pepper and cumin seeds.

In a vessel when it is hot add ghee and mustard seeds.  After the mustard splutters, add the ground spices.  Then add curry leaves.   Saute for 5 seconds and add two liters of water, turmeric powder, salt, sugar, chopped tomatoes and juice of tamarind.  Let it boil nicely till the tomatoes are cooked.  Switch off the stove and add asafoetida powder and chopped coriander leaves.  Serve hot with rice and ghee.  This is good when taken during the time of fever, cold etc.  

Vegan Chakarai Pongal

 Raw Rice - 3/4 cup

Moong dal - 1/4 cup

Almonds - 10 nos

Cashews - 10 nos

Raising - 1 tbspoon

Jaggery - 1 1/4 cup - 1 1/2 cup

Cardamon powder

Ghee - 3 - 4 tbspoon

Nutmeg Powder - 1 pinch

In a pressure cooker dry roast the rice and dal till it is heated up and slight smell comes out without changing the colour of rice and dal.   Wash the roasted dal and rice and pressure cook it with 3 1/2 cups of water.   Grind the almonds to a fine smooth paste with some water and filter it.

In a kadai add 1 tbspoon ghee and roast the cashews and raisins and remove it.  In the same kadai add the jagery and 1/4 cup of water and allow it to boil.  Mash the cooked dal and rice.  Add the mashed dal and rice, and the ground alomond milk to the kadai and mix it well till it becomes little thick.  Switch off the flame and add the 2 tbspoon of ghee and the roasted cashews and raisins.  Instead of adding milk we are adding almond milk.