Koli Sukka

Ingredients

For the spice blend:
5 g whole red chilli
½ inch cinnamon
2 bay leaves
1 tsp cumin seed
½ tsp fennel seed
½ tsp black peppercorns, crushed
2 pods green cardamom

2 Tbsp  oil
15 g curry leaves
50 g onion
1 tsp ginger and garlic paste
180 g chicken
250 mL water
30 g tomato
20 g desiccated coconut
2 tsp poppy seed

Method
Combine all ingredients for the spice blend. In heavy bottom pan, dry roast all spices and cool to room temperature.

In grinder, paste spices until almost smooth.

In thick bottom pan, heat oil and then temper curry leaves, onion and ginger-garlic paste. Add chicken and cook until almost golden brown.

Add ground masala paste (all ingredients except curry leaves, onion and ginger garlic paste) and further cook for 20-25 minutes over slim flame with water and reduce until chicken cooks through well.  

Methi Parantha

Ingredients
4 cup wheat flour,
1 green chilli
2 garlic
5-6 green onion leaves
1 tsp jeera
1/2  tsp kasuri methi
1 tsp desi ghee
Salt

Method
Knead a dough using wheat flour, Jeera, salt and kasuri methi.

Grind together green chillies, garlic & green onion leaves to a paste.

Add this to the dough & knead well.

Make dough balls, roll out into paranthas & shallow fry with some desi Ghee. 

Raw Mango Rasam

Ingredients

20 gms tomato
5 gms arhar dal
50 gms raw mango
2 gms salt
15 gms curry leaves
1 dry red chilli whole
1 gm black peppercorns
1 gm coriander seeds
1 gm cumin seeds
2 gm ginger
2 gm garlic
1 gm mustard seeds
1 tsp turmeric powder
1 tsp oil

Method
Roast black pepper, whole coriander seeds and cumin seeds. Grind them together. This is the rasam powder.

Boil raw mangoes in water. When the mango is cooked, squeeze out the pulp. This will be the raw mango puree.

Boil the arhar dal.

Boil tomatoes with ginger, garlic and rasam powder, strain it. Add raw mango puree and boiled arhar dal to it.

Pour oil into the wok, add mustard, whole dry red chilli, curry leaves and turmeric powder and then pour it into the tomato mixture.  Add salt to it. Mix.

Serve.

Raw Mango Pulao

Ingredients

500 gms boiled rice

1 Tbsp refined oil

1-2 dry red chillies

1 green chilli

1 raw mango

1 tsp mustard seeds

Heeng 

Salt to taste

Method

Heat oil in a pan,

Add dry red chillies, mustard seeds, heeng, curry leaves add green chillies,

Now, add chopped raw mango, let it cook.

Finish by adding boiled rice, salt and sprinkle some water.

Let the rice cook properly, turn off and serve.

Bread Dahi Vada

Ingredients
10 bread slices

250 gm curd

Oil to fry

Salt and black pepper to taste

1/2 tsp red chilli powder

1/2 tsp amchoor powder

Chopped mint leaves

A pinch of zeera powder

1 Tbsp anardana

Method
Remove the brown portion from all slices.

Soak these in water and squeeze.

Then mix mashed paneer in soaked bread slices.

Add a pinch of salt and amchoor. Make small-sized balls, flatten and deep fry till light brown.

Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside.

Beat the curd. Then add salt and chilli powder. Pour over the vadas and decorate with mint, jeera powder and anardana.

Masala Macaroni recipe

Ingredients
1 cup macaroni
salt to taste
1 tbsp oil
2 tsp finely chopped garlic
1 tsp finely chopped ginger
1/2 cup finely chopped onions
1 cup finely chopped tomatoes
1 tsp chilli powder
1 vegetarian seasoning cube
1/2 cup finely chopped capsicum
2 tbsp tomato ketchup

Method 
Boil enough water in a pan, add macaroni, salt and few drops of oil. Cook till macaroni is cooked which will take approx. 8 minutes. Drain the water and keep the pasta aside.
Heat the oil, add the garlic and ginger and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes, chilli powder, seasoning cube, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the capsicum, tomato ketchup, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the boiled pasta, mix gently and cook on a medium flame for 2 minutes, while tossing occasionally.
Serve hot.

Shrimp Biryani

Ingredients

For shrimp marinade:

1 tsp chili powder
1/2 tsp turmeric powder
salt to taste
2 Tbsp vegetable oil for frying

For the biryani masala:
1/2 kg shrimp
3 large onionssliced very finely (250 g)
10 green chilies,crushed to a paste
1 Tbsp ginger-garlic paste
1 tomato, sliced into 1/2'" wedges
1/2 Tsp turmeric powder
1 Tsp chili powder
1/2 Tsp garam masala
2 Tsp coriander powder
1/3 cup coriander leaves, chopped
2 Tbsp ghee
juice of 1 lime 
For the rice:3 cups jeera shaala rice, washed well and drained
1 small onion, sliced finely
6 cups boiling water
3 leveled tbsp ghee 
To assemble:1 Tsp garam masala
1 Tsp saffron ground in 1 Tbsp hot water
Method
Marinate the shrimp for at least half an hour, fry lightly and set aside.

For Biryani Masala:

Heat 2 tbsp ghee on medium flame and fry the onions till very soft and almost brown.

Add the green chili paste and ginger-garlic paste and sauté until the raw smell disappears.

Add the turmeric powder, chili powder, garam masala, coriander powder and tomatoes. Add 

salt as required and sauté for 1-2 minutes.

Now, add the shrimp, stir well and close the vessel for 5-7 minutes.

Next, squeeze in the lime juice, add the coriander leaves, and adjust seasoning as required.

Remove from heat when it reaches a thick-ish consistency and coats the back of your spoon.

For Rice:

To prepare the rice, heat the ghee in a medium sized pot and fry the onions till soft and translucent.

Add rice and mix well until it is coated with the ghee.

Add the boiling water and salt to taste.

Let it boil until the water reaches the same level as the rice.

Now reduce the heat, cover the pot and cook for 13-14 minutes, stirring gently once in between.

To Assemble:

Preheat oven to 150 degrees Celcius.

In an oven-proof dish, layer the dish alternately with the shrimp masala and the rice, with the masala forming the bottom layer. Three layers is ideal.

In between each layer, sprinkle garam masala and saffron.

Cover with foil and keep in the oven for 20-30 minutes.

Serve hot. 

Ragi Cookies

Ingredients
1 cup ragi flour

1/2 cup brown cane sugar

1/2 Tbsp green cardamom powder

2 pinches of ginger powder

1/2 Tbsp baking powder

1/2 cup oil (rice bran)

1 egg whisked

1/2 Tbsp salt or to taste

Method
In a pan mix the ragi flour and cardamom powder. Then roast this gently on a tawa till the color gets a wee bit darker. (for a minute or two)

In a bowl break an egg and whisk it. Add the roasted ragi and sugar into it.

Mix well.

Add the dry ginger and salt to it.

Then add the oil and mix well. It will look like a dark dough.

Make round balls and flatten them in your palms.

Pre-heat the oven for 5-7 minutes. Take a flat dish, put butter paper on it. No need to grease it.

Place the biscuit roundels an inch away from each other and bake for 8 minutes at 180 degree Celsius. 

Beetroot Halwa with Mascarpone Cheese

Ingredients
8-10 beetroots

5-6 Tbsp sugar

1 vanilla pod

1 Tbsp desi ghee

Orange rind

Crushed pistachios

2-3 tsp Mascarpone cheese
Method
Grate beetroots and cook them in a hot dry pan along with sugar, vanilla pod, desi ghee, & orange rind,

Once cooked, plate it & garnish with crushed pistachio & Mascarpone cheese.

Idli Burger Recipe

Ingredients
6  idlis

4 tsp mint and coriander chutney

3 thinly sliced tomato

3 thinly sliced onion

1 cup oil

For cutlets:

2 cups of diced vegetables (peas, carrot and potatoes)

1 tsp maida

A pinch of turmeric

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala  

1/2 tsp ginger-garlic paste

1 Tbsp fresh coriander leaves chopped

Salt to taste

Oil for shallow fry

Method
Heat oil and fry idlis till golden brown. Make sure they're crisp on the outside and soft on the inside.

Apply chutney on each side of  the idli.

Boil diced vegetables till well done. Drain water and allow them to cool.

Saute onion, add ginger-garlic paste, turmeric, chilli powder, coriander powder and garammasala. Saute for a couple of minutes and then let it cool.

Mash the vegetables and onion mixture. Add maida, coriander leaves and salt to taste, mix well.

Make cutlets that are about the same size as the idlis. Shallow fry cutlets till golden brown.

How to assemble burger - Place the cutlet in the middle, and then add onion and tomato slices sandwiching the cutlet.

Green Peas Kebab Recipe

Ingredients
1 cup frozen green peas / pachi batani

1/4 cup onions, finely chopped

5 green chillies

1 medium pod garlic

1/2 inch ginger

12 pieces cashew nut powder

2 Tbsp chopped coriander / kothi mera

2 tsp rice flour

2 tsp besan / chickpea flour / senagapindi

1 tsp lime juice
 
1/4 cup crushed corn flakes

3 Tbsp oil

Method
Wash green peas and drain all the water.

In a food processor, add cashews and powder them.

Transfer this powder in to a bowl.

Add green chilli, ginger and garlic in the food processor and make a fine paste.

Add the paste to the cashew powder bowl.

Now add green peas to the food processor and make a coarse paste.

Add the paste to cashew powder.

Add salt, chopped onions, coriander, rice flour, chickpea flour and lime juice. Mix well.

Divide the paste into equal parts and make cylindrical shapes.

Roll the shapes on crushed corn flakes.

Add oil to the pan and shallow fry until they are golden brown.

Serve hot. 

Onion Rings with Coconut Chutney

Ingredients
For Onion Rings:

2 big onions

100 gm rice flour

10 gm carom seeds (omam in tamil)

200 gm gram flour

1/2 tsp salt

1/2 tsp chilli powder

Water as required


For Coconut Chutney:

One coconut, finely grated

One small green chilli

Salt to taste

Method
For Onion Rings:

Mix all the ingredients with water and stir it well till it becomes a thick batter.

Slice onions into rings.

Dip onion rings in batter.

Put it in hot oil and fry well.


For Coconut Chutney:

Put grated coconut, green chilli and salt together in a mixer and grind it well.

Now add a little water and grind again till it reaches a medium consistency.

Masala Prawn Popcorn

Ingredients

8-10 prawns

1 tsp ginger-garlic paste

3 lemons

1 tsp red chilli powder

1 tsp coriander powder

1 tsp kasuri methi powder

1 stem of coriander

250 gms maida

250 gms semolina

250 ml oil

Salt

Method

Cut prawns into popcorn size & marinate with ginger-garlic paste, lemon juice, red chilli powder, coriander powder, kasuri methi powder & salt. 

Break eggs & beat it.

On two separate plates, spread out some maida & semolina.

Dip marinated prawns in maida, eggs & semolina.

Deep fry and serve hot garnished with coriander & lemon.

Egg Chicken Chops Recipe

Ingredients
Eggs – 2
Chicken – 250 gms, chopped, boneless, skinless, cleaned, washed
Ginger – 1 inch piece, peeled
Garlic – 10 cloves
Small Onions – 1 cup, peeled
Black Peppercorns – 1/4 tsp
Cumin Seeds – 1/4 tsp
Saunf – 1/4 tsp
Dry Red Chillies – 3
Cinnamon – 2 sticks
Cloves – 2
Turmeric Powder – 1/2 tsp
Oil – 250 ml
Coriander Leaves – a small bunch, chopped
Salt as per taste

Method

 Heat 1 tsp oil in a pan.

 Saute the onions, peppercorns, cumin seeds, ginger, garlic, saunf, cinnamon and cloves for a minute  

 or two.

 Remove and grind together.

 Heat 1 tsp of oil in the pan.

 Add the ground paste, chicken pieces and 1 cup of water.

 Bring to a boil.

 Cook till the water has evaporated and the chicken pieces start to turn golden brown.

 Remove and keep aside.

 Beat the eggs with little salt in a bowl.

 Heat the remaining oil in the pan.

 Dip the chicken pieces in the egg and deep fry till golden brown.

 Garnish with coriander leaves.

 Serve.

Masala Baby Potato Roast

Ingredients
500 g baby potatoes
4 Tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
1 tsp dry mango powder
Salt to taste
1 Tbsp lemon juice
2 Tbsp fresh coriander, chopped

For the masala

1 Tbsp coriander seeds
3-4 Kashmiri dry red chilies
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp cumin seeds

Method
1. Par boil the potatoes and peel them. Keep aside.

2. Dry roast the ingredients for the masala till slightly brown and fragrant. Cool and grind to make a slightly coarse powder. Keep aside.

3. Heat oil in a pan. When the oil is hot, add cumin seeds and hing. Once the cumin seeds starts to crackle, add potatoes and fry on high heat till slightly browned from all the sides.

4. Add the ground masala, dry mango powder and salt and fry for 3-4 minutes on low heat.

5. Sprinkle lemon juice and coriander and mix well.

6. Serve hot with chapati or paratha.

Coconut Water With Lemon and Mint -Summer Recipe

Ingredients

1 coconut
Mint leaves
1 Tbsp honey
1 Lemon

Method
Break a coconut & empty water in a jug.

Scrape off coconut meat using a spoon,

Chop it finely and add it coconut water.

Add mint, honey and lemon juice as well as lemon.

Mix and stir well, serve.

Spiced Rice

Ingredients

175 gm rice boiled and drained
4 Tbsp oil
1 green capsicum, chopped
1 red pepper, chopped
2 onions, chopped
2 green chillies, de-seeded and chopped
3 tomatoes, roughly chopped
100 gm cooked kidney beans
1 Tbsp fresh basil, tulsi leaves
1 tsp dried thyme (or you can use ajwain also)
1 tsp red pepper or chilli flakes
1/2 tsp garlic powder
1/2 tsp crushed peppercorns
1/2 tsp dried onion powder
Salt

Method
Heat oil in pan.

Fry onion, red peppers and capsicum until soft.

Add chilli and tomatoes. Cook for 2 minutes.

Mix with kidney beans and rice.

Stir in herbs and spices.

Season well.

Serve garnished with basil leaves.

Fish Cutlets

Ingredients

For the fish:
1 small piece ginger
2 green chillies
3 cloves garlic
3-4 rawas fillets

For the base:
100 gm bread crumbs
1  egg
2 garlic cloves
1 small piece ginger
1 chilli
A few leaves of mint
Salt, to taste
1 tsp turmeric
1 tsp red chilli powder
1 tsp saunf
4-5 peppercorns
1 bread slice
1 tsp oil
Water, a dash
Juice of 1/2 lemon
1 potato, boiled and mashed
2 Tbsp flour, to coat
Oil, to pan fry
Mint leaves, to garnish

Method
For the fish:

In a pan, steam the fish in a strainer with boiled water, ginger, green chilly, garlic and cover the pan.


For the base:

In a blender, mix bread crumbs, egg, garlic, ginger, green chillies, fresh mint leaves, salt, turmeric powder, red chili powder, slice of bread, refined oil and juice of half lime.

 In a mortar and pestle smash fennel and black pepper, add them into blender.

Add a little water and blend them together.

Add the steamed fish into the blender and grind them well.

Transfer them into a bowl and add one boil potato for starch. Mix them well. Make cutlets out of it and coat in some flour.

Keep it in the fridge for 10 minutes.

Add little refined oil in the pan and fry the cutlets both sides.

Garnish with mint leaves. Serve hot.

Mutton Dry

Ingredients
350 gm boneless mutton fillet - shredded thinly
1 egg - slightly beaten
1/2 cup cornflour
1/2 tsp garlic paste
1/2 tsp ginger paste
Oil for deep frying
2 cups onions - sliced thinly
2 Tbsp broken dry red chillies
1 Tbsp soya sauce
2 Tbsp vinegar
Some greens for garnish

Method
Mix together the meat, egg, cornflour, garlic and ginger paste, and enough water so that the pieces are coated with the batter. Leave thus about half an hour.

Heat the oil and deep fry the marinated pieces over high heat to begin with and then lower the heat till meat is cooked through.

Drain on absorbent paper till required. Heat 2 Tbsp oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the red peppers and stir a few times, add the remaining salt, soya sauce, vinegar, and the beef.

Mix well and serve garnished with some greens.

Mushroom Kofta in Tomato Gravy

Ingredients
Finely chopped spinach
Finely chopped garlic
1 cup crushed cottage cheese
6-7 big tomatoes
3-4 sticks cinnamon
2 tsp garlic paste
2 tsp ginger paste
3-4 green chillies
1 tsp black peppercorns
1 cup of cashew nuts
1/2 Tbsp wheat flour
1 tsp corn flour
1 tsp cumin seed powder
A pinch of cinnamon powder
1/2 cup of cream
1 tsp red chilli powder
2 Tbsp desi ghee

For the Filling:
2 tsp ginger paste
1 cup white button mushrooms
8-10 finely chopped green chillies
Juice of 1 lemon
2 tsp honey
Cooking oil
Salt
Water

Method
Wash and chop spinach leaves. Take oil in a pan, add garlic, spinach and salt.

Remove and add paneer, corn flour, wheat flour and salt. Mix it with spinach and make dough. Flatten the dough and make small koftas.


For the Filling:

Take oil in a pan, add ginger paste, green chillies, finely chopped white button mushrooms and salt. Saute and remove from fire.

Add lemon juice and honey and mix well.

Now put the filling inside the koftas, seal the edges and fry them.


For the Tomato Gravy:

Chop the green chillies. Cut the tomatoes into quarters.

Take desi ghee in a pan, add cinnamon, garlic paste, ginger paste, black pepper corns, tomatoes and salt and saute.

Now add water and leave it to simmer. Once the puree is completely cooked, leave it to cool and extract the juice.

Take oil in a pan, fry cashew nuts. Mix them with cold water and grind them to make a soft paste.

Heat desi ghee in a pan and add garlic paste and ginger paste. When garlic turns brown, add tomato puree, cashew paste and cumin seed powder.

Stir and leave it to simmer.

Now add cinnamon powder, cream and red chilli powder. Stir well and add the koftas.

Cook for some time and serve hot. 

Baked Eggs

Ingredients
8 eggs
Salt & pepper to taste  
1/2 cup cream
1 onion, finely chopped
1 cup cherry tomatoes
1 cup spinach, chopped
Parsley for garnishing
Basil leaves for garnishing
2 Tbsp butter

Method
Crack eggs add salt and pepper to it.

Pour some cream and whisk it well.

In a pan heat butter and add finely chopped onions to it.

Then add spinach, cherry tomato, some basil leaves to it.

Add salt and pepper to taste.

Take a mould and put the vegetable mix in them. Then pour the whisked egg mixture.

Bake them in the oven for 5-6 minutes at 170-180 degrees.

Garnish it well with some parsley and basil leaves and serve hot.

Kulfi Recipe

Ingredients
Full fat milk - 1.25 lts
Powdered Sugar - 1/3 cup heaped
Cardamom - 4, powdered
Pistachios - 8, roughly chopped (optional)
Saffron - few strands, soaked in a tbsp of warm milk for 10 mins

Method
Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.

Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.

Turn off flame and allow to cool.

Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)

Pour the chilled mixture into kulfi moulds and close the lids.

Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.

Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily.

Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.

Tips
If you do not have kulfi moulds, you can use stainless steel glasses.
Kulfi expands on freezing, so do not fill to the brim.
You can skip step four and pour the milk mixture that is at room temperature into the kulfi molds.

Honey Chilli Potatoes

Ingredients
For the potatoes:
2 potatoes, peeled and sliced
3-4 Tbsp cornflour or maida
Salt to taste
1 tsp red chilli powder
Oil, for deep frying

For the base:
1 tsp oil
2 spring onions (with stalk), sliced
1 Tbsp garlic paste
1 capsicum, sliced
2 Tbsp honey
Salt, to taste
1/4 tsp soya sauce
3 tsp white sesame seeds
2 tsp chilli sauce

Method
For the potatoes:

1. In a bowl, add cornflour or maida, salt and red chilli powder.

2. Add the sliced potatoes and mix well until the potatoes are coated.

3. Heat oil in a wok and deep fry the potatoes until golden. Keep aside.

For the Base:

1. In a wok, add oil, garlic paste and spring onions. Saute on high heat for 1 minute.

2. Add capsicum, honey, salt, soya sauce, chilli sauce. Saute for 2-3 minutes.

3. Add the deep-fried potatoes and sesame seeds. Mix well and serve hot.

Masala Oats

INGREDIENTS

Oats - 6 tablespoons (rolled oats; I used quaker oats)
Chopped onion - 3 tablespoon (Big onions preferably, shallots can also be used)
Chopped carrot - 2 to 3 tablespoon (or half of a big carrot)
Chopped Coriander leaves - 1 tablespoon
French Beans - 3 (remove strings & chop)
Green chilly - 1 (split half)
Garlic - 1 small clove crushed
Ginger - 1 small piece crushed
Cumin powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Pepper powder - 1/4 teaspoon (or 1/2 teaspoon if you need it more spicy)
Garam masala / Homemade Tandoori masala - 1/4 teaspoon
Salt - 1/2 teaspoon (or as required)

METHOD
Place a saucepan on flame and pour 400 ml of water (or nearly 2 glasses).
Add chopped onion, carrot, beans, coriander leaves, slit green chilli, crushed ginger and garlic and stir well. When it starts boiling add all the dry powders cumin powder, red chilli powder, pepper powder, garam masala  (or homemade tandoori masala powder) and salt. Stir well.
Cook on low flame for 5 to 7 minutes or until the veggies get cooked.
Now add oats and stir.
Cook for another 3 to 4 minutes or until the oats gets cooked. Add extra water if required. Now check for salt and add if needed.
Once the dish gets done remove from flame and garnish with coriander leaves. Serve.

Chocolate Dosa And Idli -Breakfast Recipes For Kids

INGREDIENTS
Makes 3 to 4 idlis (or) 3 dosas
Unsweetened cocoa powder - 2 tablespoons (reduce if you don't want it too chocolatey)
Idli batter - 5 ladlesful (see that the batter is not runny or sour)
Sugar - 2 tablespoons
Condensed milk - 2 tablespoons (I used Milkmaid)
Vanilla essence - 1/2 tsp (or) Cardamom powder - 1/4 tsp
Butter - As needed (for dosas only)
Corn flour - 2 teaspoons  (optional; use if your batter turns too runny)
Salt - 2 pinches (add only if your batter doesn't have salt or you can even skip salt completely)

PREPARATION METHOD

Chocolate dosas: 
Take idli batter in a bowl and add all ingredients except butter and mix well.
Place a dosa pan on flame and brush some butter on it. (If using non-stick pan do not brush too much butter as it will be difficult to spread the dosa)
When the pan turns slightly hot, pour the batter and spread it in a circular way. Do not make it too thin as it will be difficult to flip the dosa.
Drop some butter over the dosa and on the sides and flip it after a minute.
Then cook until dosa seems cooked and crisp.
Remove from flame and serve. You can serve it plain or drizzle some condensed milk and serve.
Do the same with the rest of the batter.

To make chocolate idlis:
Take idli batter in a bowl and add all the ingredients except butter and mix well. Steam using idli pots.
To steam idlis: I use the traditional idli pot for steaming. In which a cloth that will be wetted and placed over the idli moulds; then batter will be poured into it. This type of idli pan helps you in getting soft spongy idlis. (The moulds will have pores so you will have to use a cloth for these kind of pots)
If you have a pot like mine then follow the procedure. (If you are using moulds without cloth just grease moulds with little butter before pouring the batter)
Wet the cloth and place it over the idli pans.  Pour the prepared batter into the moulds. My idli pan has moulds that can hold nearly 2 ladleful of batter. Customise accordingly.
Meanwhile place the idli pot on a flame pour water into it. Then cover the pot with its lid and wait until water boils and there's steam.
Then open the pot and place the idli pans into the hot pot carefully. Close again with the lid and cook on medium flame for 15 minutes or until your idlis get cooked well. (When you insert a wet knife into the center of the idlis it should come out clean, if it has batter sticking to it then steam for a few more minutes)
Switch off the flame; open the pot and take the moulds out. Gently invert it over a big plate and the idlis will fall off along with the cloth stuck to it. Now wet the cloth with a little water and carefully peel it off from the idlis. Be cautious as the idlis will be very hot. (If using a normal idli pan without cloth dip a spoon into water and gently slide the wet spoon around the idlis to remove it from the pan)
Serve plain or drizzle some milkmaid or serve with jam.


TIPS
1: We use the same batter for idli and dosa so I used the same batter for preparing both the recipes.

2: If your batter is too runny you will have difficulty making dosas, especially flipping dosas will be tedious. If so add some corn flour or maida and then proceed.

 3: You can replace melted dairy milk instead of cocoa powder and condensed milk, also check and add sugar ONLY if needed.

4: You can use hot chocolate powder too but make sure you reduce the amount of sugar.

5: Too much of cocoa powder can make the dosa and idli bitter so add less according to your preferences. I like it that way, with a dash of bitterness but do change the measures according to your convenience.

Bread Upma- Quick Breakfast

INGREDIENTS
3 cups chopped bread cubes or 5 to 6 bread slices, chopped in cubes
2 tbsp oil
1 tsp mustard seeds
½ tsp cumin seeds
1 medium onion, finely chopped or ⅓ cup finely chopped onions
1 green chili finely chopped
¾ to 1 inch ginger, finely chopped or 1 tsp finely chopped ginger
6 to 7 curry leaves chopped
2 medium tomatoes, finely chopped or ½ cup finely chopped tomatoes
¼ tsp turmeric powder
¼ tsp red chili powder
a pinch of asafoetida (optional)
1 tbsp chopped coriander leaves
salt as required

METHOD
Chop the bread slices in cubes. keep aside.
Heat 2 tbsp oil in a pan. add 1 tsp mustard seeds and let them crackle and pop.
Then add ½ tsp cumin seeds. stir and saute till the cumin seeds also crackle and change their color.
Add ⅓ cup chopped onion. stir. on a low to medium flame, saute the onions till they turn translucent.
Add 1 green chili (finely chopped), 1 tsp finely chopped ginger and 6 to 7 curry leaves, chopped. stir and saute till the raw aroma of ginger goes away. about 10 to 12 seconds.
Then add ½ cup finely chopped tomatoes. about 2 medium tomatoes, finely chopped.
Add ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida (optional). for a more Spicy taste, you can increase the red chili powder to ½ tsp.
Mix very well. add salt.
Stir and saute this onion-tomato-spices mixture till the tomatoes soften and you see oil releasing from the sides. the tomatoes have to be cooked well, otherwise you will feel the rawness in them. there Should also be no liquids or moisture in the mixture and it should be slightly dry. otherwise the bread cubes become soggy.
add the bread cubes. mix the bread well with the rest of the mixture.
on a low to medium flame, saute the bread cubes for 4 to 5 minutes till they become slightly crisp from the edges. this way there is some crispness in the bread cubes on the edges, along with a soft texture in the center of the cubes.
then add 1 tbsp chopped coriander leaves. you can also garnish with the coriander leaves, instead of adding at this step.
mix and serve bread upma hot as a breakfast or as a quick snack.

Soya chunks masala kuzhambu | Meal maker kulambu

Ingredients
Soya chunks [Meal maker, soya nuggets] -1 cup
Sambar onion [shallots] – 6
Dry red chilli – 1
Ginger – ½ tbsp [finely chopped]
Garlic -½ tbsp [finely chopped]
Curry leaves – 1 spring
Coriander leaves – 1 spring
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Coconut milk – 2 tbsp [Chop 2 pieces of coconut then grind with 2 tbsp of water]
Salt to taste
Oil – 2 tbsp
Water as needed

For Roasting and grinding ingredients
Cinnamon stick – 1
Fennel seeds – ½ tbsp
Cloves – 2
Peppercorns – 5
Cumin seeds – 1 tbsp
Coriander seeds – 1 tbsp
Rice – 1 tbsp
Dry red chilli – 1
Sambar onion – 15
Garlic – 7
Ginger – 1 inch [chopped]
Curry leaves – 1 spring
Urad dal – ½ tbsp
Bengal gram – ½ tbsp
Tomato – 1 [sliced]
Oil – 2 tbsp
Heat oil in a pan then roast all ingredients & grind to fine paste with ¼ cup of water.

Method
Boil water then put soya chunks leave it for 5 min then drain & squeeze extra water & keep it aside.
Heat oil in a pan then add mustard seeds. Once it’s spluttered then add onion sauté till soft.
Then add garlic, ginger and dry red chilli sauté gently.
Add curry leaves add soya chunks, turmeric & red chilli powder mix well then add water cook till soft.
Then add ground paste and salt mix well & let it boil.
When boiling add coconut milk & leave it for 2 min. Then cut off heat.
Add coriander leaves mix well & serve hot with rice.

Samosa

Ingredients
500 gm potatoes - boiled, peeled and chopped


For the dough:

500 gm maida (refined flour)
1/2 cup ghee or oil
5 gm ajwain
Salt
Water
Oil for deep frying the samosas

For tempering:

1/2 cup ghee
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp red chilli powder
2-3 green chillies
2 tsp ginger
1 lime
1 Tbsp coriander leaves
Salt
1/3 cup green peas
2 tsp chaat masala powder
1 tsp fennel seeds
1/2 tsp garam masala
2 Tbsp chopped cashew nuts

Method
Chop the green chillies, ginger and the coriander leaves.

Mix all the ingredients for the dough except water and rub thoroughly.

Sprinkle water and make a hard dough. Set aside for about 10 minutes.

Divide the dough into round portions as per the size of the samosas required.

Heat the ghee and add cumin, when crackling add ginger and saute.

Add the rest of the ingredients excluding the final four and sauté for five minutes.

Mix in the rest of the ingredients, including the potatoes and mix well.

Roll each portion of dough into a thin oval shape cut into 2 semi-circles.

Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.

Stuff the potato mixture and then seal the upper edges.

Repeat with the rest.

Deep fry in oil till golden brown and serve.

Boondi Ladoo Recipe

Ingredients

500 gm gram flour

1 liter water or milk

750gm ghee for frying

750 gm sugar

3 1/2 cups water

10-12 drops orange color

10-12 flakes saffron - soaked in little water

50 gm chopped cashew nuts

50 gm raisins

10 cardamoms - peeled

Boondi strainer or fryer of medium sized holes

Method

Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan.

Fill the fryer or strainer with the batter up to the half.

Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly.

Fry them to golden color, drain and remove. Use up all the batter.

Prepare sugar syrup of one and a half thread consistency by boiling sugar and water.

Add saffron water and color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.

After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour.

Prepare round balls with moist hands.

Palak Paneer

Ingredients
1 1/2 cups pureed spinach
500 gm paneer-cubed and lightly fried
1/4 cup oil
1 tsp cumin seeds
1 bay leaf
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup onions-grated
1 cup tomatoes-chopped fine
2 tsp salt
1/4 tsp garam masala
1/2 tsp powdered red pepper
1 tsp powdered coriander seeds

Method
Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.

Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.

When fat separates, add the salt, garam masala, powdered coriander seeds and the red pepper and stir till well mixed.

Add spinach and saute for 2-3 minutes and add paneer.

Turn around a few times and serve hot.

Easy Oats Pancakes Recipe

Ingredients 
1½ cups oats flour
¼ tsp or as needed salt
1½ baking powder
⅛ tsp cinnamon(optional)
2 large eggs
1 cup milk
1½ tbsp soft butter or oil
1 tsp vanilla extract
1 tbsp sugar
For serving
Chocolate syrup

Method
Powder or process oats to a fine flour. Measure 1½ cups of this to a bowl. Add baking powder, salt, and cinnamon as well. Mix together.
Whisk together, eggs, milk,soft butter, vanilla and sugar.
Add the flour to the egg mixture and combine until mixed. Do not over do.
Set this aside for 8 to 10 minutes.
Grease a pan and heat it.
When it hot enough pour a ladle of this batter and gently spread it a bit only.
Cook until it is done, flip and cook on the other side as well until done.
Serve hot with chocolate syrup.


Homemade chocolate syrup recipe
Ingredients
¾ cup palm sugar or any sugar or dark jaggery
¼ cup cocoa
1 tsp vanilla extract
¾ cup water

Method.
Mix all the ingredients. If using jaggery, you may need to filter it. Boil for 8 to 9 minutes or until it thickens.
Cool and store it in a glass bottle. Use it as a topping on pancakes, poke cakes, ice creams or to make chocolate 

Spicy Boti Poriyal (Spicy Mutton Gravy)

 

Ingredients :

1 Boti (Mutton Tripe) – cleaned and washed

1/2 cup finely chopped onions

1/2 cup finely chopped tomatoes

1/4 tsp turmeric powder

1 tsp red chili powder

1/2 tbsp ginger-garlic paste

1 tsp coriander powder

1/2 tsp fennel powder

salt to taste

1 tsp mustard seeds

4-5 curry leaves

1 tbsp chopped coriander

To Grind :

2 small sized onions

1 tomato

1 tsp peppercorns

1/2 tsp cumin seeds

20 curry leaves

Spicy Boti Poriyal (Spicy Mutton Tripe Gravy)

Method :

Clean boti and wash it properly. Chop into small pieces. Pressure cook with little turmeric powder and 1/2 cup water for 15-20 whistles.

 Meanwhile, grind all the ingredients under “To Grind” to smooth paste adding little water if needed. Keep it aside.

Remove from the heat and allow to cool. Heat oil in a kadhai and temper mustard seeds.

Add chopped onions and fry for 2 mins. Add ginger-garlic paste and chopped tomatoes.

Mash the pulp. Add turmeric powder, red chili powder, coriander powder and fennel powder.

Cook for few mins. Add cooked boti with water, ground paste and salt to taste. Cook it covered till the gravy thickens and oil separates. Serve hot with any main coarse.

Wheat kulcha recipe

Ingredients:

Whole Wheat Flour / Atta - 2 cup

Baking Power - 1/2 tsp

Baking Soda - 1/4 tsp

Salt to taste

Sugar - 1 tblspn

Curd  - 3 tblspn

Milk - 1/2 cup

Olive Oil / Ghee / Butter - 2 tblspn

Water as needed

Nigella Seeds as needed

Coriander leaves as needed

Ghee or Butter for spreading over kulcha

Method:

Take wheat flour, salt, sugar, baking soda, baking powder and mix well.

Add in curd, milk, oil, water and knead to a soft dough.

Cover and let it rest for 1 hour.

Take small portion from dough, sprinkle some nigella seeds and coriander leaves and roll it thinly.

Place it over hot tawa and cook both sides till cooked, spread some butter or ghee over top.

Serve with any curry.

Coconut biscuits

Ingredients
100g butter, softened
25g  cornflour
75g  plain flour
25g  icing sugar
50g  desiccated coconut

Method
Mix the butter with the cornflour, plain flour and icing sugar, using your fingers. Form into small balls and roll each one in the desiccated coconut.

Place the balls well apart on a lined baking sheet and press down lightly with the back of a fork. Bake at 180°C (350°F, gas mark 4) for 15-20 mins until golden.

Note: To ensure the biscuits cook evenly, make sure they're all the same size and shape.

Homemade Chicken Nuggets Recipe

Ingredients
1/2 cup all-purpose flour
1 teaspoon granulated garlic
salt and ground black pepper
2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 cup prepared breadcrumbs
1 large egg
1 cup vegetable oil

Method
Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.

Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.

Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.