Maida

Badhusha

10:52 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Maida - 1 cup
  • Butter at room temperature - 60 gm
  • Baking soda - pinch
  • Baking powder - pinch
  • Sugar - 1 cup
  • Lemon juice - 1/8 tsp
  • Sliced pistachio - for garnishing
  • Saffron stands - little
  • Oil for frying.
Method:
  • Prepare sugar syrup with sugar covered with enough water, lemon juice and saffron strands. This syrup should be one-string consistency.
  • Mix butter, baking soda and baking powder in a bowl nicely. Add maida little-by-little to butter and mix it. Maida will be crumbled, now add water and knead it for atleast 10 minutes (this is very important as kneading helps to prevent cracks in badhusha). 
  • The dough will be very soft. Make small balls, flatten it and make small dents in the middle. You can make simple folds around the  corner of the flatten balls.
  • Deep fry this badhusha in hot oil over medium heat. Dip this fried badhusha immediately in sugar syrup.
  • Once all the bashushas are finished, spread it in a plate for 10 minutes and then store it.

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choco powder,

Chocolate Burfi

10:32 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Maida - 1 cup
  • Ghee - 1/4 cup
  • Sugar - 1 cup
  • Warm milk - 1/4 cup
  • Choco powder - 1 tsp
  • Sliced cashew - for garnishing
Method:
  • Heat ghee in a pan, add maida and roast it till you get nice aroma.
  • Meanwhile, heat sugar with enough water to cover it, boil this sugar syrup for one-string consistency.
  • Mix choco powder and warm milk, keep this aside.
  • Add roasted maida to the sugar syrup slowly without forming any lumps. Then add milk+choco mixture. Cook this burfi in low heat till it leave the sides of the pan.
  • Pour this burfi in a greased tray, garnish it with cashew, leave it for 30 minutes, cut it into desired shape.

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condensed milk,

Doodh Peda

10:17 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Milk powder - 1 1/2 cups or 175 gm
  • Condensed milk - 400 ml
  • Ghee - 1/4 cup
  • Cardamon powder-  pinch
  • Sliced pistachio - for garnishing
Method:
  • This is one of the easiest sweet recipe that can be done under 20 minutes.
  • In a heavy bottomed pan, mix milk powder, condensed milk, and ghee without any lumps, now heat the mixture.
  • Cook in medium heat, don't let it burn, the mixture thickens immediately, but you have to continue stirring the peda mix till it leave the sides. Now add cardamon powder and give a final stir.
  • Let it cool, grease your palm with ghee and make small from the peda mix, flatten it and make a dent. Similarly make pedas from the remaining mixture. garnish it with pistachios.

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Brinjal,

Baingan Bharta

9:12 PM Chandra Karthikeyan 0 Comments



Ingredients:
  • Large eggplant - 1
  • Finely chopped onions - 1/2 cup
  • Ginger-garlic paste - 1 tsp
  • Finely chopped tomatoes - 1/2 cup
  • Red chilli powder- 1 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Ghee - 1 tsp
  • Cumin seeds - 1 tsp
  • Salt as required
  • Coriander leaves for garnishing
Method:


  • Grease eggplant/brinjal and make slits all around it. Cook it over open flame until it becomes black and soft. The eggplant skin starts peeling when it is nicely done. This takes around 15 minutes.



  • Let the brinjal cool down, peel the skin and mash it completely.
  • Heat ghee in a pan, add cumin seeds and onion, saute it for 2 minutes, add ginger-garlic paste and tomatoes, saute till tomatoes juices out. 
  • Add red chilli powder, turmeric powder, coriander powder and salt, give a nice stir. Cook for 2 minutes. Mix the mashed brinjal and cook on medium flame for 3 minutes until everything mix well.
  • Finally garnish with coriander leaves.
  • Serve hot with roti.

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Carrot,

Pachai Payuru Sundal/ Green Gram Sundal

11:35 AM Chandra Karthikeyan 0 Comments

Got this recipe from my friend Vidya.
Ingredients:
  • Green gram - 1 cup
  • Grated carrot - 1/4 cup
  • Grated raw mango - 1/4 cup
  • Urad dal - 1 tsp
  • Green chilli -1
To Powder:
  • Urad dal - 1/2 tsp
  • Dhania/coriander seeds - 1/2 tsp
  • Channa dal  - 1/2  tsp
  • Red chilli - 3
Method:
  • Soak green gram in water overnight, cook with enough water and salt, try not to overcook.
  • Dry roast and powder everything given under " To Powder". Don't burn the ingredients while roasting. 
  • Heat 1 tsp oil in a pan, lightly saute urad dal, carrot, and mango for 2 minutes, add cooked green gram, 1 tsp of powdered masala, give a nice stir until everything mix very well.
  • Serve hot, this tastes very good, similarly you can prepare other sundal just by substituting the main ingredient green gram.
If you have excess of powdered masala, store it in airtight container, you can use this powder in any gravy, sambar, etc.

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capsicum

Capsicum Rice

8:40 PM Chandra Karthikeyan 0 Comments

Ingredients:
Rice:
  • Basmati rice - 1 cup
  • Water for cooking rice
  • Lemon juice - 1/2 tsp
  • Ghee - 1 tsp
  • Salt as required
Masala to Grind:
  • Red chilli - 3
  • Grated coconut -2
  • Coriander seed - 1 tsp
  • Urad dal  -  1/2 tsp
  • Channa dal - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Pepper - 1/2 tsp
Other ingredients:
  • Capsicum -2
  • Onion - 1
  • Cinnamon Stick -1
Method:
  • Saute everything given under "Masala to Grind" in 1 tsp oil and grind it nicely.
  • Cook rice with enough water and salt, add lemon juice and ghee while cooking so that rice won't stick.
  • Heat a tsp of oil in a pan, add cinnamon stick and chopped onion, saute till onion becomes translucent, add capsicum and saute till it becomes soft, add ground masala and required salt. Saute and mix everything nicely. Finally add rice, mix rice with capsicum masala, just be careful not to break rice.
  • Capsicum rice taste wonderful, best lunch box recipe, goes very well with papad.

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Oats,

Oats Idli

8:07 PM Chandra Karthikeyan 0 Comments









Ingredients:
  • Oats - 1 cup (i used quaker oats)
  • Rava - 1/2 cup
  • Curd - 1/2 cup
  • Salt as required
  • Water as required
  • Baking soda - 1/2 tsp
  • Hing - 1/2 tsp
Method:
  • Powder oats and add rava, mix well. 
  • Add curd, salt, baking soda and hing to oats-rava mixture. Give a nice stir. Add water little-by-little till it reaches the right consistency.
  • Grease idli plates with little oil and put the batter on plates. Steam it for 10 minutes.
  • Serve it hot with chutney or sambar.
  • Optional: You can add grated carrot, chopped green chilli, corainder leaves, or any vegetable of your choice.

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Channa dal,

Vella Kolukattai

11:27 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Rice flour - 1 cup
  • Salt - pinch
  • Vegetable oil - 2 tsp
  • Water - 1 cup
Filling:
  • Grated coconut - 1 cup
  • Boiled and coarsely ground channa dal - 1/2 cup
  • Powdered jaggery - 3/4 cup
  • Cardamon powder- little
Method:
                               

  • In a bowl, fill enough water to cover jaggery and let it boil till it reaches one string consistency.
  • Filter jaggery syrup and add coconut and channa dal, boil till the filling thickens. Our filling is ready. Make small balls out of filling. keep this aside.
  • Boil 1 cup of water, add rice flour, salt, and 1 tsp oil. stir continuously and nicely till everything comes together into one big ball. If this rice flour mixture is dry, add more water drop by drop till you get one big mass. Now make small balls from the mixture. Cover this balls with wet cloth else the balls become very dry.
  • Apply oil in your palm, flatten one rice ball, place the filling in the middle, bring the ends together and seal it.
  • Repeat the previous steps with all the rice balls.
  • In a steamer or rice cooker, steam it for 10 minutes.
  • Serve it warm.

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gongura leaves

Gongura Chutney

9:58 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Gongura leaves - bunch
  • Pearl onion - 6
  • Red chillies - 6
  • Channa dal - 1 tsp
  • Garlic pods - 4
  • Urad dal - 1 tsp
  • Fenugreek seeds- 1 tsp
  • Coriander seeds- 1 tsp
  • Salt as required
  • Gingelly oil - 2 tbsp
Method:
  • Wash and remove gongura leaves from the stalk.
  • Heat oil in a pan, saute channa dal, urad dal, fenugreek seeds, corainder seeds, pearl onion, garlic pods, and red chillies for 2 minutes. Remove from heat and let it cool.
  • In the same pan, add the leaves, these leaves become very soft and it almost become smashed within minutes of sauteing.
  • First grind all the sauteed masala coarsely and then add smashed leaves, grind everything smooth.
  • Serve this chutney with rice, dosa, or idli. This chutney lasted for a week when stored properly.

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Ragi,

Keppai Koozh/ Ragi Porridge

10:18 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Ragi flour - 1 cup
  • Cooked raw rice- 1/4 cup
  • Salt as required
  • Finely chopped onion - little
  • Water - 1.5 cup
Method:
  • Mix ragi flour with enough water and salt to form a thin batter and let it ferment overnight, preferably 7 to 8 hours.
  • Heat 1.5 cups of water in a pan, when it starts boiling, add fermented ragi mix slowly without any lumps, reduce the flame to medium, add cooked rice. 
  • Stir continuously until ragi mix thickens, nicely cooked ragi mix never stick to your hand. 
  • Let the mix cool and make small balls out of it. 
  • For Porridge: Take one ball, preferably 3/4 cup of ragi mixture, dissolve it in 1/4 cup of buttermilk, add chopped onion and water if required. Mix it nice and serve with pearl onion, kara kulambu, pickle, or karvattu kulambu.

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Boiled Rice,

Fried Rice

11:24 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Cooked rice - 2 cups
  • Thinly sliced onion - 1/4 cup
  • Thinly chopped carrot - 1/2 cup
  • Thinly chopped cabbage - 1/2 cup
  • Chopped spring onion - 1/4 cup
  • Finely chopped garlic - 1/2 tsp
  • Finely chopped ginger - 1.2 tsp
  • Soy sauce - 1 tsp 
  • Olive oil - 1 tsp
Method:
  • Fluff the cooked rice, while cooking rice add 1 tsp olive oil so that the grains remain separated. Keep it aside.
  • Heat olive oil in a pan, add garlic, ginger, spring onion, onion, cabbage and carrot, saute till vegetables becomes soft. Add soy sauce and saute for 2 more minutes (i did not add salt as i cook rice with salt). If you cook rice without salt, then add salt along with sauce.
  • Finally add cooked rice and give a nice stir. 
  • Remove from heat, serve hot.
  • This is a veg version, you can try other ingredients like egg, chicken, prawn etc.

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scallion,

Spring Onion Roti / Scallion Pancake

11:25 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Wheat flour - 1 up
  • Chopped spring onion - 1/2 cup
  • Salt as required
  • Water for kneading
  • Olive oil - 1 tbsp
Method:
  • In a bowl, knead wheat flour, salt and water into soft dough. Let it rest for 10 minutes.
  • Make small balls from the dough, flatten it with rolling pin, apply oil on one side, roll it like ribbon and then again roll like parotta-style. Leave it to rest for 10 minutes.
  • Again flatten the rolled balls, apply oil on one side, sprinkle spring onions and roll just like the previous step. Leave it to rest for another 10 minutes.
  • Finally roll the balls again, heat a flat pan, cook the pancake/roti on both sides. Apply oil on roti while cooking. Serve hot with chutney or sauce. 


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Bread

Bread Halwa

11:59 PM Chandra Karthikeyan 0 Comments

This is an instant sweet recipe, surprise everyone with this halwa in just few minutes.
Ingredients:
  • Bread - 6
  • Sugar - 1/2 cup
  • Ghee - little
  • Milk - 1 cup
  • Cashew and almond - 5 each (for grinding)
  • Cashews and raisins - 10 each
  • Food color - pinch
Method:
  • In a small cup, mix milk and food color, keep it aside. Grind cashew and almond into paste.
  • Heat ghee in a pan, remove sides of the bread, tore bread into small pieces and roast it in ghee for 2 minutes.
  • Add sugar to the bread pieces, when it start melting add milk, ground paste, and food-colored-milk.
  • Mix it nicely until everything blend really well.
  • Finally add roasted cashews and raisins, serve hot or cold.
Adjust sugar according to your taste.

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Egg,

Vermicelli Omelette

10:19 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Vermicelli - 1/4 cup
  • Egg - 3
  • Salt as required
  • Pepper - little
  • Coriander leaves - 1/4 cup
  • Finely chopped onion - 1/4 cup
  • Oil
Method:
  • Cook vermicelli in a bowl with enough water, filter water once it is cooked, keep it aside.
  • Mix egg, pepper, coriander leaves, onion, salt and vermicelli in a bowl, beat it nicely fluffy.
  • Heat flat pan, drizzle oil and just add one ladleful of egg batter  and spread it in circle, flip and cook on both sides.
  • Serve hot.

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Radish

Radish Chutney/ Mullangi Chutney

9:27 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Radish - 2
  • Pearl onion - 5
  • Red chilli - 3
  • Channa dal - 1 tsp
  • Urad dal - 1 tsp
  • Tamarind - small piece
  • Grated coconut - 2 tsp
  • Salt as required
  • Oil - 1 tsp
  • Garlic pods -2
  • Hing - little
Method:
  • Chop radish. Heat oil in a pan, add all the ingredients except salt and saute until radish turns brown.
  • Let it cool for few minutes, grind it smooth along with salt.
  • Serve this tasty chutney with rice, idli, dosa or roti.

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Oats

Oats Porridge

7:12 PM Chandra Karthikeyan 0 Comments

This porridge is a wholesome breakfast. You won't feel hungry till four hours, healthy meal to start your busy days. The following recipe serves one.
Ingredients:
  • Oats - 1/4 cup
  • Water - 1/2 cup + 3/4 cup
  • Cinnamon stick - 1
  • Raisins - 10
  • Sugar - 1 tsp
  • Cucumber seeds - 1 tsp
  • Milk - 1/2 cup
Method:
  • Soak oats in 1/2 cup water for 5 minutes. Heat 3/4 cup water with cinnamon, when it starts boiling add soaked oats and raisins. 
  • Reduce the heat to low and let it cook for 4 to 5 minutes, stirring it often.
  • Finally add milk and sugar, let it cook for 2 minutes, till everything blends well.
  • Pour this porridge in a bowl, top it with cucumber seeds. Serve hot.
  • Other toppings:
  • Sliced banana, berries, sliced apple, nuts, plain low fat yogurt, and so on.

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millets

How to cook Indian millets

9:26 PM Chandra Karthikeyan 0 Comments

Indian millets (varugu, kuthiravalli, thinai, saamai) are healthy replacement for rice. You can serve this cooked millet just like rice with sambar, rasam, curry and so on. Here i have used varugu.
Ingredients:
  • Varugu - 1 cup
  • Water - 3 cups
  • Salt as required
Method:
  • Dry roast millet for 2 minutes, then add water and salt. Keep the heat on high.
  • When it start boiling, reduce the heat to low and close the cooking pan with the lid. 
  • It takes around 12 to 15 minutes to cook. If you think millet sticking to the bottom, give a stir, otherwise keep the lid closed.
  • Let the millet rest for 10 to 20 minutes more before serving.
  • Serve this cooked millet with sambar and curry.

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Oats,

Oats Roti

8:59 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Wheat flour - 1/2 cup
  • Oats - 1/2 cup
  • Salt as required
  • Water for kneading
Method:
  • Powder oats and mix all the ingredients in a bowl. Knead everything into soft, pliable dough. 
  • Make small balls (lemon size) from the dough.
  • Heat a flat pan, roll balls using rolling pin, cook the rolled roti in the hot pan on both sides until little black dots appear. Then cook it on direct heat, this roti doesn't puff like phulka, but yes! it puffs a little and it was very soft.
  • Enjoy this healthy roti with any curry.

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Milk,

Cashew Kulfi

8:42 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Full cream milk - 1 cup
  • Fresh cream - 200 gm
  • Sugar - 3/4 cup
  • Cashew - 200 gm
  • Saffron strands - few
Method:
  • Boil milk till it reduces to half. Take cashew in a zip-lock bag and beat it with spatula so that it will be coarsely grounded. In a cup, take 1 tbsp milk and add saffron strands, keep this aside.
  • Add sugar and fresh cream to the boiling milk, when the sugar completely dissolves, add cashew and saffron milk.
  • Let it rest for 15 minutes and pour in kulfi mould ( as i don't have mould, i used tumbler) and freeze it for 6 or more hours.
  • Before serving, remove kulfi from freezer and let it rest for 5 minutes. Insert a lolly stick in the kulfi and slowly push it out. 
  • You can eat from the stick or slice it and enjoy.

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Bread,

Bread Cup Pizza

9:53 PM Chandra Karthikeyan 0 Comments


Ingredients:
  • Bread slices - 5
  • Onion - 1
  • Cabbage - 100 gms
  • Cooked kala channa - 1/4 cup
  • Corn - 1/4 cup
  • Chilli powder - 1/2 tsp
  • Cheese slices
  • Salt as required
  • Tomato sauce
Method:
  • Trim the sides of the bread slices and apply tomato sauce on one side of each slices.
  • Place this bread in cup cake pan, take care not to break the slices. 
  • In a pan, heat oil and add sliced onion, cabbage, salt, and chilli powder. Saute until cabbage becomes soft, finally add channa and corn, mix everything nicely. This is the filling.
  • Add little filling in each bread cups and finally top it cheese.


  • Bake it high for 10 minutes until cheese melts.
  • Serve hot.
closer look

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Urad Dhal

Medhu Vadai

8:27 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Urad dal -1 cup
  • Onion - 1
  • Green chillies - 2
  • Coriander leaves - little
  • Peppercorns - 2
  • Salt as required
  • Oil for frying
Method:
  • Soak urad dal for 4 hours least. Grind it smooth, dough should be thick, if it is thin don't worry refrigerate for 1 hour and the dough will become thick.
  • To the thick urad dal, add finely chopped onion, chopped green chillies, coriander leaves, salt, and crushed peppercorns. Mix everything nicely.
  • Heat oil, take small ball of dough, flatten it on your palm(apply little oil on your palm to avoid stickiness) and make small hole in the middle.
  • Drop it in the oil and fry it golden brown.
  • Serve hot with tea or coffee.

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Tea

Masala Tea / Masala Chai

9:34 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Tea powder - 1 tsp
  • Cardamon - 2
  • Cinnamon stick - 1
  • Peppercorns - 3
  • Ginger -1 small piece
  • Cloves - 2
  • Fennel seeds - 1/4 tsp (optional)
  • Water - 1/2 small tumbler
  • Hot milk
  • Sugar as required
Method:
  • With the mortar coarsely grind cardamon, peppercorns, chopped ginger, cloves, and fennel seeds.
  • Add the above items in a pan, add tea powder, cinnamon stick, and water. Let it boil for 2 minutes, you can smell really nice aroma.
  • Filter the tea, add required milk and sugar.
  • Drink hot with any snacks. This is the best, especially during rainy days.

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corn

Homemade Popcorn

9:11 PM Chandra Karthikeyan 0 Comments




Ingredients:
  • Corn kernels - 1/2 cup
  • Vegetable oil - 1 tsp
  • Salt - 1/2 tsp
Method:
  • Take a heavy bottomed pan, i used pressure cooker.



  • Add oil and heat it, add salt, just add two kernels to test whether the oil is heat enough.



  • When the two kernels pop out, oil is ready, add all the kernels and close the cooker with a lid.



  • Wait till all the kernels pop, you will here popping sound, gradually sound stops, shake pan well during this process.
  • Remove the lid, pour the popcorn, add seasoning of your choice and enjoy!!!

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wheat

Phulka

9:57 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Wheat four - 1 cup
  • Salt as required
  • Water for kneading ( i used 1/4 cup)
Method:
  • Add wheat and salt in a bowl, apply oil in your hands so that dough won't stick on your hands.
  • Start adding water little by little and knead into soft dough.
  • Make small balls  and keep it aside for 10 to 15 minutes before making phulkas.



  • Heat a flat pan, roll the balls. Cook this roti first on the pan, flip and cook on both sides till small dots appear on the roti. Transfer the roti on direct heat, this will puff up like a air-filled balloon.
  • Serve this phulka, hot with curry.

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ada palada,

Ada Pradhaman/ Rice Flake Payasam

7:02 PM Chandra Karthikeyan 0 Comments

I prepared this sweet for my little ones first day to school. He had half cup and said 'yummy' and that's the best compliment. 
Ingredients:
  • Rice ada/Palada - 1 cup
  • Thick milk - 5 cups
  • Sugar - 1 cup(adjust according to your taste)
  • Cashew - 10
  • Ghee - 2 tsp
  • Cardamon powder - little
  • Coconut milk - 1 cup (optional, i added for little more enhanced taste)
Method:
  • Boil milk in thick bottomed pan, soak ada in hot water for 10 minutes and wash it in running cold water.
  • When the milk starts boiling, add ada and let it cook on slow flame. When the ada starts turning into light pink color, add sugar and cardamon powder. Cook until the ada pradhaman becomes thick. Add coconut milk finally and remove from heat.
  • Roast cashews in ghee and add it to the cooked pradhaman.
  • Serve it hot or cold.

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corn,

Peanuts and Corn Fritters

7:40 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Peanuts(without skin) - 1 cup
  • Corn - 1/2 cup
  • Garlic pods - 3
  • Green chillies - 1
  • Bread crumbs - 1/8 cup
  • Gram flour - 3 tsp (for binding)
  • Salt as required
  • Oil for frying
Method:
  • Soak peanuts for an hour and grind with garlic into smooth paste.
  • Grind corn coarsely, mix it with peanuts, chopped green chillies, bread crumbs, gram flour, and salt. Fritter batter should be thick. Add water only if required.
  • Heat oil in a pan, take small balls from the batter and fry till it turns golden brown
  • Serve hot.

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peanuts

Sugar Coated Peanuts

9:36 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Peanuts (with skin) - 2 cups
  • Sugar - 1/2 cup
  • Water - 3/4 cup
  • Butter - 1 tsp
Method:
  • Boil sugar with water until it reaches one string consistency. (Use heavy bottomed pan)
  • Add peanuts and give a nice stir. Remove from heat when it becomes sticky.
  • Grease baking tray with 1 tsp butter and pour the sticky peanuts. With the fork separate peanuts if they are clogged.
  • Bake for 150 °C for half an hour, stirring every minutes for even baking.
  • Store it in an airtight container. 

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mutton chops,

Fried Mutton Ribs (Tabak Maaz Style)

10:16 PM Chandra Karthikeyan 0 Comments

According to my hubby and kids, this is the best non-veg recipe i made. I guess it is worth the time spent on cooking this tasty delicacy.
Ingredients:
  • Mutton ribs/ Mutton chops - 250 gms
  • Onion - 2
  • Red chilli powder - 1 tsp
  • Hung curd/ Plain yogurt - 1/2 cup
  • Cumin powder - 1 tsp
  • Black cardamon - 3
  • Cinnamon - 1
  • Bay leaf - 1
  • Ginger paste - 1 tsp
  • Garlic paste - 1 tsp
  • Cloves - 2
  • Green chillies - 2
  • Water - 1/2 cup
  • Salt as required
Method:
  • Wash and keep mutton ribs aside.
  • Grind one onion into smooth paste. Mix onion paste, hung curd. red chilli powder, cumin powder, ginger paste, garlic paste, and salt. 
  • In a pressure cooker, add 1 tsp oil, bay leaf, cinnamon, cardamon, cloves, above paste, water, and mutton ribs. 
  • Pressure cooker the mutton for 3 whistles. Then when the pressure is all gone, remove mutton ribs with the slotted spoon. Pour the liquid in separate pan and filter it.
  • In a pan, heat one tsp oil, fry one chopped onion, grind it and keep this aside. In the same pan, add 1 tsp oil and shallow fry all the cooked mutton pieces till it slightly turns brown. keep this aside. In the same pan, add slit green chillies and strained liquid, when the liquid starts to dry, add the mutton pieces and reduce the heat to low. Cook till all the liquid is gone. Finally add the fried and ground onion paste. Give a final stir.
  • Serve hot.

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Appam,

Appam

10:24 PM Chandra Karthikeyan 0 Comments

 Appam is thicker and spongy in the middle while it is thin like paper on the outside
Ingredients:
  • Raw rice - 1 cup
  • Boiled Rice - 1 cup
  • Urad dal - 1 tbsp
  • Fenugreek seeds - 1 tsp
  • Coconut milk - 1 cup
  • Salt as required
  • Cooking soda/ Baking soda - 1/2 tsp
Method:
  • Soak raw rice, boiled rice, urad dal and fenugreek seeds together for 2 to 4 hours.
  • Grind it smooth and then ferment it overnight. The batter should be thinner.
  • In the morning, add coconut milk, salt, and cooking soda 10 minutes before cooking.
  • There is a separate pan for making appam, you get it many shops, this pan comes with a lid.

This is appam pan. Took this image from google. 
  • I use non stick pan, i didn't use oil. First heat the pan high, then reduce it low. Pour a ladle of batter in the pan and with the handle rotate the pan in a circle so that the batter spread around the pan and comes to the middle of the pan.  Then close the pan with the lid. When the edges of the appam starts turning brown, remove the appam from the pan.
  • Serve hot with your favourite curry.

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Mango

Mango Kheer

10:08 PM Chandra Karthikeyan 0 Comments

My MIL gifted me a box of juicy mangoes, so i am trying so many mango recipes at home.
Ingredients:
  • Mangoes (medium size) - 3
  • Milk - 1 liter
  • Sugar - 1/2 cup (according to your taste)
  • Cardamon powder - 1/2 tsp
  • Cashew - 10
  • Ghee - 2 tsp
Method:
  • Roast cashews in 1 tsp ghee.
  • Boil milk till it reduces to half. Peel Mangoes skin and extract all the pulp.  It is even better to grind it smooth. Add sugar to milk, when sugar completely dissolves, add cardamon powder, 1 tsp ghee, mango pulp, and cashews.
  • Remove from heat after 2 minutes.
  • Serve cold.
  • I accidentally kept this kheer inside freezer and turn out to be ice cream, my kids loved ice cream more than kheer. 

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Bread,

Open Bread Toast/ Bread Pizza

12:36 PM Chandra Karthikeyan 0 Comments

This is a easy recipe. Crispy bread and melted cheese makes your children very happy. 
Ingredients:
  • Bread Slices (Palm size) - 3 
  • Grated cheese - 1 cup
  • Sliced Onion - 1/2 cup
  • Sliced Tomato - 1/2 cup
  • Sliced Capsicum - 1/2 cup
  • Cubed Paneer - 1/2 cup
  • Tomato chilli sauce/ Pizza sauce 
  • Butter - little
Method:
  • You can use microwave oven, don't worry about convectional or OTG.
  • Arrange your bread slices on microwave safe tray, apply little butter on top of each slices.
  • Generously spread sauce and sprinkle cheese. Arrange all vegetables and paneer on top of it, again sprinkle cheese.
  • Now microwave it for 10 minutes or until all cheese melts.
  • Serve hot.

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