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Thursday, 21 January 2016

Puree De Spinach

Posted by Swaminatha Sharma on 21/01/2016

Recipe : Add butter to a kadai. when heated, add finely chopped shallots, spinach and saute for 3 mins.. Add water and bring to heat. (In other words its called as blanching)... Once cooked, remove, cool down and grind to paste in mixer. Pour the mixture to the kadai and check for water consistency and bring to heat again.. Add salt and once aroma raises, switch off and serve hot topped with crushed pepper. Fried Pappads / Babycorn Pepper Fry would be best accompaniment.

Recipe : Student Chef : Varshini (B.Sc Hotel Management & Catering Technology, PIHM, Puducherry)

Note : Especially this puree de spinach is good for lactating mothers, pregnant women. Also this is a starch free recipe, where this can be given to kids, for their activeness due to rich in fiber / vitamins.

Kadai Vegetable

Posted by Suvarna Shankar on 20/01/2016

Onion 1/2 cubed 
Ginger grated 1/2 inch
Garlic 2-3 grated
Capsicum 1 cubed 
Carrot 2 cut long 
Cauliflower 8 florets roughly cut
Beans 6 nos cut 1-2 inch long
Peas a handful 
Paneer 1/2 cup cut in triangles
Potato 1 cut long or cubed 
Tomato pure 
Chilli pwd 
Daniya jeera pwd home made 
Garam masala a pinch if home made 

Method :  Add oil in a pan add grated ginger garlic onion then capsicum sauté them well needs be cooked at the same time crunchy.  Add the tomato purée (how to make home made just take 3 tomato put in boiling water and close it for about 5 mins this can be done even before u start cooking the main dish so that it is cool and ready to be puréed now take the skin off and purée in the mixer).  Add this to the onion capsicum, let till cook in high flame add turmeric powdered a tsp, chili pwd according to spice level, graham masala a pinch for aroma and let it cook for couple of minutes.  Now add the steamed vegetables into this and just toss well add salt according to taste. And kasuri methi leaves crushed.  Garnish with lots of coriander leaves.

Brinjal Masala

Posted by Akila Sri on 20/06/2016

Ingredients : 
Small brinjals
Onion 2
Coriander powder
Chilli powder
turmeric powder
For grind 
Roasted peanut 1spoon 
Cashew 5
Ginger small piece 
Garlic 5
Coconut 1cup
White ellu (dry roast )

Method :  Heat pan shallow fry brinjal keep separately.  Heat pan add oil musterd seed,then onion stir some time,àdd groud paste, fry it.  Add turmaric powder, coridander powder, chilli powder, àdd water.  Gravy boil add brinjal mix well.when gravy become thick and ready.

Garlic Pickle

Garlic Pickle
Posted by Annapoorani Ganesan on 21/01/2016

Garlic 1/2 cup
Chilli powder 1 tabsp or Soak bedki chillies in water for 24 hours)
Tamarind pulp 1/2 lemon size
til oil as required
salt to taste
mustard seeds 1/2+1/2tsp
fenugreek seeds 1/2 tsp
curry leaves 1 arc
Jaggery bor size.

Method  :  Heat a kadai, fry 1/2 tsp mustard seed then fry fenugreek seed. Let them cool.  After cooling grind into powder.  Peel the garlic and divide into two parts.  In a mixer jar, add 1/2 quantity of garlic pods, chilli powder or soaked bedki chillies, tamarind pulp, salt and grind into coarse paste. Keep aside.  Again heat the kadai, add 2 tab sp of til oil, add mustard seed, let them crackle, add curry leaves and pinch of hing powder.  Then add the another half quantity of garlic pods, saute for 2 min.or until the colour change. Add the ground powders to it and mix.  Add the ground paste to it and cook untill the oil seperate.Add Bor size of jaggery and cook until it disolve.  Add 1 tab sp oil if require.  After cooling store in a clean airtight glass jar.

Paal Kozhukkattai

Recipe Pal kozhukattai
Posted by Shankar MrsGowri on 09/01/2015

I am a big fan of this sweet from my child hood.  When I am carrying my elder one all asked what you to eat.... I said this sweets name every time.  Here it's my amma's recipe....enjoy it.

For Rice balls:
Raw rice flour - 1 cup
Water - 1 1/4 cup
A pinch of salt
Gingly oil - 1 tsp

For pal :
Jaggery - 3/4 cup
Thin coconut milk - 1 cup (approx 200 ml)
Thick coconut milk - 1/2 cup
Dry ginger and ellachi powder - 1/2 tsp
( very good for cold and nenju kabam)

Method:  Pour water in a pan add a pinch of salt.  When it starts boiling add 1tbsp gingly Oil.  Add the flour slowly to the boiling water and give a quick stir switch off the flame and keep the pan closed for 5 mins.  After 5 mins open the pan and knead the dough when it is warm. It will become more soft.  The dough should not stick your hands if it is fully cooked .  Grease your hands with ghee or oil and make small balls . make medium size balls . not too small a seedai... Some times it will dissolve in coconut milk.  Boil one cup of think coconut milk (2 nd milk ) when it starts boiling add the balls . they should be immersed in coconut milk. Stir gently after 5 mins (otherwise it will break) ... Cook in medium flame for 6-7 mins.  The colour of the ball will change when it's cooked.  Make thick jaggery water (boil jaggery in 1/4 cup water and filter it).  When the rice balls are fully cooked you can add the thick jaggery juice to it.   Add the elachi and dry ginger powder and cook for 4-5 mins... It will turn thick.  Now add the thick coconut milk (1st milk). Give a gentle stir and switch off the flame. do not allow it to boil after adding coconut milk.  Place the cashews and fried coconut scrap to the pal kozhukattai.  Serve hot. U can also refrigerate it and serve chilled ... And the refrigerated kozhukattai will give different taste.  As we are adding dry ginger powder to it .. It gives a good relief for nenju kabam and severe cold.

Rava Kesari

Sweet : Rava Kesari
Posted by Usha Sundar on 09/01/2016

Ingredients :
1. Rava/Sooji - 1 Cup
2. Water - 3 Cups
3. Sugar - 2 cups
4. Ghee - 1 cup
5. Cashews, Raisins - 10 nos each
6. Cardamom - 1 tblsp
7. Kesari colour - A pinch
8. Pachai karpooram - A pinch.

In a kadai, first heat some ghee and fry the cashews and raisins and keep aside. Then fry the rava till golden brown and keep aside. Bring water to a boil and add the fried rava little by little and let it cook. Once the rava gets cooked, add sugar and ghee. Add kesari colour, cardamom and pachai karpooram and mix well. Garnish with fried dry fruits. Serve hot preferably with a spoon of ghee.
Note : For 1 cup of Rava, 3 cups of water is recommended as it will keep the kesari moist for a longer period.


Posted by Priya Srn on 09/01/2016 

3 cups rice flour
1/2 cupwhite lentil (urad dal)flour
3tbs butter
Pinch of salt
1cup jaggery for 2cups murukku1/2tsp dry ginger powder

METHOD  :  To prepare the manoharam murukkumix the ingredients in a bowl make a soft smooth dough.  Heat oil place the dough in a murukku press to churn squeeze out the dough through the press to form small murukku which should be deep fried.  Once they turn golden colour remove & allow them to cool.  To prepare jaggery syrup combine jaggery & water in a pan & heat them until the jaggery dissolves.  Strain them.  Add the syrup & continue to stir this on a low heat.  (15 mts aprox).  Take a spoonful of syrup & drop them into water see whether it comes together to form a round(like a ball).  Add the dry ginger powder mix well.  Now pour the hot jaggery syrup little by little into the murukku until it gets coated evenly.  Manoharam is ready.

Payatham Paruppu Laddu

Payatham Paruppu Laddu
Posted by Akila Sri on 09/01/2016

Moong dal 1/2cup
Sugar powder 1/2cup
Cardamom powder
Cashew nuts
Raisins (roast in ghee)

Method  : Dry roast moong dal until you get nice aroma of roast moong dal.  After it cools, grind it a fine powder.  In bowl mix together moong dal powder, sugar powder, cardamom powder, roasted cashew nuts and raisins.  Add melted ghee to the mixture make ball from mixture. Ready.

Kasi Halwa
White pumpkin 1/2Kg
Ghee 3tbs
Cashew 6
Cardamom powder
Orange food colour 

Methed : 
1Grate the pumpkin
2.heat pan add little ghee and fry the cashew till golden brown.keep a side.
3.Add grated pumpkin and cook in a low flame.cook the pumpkin till it become soft.
4.Add sugar and colour 
5.After add sugar the mixture turn watery. Keep in medium flame and add the remaining ghee and stir continuously till you get a glossy texture. 
6.cook for few minutes to get it into halwa consistency and mixture leaves the sides of the pan.Add cashew nuts and cardamom powder.
Halwa ready

Hayagreeva Sweet

Posted by Sowjanya Suraj on 09/01/2016

Hayagreeva is traditionally a north Karnataka dish. The name of the dish is synonymous with Lord Hayagreeva, the Horse headed incarnation of lord Vishnu. He is worshipped as the God of knowledge and wisdom. It is said that a Goldsmith was trying to make an Idol of Lord Ganesha but each time, The Idol ended up with a horse's head. He tried melting and remolding the idol a number of times but still the idol ended up with horse's head. Ultimately he got tired of the ordeal and threw away the Idol. On the same night Lord Hayagreeva appeared Sri Vadiraja's dream, and asked him to retrieve the idol that was thrown away by the goldsmith and worship it. Lord Hayagreva also appeared in the goldsmith's dream and asked him to become the disciple of Sri Vadiraja. Since bengal gram is a favorite with horses, Sri Vadiraja, made an offering of chana dal cooked with jaggery and coconut. This mixture of lentils and jaggery is actually called as maddi in Kannada. Since then, the maddi is also called as Hayagreeva.

Chana dal or bengal gram- 1 cup
Jaggery- 1 cup
Freshly grated coconut- 2tbsp
Ghee- 2tbsp+1/2tsp
Turmeric- A pinch
Edible camphor- A pinch
Cardamom- 4-6 peeled and crushed to a fine powder
Chopped Cashews - 2 tbsp
Raisins- 2tbsp

Method  :  Dry roast the chana dal till brown and fragrant, wash and pressure cook the lentils along with 2-1/2 cups of water, 1/2 tsp of ghee and turmeric for 4-5 whistles. Do not cook the lentils till they are mushy. The bengal gram should be cooked but still hold it's shape.  Allow the cooker to cool completely. Mash the dal slightly and add the jaggery, grated coconut and edible camphor and cook the mixture on low flame for 10min. By the end of 10mins the mixture would have thickened and would have clumped together to form a thick mass.  Stir in the powdered cardamom and cook for another minute before taking off the heat.  Heat two table spoons of ghee in a pan, add the chopped nuts, and fry till they are slightly brown. Add the raisins and fry till they bulge.  Take off the heat and add the seasoning to the hayagreeva and serve warm with love to GOD AND FAMILY...  Hayagreeva a sweet considered as a holige equivalent .

Eethappazham Sweet Fry

Eethappazham Sweet Fry
Posted by Padmini Sudarshan on 09/01/2016

This eethappazham (dates) fry is usually made as snack in kerala.

Ingredients :
Dates (with seeds) 10 
Whole cashews 10
Powdered sugar 1 tbsp
Salt a pinch
Maida 5 tbsp 
Rice flour 1 tbsp 
Honey for dressing
Oil for Frying

Method  :  Slit each dates and remove it's seed. Stuff single cashew into the dates, through the Slit made. Now dates seed is replaced by a cashew. Repeat it for all the dates n carefully close the dates such that the dates shouldn't tear up completely. 
In a bowl, add maida, rice flour, salt and powdered sugar. Mix them well. Add water and make this into a batter. Batter should be of dropping consistency. 
Heat oil in a wok for deep Frying. When the oil is hot, take each dates (stuffed with cashew) and coat them well in maida batter. Drop them in hot oil. Fry until both sides cooked to golden brown.  After removing the dates from oil,allow it to cool to warm temperature. Then pour a dash of honey on them and toss well with a spoon. Usually, this is tossed with sugar syrup which is of one string consistency. But my ancestors used to toss these fritters in honey for healthy fact. Enjoy these quick sweet dates fritters!


ACHAPPAMS (Kerala Speciality)
Posted by Lakshmi Vasanth on 09/01/2016

Ingredients : 
Maida - 6tblsp, 
Cornflour - 3 tblsp, 
Sugar - 4/5 tblsp, 
Coconut Milk pd – 1tblsp(optional) 
Til seeds - 1tblsp, 
Salt - a pinch, 
Oil - for Frying

Method: In a bowl take maida, cornflour,sugar, salt, Til seeds. Add required water and mix well. The consistency of the mixture should be very flowing. Somewhat like a dosa mixture .Keep this mixture aside for about 30 mins.

In a pan keep oil for frying. In this pan of oil keep the Achappam mould to get hot.Now take the Maida cornflour mixture - mix well with a fork.Once the Achappam mould is hot .....dip it in the mixture upto 3/4 of the mould and dip back in the hot oil. Just wait for 30 secs. Shake the mould and the cookies will fall down. If they donot just with a knife poke the side of the mould with the mixture in all side and they will fall down. Keep the oil in medium flame. Fry the achappams till light brown. Remove from oil and drain. Crispy Achappams ( Rose Cookies ) are ready.

Vermicilli Halwa

Sweet - Vermicili Halwa
Posted by Nirmala Sivaswamy on 09/01/2016

2-1/2 cup Semiya (Vermicelli)
3 cups Sugar
4 tbsp Ghee
5 cups Water
Dry fruits- Cashews n Almonds
1 tsp Cardamon pwdr
A Pinch of Pachchai Karpooram
A Pinch of Kesari Pwdr

Method :  Heat 3tbsp ghee in a thick bottomed pan.Fry the Cashews to golden color & keep aside.Now in the same ghee fry semiya to golden color.Add 4 cups water to it. Stir and close wd a lid.Cook for 6 to 8 mins in a low flame until the water is absorbed & the semiya is cooked well.Now add sugar to it.The sugar starts melting.Add d remaining ghee. Stir continuously until the halwa thickens. Now add 1 tsp cardamom powder and mix well.Take kesri pwdr in 2 drops of water n add it 2 the Halwa .Add d pachchai karpooram.Switch off the flame.Take the Halwa into a bowl and garnish with fried Cashews n Almonds.  Semiya Halwa..ready 2b Served.

Pottukadalai Maavu Urundai

Recipe : Pottukadalai Maavu Urundai
Posted by Yasodhara Ramamoorthy on 09/01/2016

Pottu kadalai mavu. 1 cup
Poditta sarkkarai. 1 cup
Pal powder 1/2. Cup
Mundiri badam. Siridalavu
Freshaga kaichhina nei. 1/4. Cup
Poditta elakkai. Siridalavu

Yellam. Serttu. Nangu kalandu kollavum 

Chinna china urundaigalaga pidittu. Vaikkavum aarinaudan. Air tight sambudattil pottu vaikkavum

Sojji Appam

Sojji Appam
Posed by Padma Ramani on 09/01/2016

For filling..suji/rava 1cup
Grated coconut 1/2 cup
Ghee 1cup
Sugar 1and 1/2 cup
Elaichi powder for flavour
Outer layer..1cup maida and 1cup wheat flour, a pinch of salt, a teaspoon ghee
Ghee/ refined oil for frying 

Method :  In a kadai heat the ghee and roast suji until golden brown .transfer it to a plate and in the sam kadai roast the coconut till light brown.  Transfer it to the plate and keep 2to 3 glass of water to boil . the quantity of water will depend upon the suji. Finer the suji less water.  Once water starts boiling , add the suji coconut and cook till suji becomes soft. Then add sugar and keep cooking tikk it thickens and doesn't stick to spoon. Add elaichi powder .  The sojji is ready.

Prepare a dough with both floors , adding a pinch of salt a little ghee. The dough should be tight like for poori.  Now in another kadai keep equal amount of ghee and oil for frying.  Make small lemon sized balls of the filling and the dough.  Heat the frying medium.  Roll out small poori from the dough, keep the sojji in centre, fold from all sides and gently roll again to a .palm size.  Slowly drop in heated oil and fry till golden brown.take out and drain excess oil The sojji appam is ready to eat.  Similarly make sojji appams from remaining dough.  We can make 12_15 appams from the above quantity.  Though this is a traditional sweet , have incorporated healthy choices like wheat atta and refined oil looking to present trends.

Ilaneer Nungu Payasam

Ilaneer Nungu Payasam
Posted by Sri Vidya on 09/01/2016

To Grind:
Cashews - 20
Milk - 1/4 cup
Ice Apple - 2
Ice apple (Nungu) - 6 to 8 chopped
Tender coconut - Elaneer and vazhukai pieces
Cardamom Powder - a pinch
Milk - 1 liter
Sugar - 100 gm

PREPARATION:  Soak the cashews in 1/4 cup of milk for 15 minutes.  Grind the milk-soaked cashews along with two ice apples into a fine paste.  Boil the milk such that it reduces by quantity to nearly half the amount taken. Add sugar and keep stirring.  Add the grind paste and stir well. Then add the chopped ice apples followed by a pinch of cardamom powder. Stir and let it boil a little. Once it's done off the stove and keep the payasam aside.  While serving the payasam, add a spoon of elaneer and add the chopped coconut pieces.  Nungu Elaneer Payasam ready

Sunday, 10 January 2016

Nei Appam

Recipe for Nei Appam
Posted by Banumathy Kannan on 08/01/2016

Ingredients: Rice 1 cup, Jaggery powdered 1 cup, cardamom powdered with 6 seeds, Maida 2 table spoon, Banana fruit 2 nos. , chee and vanaspathi mixed 1 cup. 

Preparation: Soak rice in water for 1 hour. grind with jaggery, cardamom powder, banana and Maida with little water. the batter should be consistent as dosa use Appakkaar , the vessel designed for this purpose and heat the ghee, vanaspathi. now when the mixture is heated, keep it in a low flame and pour the mixture batter , with a table spoon and fry it in the ghee until it turns to honey colour. Now Ghee Appam is ready to offer it to GOD during festivals

Ginnu Boorelu

Recipe for Ginnu Boorelu
Posted by Anupama Sridhar on 08/01/2016

What do you do from curdled milk... get upset ... NOO!!! 😊 ... instead take the spoilt brat... pat him gently n make him into a Sweet dish... 😊 😊 ... yes... I am preparing this for the first time n it came out very well... 
Wanted to prepare something different n unique yet traditional ...
Introducing ... Ginnu boorelu.  Ginnu boorelu is a traditional sweet of Andhra Pradesh, it is deep fried crispy sweet balls.

Ghee 1Teaspoons
Arrowroot powder 2Tablespoons
Curdle milk lumps 1cup
Cardamom powder 1Pinch
Saffron few strands 
Sugar 2- 1Cup
All purpose flour 1Cup
Wheat flour 2-3Tablespoons
Salt 1Pinch
Water as required 1Cup
Oil to Fry

Take the milk lumps add safforn strands n cardamom n mix it your hand.
1. Heat ghee in a pan, add curdled milk lumps with safforn and cardamom 2. Add sugar and saute it and cook for 20 mins. 3. If it forms a single lump switch off flame and transfer into a bowl. 4. Make small balls and keep aside. 5. Take a bowl, add all purpose flour, wheat flour, pinch of salt, water and mix nicely to make a thick batter. Please add a small amount of hot oil to the batter before dipping the balls. 6. Now dip balls in batter and deep fry in hot oil until golden in colour and transfer into paper towel. 7. Now crispy ginnu boorelu are ready to serve.
Crisp outside n soft sweet n mushy inside ...a must try!


Recipe for Uppittu
Traditional sweet recipe posted by Kalyani Jayaraman on 08/01/2015

Ingredients needed
Wheat flour - 2 cup
Milk - 1 cup
Gram dhall - 1/2 cup
Coconut - 1
Jaggery - 1 cup
Sugar - 1/2 cup
Turmeric powder
Elachi to test 
Nallan ennai

Mix - wheat flour, 2 spoon sugar, 1/4 spoon turmeric powder, 1/4 salt and milk.  Mix the dough well by adding required water and oil and keep aside for 2 hours.

For pouranam - 
Grind 1/2 coconut and boiled gram dhall.  Filter jaggery and once it starts to boil, add grinded gram paste and little grated coconut and 6 spoons of sugar and mix well, must keep on stirring till pournam is ready, it may take 20 minutes ( if we touch water and take the pournam, it should come like ball if we roll, athuthan padam, should in picture )  Then take a banana leaf and keep the pournam inside and the flour and pat it.  Take the banana leaf and put it in tava and take the leaf carefully and add ghee.  Delicious upittu is ready to eat

Friday, 8 January 2016

Gobi Manchurian

Recipe for Gobi Manchurian
Posted by Veena Ramabotla
Photo Courtesy : Ravi Teja

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour (optional)
1 tbsp ginger-garlic-green chilli paste
approx a little less than 1/2 cup warm water
salt to taste

For sauce:
1/4 cup spring onions, finely chopped,
1/2 capsicum, finely sliced
1 1/2 tbsps finely minced garlic
1/2 tbsp finely sliced ginger
2 finely chopped green chillis
1 tsp red chilli pwd (preferably Kashmiri)
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
3 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
4 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
5 Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves. Happy cooking.

Jaggery Pidi Kozhukkattai

Jaggery Pidi Kozhukkattai
Posted by Swaminatha Sharma on 05/01/2016

கருப்பட்டி வெள்ளம் - பிடி கொழுக்கட்டை
முதலில் ஒரு வாணலியில் அரிசிமாவை சிவக்க வறுத்துக்கொள்ளவும்... பின்னர் ஒரு பாத்திரத்தில் கருப்பட்டி வெள்ளம் போட்டு கொஞ்சமாக ஜலம் விட்டு கரைந்ததும், வடிகட்டி எடுத்துக்கொள்ளவும்... 2 ஸ்பூன் பயிதம்பருப்பை வாணலியில் சிவக்க வறுத்து, தண்ணீர் விட்டு 20 நிமிடம் ஊறவைக்கவும்.... சுக்கு/ வெள்ளை எள்ளு தலா 1 ஸ்பூன் எடுத்துக்கொள்ளவும்... தேங்காய் கொஞ்சம் துருவி வைக்கவும்... 

வெல்ல பாகு சூடானவுடன், அதில் அரிசிமாவு கலந்து, மேலே சொன்ன எல்லாத்தையும் போட்டு கலந்து, பிடித்து... வாழை இலையில் சுற்றி இட்லி குக்கரில் 20 நிமிடம் வேக வைத்து சூடாக பரிமாறவும்... மேலே 1 ஸ்பூன் நெய் ஊற்றி பரிமாறினால்... உங்களுக்கு ஒரு வில்லை கூட பாக்கி இருக்காது.....

Rose Jam

Recipe for Rose Jam
Posted by Malathi Vedagiri on 05/01/2016

100 gms of rose petals fresh ones. Just pesachify it in hundred gms of sugar. Do not use mixie or blender. Keep kasakifying for five mins. Add the juice of one lime. Keep aside

Now take a ilupa chatting add 200 gms of sugar and lil water bring to boil. After ten mins add the rose mixture too

Jam won't be smooth. So pachidi mathriyathu vanthathum irakudanum. No color no essence. The juicy part of the jam is in pretty pink

Kaju Masala

Recipe for Kaju Masala
Posted by Shankar MrsGowri on 04/01/2016

Onion - 2 
Tomato - 3 
Chop both finely
Green chillies - 2 sliced 
Soak 15-20 cashews with two small piece of coconut in warm water for 15 mibs and grind it to a fine paste

Put 2 tbsp of oil in kadai.... Put 2 lavangam one inch pattai one ealakai one biriyani leaf and jeera... When it splutters add sliced green chillies next add finely chopped onion.. When it turns slightly brown add one tsp ginger garlic paste... Sauté until raw smell goes... Then add finely chopped tomatoes ... Sauté until it becomes mushy... Then add the grinded kaju paste... Sauté for two mins until it thickens ... Then add half tsp chilli powder with one tsp kitchen king masala...(garam masala also used instead kitchen king masala)... Add half cup water ... Sauté till all blends well... Finally add a hand full of finely chopped pudhina and coriander leaves..... Serve hot with roties ....

Veg-Methu Pakoda

Recipe for Methu Pakoda 
Posted by Swaminatha Sharma on 06/01/2016

Grate cabbage, beans, carrot, cauliflower. Finely chop coriander leaves, curryleaves, spinkle asafoetida, chilly powder, salt, 1/2 cup besan flour, 3 tsp rice flour, 3 tsp corn flour and mix well.. Add 2 tsp of oil and mix well again. Now add water to your required consistency and make deep fry in oil.. serve hot with Coconut chutney... goes well with Ginger tea

Homemade Chocolates
Recipe by Vijayalakshmi Vaidhyanathan on 06/01/2016

Dark compound 1 bar milk compound 1 bar. 
First cut de dark compound in a microwave bowl microwave for 30 sec. Mix well add de milk compound and microwave for 30 sec . take it from microwave mix thoroughly without any lumps. Pour it in a mould and freeze it for 5 to 10 min. Unmould de chocolates and enjoy ur home made chocolates.
Ingredients available in Wall tax road chennai. 
If you want bitter taste you can add more dark compound. If you like sweet add more milk compound.
If you don't have microwave you can melt de mixture by double boiling. But de spoon bowl should be dry.

Vannila Cake

Vanilla Cake
Recipe by Akshaya Narasimhan on 07/01/2016

One tin condensed milk, 120 gm butter, 240 gms flour, 3 tsp baking powder, 1tsp each- baking soda, butter essence and vanilla essence, 1 cup water. 
Beat condensed milk and butter till thick. Add essence and beat well. Sieve flour with baking powder and soda. Fold in flour alternatively with water. Pour into prepared mould and bake at 160°- 180° for 1/2 hr. Test with needle.. it has to come out clean.. 
do not tap measuring cups and spoons while measuring. 
Pre heat oven at 160° for 10 mins. 
Dont add too much water such that the batter becomes liquid. 
Temperatures may be subject to changes depending on the type of oven being used.

Butter Icing 
beat butter and icing sugar. I dint use any definite quantity. For layering the consistency has to be falling peak. And for piping it has to be standing peak. i.e when u tap the batter and lift ur spoon away the peak has to stand.  I used butter icing for layering. And toppings were chocolate sprinklers and gems. U can colours and flavor to butter icing.

Strawberry Chocolate Fudge

Strawberry chocolate fudge 
Recipe by Akshaya Narasimhan on 07/01/2016

1)Put 3 cups of ur choice chocolate compound/chips (can be milk, dark, white, orange, mango etc.. ), one tin condensed milk and 4tbsp butter in a bowl.. 
2) Microwave for 2-3 mins till it becomes like a chappati dough. Keep stirring at regular intervals. 
3) Add 1tsp vannila essence and 1/4 tsp salt to it and mix them well. 
4) Pour it in a greased tray or on a tray wrapped with aluminum foil. Smoothen on top. 
5) Refrigerate for 3-4 hrs.. take it out and cut them in cubes. sprinkle sugat/ small nut/ sprinklers 
6) Since fudges r soft, plz be careful while cutting in cubes and taking them from tray