Wheat Cookies ( Atta Cookies)

Thought of making a simple evening snack and googled . Found this Atta recipe on manjulas kitchen and its quite easy to make and tastes really good.

Ingredients :

Wheat flour - 2 cups
Sugar - 1 cup
Cardamom powder - 1 tsp
Almonds - 7 finely chopped
Butter - 100 grams ( salted or unsalted)
Milk - 2 tbsp
Salt - 1 pinch if using unsalted butter

Directions :

In a big bowl mix all the dry ingredients (flour,sugar,cardamom,almonds) well.

Now add butter to the mix it well as a dough.

Then add milk and mix well to make roti like smooth dough.

Preheat the oven to 180 °C .

Make small balls with the portions of dough and slightly pat it or u can knead and cut into shapes with molds.

Place the cookies on the cookie sheet and oven cook it for 16 minutes or till light brown.

Then take it out and let it cool down for 5 minutes.

And the crunchy cookies are ready to eat :)

Garlic Cheese Bread (breakfast recipe)

First ever tried a bread recipe for breakfast. I love Garlic breads and whenever we order food online most of the time we add this to our menu. Thought of trying it @ home and yes!!! it came out really well. Here's the recipe for u :)

Ingredients :

Bread - 4 pieces
Butter - 1 tbsp (salted or unsalted)
Cheese - 2 slices (optional)
Oregano - 1/2 tsp
Chilli flakes - 1/2 tsp
Garlic - 3 cloves (grated)

Directions :

Preheat the oven to 200°c.
Mix the butter, garlic, oregano and chilli flakes  together in a small bowl like a paste.
Spread it over the bread slices evenly.
Place cheese on one bread slice and put another slice on it.(can do without cheese)
Now place the breads on a cookie sheet and  oven cook it for 7 minutes.
Take it out and serve hot.

Millet Dosa (cholam dosa)

Traditional and healthy breakfast recipe, which will give you soft and spongy Idli and Crispy dosa. Nowadays, we are using more millets and this is one among them.Sorghum/Jowar is white millet and its one of the five top cereal crops in the world, along with wheat, oats, corn and barley. Its gluten-free.
Accidentaly I bought this jowar from supermarket. Browsed the net for the recipes related to it and found idli/dosa recipe. Tried it and came out really well.dosas and idlies are spongy.

INGREDIENTS

Cholam/Sorghum/Jowar – 2 Cup  

Whole black gram lentil, skinned/Urad dal  – ½ Cup

Fenugreek seeds – 1 Tsp

Salt – To taste

METHOD

• Wash and soak the urad dal and fenugreek together and soak cholam separately for one hour.
• First grind the urad dal and fenugreek together with spreads of water till the batter turns fluffy and smooth.
• Then transfer into the vessel, and then add drained cholam to the grinder.
• Grind it with spreads of water, till the batter become smooth.
• Now switch off the grinder, and transfer into the urad dal batter vessel, add enough salt and mix it well by your clean hands.

• Keep it in warm place 8-12 hours for fermentation.
• Then it’s ready to make idli or dosa.
• Pour batter in the idli plates and steam it for 8-10 minutes, check it whether it’s cooked or not.
• Make crispy dosa with drizzling oil.(preferably use nonstick)
• Serve it hot with your side dish.
• Then keep the batter in refrigeration for further use.
• I served it with hot kurma.

Veg samosa

From my childhood I love samosas but never tried this at home. After watchin venkatesh bhats program i had an idea to try @ home and it came out really well. folding with shape is really tought at first but can do it with practice. Samosas are probably the most popular Indian appetizer and are often served hot. This recipe is for traditional north Indian Samosa.
Ingredients :

For Cover:
1 cup all purpose flour (Maida) 
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional) - ஓமம் 
For Stuffing:
3  Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled) - பச்சை பட்டாணி 
sambar powder -2tsp
1tbsp coriander finely chopped - கொத்தமல்லி 
1/2tsp Garam masala 
Salt to taste

How to make samosa:

For Cover:

• Mix all the ingredients  except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, garam masala) and  Mix well.
• Add green peas and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with tomato sauce.

Rava idli

Rava Idli is a popular South Indian dish.  The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious!  Rava Idlis can be enjoyed as a snack or as a light meal Makes approximately 16-20 Idlis. 

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

ingredients for rava idli

• 1 cup sooji/rava/semolina/cream of wheat
• ½ cup dahi/curd/yogurt, fresh or sour
• a pinch of baking soda
• 2.5 to 3 tbsp water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.
• 1 green chili/hari mirch, chopped
• ½ inch ginger/adrak, finely chopped
• 10-12 cashews/kaju, chopped
• 2 to 3 tsp ghee or oil for roasting the rava
• 1 tsp oil for frying the cashews
• salt as required
• carrot (optional)

tempering:

• 1-2 tsp oil
• 1 tsp mustard seeds/rai
• 1 tsp chana dal/split and husked bengal gram
• 10-12 curry leaves/kadi patta, chopped
• a pinch of asafoetida/hing

INSTRUCTIONS

1. heat 2 tsp ghee or oil in a pan. add the rava/sooji and roast in the ghee or oil till they become aromatic and change color.
2. keep on stirring often when roasting them. remove the roasted rava in a mixing bowl and keep aside.
3. in the same pan, heat 1 tsp oil again and fry the cashews in the ghee.
4. remove and add the fried cashews to the rava in the mixing bowl.
5. in the same pan, add 1 tsp oil more and heat it.
6. splutter mustard seeds. then add chana dal, curry leaves & asafoetida. fry till the chana dal become golden.
7. then add this whole mixture to the roasted rava. add curd/yogurt along with chopped ginger, green chilies and salt.
8. add water as required and make a batter which is neither thin nor thick.
9. keep aside covered for 20-30 mins.
10. heat water in a steamer, electric cooker or pressure cooker.
11. just before steaming, add baking soda in the batter and mix well.
12. pour the rava idli batter in greased idli moulds.
13. place the idli stand in the electric cooker, steamer or pressure cooker steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.
14. remove the rava idlis from the mould and serve the steaming hot rava idlis hot with idli podi or with your favorite coconut chutney and sambar.

Poorana Kozhukattai (verkadalai- peanuts)

 It’s typically prepared on special occasions on Ganesh chaturti. It is also known as  modak.  It can be prepared in many ways. Some recipes use jaggery instead of sugar.
Ingredients:

1. Rice flour - 1 cup
2. Water - as needed ( might need from 1 1/4 cups to 2 cups, depends on the rice flour)
3. Salt - to taste
4. Oil - 1 tsp + to grease the palm

For the filling / Poornam :

1. Peanuts / Verkadalai (dry) - 1/2 cup
2. Shredded fresh coconut - 1/4 cup
3. Jaggery - 1/2 cup, powdered , add acc to taste
4. Cardamom powder - a pinch
5. Salt - a pinch

Method:

For the filling :

• Dry roast the peanuts on a low flame until it turns golden and crispy, about 5 minutes. Rest the peanuts on a plate to cool for 2 to 3 minutes. Then remove the skin.
• Add the peanuts to a mixer jar and give a whip . Now add the powdered jaggery, a pinch of salt and again give a whip. Throw in the fresh coconut , grind the whole mixture for few seconds so that it grinds and becomes slightly coarse. Remove the jar and transfer the peanut mixture to a bowl. 
• Add the cardamom powder, mix well with the poornam. The filling will be slightly wet. Keep aside and get ready with the outer cover preparations.

For the outer layer :

•  Take the rice flour in a wide bowl. In a sauce pan boil the water (as needed) with enough salt, oil and bring them to a boil.
• Add this boiling water little by little to the rice flour and using a back side of a wooden ladle, mix it thoroughly. Add the water until u feel it's enough to get a soft dough.
• Cover the bowl for a minute. Later grease ur palm and start kneading the dough , forming a soft dough. Cover the dough with the damp cloth else the dough son becomes dry on it's outside.

Corn Flour halwa (Instant halwa)

I just saw this in a Tv show and Tried it. And it came out very well. Now whenever I want halwa I use 2 do this Instant one which takes only 15 mins. And can make it with favourite flavours.

Ingredients :
 

CORN FLOUR	1/4 CUP
SUGAR	3/4 CUP
GHEE	1-2 TBLSP
WATER	1 CUP
CASHEW NUTS	FEW
Yellow FOOD COLOUR and Elaichi powder	2 PINCHES

Optional- Pineapple essence or anyother essence

Directions :

• In a pan add a tsp of ghee and fry the chopped cashew  nuts till golden brown and keep it aside.
• Grease a plate with ghee and keep aside.
• In a bowl. mix the corn flour with 1/2  cup of water ,elaichi and  food colour without any lumps.
• In a heavy bottomed pan or non stick pan add sugar and add 1/2 cup of water.
• Let the sugar gets dissolved , no need to check for string consistency.
• Simmer the flame and mix the corn flour mixture once nicely with a spoon and add it to the sugar syrup and Pineapple essence.
• Add 1 tblsp of ghee and stir continuously to avoid forming lumps, this will give a glossy texture and the halwa starts getting transparent.
• Add the roasted cashew nuts when the mixture becomes thick.
• Transfer it to the greased plate. Either you can leave it for 2 hours to cool down and cut into pieces or you can serve it in a bowl too. :)

Corn flour Ice cream (home made ice cream)

Corn flour icecream is easy to make simple recipe. And you can make ur fav flavoured icecream too.

Ingredients :
 Corn flour - 1 tbsp
  Milk - 2 1/2 Glass
  Sugar - 3 tbsp
  Essence - 1 tsp ( I used pineapple)
  Cashews - optional
  Choclate syrup - 1 tbsp (optional)

Directions :
 Take 1/2 cup of ordinary milk and dilute the corn flour and essence.
  Boil the rest of milk till little thicker and then add sugar.
  Now add the corn flour diluted mixture to the boiling milk and boil for 10-15 mins.
  Wait to become cold and pour in a mould to refrigerate.
  Freeze it till 3-4 hours in max cold temp.
  Then take it out and blend it with a blender and add cashews.
  Again refrigerate till icecream consistency.
  Pour little choco syrup while serving.

Rice balls ( Uppurundai in tamil)

Uppurundai is a healthy and tasty evening Tiffen made with Rice and coconut. Can be served with or without chutney. I had it with Tomato sauce.

Ingredients :

Rice - 3 cups soaked for an hour
Coconut - 1
Red chillies - 5
Channa dal - 2 tbsp
Mustard seeds - 1 tbsp
salt
Oil - 3 tbsp

Directions :

Grind the soaked rice and coconut together as a coarsed paste by adding required salt.
In a pan heat oil and temper with mustard , Chillies and Channa dal.
Then add the rice paste and mix well.
In simmer mix well for atleast 10 minutes.
Off the flame and wait to become warm.
Then make small balls with the mixture and keep aside.
In Idly steamer or Pressure cooker Keep the balls on the steaming plates with enough water.
Steam the balls for atleast 10-15 minutes.
Serve it hot.

Basa Fish Butter Fry (Keluthi meen varuval)

Basa fish is available in all supermarkets. And I bought frozen basa fillets which  I have to thaw for atleast 10 minutes. Instead of adding oil I used Butter which gives it an awesome smell.

Ingredients:

Fish fry masala - can use ready made or(chilli powder, coriander powder, turmeric, salt, pepper ,garam masala ...all these in required amount)

Lemon juice - 2 tsp

Basa fish - 4 Pieces (250 gms)

Butter - 3 tsp

Directions :

•  Clean the basa fish and cut in required size.
•  In a bowl add fish fry masala , lemon juice and little water and make a fine paste.
•  Then add the fishes and marinate for 1 hour.
•  In a pan heat 3 tsp butter and fry the marinated fish in both sides.

Note : Readymade fishfry masala contains Salt so no need to add more.

Curd Rice - Lunch box Recipe

Curd rice is easy to make and instant Lunch box recipe. But I like A2B Curd Rice that contains Pomegranate too. So I used to make A2B curd rice and its soooo gud.Just add Pomegranate to the usual curd rice.

Simple Prawn Fry (Eral varuval)

First time ever I tried a Fish variety by referring a book, And it came out well. I bought frozen Prawns (PUD) i.e Undeveined prawns. If u buy Deveined prawns (PD) it will take less preparation time.While cleaning PUD (Head and tail removed) we just have to remove the veins.I didn't taste it as I'm a  EGG vegetarian :)  just tried for my hubby. And cooking time is around 20 mins. But preparation takes some time.

Ingredients :
           
Prawns (Shrimps) -300 g
Onion - 2 finely chopped
Tomato - 1 big finely chopped
Ginger garlic paste - 1 tsp
Garam masala - 1 tsp
Chilli powder - 2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Garlic cloves -5
Tamarind juice - 1tbsp.
Fennel seeds - 1tsp
Salt
Curry leaves


Note : You can use readymade fish curry masala by replacing Garam masala , Chilli, Corianderand Pepper powders.

Directions :

At first clean the prawns , Add little salt and keep it aside.

In a pan heat 3 tbsp oil and temper fennel seeds.

Now add onions and fry till golden brown.

Then add Ginger garlic paste and tomatoes.

Add required salt and mash the tomatoes.

Add garlic cloves.

when the tomatoes are cooked well add Fish curry masala (or) the rest of ingredients (chilli,coriander,garam masala) and Turmeric powder.

Now add prawns and cook for 10 minutes by adding 1 cup of water.

Add tamarind juice and cook for another 5 mins.

Garnish with curry leaves.

Serve hot :)

Egg Fried Rice

INGREDIENTS:

1. Basmati rice - 350 grams or 2.5 cups
2. Egg - 2
3. Finely chopped cabbage - 1/2 cup
4. Finely chopped Carrot - 1/2 cup
5. Finely chopped Green beans - 5
6. Finely chopped Capsicum - 1
7. Finely chopped Onion - 1/2
8. Finely chopped Spring onion - 1
9. Slice thinly Baby corn - 5
10. Tomato - 1/2
11. Finely chop green chili - 2
12. White pepper powder - 1 teaspoon (tsp.)
13. Soy sauce - 1 teaspoon (tsp.)
14. Coriander leaf - 10
15. Salt - 1 teaspoon (tsp.)
16. Oil - 3 teaspoon (tsp.)

PREPARATION:

1. Soak rice for 15 minutes. Cook rice with 3.75 cup of water and cool it down.
2. Thinly chop tomato after removing seed and the pulp.
3. Heat 1/2 teaspoon (tsp.) oil in a pan; break the egg into the pan, salt to taste and make scrambled eggs; keep this aside.
4. In the same pan add 1 1/2 teaspoon (tsp.) add green bean and sauté for minute.
5. Now add onion, green chili, capsicum, and sauté for 1/2 minute.
6. Now add spring onion, baby corn, cabbage, carrot and sauté them one by one each time a minute.
7. Now add the tomato and sauté for 30 second.
8. Now add the scrambled egg, soy sauce, white pepper, salt to taste and sauté for 30 second.
9. Now add the cooked rice, mix well.
10. Simmer and cook the rice for 4 minutes and serve.

Urulaikizhangu Varuval (Simple Potato Fry)

Potato fry is a tasty side dish for South Indian Sambar, Rasam and curd rice recipes. Although potato fry is a common recipe across India but everyone cooks this with some variations. And here is my Potato fry version :)

Ingredients: 

Potatoes-3

Chilli powder -2 Teaspoon

Dhania powder -2 Teaspoon (coriander powder)

Salt - as needed

Mustard seeds-1 Teaspoon

Black gram raw -1 Teaspoon

Oil-5 Teaspoon

Curry leaves - 6 leaves

Directions: 

Peel off the skin and cut the potatoes into cubes.

Wash the potatoes.

Heat a pan and add oil to temper Mustard seeds and Black gram.

After the Mustard splutters add Potatoes.

Now add salt, Dhania powder, chilli powder and mix well.

Add 3 tablespoon of water to cook the potato well.

Close the lid and cook for 15 mins till the potatoes get softer.

At last add curry leaves and stir well.

If you need a crispy potato fry then increase the flame and fry the potatoes till they acquire a light brownish color.

Ready to serve :)

Mullangi Kuzhambu (Radish Gravy)

Its a simple recipe served with traditional curd rice in south India. It is a village recipe, handed down to me by my grandmother. The main ingredient is Radish. We can serve it with white rice.

Ingredients: 

Radish-3 nos

Coconut milk- 1 cup

Chilli powder - 2 Teaspoon

Turmeric powder-1 Teaspoon

Vadagam - 1tsp(Instant tempering agent in south India)

Salt - as needed

Curry leaves

Dhania powder-3 Teaspoon (coriander powder)

Garlic cloves-6 cloves

Onion - 1 (Chopped)

Tomato -1 (Chopped)

Tamarind juice -1/4 cup

Directions: 

Peel off the skin of radish and chop it into small pieces.

Now heat the pressure cooker and add oil.

Then temper vadagam and curry leaves.

Now add onion and saute till it turns golden brown.

Then add tomatoes and crushed garlic and saute for another 2-3 minutes.

Finally add radish along with 2 cups of water and close the lid.

Cook till 2 whistles then Turn off the heat and wait till all pressure is released and it is safe to open the cooker

Now add tamarind juice and let it simmer for another 2 minutes.

Then pour the Coconut milk and mix. Cook for another 1 minute and then switch off the gas.

Serve it hot with rice :)

Footnotes: 

Vadagam is a tempering agent in south India. But can also temper with Mustard seeds and urad dal (Black gram raw).

Carrot Beans Poriyal(Carrot and Beans Stir Fry)

I love the taste of this recipe. It is little sweet and salty. Carrot and Beans along with Green gram gives it a different taste and aroma. This recipe has been handed down to me from my mom. It is a healthy side dish suitable for 'Sambar' and 'Rasam rice'.

Ingredients: 

Carrot -3 (chopped)

Beans -6(chopped)

Green gram soaked - 1/4 cup

Onion -1 (chopped)

Green chilli - 1

Salt- As needed

Curry leaves - 6 leaves

Oil - 2 Teaspoon

Mustard seeds - 1 Teaspoon

Black Gram raw-2 Teaspoon

Directions: 

Heat the pan and add oil.

Temper with Mustard seeds and Black gram.

Now add the chopped onions and Saute till they become transparent.

Now add Green chilli, Soaked Green gram and required salt and mix.

Add carrot and beans and 2 cups of water. Put a lid on it and cook for 15 mins with closed lid.

If it is well cooked Garnish it with curry leaves and serve hot :)

Footnotes: 

Beans is optional, you can make it only with carrots.

Poondu Rasam (Garlic Rasam)

This recipe is a south Indian soup which is eaten with rice. This is a light soup good for throat infections and fever. In south India we make Rasam everyday which is served for second part of the rice. It increases hunger and helps in digestion. And the main ingredients are Tamarind, Garlic, Pepper and Cumin. Its my family's everyday favourite. ;)

Ingredients: 

Tamarind - 50 grams

Garlic - 8 cloves

Tomato- 1

Salt - To taste

Pepper seeds - 10

Cumin - 2 Teaspoon

Asafoetida powder- 2 pinch

Mustard seeds - 1 Teaspoon

Curry leaves - 6

Coriander leaves - Few

Red chilli - 1

Oil - 1 Teaspoon

Directions: 

Soak the Tamarind in water for 15 minutes.

Extract the juice from Tamarind and filter the juice.

Cut the tomato into small pieces and add it to the juice.

Add required salt and asafoetida powder along with 1 cup of water.

In a blender add Garlic, Cumin and pepper and grind it well.

Add this ground powder to the Tamarind juice and put it on flame.

Cook the soup till it boils well.

For tempering put a small pan on flame and add 1 Teaspoon oil.

Now add mustard seeds to splutter.

Then add broken red chilli , Curry leaves and Coriander leaves.

Add it to the soup and serve hot with rice.

Footnotes: 

If you want it more spicy add dry red chilli to blender along with the ingredients mentioned.