Chicken Gravy with Tomato Sauce

 Ingredients:

• Chicken - 1/2 pound
• Chili Powder - 2 Spoon
• Coriander Powder - 2 Spoon
• Chicken Powder - 2 Spoon
• Turmeric - 1/2 spoon
• Rice Flour - 2 Spoon
• Tomato - 3 (grind)
• Pepper Powder - 1/2 Spoon
• Cummin Powder - 1/2 spoon
• Ginger Garlic Paste

Preparation:

• Fry chicken with salt for 5 to 10 mins
• Add Ginger Garlic Paste
• Pour Tomato sauce
• Mix all the spices
• Cook until it blends

பாய் வீட்டு மட்டன் பிரியாணி செய்வது எப்படி? | Mutton Biriyani Recipe Muslim Style in Tamil (cooker)

Ingredients:

Basmathi Rice : 1/2 Kg Mutton : 1/2 Kg Ghee: 50 Grams Oil : 75 ML Ginger & Garlic Paste : 100 Grams Cinnamon : 1 Stick Cardomom : 3 Cloves : 2 Big Onion : 3 Tomato : 3 Small Onion : 100 Grams Green Chilli : 3 Lemon : 1 Curd : 2 Tbsp Coriander : Handfull Mint Leaves : HandFull Red Chilli Powder : 2 Tsp Pattai Powder : 1 Tsp Salt to Taste

Biryani Powder Recipe:

- 1 star anise

- 1 mace

- 1" cinnamon

- 3 green cardamom

- 4 cloves

- 1 tsp cumin seeds

- 1/2 tsp fennel seeds

- 1/2 tsp pepper corns

- 2 tsp coriander seeds

- 1 bay leaf

Cook mutton on medium flame for 4 whistles

HASANA'S RECIPE

https://www.youtube.com/watch?v=wN07jiBS1wE

STEFFI'S RECIPE

https://www.youtube.com/watch?v=nUsJVwVH0Xw&t=315s

Jangiri Recipe

 Ingredients:

• Urad Dal - 1 cup
• Corn Flour/Corn Starch - 2 tbsp (add this only if you need crispy Jangiri)
• Red Food color - A pinch

For Sugar Syrup:

• Sugar - 2 cups
• Cardamom - 2
• Lemon juice 1 tsp

Instructions:

• Grind Urad Dal with less water (just like vada consistency)
• Add food color
• Put it in a ZipLoc cover
• Prepare sugar syrup as given above (do not make it more thick)
• Heat oil in a wide open pan with 1 inch level of oil
• Keep it in medium heat
• Start squeezing Jangiri's
• Cook the Jangiri's
• Dip in sugar syrup (just dip both the side)
• Arrange it in a bowl

Enjoy this delicious sweet. You will never buy it from stores.

Mug Cake without Egg

 Ingredients:

• All Purpose flour - 1/4 cup
• Sugar - 1/4 cup
• Cocoa Powder - 2 Tbsp
• Baking Soda - 1/8 Tsp
• Salt - 1/8 Tsp
• Milk - 2 Tbsp
• Canola / Vegetable Oil - 2 Tbsp
• Water - 1 Tbsp
• Vanilla Extract - 1/4 Tsp

Cooking Instruction:

• Microwave for 1 Minute and 45 seconds

Enjoy delicious soft mug cake!!!

Lemon Pickle

 Ingredients

10 to 15 nos lemons cut into small pieces Cooking oil as needed 1 tsp mustard seeds little bit of asafoetida Salt as needed 1 tbsp chilli powder Roasted mustard and fenugreek seeds powder

Garlic paste (10-15 pods based on the size) How to make lemon pickle To a heated pan, add enough oil. To the heated oil add 1 tsp mustard seeds and a little bit of asafoetida and let the mustard crack. Now add the cut lemon pieces and add some salt as needed. One the lemon has cooked enough add 1 tbsp of chilli powder and mix well Prepare a powder with roasted mustard and fenugreek seeds in equal quantities and add 1 tbsp of this powder the pickle and mix well Now the lemon pickle is ready to be served. You can preserve this lemon pickle in air tight container for up to 2 months.

Homemade Waffle

 Ingredients for Quick and Easy Waffles:

2 cups all-purpose flour 1 Tablespoon baking powder 1/4 teaspoon salt 2 Tablespoons sugar (granulated or light brown) 2 beaten eggs 1 teaspoon vanilla 1-1/2 cups milk (or combination milk, buttermilk) 1/4 cup cooking oil (canola, safflower, vegetable)

Achappam OR Achu Murruku

Rice Flour - 2 cup
Sugar - 1/2 cup + 1/4 cup if you need more sweet
Cardamom - 3
Coconut - 1/2 cup with sufficient water (2 cup water) - Consistency like a thick Dosa batter
Egg - 1
Sesame Seed black - few

Maida - 1 spoon + 1 spoon if needed

• PS: You will get about 20 murukkus 

Pasta

How to make best Pasta:

Ingredients:

• 1 cup raw pasta ( serving one )
• 2 spoon Italian sauce
• 1 tsp olive oil
• 2 packets of pepper flakes (packets you get at the pizza stores)
• 2 spoon mayonnaise
• salt (for your liking)
• pepper (for your liking)
• 1 pinch cheese (optional)
• 1 pinch herbs (optional)

    Steps for success:

• put pasta in cooker and pressure cook for 5 whistle (bowl+water+salt+oil) 
• filter pasta and keep aside
• put pan on stove and pour oil in pan and let the oil heat up
• add pasta to the oil
• then pour sauce, salt, pepper, and pepper flakes in the pan
• after mixing occasionally carefully pour pasta in a bowl 
• Then add mayonnaise and mix well
• serve hot and enjoy  

Masala Vada

                                               Masala Vada (makes 50 vada):


   Note: Big burner and heat at 6

           1. Chana Dal 3 cups (4 hours soaking)

           2. Onion 2 (normal size) - Square cut

           3. Green Chili 5 (normal size)

           4. Fennel Seeds 2 spoon (sombu)

           5. Cumin 1/2 spoon (Jira)

           6. Chili Powder 2 spoon 

           7. Ginger 1 inch (grind or paste)

           8. Garlic 7 pods

           9. Salt 2 spoons

                                             How to cook chana dal

1/5 parruppu paste

3/5 parruppu paste (1/2 grind)

mix everything and cook it




                                              Visual steps:

Stove Top Chicken Biriyani

Chicken Biriyani

Main Ingredients:

• Basmati Rice - 1 cup
• Water - 2 cup  (India Basmati Rice: 1.5 cup)
• Chicken Pieces - 4 Medium Pieces or 1.5 Legs cut
• Onion - 1 Medium
• Tomato - 1/2
• Oil - 1/4 cup

Dry Roast Ingredients:

• Clove - 2
• Cinnamon Stick - 1
• Cardamom - 1
• Bay Leave - 1
• Fenugreek - 1 TBSP

Marination Ingredients:

• Ginger Garlic Paste - 1 Table Spoon
• Turmeric Powder -1/4 Tea spoon
• Chili  Powder - 1/2 Tea spoon
• Biriyani Masala or Chicken Masala - 1/2 Tea spoon    
• Jeera-1/4 Tea spoon
• Black Jeera  - 1/4 Tea spoon
• Salt - 1 1/4 Tea spoon
• Lemon-1/2 portion (Replace it with Yogurt 1 Table spoon)

   

Cooking Instructions:

1. Soak Basmati Rice for 15 mins
2. Warm and Grind the Dry Roast ingredients
3. Marinate the Chicken with Marination Ingredients and Dry Roast Ingredients.
4. Filter the rice and keep for another 15 mins
5. Place Biriyani Vessel
6. Add Oil + Spices (Clove 1 ,Cinnamon Stick 1 ,Cardamom 1 , and Bay Leaves 1/4)
7. Fry onion until golden brown
8. Add Tomato's and fry until they mash
9. Add marinated Chicken and fry for another 5 mins
10. Add filtered rice
11. Add Water  
12. Increase stove height by placing another burner stand on top
13. Cover with wet towel and put on it's lid (steam should stay in)
14. Cook for 25 mins in Burner ( Keep 2/10 in the burner)
15. Open the lid and mix with spatula handle
16. Cook for another 10 mins
17. Switch off the Burner and leave for 10 mins
18. Transfer the Biriyani to the container
19. That's it! That is how you make homemade chicken biriyani!
20. Enjoy your tasty chicken biriyani!!

  

KaraSev

Kara Sev

1. Gram flour (Kadalaii Maavu) கடல்லை மாவ்வு - 5 Cups
2. Rice flour - 2 Cups
3. Chilli Powder - 2 Table Spoon
4. Pepper Powder - 4 Tea Spoon
5. Butter - 4 Table Spoon (can be reduced little bit)
6. Salt - 1.5 Table Spoon
7. Perunkayam - 2 pinch
8. Water 2 Cups

If we need more spicy, add 1/2 Table Spoon chilli.

Hummus

Hummus

1. White Channa - 2 cups (cook with 6 whitles)
2. Lemon - 2
3. Salt 1.25 Tea Spoon
4. Garlic - 4 pod
5. Thahini - 2 Table Spoon
6. Water 1.5 cups
7. Oil - 1 Tea Spoon

Grind in Food Processor till you feel it is good.

Parotta

                                                     Parotta:


                        1. All Purpose Flour 4 cups (will get about 20 parothas)

                        2. Salt 1 spoon

                        3. Sugar 1 spoon

                        4. Baking Soda 1/3 of a spoon

                        5.  1 Egg

                        6. Oil 2 tablespoon

                        7. Yogurt 2 spoon

                        8. Water as needed ( should feel like chapathi dough)

                                               Steps For Success:

                             Mix well and let batter rest for 2 hours

                             Make into small balls and let balls rest for 30 minutes

                             Make balls into long strips and wrap around

                             Press the rolled up strips and cook on medium high

                             Keep the parotha on stove until you see golden brown on both sides

                             Cool the parothas and enjoy!



                                                    Visual steps: