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Cornflakes Kheer/ Cornflakes Payasam

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. 

Samosa / Onion Samosa

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. 

Gulab Jamun

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.

Eggless Pancake

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.

Mutton Kola Urundai

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.

Pudina Rice/ Mint Rice

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. 

Kothu Koli

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.

Palak Paneer

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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