Coconut Butter cookies

Ingredients

All purpose flour.    - 1 cup
Butter.                     -  1/2 cup
Desiccated shredded coconut. - 1/2 cup
Baking powder.      -  1/2 tsp
Sugar Brown/white -   1/3 cup
Salt.                        -   2 pinches
Cold water.            -    1/2 to 2 tbsp

Mix the all purpose flour and butter and mix it till it forms crumbly texture.

Next add all the dry ingredients saving  tsp of desiccated coconut.   Mix it well

Now add cold water little by little to make a tight dough.  Rest the dough for 20 minutes in the fridge

Preheat the Airfryer for 300 degrees in baking mode

Make small balls and flatten it a bit.    Arrange the cooking and bake it for 10 to 12 minutes till it attains golden brown in colour.  Allow the cookies to cool. Store it in an air tight box.

Puliyodharai and Pulikaichal

Ingredients

Tamarind.          -   Big lemon size

Red chillies.       -   6 + 4

Coriander seeds -   3 tbsp

Mustard seeds.   -  1 tsp

Channa dal.        -    3 tbsp

Fenugreek seeds -  1/2 tsp

Asafoetida.           -   small size or 1/2 tsp powder 

Sesame seeds.      -   1 tsp

Sesame oil.           -   1/4 cup

Jaggery.                 -   1 tbsp

Peanuts.                 -  2 tbsp

 Curry leaves.       - 15

Salt to taste

For the rice

Raw or sona masoori rice.    -  1 cup

Salt to taste

For tempering the rice

Sesame oil.               -    1 tsp + 2 tbsp

Mustard seeds.        -   1/2 tsp

Channa dal.              -    1 tsp

Urad dal.                   -   1/2 tsp

Peanuts.                    -   2 tsp

Curry leaves

Add 1 tsp oil I'm a pan and whe. The oil is hot add coriander seeds, 2 tbsp channa dal, fenugreek seeds, 6 red chillies and Asafoetida. Saute till the dal changes its colour to golden brown.  Now add sesame seeds, saute for few seconds and remove from the fire.  Add it to a mix jar and make a coarse powder.

Add hot water to the tamarind and soak for 15 mts.  When it is cooked extract the thick juice of tamarind adding little more water if required.

In a pan add rest of the oil,  when the oil is hot add mustard seeds. When the mustard seeds crackle add 4 red chillies, 1 tbsp channa dal and peanuts.   Saute till the dal becomes golden brown.  Add curry leaves.  Now add the tamarind juice and turmeric  powder.   Let it to boil in medium flame as it will splutter all over the place.   When the liquid thickens add the ground powder as required to the tamarind paste and saute further till it leaves oil in the sides of the pan add jaggery and switch off the flame.   

In a cooker/rice cooker cook 1 cup of rice with salt.

When the rice is cooled remove fro. The cooker and cool it in a wide vessel

In a pan add 1 tsp oil.  When the oil is hot add mustard seeds. When the mustard seeds crackle add peanuts, channa dal and urad dal.  Saute till the dals become golden brown in colour.  Switch off the flame and add it to the cooled rice.  Also add 2 tbsp of oil.

Mix the required tamarind paste with the cooled rice.   Enjoy the puliyodharai rice with fried appalam, vadams and avial (recipe available in this blog).

Vegan Blueberry Scones

Ingredients:

1/2 flax egg: 1/2 tbsp flax meal + 1 1/2 tbsp water
3/8 which is op ml cup -  almond milk
1 cups -  all-purpose flour
1/2 Tbsp -  baking powder
1/8 cup -  sugar, plus more for topping
1/4 tsp -  sea salt
3 Tbsp   -  room temperature coconut oil
1/4 cup -  frozen or fresh blueberries

Preheat your oven to 325 degrees. Sift your flour and then add in baking powder, sugar, and salt.

Add in your coconut oil and use a fork to mix the oil until its pea-sized.

Add in the milk and flax egg and mix until you get a dough-like consistency.

Add in the blueberries and flour your surface to begin rolling out the dough.

Once your dough is rolled out to be about 3⁄4 inch thick, cut the dough into 8 triangles with a pizza cutter.

Sprinkle some extra sugar on top and bake for 25 min at 325 degrees.  I baked in Air Fryer.

Enjoy!

Tomato Coconut Milk Vegetable Brinji

Ingredients

Basmathi Rice.    -  1 cup
Tomatoes.            -   3
Onion.                   -  1 big
Green Chillies.    -   2
Potato.                  -   1 big
Cauliflower.         -  1/4 cup
Peas.                      -   2 tbsp
Carrot.                   -   1 small
Coconut milk.      -    2 tbsp
Cardamom.          -    2
Bay leaf.                -    1
Cloves.                   -    3
Cinnamon.            -    1 inch
Garlic.                    -    4
Ginger.                  -     1 inch
Garam masala.   -    1/2 tsp
Red chilli powder-   1/2 tsp
Turmeric Powder-   1/4 tsp
Olive Oil.               -    2 tbsp
Ghee.                     -    2 tsp
Coriander leaves
Mint leaves
Salt to taste

In a electric cooker/instapot, cook the rice with 1/2 tsp. Salt and 2 1/2 to 3 cups of water.  The rice should  not be separated like biryani and fried rice.

Grind the tomatoes without adding water and keep aside

Thinly slice the onions and chop all the vegetables, coriander leaves and mint leaves.  Slit the green chillies into two.   Shred the garlic and ginger. 

In a pan add oil.  When the oil is hot add whole masala like cardamom, cinnamon, cloves and bay leaf.  Saute for some 10 seconds and add the onions, green chillies and salt.  When the onions become transparent add shredded ginger and garlic.  Saute till the raw smell of the ginger garlic goes.  (You can even add 1 tsp of ginger garlic paste instead of shredded ginger garlic.)   Add turmeric power saute and add all the vegetables, turmeric powder, red chilli powder,  garam masala and salt.  Reduce the heat and cook the vegetables covered with a lid.  When the vegetables are three fourth cooked add ground tomatoes. Saute till it becomes thick.   Add coconut milk and sauté till it becomes little dry.  Add half of chopped coriander and mint leaves and mix. 

Now add the above mixture and ghee to the rice and mix well.  Garnish it with the rest of mint and coriander leaves.

Serve the rice with onion raita or kurma.  Usually brinji is served with kurma

You can also add fried bread pieces to the rice at the end and mix it well before serving. (Optional)

Mini aapam with coconut milk

Ingredients

Dosa batter.           -  1/2 cup
Coconut milk.       -   1/4 cup
Jaggery Powder    -   1 tsp
Sugar.                   -    1/4 tsp
Cardamom powder-  two pinch

Add 2 tsp coconut milk, sugar to the dosa batter and make it little thinner consistency

Add jaggery powder, cardamom powder  to the coconut milk

Heat the appam pan and add 1/2 tsp of the batter in each of them and swirl it.  Add a drop of oil on top of it and close it with a lid and cook for few minutes. When the bottom turns golden brown remove it and serve with coconut milk

Sprouts Salad

Ingredients

Sprouts. - 1/2 cup
Carrots. -  4
Onion.   -  1 small
Lemon Juice. -  2 tsp
Pepper powder- 1/8 tsp
Salt to taste

Finely shred the carrots,  cho the onions.  Mix everything adding salt to taste

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.