Baked Mathri

Ingredients

Wheat flour/Atta.       -  1 cup
Ajwain.                         -  1/4 tsp
Red Chilli Powder.     -   1/2 tsp
Turmeric Powder.      -   1/8 tsp
Dhaniya Powder.        -   1/2 tsp
Kasturi Methi.              -   3/4 tsp
Cumin Powder.            -   1/4 tsp
Sugar.                             -   1/2 tsp
Salt.                                 -   1/2 tsp
Any oil/Ghee/Butter.       -    2 tbsp

Mix all the above ingredients and mix it thoroughly to form a crumbled  consistency.     If you hold it should come together.

Add little water at a time like teaspoon at a time and mix the flour to form a tight dough consistency.    Leave it covered with a towel or plate and leave it for 10 mts.

Preheat the oven or airfryer to 350 degrees for 10 minutes.

Now roll  the dough into a really thick chapathi.   Cut the ends and shape it to any shape like round, rectangle or square or any shape desired by you. 

Grease the flat pan with oil and place the mathris and bake it for 10 minutes or till the bottom become golden brown.

Raw banana podi/Vazhaikai podi

This is a traditional recipe.  It can be had by mixing  it with rice and ghee.

Ingredients.

Raw Banana.               -   1

Roast:

Tur dal.                         -   1/3 cup
Urad dal.                       -   1/3 cup
Asafoetida powder     -   1/2 tsp
Red chillies.                  -   5 to 6
Sesame Oil.                   -   2 tsp

Salt to taste

1.  Fire roast the banana till it becomes black and when u press it it will be little soft.  Remove from the fire and cool it completely.  After it is cooled, peel the outer skin of the banana and keep it aside

2.  In a pan add the things under roast except Asafoetida powder and roast till the dals become golden brown. Now add the Asafoetida saute for 5 seconds and switch off the flame.    Let it cool completely

3.  In a mixie jar add the roasted dal mixture, salt and grind it to a coarse powder.   Now add the roasted banana and pulse it till everything is well mixed.  Enjoy with hot rice and ghee. 

Orange Milkshake

6 oz.                       -  Orange Juice
1 cup.                    -  Milk
1 tsp.                     -  Vanilla
1 to 2 tbsp.            -  Sugar
Ice cubes

Blend everything except ice cubes.   Serve it with ice cubes.

Wheat flour Pizza without yeast

Ingredients

Wheat flour (Atta).   -   1 cup
Baking soda.            -     1/8 tsp
Baking Powder.       -     1/2 tsp
Salt.                         -      1 tsp
Olive oil.                 -      1 tbsp
Sugar.                      -      1 tbsp
Yogurt/curd to knead the dough


Preheat the Airfryer oven at 350 degrees. The heat varies from one oven to another

Mix all the dry ingredients.  Now add oil.  Next add yogurt slowly to make a soft dough little sticky.   After kneading cover the dough and allow it to rest for 30 minutes.   After that take a little wheat flour knead the dough again.  Divide the dough into two portions and make a circle.  Pinch the corners leaving around 1/2 inch.   Prick the pizza base with fork all over.   Keep the base in the oven for around 5 to 8 minutes till the pizza base becomes little firm.

Take out the base and apply oil mixed with garlic powder on the sides of the pizza base.  Apply a thin coating of pasta sauce. Then add mozzarella shredded cheese on top of the pasta sauce. Add chopped vegetables of your choice and enjoy

Baked Pancake Sheet

Ingredients

Pancake mix (or) make your own pancake mix. I used gluten free all purpose flour. The recipe I gave here will yield two pancakes.

Gluten free pancake flour.  -  1 cup
Milk.                                         -  1/2 cup
Butter.                                      -  2 tsp
Salt.                                           -   1/4  tsp
Baking powder.                      -   1/8 tsp
Baking soda.                           -   one pinch
Blue berries.                           -     1 tbsp
Sugar.                                       -    two to three teaspoon
Cinnamon powder.               -    1/2 tsp


Preheat the oven or airfryer to 350 degrees for 10 minutes.

In a bowl add all the dry ingredients  and mix I well with a spoon or whisk.    Now add room temperature milk slowly into the batter and mix it without formation of any lumps.    The batter should be like little thicker than dosa batter.

In a baking flat pan brush it with melted butter or ghee.   Add the pancake mix to it.  Top it with blue berries.  You can also add fruits of your choice.  Also dry fruits and nuts can also be added.  Bake it or airfry it for 10 minutes.  The baking time depends on the oven.  I did this in airfryer. 

Watermelon Rind Halwa

Ingredients

Watermelon Rind.    -  1 cup
Sugar.                       -   1/2 cup
Ghee.                        -   2 to 3 tablespoons
Cashews//almonds.  -    1 tbsp
Cardamom powder.  -  1/2 tsp
Nutmeg powder.       -   One pinch
Saffron.                    -    Few strands
Milk.                        -    1 tbsp

In warm milk add saffron strands and keep aside.

In a pan add the ghee and finely shredded watermelon rind and sauté till the shredded watermelon rind is well cooked and becomes soft.    Now add the sugar and cook till the ghee oozes and everything come together to halwa consistency. Let little moisture be there otherwise the halwa will become hard.  Now add cardamom powder, nutmeg powder and saffron strands soaked in milk.  Sauté for sometime and switch off the flame.   Garnish it with cashews or almonds roasted in ghee.

Amla/ Goose berry pickle

Ingredients

Amla/ Gooseberry.            -  8
Red chilli powder.             -   1 tbsp
Mustard seeds powder.   -    1 tsp
Fenugreek seeds powder-     1 tsp
Mustard seeds.                  -      1/2 tsp
Turmeric powder.            -      1/4 tsp
Asafoetida.                         -      1/2 tsp
Sesame oil.                         -      1/4 cup
Salt.                                      -      1 tsp

1.  Steam the whole amla for 15 mts.

2.  When Amla is completely cooled chop it into small chunks removing the seed inside the amla.

3.  In a pan add oil and when the oil is hot add mustard seeds.  When mustard seeds crackle switch off the flame and add red chilli powder, turmeric powder, asafoetida and amla.  Mix it well.  Now add salt, fenugreek seeds powder and mustard seeds powder.  Mix well.   After it cools store it in an airtight container in the fridge.

Rava idli

Ingredients

Rava.              -  1 cup
Curd diluted. -  1 1/2 cup
Baking Soda.-  1/4 tsp
Turmeric powder -  1:4 tsp
Salt to taste

Tempering

Mustard seeds. -  3/4 tsp
Urad dal.         -   1 tsp
Asafietida.      -    1/4 tsp
Green chilies -     2
Curry leaves
Coriander leaves
Carrot.           -   1
Oil.               -    2 tsp

In a pan dry road the rava without any change in colour of the rava.

Cool the roasted rava completely and add curd, turmeric powder and salt. Leave it for 15 minutes

In a pan add the oil.  When the oil is hot add mustard seeds. When the mustard seeds crackle add urad dal.  Sauté till the urad dal becomes golden brown color. Now add the chopped green chilies, curry leaves and coriander leaves.  Sauté for few seconds and add the finely shredded carrots.  Sauté for 30 seconds. Cook it completely. Now add the roasted rava, turmeric powder and curd. Mix it well and leave it for 5 mts.

Grease the idli plates.  Add the baking soda to the batter and pour it in the idli plates. Steam it for 15 mts.   Enjoy with chutney and sambar

Watermelon Rind Thogayal/Chutney

Ingredients

Shredded Watermelon Rind.        -    1 cup
(After removing its outer green skin)
Urad dal.            -  3 tablespoons
Red Chilli.         -  3 to 4
Asafietida.         -  1/4 tsp
Oil.                    -  2 tsp
Tamarind.         -   Small piece or 1/2 tsp tamarind paste
Shredded coconut-  2 tbsp
Salt to taste

In a pan add 1 tsp oil and fry urad dal and red chilies. Saute till the dal become golden brown color.   Now add tamarind and Incase of tamarind paste add it in the grinder.  Sauté for few seconds till the tamarind become tender in slow flame. Do not burn the dals.   Now add asafietida and remove it to a bowl for cooling.

In the same pan add 1 tsp of oil and add the shredded watermelon rind and sauté till it is well cooked. Switch off the flame and cool it completely.

In a mixer jar add everything with shredded coconut and salt and grind it to a coarse paste. Enjoy it with hot rice and ghee.  The best combination for this rice will be vethakozhambhu and potato fry.

Watermelon Rind Kootu

Ingredients

To Grind

Urad dal whole.  -     1/4 tsp
Coriander seeds. -     1/2 tsp
Fenugreek seeds-      1/8 tsp
Red Chilli.         -      1
Cumin seeds.     -       1/2 tsp
Shredded coconut-     2 tsp
Coconut oil.      -        1 tsp

Watermelon rind.  -  1 cup
Moong dal.           -   1/4 cup
Tomato.                -   1
Turmeric Powder -    1/4 tsp
Mustard seeds.     -    1/4 tsp
Asafietida powder-    1/4 tsp
Half urad dal.      -     1/2 tsp
Coconut oil.        -     1 tsp
Curry leaves
Coriander leaves
Salt to taste

In a pan add oil.  When the oil is hot add things to grind except cumin seeds and shredded coconut.   When the dal become golden brown add shredded coconut and sauté for few seconds and switch off the flame.   Grind everything adding cumin seeds and water to a coarse paste.

In a pressure cooker add the chopped water melon rinds, moong dal, turmeric, chopped tomato and water.  Cook it for 3 whistles.

In a pan add coconut oil. When the oil is hot add mustard seeds. When the mustard seeds crackle add curry leaves and the cooked water melon rind, Salt, tomato, moong dal and ground paste.  Bring it to a boil and switch off the flame.  Garnish it with coriander leaves.

Malai Kofta

Ingredients

Gravy

Onion.                         -  2 medium size
Bottle Gourd.             -  1/2 (small size)
Tomato.                      -   2
Red pepper.               -    1/2
Garlic.                         -   3 to 4
Ginger.                        -   1 inch
Red chilli powder.    -    1/2 tsp
Paprika/Kashmiri chilli powder - 3/4 tsp
Cardamom.                -   2
Cloves.                        -    3
Cinnamon.                 -   1 inch
Cummin seeds.         -   1/2 tsp
Almonds/ cashews.  -    5 to 7
Coriander leaves.     -   1 tsp
Kasturi methi leaves - 1/2 tsp
Oil.                              -    2 tsp
Salt to taste

Kofta

Potato.                        -   3 big size
Paneer crumbled.    -  1/3 cup (or grated)
Cummin powder.     -   1/2 tsp
Amtur powder.         -   1/2 tsp
Green chilli.               -   1
Coriander leaves.     -    1 tbsp
Kasturi Methi.           -    1 tsp
All purpose flour.     -    2 tsp
Oil
Salt to taste

Koftta making

1.  Boil the potatoes in a cooker for three whistles.  After it is done cool it and peel and mash the potatoes.

2.  In a bowl add crumbled/grated paneer, mashed potato, cumin powder, amtur powder, chopped green chillies, crushed kasturi methi, all purpose flour and mix well.  Make small balls.  In a appe pan add little oil and add the balls and turn all the sides till it becomes golden brown.  The kofta can also be deep fried in oil or airfr

3.  In a pan add 2 tbsp oil and when the oil is hot add cumin seeds and other whole masala under gravy ingredients.  Saute for few seconds and add chopped onion, green chilli, garlic and ginger.  Saute till the onion are well cooked and not burn the onion.  Add shredded bottle gourd, red chilli powder and turmeric powder and saute for few seconds.  After that add chopped tomatoes, red pepper and saute till the tomatoes become mushy.  Switch off the flame and let it cool completely.   Grind the whole thing to a fine paste adding cashews/almonds.

4.  In a pan add the ground paste.  Let it come to a boil.  Add crushed dried kasturi methi leaves.  Switch off the flame and garnish it with coriander leaves.

5.  Add the kofta at the time of serving.

Sesame Seeds Jaggery Mysore Pak

This is just a burfi.  But it tasted like Mysorepak.  No besan, no white sugar and no adding little of ghee.   This is very easy recipe

Ingredients

White Sesame seeds.      -   1 cup
Powdered Jaggery.         -    3/4 cup
Cardamom powder - 1/2 tsp
Ghee.                   -     2 tsp    

In a pan dry roast the sesame seeds till it becomes aromatic and the colour changes a bit and not golden brown.   Switch off the flame and remove the pan and keep it aside

Dry grind the 3/4 of the sesame seeds to coarse powder.  Mix the powder with the remaining roasted sesame seeds.

In a pan add the ghee, Jaggery and two to three tablespoons  of water.  Keep mixing till the jaggery melts. Now add the sesame seeds powder and keep mixing it till the mixture it becomes thick and leaves the sides of the pan.  Mysorepak consistency.  Remove from the fire and pour the mixture to a greased plate.  Make pieces when it cools a bit