Carrot

Carrot Halwa

9:30 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Desi carrots or normal carrots - 1 kg
  • Ghee - 2 tsp
  • Broken cashews - 10
  • Milk - 1 cup
  • Sugar - 8 tsp or as per your taste
  • Khova - 1/2 cup
Method:
  • Heat 2 tsp ghee in a pan, fry cashews light golden color. Now add grated carrots and saute until it is cooked.
  • Add milk to the carrots and let it cook nicely, when the milk is almost dried, add sugar and mix it nicely, let sugar dissolve nicely.
  • Finally add grated khova, mix it nicely.  Finally let the carrot dry and remove from heat. Top it with fried cashews.
  • Serve hot or cold.

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boneless chicken,

Malai Chicken/ Milk Cream Chicken

5:46 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Boneless chicken pieces - 1/2 kg
  • Onion - 1
  • Garlic - 5
  • Milk cream - 100 gm
  • Milk - 50 gm
  • Red chilli powder/ Sambar powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt as required
  • Ginger-garlic paste and pepper powder for marinating the chicken
Method:
  • Wash and clean chicken properly and marinate it with ginger garlic paste and  pepper powder. Keep this aside for one hour.
  • Heat a pan, add milk cream and add chopped onion and garlic, let it cook and add marinated chicken. Add red chilli powder, coriander powder, turmeric powder and salt. When the chicken is half-cooked, add milk.  Malai chicken takes only 15 minutes to cook. Don't overcook it as the chicken becomes chewy.
  • Serve malai chicken with roti or rice.

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adhirasam,

Adhirasam

12:22 AM Chandra Karthikeyan 0 Comments

Ingredients:

  • Raw rice - 1 cup
  • Powdered jaggery - 1 cup
  • Cardamon powder - 1/2 tsp
  • Oil for frying

Method:

  • Soak rice for one hour, drain water and spread rice in a towel to absord excess water. Grind rice into fine powder. 
  • Add jaggery in 1/2 cup water and when it completely dissolves, filter the jaggery water to remove dirt, again boil the jaggery water until it reaches stone consistency (that is take a drop of jaggery water and drop it in water, if it becomes a ball, then the consistency is right). 
  • Add jaggery to the rice powder with cardamon powder, mix it nicely without any lumps. Now keep this adhirasam batter to ferment at least for a day. 
  • Next day, make small balls from the batter, use banana leaf or greased plastic paper to flatten it just like vada. 
  • Heat oil in a pan, when it is hot, reduce the flame to medium, fry adhirasam one by one. 
  • Cool it and store adhirasam in airtight container.

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Maida,

Somas/ Sweet somas

11:49 PM Chandra Karthikeyan 0 Comments

Ingredients:

  • Maida - 1 cup
  • Corn flour - 2 tsp
  • Oil - 1 tbsp
  • Salt as required
  • Water for kneading

Filling:

  • Fried gram dal - 1/2 cup
  • Grated coconut - 1/2 cup
  • Powdered sugar - 3/4 cup
  • Cardamon powder - pinch

Method:

  • Grind fried gram dal into coarse powder, dry fry grated coconut. Mix gram dal powder, coconut, sugar and cardamon powder nicely.
  • Mix maida, corn flour, oil, and salt nicely, knead it into soft dough by adding water little by little. Make small balls from the dough just like the one for making pooris.
  • Roll the balls in the rolling pin in the form of circle. Place the spoonful of filling in the center the flatten pooris, close the poori such that it looks like semicircle, seal the openings and trim the edges with the knife. 
  • Heat oil in a pan and deep fry the somas by flipping both sides. Cool it and store it in airtight container.

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Boondi ladoo,

Boondi Ladoo/ Boondi Laddu

11:28 PM Chandra Karthikeyan 0 Comments

Ingredients:

  • Gram flour - 1 cup
  • Yellow color - pinch (optional)
  • Baking soda - pinch
  • Cardamon powder - pinch
  • Cashew - 25
  • Raisins - 20
  • Edible camphor - tiny pinch
  • Ghee - 1 tbsp
  • Oil to fry 

Syrup:

  • Sugar - 1.5 cups
  • Water - 3/4 cup

Method:

  • Heat ghee in a pan, fry cashews and raisins slightly. 
  • Sieve flour and baking soda together, add water little by little until it forms flowing batter. Add yellow color to the batter.
  • Take two perforated ladles, one for making boondi and another for draining it from oil. Heat oil for frying, take little batter from the backside of the spoon and drop it in oil to check whether it comes in round shape.
  • Pour little batter in one ladle, batter start dropping, don't fry it completely, it should be soft. For every batch of batter, wipe the boondi ladle with cloth. Meanwhile prepare sugar syrup for one string consistency.
  • Dry boondis in tissue paper, and add half of it to the sugar syrup, coarsely grind the other half and add it the sugar syrup, also add fried cashews, raisins, edible camphor, and cardamon powder. Mix everything nicely.
  • To make laddo, scoop little boondis, squeeze and shape it like ladoo. 
  • Dont worry if the ladoo is very loose, once sugar crystallize, ladoo will get its nice shape.

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cornflakes,

Cornflakes Kheer/ Cornflakes Payasam

10:54 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Cornflakes - 1 cup
  • Milk - 500 ml
  • Raisin - 10
  • Cashew - 10
  • Sugar - 10 tsp or according to your taste
  • Ghee - 2 tsp
  • Food color (optional)
Method:
  • Heat 1 tsp ghee in a pan and saute cornflakes for a minute.
  • Boil milk, when it starts reducing add sugar, corn flakes, and food color. Meanwhile saute raisin and cashew in 1 tsp ghee. Let the milk boil for 5 minutes and remove from heat and add raisin and cashew.
  • Serve hot or cold. 

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cabbage,

Samosa / Onion Samosa

10:02 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Maida - 1 cup
  • Ghee/ butter - 1/8 cup
  • Carom seeds - 1/2 tsp
  • Salt as required
  • Oil for frying
Stuffing:
  • Finely chopped onion - 1/2 cup
  • Finely chopped cabbage - 1/4 cup
  • Poha - 1/4 cup
  • Salt as required
  • Chopped green chillies - 1/2 tsp
  • Chilli powder - 1/2 tsp
  • Cumin seeds - 1 tsp
Method:
  • Heat 1 tsp oil in a pan, add cumin seeds and onion, saute until it becomes transparent, now add cabbage, poha, green chillies, chilli powder, and salt. Saute for 2 more minutes and our stuffing is ready.
  • Knead maida, ghee, carom seeds, and salt with enough water to make smooth dough. Make lemon-size balls.
  • Roll the balls in circle, cut it into half. In one half, on the semicircle side, fold it in such a way it looks like a cone. Seal the fold and stuff the cone with the stuffing. close the cone such that it looks like triangle-shaped. 
  • Heat oil for frying in a pan. Fry the samosa until it becomes light golden brown. Serve hot with green chutney or sauce. 
You can substitute stuffing with any other, of your choice. 

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milk powder

Gulab Jamun

6:46 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Milk powder - 1 cup
  • All purpose powder/Maida - 1/4 cup
  • Baking powder - pinch
  • Ghee or butter - 1/8 cup
  • Milk - 1/4 cup
  • Sugar - 1 cup
  • Water - 1 1/4 cup
  • Cardamon powder - 1/2 tsp
  • Chopped pistachio and almonds - 1/8 cup
Method:
  • In a bowl, mix milk powder, maida, baking powder, ghee, nicely, knead this into dough using milk. The dough will be sticky intially, don't worry milk powder will absorb all the milk. Remember the dough should not be dry. If it is dry, add little more milk.
  • Make small balls from the dough. Heat oil and ghee in a pan (1:1 ratio), reduce the flame and fry the jamun balls, take care not to burn the balls, cook slowly because sometimes jamun doesn't cook well inside.
  • Meanwhile, add sugar and water in a pan, heat until sugar dissolves, add cardamon powder and chopped nuts, remove from heat. Drop the jamun balls in the sugar solution, let it rest for at least for 20 minutes. Serve cold or hot, with or without ice cream.

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Maida

Eggless Pancake

10:26 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Maida/ All purpose flour - 1 cup
  • Milk - 1 cup
  • Sugar - 2 tbsp
  • Salt - pinch
  • Cardamon powder - 1 tsp
  • Baking powder - 1 tsp
  • Melted butter - 1/4 cup
  • Olive oil - 1/4 cup
  • Chopped banana - 1/2 cup
  • Berries - little
  • Honey for garnishing
Method:
  • Except banana, berries, and honey, mix everything nicely without lumps.
  • Heat non-stick pan, add one ladle-ful of batter, don't spread it, you can see little bubbles, flip and cook on both sides.
  • Top this pan cake with honey or caramel sauce along with banana and berries.

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boneless mutton,

Mutton Kola Urundai

7:33 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Boneless mutton pieces - 200 gms
  • Onion - 1
  • Green chillies - 2
  • Grated coconut -  2 tsp
  • Roasted gram dal - 2 tsp
  • Fennel seeds - 1 tsp
  • Grated ginger - 1 tsp
  • Grated garlic - 1 tsp
  • Cardamon - 1
  • Clove - 1
  • Egg - 1
  • Salt as required
  • Oil for frying
Method:
  • Mince or grind mutton pieces. Heat 1 tsp oil in a pan, saute onion, fennel seeds, ginger, garlic, coconut, roasted gram dal, clove, and cardamon. Grind everything into paste, sprinkle water while grinding only if required.
  • Mix shredded mutton, ground paste, and salt. Finally add egg. Mix everything nicely and make small balls.
  • Heat oil for frying, fry mutton balls in medium flame. It will take 5 minutes because mutton take time to cook.
  • Serve hot with sauce.

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basmati rice,

Pudina Rice/ Mint Rice

10:24 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Mint leaves - 1 cup
  • Cooked basmati rice - 2 cup
  • Green chillies - 2
  • Ginger-garlic paste - 1 tsp
  • Cashew - 5
  • Salt as required
  • Bay leaf - 1
  • Cinnamon - 1
  • Cardamon - 1
  • Ghee - 1 tsp
  • Oil - 1 tsp
Method:
  • Grind mint leaves, green chillies, cashew into paste.
  • Heat ghee and oil in a pan, add bay leaf, cinnamon, cardamon, ground paste, ginger-garlic paste, and salt, saute until raw smell disappear.
  • Add rice to the mint masala, mix everything without breaking rice.
  • Serve hot with raita, curry, or papad. 

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boneless chicken,

Kothu Koli

8:40 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Chicken breast - 250gm
  • Shallot onion - 30
  • Tomato - 1
  • Curry leaves - few
  • Mint leaves and coriander leaves - 1/2 cup
  • Chilli powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Fennel seeds- 1 tsp
  • Salt as required
Marinate:
  • Chilli powder - 1/2 tsp
  • Turmeric powder-  1/2 tsp
  • Coriander powder - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Ginger-garlic paste - 1 tsp
  • Curd - 2 tsp
Method:
  • Cut breast into small pieces and marinate it with items given under "marinate" for about 4 to 6 hours.
  • Heat 1 tsp oil in a pan, add fennel seeds, curry leaves and chopped onion, saute it for 2 minutes and add chopped tomatoes, mint leaves and coriander leaves, saute until it juices out.
  • Add all the powder and salt, saute for 2 minutes, finally add marinated chicken  and cook it in medium heat. Chicken will be done in 8 to 10 minutes, don't overcook.
  • Serve hot with roti or rice.

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palak,

Palak Paneer

10:21 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Paneer - 200gms
  • Palak/Spinach - 1 bunch
  • Cumin seeds -  tsp
  • Green chillies - 2
  • Onion - 1
  • Tomato - 1
  • Ginger-garlic paste - 1 tsp
  • Bay leaf - 1
  • Salt as required
Method:
  • Cube paneer, saute it in 1 tsp oil for 1 minute. In the same pan, heat 1 tsp oil, add cumin seeds, green chillies, and palak leaves. Saute until leaves shrink.
  • Grind the palak leaves. Heat 1 tsp oil in a pan, add bay leaf, then chopped onion and chopped tomatoes, saute until tomato juices out. Add the ground palak paste and heat it for 2 minutes. Finally add paneer and remove from heat.
  • Serve this with roti or fried rice. 

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multigrain

Navadaniya Dosai/ Multi-grain Dosa

10:34 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Multigrains - 1 1/2 cups 
  • Idli rice- 1/4 cup
  • Urad dal - 2 tsp
  • Channa dal - 2 tsp
  • Red chilli - 1
  • Asafoetida - 1 tsp
  • Salt as required
Method:
  • Except salt, soak everything in 1 1/2 water for  6 to 8 hours. Grind it in dosa batter consistency.
  • Pour the batter in a pan, add salt, give a nice mix.
  • Heat dosa tawa, pour ladle-ful of batter, spread it in circle, flip and cook on both sides.
  • Serve hot with chutney or just idli podi.

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boneless chicken,

Chicken Balls

7:44 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Boneless chicken - 250gm
  • Onion - 1
  • Coriander leaves - few
  • Potato - 1
  • Chilli powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt as required
  • Corn flour - 2 tsp
  • Bread crumbs as required
  • Oil for frying
Method:
  • Grind chicken, onion, and coriander leaves together, Pour this ground mixture in a bowl, add scrambled potato, chilli powder, turmeric powder, coriander powder, corn flour, and salt to the chicken mixture.
  • Mix everything nicely, make small balls from the mixture. Coat it with bread crumbs and shallow fry in oil.
  • Serve hot with sauce.

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Channa dal,

Veendakai Paruppu Usilii/ Okra Paruppu Usili

7:40 PM Chandra Karthikeyan 0 Comments

Ingredients:

  • Okra - 250gms
  • Salt  as required
  • Chilli powder - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - few

   Paruppu Usili:

  • Channa dal - 50gm
  • Toor dal - 50 gm
  • Asafoetida - pinch
  • Turmeric powder - 1/2 tsp
  • Red chilli - 1
  • Chopped ginger - little (optional)
  • Chopped garlic - 1/2 tsp(optional)

Method:

  • Soak toor dal and channa dal along with red chilli and asafoetida in water for an hour. Grind it coarsely. Finally add ginger and garlic. Steam the ground dal mixture in idli maker or steamer for 10 minutes.
  • Chop okra into small pieces. Heat oil in a pan, crack mustard seeds and add curry leaves, add  okra pieces, salt and chilli powder.Simmer the heat and cook it nicely. Finally add the steamed dal and give a nice mix.
  • Serve with rice and sambar.

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anchovies,

Nethili Meen Rasam

10:37 PM Chandra Karthikeyan 0 Comments

Ingredients:
Fry:
  • Nethili Meen/ Anchovies - 1/2 kg
  • Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Salt as required
  • Corn flour - 2 tsp
  • Water - 1/2 cup
  • Bread Crumbs
  • Oil for frying
Rasam:
  • Tamarind - lemon size
  • Turmeric powder - 1 tsp
  • Salt as required
  • Curry leaves- few
  • Mustard seeds - 1 tsp
  • Coriander leaves - few
  • Fenugreek seeds - 1/2 tsp
Grind:
  • Pepper - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Coriander seeds - 1/2 tsp
  • Red chilli - 1
  • Garlic pods - 3
  • Tomato - 1
Method:
  • Soak tamarind in 1 cup water. Marinate fish with chilli powder, coriander powder, turmeric powder and salt. Mix corn flour with water.
  • Heat oil in a pan, coat it with corn flour batter and bread crumbs, shallow fry it in oil.
  • Extract juice from tamarind, heat one tsp oil in a pan, add mustard seeds, fenugreek seeds, and curry leaves, pour tamarind juice, grind everything given under "Grind" and add it to tamarind juice, finally add turmeric powder and salt.
  • When the rasam starts boiling, drop fried fish one by one and garnish with coriander leaves.
  • Remove from heat and serve hot with rice and papad.

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aattu mulai,

Goat Brain Fry/ Aattu Mulai Fry

10:09 PM Chandra Karthikeyan 0 Comments

Ingredients:

  • Goat brain - 1
  • Onion - 1
  • Tomato - 1
  • Coriander powder - 1 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Ginger-garlic paste - 1 tsp
  • Salt as required

Method:

  • Wash and cut brain into four pieces. Chop onion and tomato.
  • Heat oil in a pan, add chopped onion and ginger-garlic paste, saute it for few minutes and add tomato,saute it for few minutes.
  • Add turmeric powder, chilli powder, coriander powder, and salt. Finally, add brain and reduce the flame to low, cook it for 10 minutes.
  • Brian cooks faster. Serve hot with rice and dal.

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idli,

idli Chaat

10:05 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Mini Idli - 20 or Idli - 4
  • Ghee or Oil - 1 tsp
  • Mint chutney - 4 tsp
  • Tomato Chutney - 2 tsp
  • Boondi - 3 tsp
  • Oma podi - 3 tsp
  • Finely Chopped onion - 2 tsp
  • Finely chopped tomato - 1 tsp
  • Yogurt - 1 tsp (optional)
Method:
  • Fry mini idlis in 1 tsp ghee until it turns light brown.
  • In a plate, spread fried idlis, spread half the chutney, sprinkle onion and tomato, spread rest of the chutney, finely add yogurt and sprinkle oma podi and boondi.
  • Your idli chaat is ready in no time.
  • Note: If your using normal sized idli, cut each into four pieces before frying.

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samba rava,

Samba Rava Upma/ Wheat Rava Upma

8:02 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Samba rava - 1 cup
  • Onion - 1
  • Tomato - 1
  • Corainder leaves - little
  • Green chillies - 1
  • Chopped ginger - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Curry leaves  - few
  • Salt as required
  • Water - 11/2 cups
Method:
  • Heat oil in a pressure cooker, add mustard seeds, when it splutters add urad dal, curry leaves, then add chopped onion and tomato. 
  • Saute everything for 2 minutes, add slit green chillie and ginger, and coriander leaves.
  • Add water, salt, and finally samba rava (wheat rava). Mix everything and close the cooker. Wait for 2 whistles and remove from heat.
  • Serve hot with sugar or chutney.

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milk cream,

Creamy Mushroom with Tofu

3:19 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Tofu - 200 gms
  • Button mushroom - 15
  • Onion - 1
  • Milk cream - 1 cup
  • Pepper powder - 1 tsp
  • Salt as required
  • Water - 1/2 cup
Method:
  • Cut onion lengthwise, cut mushrooms and cube tofu into pieces.
  • Heat 1 tsp oil in a pan, saute onion and mushroom for 4 to 5 minutes, add milk cream and water, when it starts boiling add tofu, pepper powder, and salt.
  • When the gravy starts thickening, remove from heat. Serve hot with roti or steak.

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Maida,

Lebanese Roll - Dominos Style

12:28 PM Chandra Karthikeyan 0 Comments


 Ingredients:
For Roll:

  • Boiled potatoes - 4
  • Salt as required
  • Corn flour - 1/2 cup
  • Chilli flakes - 1 tsp
  • Oregano mix - 1 tsp
  • Bread crumbs for rolling
  • Oil for frying

For outer cover:

  • Maida - 2 1/2 cups
  • Yeast - 1 tsp
  • Sugar - 1/2 tsp
  • Salt - 1/2 tsp
  • Warm milk - 3/4 cup
  • Oil - 3/4 cup

Method:
  • In warm milk, add yeast and sugar, let it rest for about 15 minutes.
  • In a large bowl add maida, oil, and salt, mix nicely, then add warm milk with yeast and sugar. Knead everything into a sough dough. Cover this and rest it for 3 hours. Dough will double its size.
  • Mash potatoes, add cornflour, chilli flakes, oregano mix, and salt. Mix everything, it will be little sticky. Take a small ball and roll it, coat it with breadcrumbs and shallow fry the potato filling.

  • After three hours, take the dough and spread it in circle with your finger. Cut it into triangular shape with pizza cutter.
  • Place the fried potatoes inthe cut maida pieces roll it, brush olive oil all over the roll and dust chilli flakes and oregano mix.
  • Arrange these rolls in the baking tray and bake it high for 8 minutes. Serve hot.

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Chicken

Kerala Chicken Roast

12:22 PM Chandra Karthikeyan 0 Comments

Ingredients:

  • Chicken - 1/2 kg

Marinate:

  • Sambar powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Vinegar - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Ginger-garlic paste - 1/2 tsp
  • Green chillie paste - 1/4 tsp
  • Salt as required

Roast:

  • Onion - 1
  • Tomato puree - 1/2 cup
  • Green chillies - 2
  • Lemon juice - 1 tsp
  • Curry leaves - few
  • Pepper powder - 1/4 tsp
  • Garam masala - 1/4 tsp
  • Oil - 3 tsp

Method:

  • Clean chicken and marinate it with ingredients given under "Marinate". Keep this aside for one hour.
  • Cut onion and saute it in oil, keep this aside. In the same pan, fry chicken for about 3 minutes. Don't let the chicken browned. Drain chicken and keep aside.
  • In the same pan, heat 2 tsp oil, add curry leaves and slit green chilli, saute it for a minute, then add tomato paste and saute it for a minute. Add the fried chicken pieces and coat it nicely with the tomato. Sprinkle pepper powder and garam masala. 
  • Add salt only if required. Finally add lemon juice, mix well, sprinkle the fried onion and serve hot.

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Egg

Desi Spanish Omelette

7:07 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Egg - 5
  • Onion - 1
  • Coriander leaves - 1/2 cup
  • Cooked and smashed potato - 1/2 cup
  • Green chilli - 1
  • Pepper as required
  • Salt as required
Method:
  • Heat oil in a pan, saute onion and when it becomes transparent, add potatoes and cook on low flame for 5 minutes.
  • Break eggs in a bowl and whisk it nicely, add pepper and salt, sauteed items, coriander leaves, and chopped green chilli. Whisk everything nicely.
  • Again heat oil in a pan, pour the whisked egg, turn the flame low, be patient, it will take about 15 minutes. When the liquid on the side up dries, flip and cook on the other side.
  • Serve hot.

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Maida,

Eggless Vanilla Sponge Cake

8:57 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Maida - 1 1/2 cup
  • Salt -  pinch
  • Curd - 1 cup
  • Sugar - 3/4 cup
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Cooking  oil -   1/2  cup
  • Vanilla  essence  -  11/2  tsp
Butter Icing:
  • Butter - 1/2 cup
  • Icing sugar - 2 cups
  • Vanilla essence - 1/2 tsp
  • Food color
  • Milk - 2 tsp
Method:
  • Cream sugar and curd until sugar dissolves nicely. Alternatively you can use icing sugar.
  • Add baking soda and baking powder, mix it nicely with the sugar-curd mixture. You will notice some bubbles from the mixture.
  • Now add cooking oil, salt and vanilla essence, mix nicely. Finally add maida little-by-little and mix without lumps. Cake batter is ready.
  • Grease cake pan and pour this batter, cook it on 200°C for 25 minutes. Insert toothpick, if it comes out clean, then your cake is ready.
Butter Icing:
  • Beat everything given under "butter icing" into smooth cream like texture, apply this icing evenly all over the cake.
Note:
  • Cake tasted wonderful next day. Allow the cake to cool before applying icing. 

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Cheese,

Cheesy Corn Fritters

10:11 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Grated cheese - 1 cup
  • Corn - 1/2 cup
  • Corn flour - 1/2 cup
  • Gram flour - 3 tsp
  • Chopped ginger - 1/2 tsp
  • Chopped green chilli - 1/2 tsp
  • Chilli flakes - 1 tsp
  • Oregano mix - 1 tsp
  • Milk - 1/4 cup
  • Salt as required
  • Oil for frying
Method:
  • Except oil, mix everything into nice dough(pakoda consistency).
  • Heat oil in a pan, pinch small portion of dough and fry it in oil.
  • Serve hot.

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Maida,

Eggless Oats Cookies/ Oats Biscuit

10:53 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Oats - 1 cup
  • Powdered sugar - 1/4 cup
  • Ghee or butter - 1/4 cup
  • Maida - 4 tsp
Method:
  • Powder oats, beat sugar and ghee till becomes smooth.
  • Add powdered oats and maida to the ghee-sugar mixture.
  • Mix everything nicely till it becomes smooth.
  • Make small balls from the mixture, flatten it and arrange it on greased tray with enough space between the cookies.
  • Bake it on 200 °C for 10 minutes. Let it cool down and store it in airtight container.

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Egg,

Stuffed Egg

10:02 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Boiled egg - 4
  • Onion - 1
  • Oil - 1 tsp
  • Parsley - 1/2 tsp
  • Milk cream - 2 tsp
  • Mayonnaise - 3 tsp
  • Salt as required
Method:
  • Cut each egg into two halves. Carefully remove the egg yolk and scramble it.
  • Heat oil in a pan, add finely chopped onion and let it become transparent. Add milk cream, parsley and mayonnaise, give a nice stir. Add salt and scrambled egg yolk, mix everything nicely and remove from heat. This is our stuffing.
  • Stuff the egg whites with the stuffing and serve.

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coconut milk,

Pista Kheer/ Pista Payasam

6:51 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Pista - 100 gm
  • Milk - 250 ml
  • Coconut milk - 1 cup
  • Cardamon powder - 1/2 tsp
  • Sugar - 6 tbsp
Method:
  • Coarsely powder pista, boil milk and add powdered pista and sugar, let it boil for 5 more minutes, when milk starts reducing, add coconut milk and cardamon powder.
  • Remove from heat, serve cold.
  • Adjust sugar as per your taste.

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Maida,

TamilNadu Parotta

10:11 PM Chandra Karthikeyan 0 Comments

Ingredients:
Kneading:
  • All purpose flour - 4 cups
  • Sugar - 1/2 tsp
  • Oil - 2 tbsp
  • Salt as required
  • Water for kneading
Method:
  • Knead everything given under "Kneading". Initially dough will be sticky, then it become soft. Cover this dough with wet cloth for 3 hours. I left it for 5 hours.

  • Make lemon size balls from the dough, keep dough between thumb and index finger and press to make balls. Keep this aside for an hour.


  • Flatten this balls with rolling pin very thinly. Pick the dough from one side and make pleats and roll it. Keep this aside for few minutes.


  • Now again flatten the pleated balls with hand or rolling pin.
  • Cook this parotta in hot tawa.
  • Serve it hot with chalna or any spicy gravy.

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Salsa Sauce and Sour Cream Dip

7:52 PM Chandra Karthikeyan 0 Comments

Salsa:
Ingredients:
  • Tomato - 4
  • Onion - 1
  • Jalapeno pepper - 2
  • Garlic pods - 2
  • Salt as required
  • Pepper - 1 tsp

Method:
  • Heat tawa without oil, add everything except salt, roast for 2 to 3 minutes.
  • Now grind everything coarsely with salt.
  • Use it or store it in airtight container.
Sour cream:
Ingredients:
  • Milk cream - 200 gm (i bought amul cream)
  • Yogurt - 1 tbsp
  • Salt as required
Method:
  • Blend everything in mixer and serve.
  • This can also be stored for later use.

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