Chinese Bhel (Air Fryer)

Ingredients:

2 pack Hakka noddles

1 big white onion

2 bunch spring onions

1/2 green pepper

1/2 red pepper 

 1/2 yellow pepper

1 big carrot 

1/4 cabbage

4 cloves garlic 

1 inch ginger

Chilli flakes

2 spoons oil

3-4 tablespoon Corn starch

1/2 tsp Sezhwan Sauce

2 tbsp ketchup

2 tbsp soy sauce

1) Boil the 2 pack of noodles and once cooked drain, separate them with some oil on it and then mix it with corn starch.

2) Air fry the noodles in 2 batches 350 degrees for about 10-15 mins each batch and keep flipping the noodles every 5 mins so it doesn’t burn. 

Recipe

1) Heat oil in a pan and add thinly sliced onions and sauté until cooked and transparent.

2) Add finely chopped Garlic and ginger  and saute for 2-3 mins.

3) Add all thinly sliced veggies and saute till 1/2 cooked.

4) Next add salt for veggies and then all the sauces in the sauce section and mix the veggies well, cook for another 3-5 mins and iff the stove while it’s still crunchy.

5) Now mix the crunch noodle to the veggies by separating the noodles with hand before mixing. Add some ketchup and spring onions at end and mix well.

Peanut Urundai

 Ingredients

Roasted Peanuts - 1 cup

Jaggery - 1/2 - 3/4 (cup)

(If need less sugar use only 1/2 cup.  I used only 1/2 cup)

In a pan add the jaggery and 1/2 cup of water.   Wait till you get a hard syrup consistency.  This can be checked by adding water in a small cup and drop the syrup and check.  It it is loose, it is called tomato consistency, next consistency will be little hard and if you drop the syrup ball from water and drop it on any plate a sound will come and when you stretch it it will stretch like a rubber band.  After sometime when you take the syrup ball from water and you will be able to break it.  This is the consistency we need for making peanut balls.  Now switch off the stove and add the peanuts, mix it well with the jaggery syrup and then drop it in a plate.   When it is little warm start making balls with your hand.

Tamarind Upma

 Ingredients:

Rice flour - 1 cup

Curd - 1 cup

Red Chillies - 3 to 4

Channa dal - 2 tsp

Mustard Seeds - 1/2 tsp

Tamarind paste - 3 Tsp

Sesame Seed Oil - 3 tbsp

Asafoetida - 1 small piece

Salt to taste

Mix the rice flour with tamarind paste, salt and 1 1/2 cups of water.

In a kadai add sesame oil and when it is hot add mustard seeds. After it cracked add channa dal, asafoetida, split red chillies and saute till the channa dal becomes golden brown colour. Now add the rice flour curd mixture. Satee till the rice flour is completely cooked. If you touch the mixture lightly it should not stick to your hands.  If you like you can add more oil and wait for crumble texture. The mixture can be microwaved without adding extra oil.  Then switch off the stove and serve hot. 

Simple Bread Roll with Apple pie filling

 Ingredients

Bread slices - 4

Apple - 1

Jaggery - 2 tsp

Butter 2 tsp

White sugar powder - 2 tsp

Cinnamon powder - 1/2 tsp

Mix white sugar powder and cinnamon powder and keep it aside.

In a pan add 1/2 tsp butter, chopped apple and jaggery and saute till the liquid reduces and not mushy. Switch off the stove.

Flatten the bread with the help of rolling pin and keep the Apple filling one side of the bread and roll it.  In a tawa add butter and toast the bread roll till it is completely toasted. Remove from the tawa and sieve the cinnamon sugar powder on top of the bread roll. Enjoy when it is hot.

Iyengar Bakery style open Bread Toast

Ingredients

Bread slices

Carrots - 2 grated

Cabbage - 1/4 cup chopped

Capsicum - 2 tsp

Onion - 1 big chopped

Tomato - 1 chopped

Green Chilli - 1 no. chopped

Red Chilli Powder - 1/2 tsp (as per the spice level reduce or increase it)

Garam Masala Powder - 1/8 tsp

Chat masala - 1/4 tsp

Coriander Leaves - 2 tbsp chopped

Oil - 2 tsp

Cumin Seeds - 1/4 tsp

Salt to taste 

In a pan add oil and when the oil is hot add mustard seeds and then cumin seeds.  Then add chopped onion, green chilli and saute till onion becomes translucent. Then add chopped tomato and saute, then add chopped cabbage, carrot and capsicum and saute till they are half cooked.  Now add red chilli powder, chat masala, garam masala powder and saute till the raw smell goes.  Switch off the stove and add chopped coriander leaves and mix. 

In a tawa toast the bread with butter on one side and flip it.  Now spread tomato ketchup on top of the toasted side of the bread and also add the cooked vegetables and toast the bread.  Then flip the vegetables sides to the bottom of the tawa toast  and remove it from the tawa. This is a open bread toast.   

Mysore Pak

 Ingredients

Besan Flour - 1 rice cup

Sugar - 2 1/2 rice cup

Ghee - around 1 1/2 cup

In a kadai lightly roast the Besan flour without change in colour and when aroma starts coming switch off the stove and remove it to a plate.  Sieve the flour after it gets cooled.

Keep a plate coated with ghee.

Clean the kadai and add sugar and 1 cup of water and make one string consistency sugar syrup.  Now add the roasted Besan flour and keep stirring.  When everything combines start adding warm ghee little by little.  You will see the mixture getting thick. Add ghee till you see holes forming at the sides of the kadai. Also if you drop the mixture it will form a ribbon consistency. Remove from the fire and drop the whole mixture to the plate coated with ghee,   When it cools a bit cut in the desired shape as you wish and store it in a air tight container.  . 

Cooker Carrot Kheer

 Ingredients

Carrots - 4 large size

Milk - 1 1/2 litre

Sugar - 1/4 - 1/3 cup

Cardamom powder - 1/4 tsp

Saffron - few strands

Ghee 1 tsp

Almond/cashews 

In a cooker add ghee and fry chopped almonds/ cashews till golden brown colour and remove from the cooker.  Now add chopped carrots and 1 litre milk close the lid and pressure cook for two whistles.  When the pressure releases naturally, blend it with a hand blender and not in the mixie. Because we don't need a smooth consistency.  Add the remaining milk, around 10-12 almonds coarsely ground without water, cardamon powder, saffron strands, sugar and sauteed almonds/cashews.  Adjust the consistency of the kheer by adding extra milk if it is little thick. Boil for a while and switch of the stove. Serve it either hot or cold. 

Cabbage Moong dal Parupu Usili

 Ingredients 

Cabbage - 1/2

Curry Leaves

Coriander Leaves

Moong Dal - 1/2 rice cup (soak)

Turmeric powder - 1/4 tsp

Asafoetida - 1/4 tsp powder

Mustard Seeds - 1/4 tsp

Salt to taste

Coconut oil 1 tsp

Any cooking oil - 2 tsp

Red Chillies - 2 nos.

Grind the soaked moong dal, 1/8 TSP turmeric powder and salt ( without water into a fine coarse paste. 

In a kadai add 1 tsp oil when it is hot add mustard seeds. When it cracked add asafoetida powder and then add the chopped and washed cabbage to it and also 1/8 TSP turmeric powder. When it is cooked switch off and remove from fire.  Now in another clean kadai add 1tsp of cooking oil and coconut oil and when it becomes hot add the ground moong dal paste and saute till they become crumbs in texture.  Now add the cooked cabbage chopped coriander and curry leaves. Saute for a minute and remove from fire. (Another version is, the ground moong dal can be steamed for fifteen minutes and then sauteed in the tadka for a while till the raw smell goes and then add cooked cabbage to it) 

Easy Creamy Tomato Soup without cream

 Ingredients:

Tomatoes - 5 nos. (large size)

Carrot - 2 nos.

American corn - 3 tbsp

Onion - 1 big size

Garlic - 6 nos.

Butter or Olive Oil - 2 tsp

Basil Leaf - few (optional)

Salt to taste

Sugar - 1/2 tsp

In a cooker add the oil/butter or mixture of both and saute onions and chopped garlic.  When the onions are cooked add chopped carrot, american corn, chopped tomatoes add salt and sugar and close the lid and leave it for three whistles.  When the pressure released open the lid and allow it to cool.  After it cools make a pure of the whole cooked vegetables.  Transfer the puree again to the cooker, add pepper powder and boil it.   Switch off the stove and add the basil leaves.  Serve hot with toasted bread or bread croutons or with nice bread sandwitch.  

Easy Cooker Sambar

 Ingredients:-

Any chopped vegetable (white pumpkin, drumstick, carrot, brinjal etc.) suitable for sambar including or excluding onion

Tur Dal - 1/2 cup (rice cup)

Turmeric powder - 1/4 tsp

Sambar Powder - 2 tsp ( adjust according to your taste)

Salt to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Asafoetida - small piece

tamarind - small lemon size

Curry Leaves - few

Red Chillies - 2 nos.

Version I

In a cooker add oil and when it is hot add mustard seeds, asafoetida and red chilles.  When the mustard seeds crackles add curry leaves and mix it and remove it to a small cup.

Now add the chopped onion saute till they are cooked completely and then add vegetables of your choice, tur dal and turmeric powder.  Add enough water to cook and close the cooker and leave it for four whistles.   When the pressure drops down open the cooker and add tamarind juice and salt, boil it and switch off the stove.  Now add the mustard seeds and curry leaves tadka to the sambar and serve it hot with rice, idli, dosa etc.   This is very easy method to make sambar.

Version II

Instead of adding sambar powder, you can make this powder and addd it at the end and finish the sambar.

In a tawa add oil, two tsp of coriander seeds, one tsp channa dal, 1/8 tsp vendhayam, small piece of asafoetida and four red chillies.  Saute till the channa dal becomes golden brown.  Then add three to four tsp of grated coconut and fresh tamarind saute for a minute, remove from fire and grind it with water to fine coarse paste.   Add this paste to the cooked dal and vegetables and add salt and finish the sambar.  Add little jaggery at the end.  In tadka avoid adding asafoetida here since we are adding it in the paste.   

Sambar Powder

This powder is used for simple sambar where you don't grind fresh coconut and sauteed  masala with water which is usually called araichuvitta sambar.  You can use it for vethakozhambhu also.

1 cup.        - Coriander seeds
20 to 25    -  red chillies
1/3  cup.   -  tur dal
1/4 tsp.     -   black pepper
1/4 tsp.     -   fenugreek seeds
1/2 tsp.     -   turmeric powder

Ingredients for bulk quantity:

Red Chillies - 1/2 kg

Coriander Seeds - 1/4 kg

Tur Dal - 1/2 rice cup

Fenugreek Seeds - 3 tbsp

Black Pepper - 2 tbsp

Whole Turmeric - 5 to 6 pieces

(Dry it under sun and grind it in the local flour mill.  Allow it to cool after grinding and store it in a air tight container)

In a pan dry roast all the ingredients except turmeric in medium low flame.  When nice aroma comes switch off the flame and add turmeric.  Cool it completely and dry grind it to a fine powder.  Store it in an airtight container.

Pancake

Ingredients

All purpose flour or
Any gluten free flour.      -  1 cup
Salt.                                 -   1 pinch
Sugar.                             -    2 tbsp
Butter.                            -    2 tsp
Baking soda.                  -   1/8 tsp
Milk.                              -   1/2 to little less than 3/4 cup
Cinnamon powder.        -    1 tsp

Mix everything together and in a pan at medium heat pour the batter and do not spread it.   When one side is done flip the pancake.  When it is done enjoy with maple syrup/honey or any other topping of your choice.

Adai Dosai

Ingredients:

Boiled rice 1/2 cup

Raw Rice - 1/2 cup

Tur dal - 1/4 cup

Channa dal - 1/4 cup

Urad dal - 1/2 cup

Moong dal - 1/4 cup

Red Chillies - 4 to 6 nos.

Asafoetida - small piece

Cumin Seeds - 1/2 tsp

Ginger - 1 inch

salt to taste

Soak Asafoetida piece in hot water.  Soak Rice and Dal separately. Grind rice, cumin seeds, Ginger, salt and red chillies to fine coarse batter and remove.   Then grind soaked dals to fine coarse batter.   Mix both the batters and leave it for around 1/2 hour.   

Make thin dosa out of the batter making small holes in the middle of the dosa.  Add oil in all the holes and around the dosa and wait till the bottom becomes golden brown.   Flip the dosa and add oil cook and remove it.   Enjoy with good tiffin sambar which is a great combination for this adai dosa.

Black Ellu (sesame seeds) Podi/Powder

 Ingredients 

Black sesame seeds - 1/3 cup

Red Chillies - 4 to 6 nos. (adjust according to your spice level

Urad Dal - 2 tbsp

Asafoetida - one big piece

Oil 

Salt to taste

Dry roast the black sesame seeds till it crackles (add the sesame seeds to the tawa only when it is hot)  After it crackles remove it to a plate.   Now add oil and roast red chillies till they change in colour.  Remove it to a separate plate.  Then add Urad dal and Asafoetids and fry till golden brown and remove it to the plate where red chillies are kept..   First dry grind the sesame seeds and remove it to the same plate.  Now add rest of the ingredients and also add salt and dry grind it to coarse powder.  Mix everything and enjoy with rice.   

ELLU RICE

In a kadai add sesame oil and when it is hot add mustard seeds.  When mustard seeds crackle, add 1 tsp urad dal and saute till it becomes golden brown and then add curry leaves.  Switch off the stove.  Now mix rice with this and then add the sesame seeds powder and add some sesame seeds oil and salt as required.  

Sabudana Bite size Tikkies

 Ingredients

Sabudana - 1 cup (250 ml)

Boiled Large Potato - 3 nos.

Roasted Almond or peanut - 1/3 cup 

Green Chillies -2 or 3 

Ginger - small piece

Cumin Seeds - 1/2 tsp

Roasted Cumin seeds powder - 1/2 tsp

Coriander seeds - 1 tsp roughly pounded

Coriander leaves - 3 to 4 tbsp

Salt to take

Oil to shallow fry

Dry grind the sabudana. Coarsely grind the peanuts/almonds.  Chop the green chillies.  Grate the ginger. 

Mix all the ingredients except oil and make a dough. Spread the dough in a rectangular tray coated with oil and cut it into small pieces. 

In a tawa shallow fry the Tikkies and serve it with green chutney or tomato ketchup. 

Angaya Podi

 Ingredients

Neem flower dried - 3tbsp

Sundakkai dried - 3 tbsp

Sukku - 2 long pieces

Milagu - 1 tbsp

Seeragam - 1 tbsp

Kati perungayam 

In a pan add one by one of the above ingredients and dry saute them till they all turn into black in colour. Don't over burn them. Sukku to a dark brown colour.  Perungayam till it puffs up and when pressed with laddle you should be able to press it.  

After it cools dry grind the above ingredients with salt to a nice powder. 

If you have loose stools. Have 1/2 tsp of the above powder with hot rice and ghee.  You can have this rice with little curd on the side.  Don't eat it with sambar, vegetables etc. If it didn't stop you can have it one more time on the next day.  Try not using it more as it may lead to constipation. 

If you have indigestion you can take this powder with rice and ghee and eat cooked vegetables with the rice.  Or you can have it with hot water after food. Again this also should be taken only once as chances of getting constipated is more. 

Aloo Paneer Paratha

 Ingredients:-

For Filling

Paneer - 1/4 of a packet (finely shred)

Boiled Potato - 1 Big size (finely shred)

Jeera Powder - 1/4 tsp

Amchur powder - 1/4 tsp

Garam Masala powder - 1/4 tsp

Chat Masala - 1/4 tsp

Coriander seeds - 1/4 tsp (crushed)

Coriander leaves - 2 tbsp

Salt to taste

Sugar 1/4 tsp

For chapathi

Wheat flour - 1 cup

Ajwain - 2 pinch

Salt to taste

Sugar - 1/2 tsp 

Oil/ghee as required 

In a dry bowl mix all the ingredients given under filling.

Prepare the dough for chapati all the ingredients given under chapathi.

Roll a small piece of dough to a small chapati and add enough filling to it and close it.   Roll the dough and tava roast it with ghee.  Serve with masala curd. ( Mix curd, salt, sugar, chat masala, garam masala, red chilli powder, jeera powder and add boondhi on top)

Jeeraga Rasam

 Ingredients:-

Tur dal - 1 tbsp

Black pepper - 3/4 or 1 TSP

Cumin seeds - 3/4 TSP

Red chilli - 1 or 2

Asafoetida - 1/8 TSP

Ghee - 1 TSP

Turmeric powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Tamarind - 1 small lemon size

Tomatoes - big 2 nos

Curry leaves

Sugar/ jagger - 1/2 tsp

Coriander leaves

Salt to taste

Grind the soaked tur dal, one tomato, black pepper, cumin seeds and red chilli with water to a coarse paste.   Heat a pan and add ghee. When it is hot add mustard seeds, asafoetida and curry leaves and remove it to a cup. Now add the tamarind water and one cut tomato, turmeric powder, sugar/jaggery, salt and little coriander leaves and few curry leaves and boil it till the raw smell goes.  Now add the ground paste and add required water and boil till it starts to boil. Switch of the stove and add the mustard seeds removed in a cup.   Enjoy with hot rice and appalam. 

Instapot Rice Kheer

 

Ingredients

 

• ▢
• Basmati Rics - One fist full 
• ▢water  - 1 cup
• ▢Whole Milk - 3 cups
• ▢Sugar - 1/2 cup 
• ▢
• ▢saffron
• ▢Almonds/Cashews - 2 tsp
• ▢Raisins - 1 tsp
• Elachi powder
• Ghee - 1 - 2  tsp
• Soak the basmati rice for 30 minutes and grind it coarsely. Add ghee in the instapot and saute the nuts and raisins and remove from the pot. In saute mode add 1 cup water and milk to the pot. When the water and milk boils add the rice to the pot.
• Close the lid and valve and keep it in pressure cooking mode for 25 minutes. 
• Wait for the pressure to release and switch on the saute mode.  Stir it and add sugar.  Wait till it thickens a bit.    Now add the raisins and nuts and close the lid without the valve closed.   If you want to serve it chill, wait for the kheer to come to room temperature and keep it in the fridge.

Simple Dal using cooker/Instapot

Turdal - 1/8 cup

Moong dal - 1/8 cup

Moth dal - 1/8 cup

Masoor dal - 1/8 cup

Bay leaf - 1

cinnamon - small piece 

Red Chilli - 1

cummin seeds - 1/2 tsp

Onion - 1 no.

Tomato - 1 medium size

Garlic chopped - 1 tsp

Ginger chopped - 1 tsp

Green chilli chopped - 1 to 2

Garam masala - 1/2 spoon

Lemon juice - 1/2 lemon

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Hing - 1/8 tsp

Ghee - 2 tsp

Oil - 2 tsp

Heat a pressure cooker/Intapot and add bay leave, cinnamon oil and ghee after that add cumin seeds and red chilli and saute a bit.  Add chopped Garlic, Ginger, Green Chillies and chopped onion.  Saute till the onion becomes translucent.  Now add chopped tomato.   Now add the dals and turmeric powder,  Add water 4 1/2 cups of water and close the lid.  For the cooker leave it for five whistles and for instapot set on Pressure cooking mode for 8 minutes.  close the vent.   After it is done add Lemon juice and garam masala and leave it to boil for a minute.  After it is done enjoy it with jeera rice or chapathi.

Dry Fruit Burfi

 Ingredients

Dates -  10 nos

figs    -  10 nos.

Almonds - 20 nos (slithered)

Ghee - 1/2 tsp

Microwave the Dates and Figs for a minute or till they become little soft.  Grind them in a mixie to a paste without adding any liquid like water or milk.  

In the pan add the slithered almonds ( you can also add nuts of your choice) and dry roast it and they should not turn brown.   After that add the ground paste to the pan and ghee and mix them well on low fire.   When every thing is combined switch off the fire and transfer the mixture to an aluminium foil .  When it slightly cools roll into a cylindrical shape and wrap it with the aluminium foil.   keep this in fridge for 1/2 hour.  After which take it out and open the aluminium foil and cut them into small pieces.  Since we are making it without adding any liquid like milk or water while soaking the figs and dates, this will stay for atleast 15 days when kept outside.   

Tomato Vegetable Briyani - Large Tray for parties

Ingredients

Basmati Rice.        -   6 to 7 cups.   
Onions.                   -   8
Cauliflower  florets.   -  2 cups
Carrots.                         -  2 cups
Three colour peppers -  2 cups
Tomatoes.                     -  8
Green Chillies.             -  4
Chilli powder.              -  3 tsp
Turmeric powder.      -   2 tsp
Oil.                                 -   6 tbsp
Garam Masala.            -   3 tsp
Bay leaf.                        -   4
Whole cardamom.      -   8 to 10
Cloves.                           -   10
Cinnamon sticks.        -    8 inch
Ginger.                          -   6 inches
Garlic.                           -   15
Coriander leaves.       -    1/2 bunch
Salt to taste

Vengaya Thokku

 Vengaya Thokku

In sesame oil fry 1/8 tsp venthayam, four red chillies and little katti perungayam. Then add chopped two big onions. After the onion is cooked add little tamarind. 

After it cools grind it with salt and 1tsp brown sugar. 

Add sesame oil and mustard in the pan and then add the ground paste and 1 tsp Kashmiri red chilli powder and saute till the oil leaves the sides.  

This goes well with dosa and idli.  

Paneer Burji

Ingredients :

Paneer - one packet
Onion - 4-5 nos. 
Tomato - 3 nos. Medium size

Green Chillies - 3 nos.
Cumin Seeds - 1/2 tsp
Red Chilli powder - 1 tsp according to individual taste
Coriander powder - 2 tsps
Garam Masala - 1 tsp
Ginger Garlic Paste - 1 tbsp
Kasuri Methi - 1 tsp
Coriander leaves chopped - 2 tbsp

Turmeric Power - 1/4 tsp
Schezwan Sauce - 2 tsp
Cashew paste from 8 cashews
curd - 1/4 cup 
Sugar - 1 1/2 tsp

Ghee - 2 tbsp

Oil - 1 tbsp
salt to taste

Chop the onions, green chillies, puree the tomatoes, shred the paneer, make cashew paste and churn the curd.

In a kadai add ghee and oil.  when it becomes hot add cumin seeds and when it becomes light brown add chopped onions.  Saute it till it becomes light brown in colour.    

Add turmeric powder, red chilli powder, schezwan sauce and ginger garlic paste.  Saute it till the oil releases.  Now add the tomato puree and saute till the oil releases.  Now add the cashew paste and curd. 

Saute it for a minute and then add shredded paneer.  Keep it in medium hear for 3-4 minutes.  Now add kasuri methi leaves and coriander leaves.  Mix it well and switch off the flame.  Now garnish it with coriander leaves.