Unniyappam

 Ingredients to make Unniyappam

Roasted Rice flour/idiyappam podi/pathiri podi-1 cup Wheat flour-1/2 cup Jaggery-150 gms Banana-2 (1 big) Black sesame seeds-2 tspn Ghee-2 tspn Baking Soda-1/4 tspn Salt-a pinch

water as needed like thick dosa batter Oil

Mixture

 Ingredients:

Kara Boonthi:

• Gram Flour - 1 cup
• Rice Flour - 1/4 cup
• Chili Powder - 1 TSP
• Asapodia - little
• Baking Soda - little
• Salt (as needed)

Omapodi:

• Gram Flour - 1 cup
• Rice Flour - 1/4 cup
• Turmeric - 1/2 TSP
• Asapodia - 1/4 TSP
• Oil - TSP (hot)
• Salt (as needed)
• Use iddiyapa acchu

Frying items in oil:

• Roasted Gram (potukadalai) - 1/2 cup
• Ground Nut - 1/2 cup
• Cashew - 1/4 cup
• Flat rice (aval) - 1/2 cup

Cooking Instructions:

• Mix everything
• Chili powder - 1 TSP
• Salt as needed
• Asapodia  little
• Few garlic pods (crush and add)

Vedi Cake

 Ingredients:

• Sugar - 1/2 cup
• Cardamom - 2
• Egg - 1
• Grind above 2
• Maida - 1 cup
• Rava - 2 TBSP
• Rice Flour - 1 TBSP
• Baking Soda = 1/8 TSP
• Salt - 1/8 TSP
• Ghee - 1 TSP
• Add Egg + Sugar
• Add Milk - 2 TBSP (if needed)

makes 6-7

Cooking Instructions:

https://www.youtube.com/watch?v=uuojhsJzo9o

Cashew Biscuit

 Ingredients:

• Maida - 1 cup
• Rice Flour - 1/4 cup
• Salt - 1/2 TSP
• Turmeric - 1/4 TSP
• Oil - 2 TSP
• Pepper Powder - 1/2 TSP
• Rock Salt - 1/2 TSP
• Chat Masala (Garam/Aachi/Sambar) - 1/2 TSP
• Pudina Powder - 1/2 TSP (optional)

Cooking Directions:

1. Mix Maida, Rice Flour, salt, turmeric, oil and make like chappati dough.
2. Close and keep it for 10 mins
3. Roll the dough (little thin) and cut it in cashew shapes using some sharp ended bottle lid or cookie cutter
4. Place the cut ones in a paper or a plate
5. Heat oil in a pan, deep fry it until golden brown
6. Season it with pepper powder, rock salt, chat masala and pudina powder

Biriyani Side Dish

Ingredients and cooking directions:

1. Tomatoes - 2 (try without this)
2. Coconut - 1/2 cup
3. Coriander Seeds - 1 TBSP
4. Groundnut - 1 TBSP
5. Gingely oil - 3 TBSP
6. Mustard - 1 TSP
7. Fenugreek/Methi - 1 TSP
8. Cumin Seed -1 TSP
9. Red Chili - 1
10. Garlic - 6 Pod (small square cut)
11. Small Onions - 7 (cut into halfs)
12. Green Chilly - 2(slit)
13. Bujji Mellagai or Brinjal or Capsicum
14. Salt - 1 TSP
15. Turmeric Powder - 1/4 TSP
16. Chili Powder - 1 TBSP
17. Kulambu Powder - 2 TBSP
18. Add grind masala (Tomatoes + Coconut + Coriander Seeds + Groundnut)
19. Tamarind Paste (1/2 lemon size)
20. Add water if needed
21. Close with lid and boil after 10 mins in medium flame
22. Add little bit jaggary.

Hydrabadi Chicken Dum Biriyani

 Ingredients:

Cooking Instruction:

1. Soak Basmati Rice for 30 Minutes
2. Cook for 70% with spice, oil and salt and drain and keep it aside
3. Place a Dosa stone on the stove
4. Place the Briyani vessel on top of the Dosa stone
5. Put 1 layer of cooked rice
6. Put 1 layer of cooked chicken gravy
7. Alternate above 2 steps
8. on top, place fried onion and 1 spoon ghee
9. Pour 1/2 to 3/4 cup water on top by spraying it
10. Close the lid with towel
11. Keep the flame in HIGH for 5 mins
12. Keep the flame in MEDIUM/LOW for 30 mins
13. Turn off the stove and remove the Biriyani pan
14. After 10 mins, turn it upside down and mix gently

Paneer Gravy (Dhaba style)

 Ingredients:

1. Besan/Gram Flour - 1 TBSP (dry fry and keep it aside)
2. Paneer Pieces - 1/4 Kg [Square cut]
3. Red Chili Powder - 1/2 TSP
4. Turmeric Powder - 1/4 TSP
5. Ghee - 1-2 TBSP
6. Oil - 2 TBSP
7. Cumin Seed - 1 TSP
8. Cloves - 3 to 4
9. Cinnamon stick - 1 small piece
10. Asafoetida/Hing - 1/2 TSP
11. Cardamom - 2 (crushed)
12. Bayleaf - 1
13. Onion - 1.5 Medium size (finely chopped)
14. Tomato - 2 Medium size (grated)
15. Ginger-Garlic Paste - 1 TBSP
16. Kashmiri Red Chili Powder - 1 TSP (replace it with 1/2 TSP Chili Powder)
17. Coriander Powder - 1/2 TSP
18. Cumin Powder - 1/2 TSP
19. Garam Masala - 1/2 TSP
20. Yogurt - 1 TBSP (add more if its needed)
21. Green Chili - 2 (optional) slit it
22. Fenugreek leaves/Kasoori Methi - 1 TSP (crushed)
23. Whole Red Chili - 1

Paneer Marination and Cooking:

1. In a bowl, put Paneer + 1/4 TSP Turmeric Powder + 1/4 TSP Chili Powder + 1/2 TSP Salt
2. In a pan, add 1 TBSP of Oil and fry Paneer in in all sides (do not overcook as it becomes hard)

Cooking Directions:

1. In a pan, add 2 TBSP of Oil + 1 TBSP of Ghee + Cumin Seeds + Clove + Bayleaf + Cardamom + Cinnamon stick + Red Chili + Asafoetida/Hing and fry it
2. Add Onions and fry till golden brown. Also add 1/2 TSP of salt to help onion caramelization
3. Add Ginger-Garlic paste and fry till the raw smell goes away
4. Add Kashmiri Red Chili Powder + Coriander Powder + Cumin Powder + Garam Masala + Roasted Besan/Gram flour and fry this in low-medium flame for about 2 mins
5. Add grated tomato and cook till it blends nicely and removes raw smell in low-medium flame by closing the lid for about 5 to 6 mins
6. Remove the lid and see oil separated and add 1/2 cup water to adjust the consistency
7. Keep the flame on low and add the yogurt and mix well until the oil separated
8. Add Green Chili
9. Add Fenugreek leaves/Kasoori Methi
10. Add little water to adjust the consistency and make it boil
11. Keep in low to medium flame for 2 to 3 mins
12. Add fried Paneer and mix well
13. Let it cook for about 3 to 4 mins until the oil floating on the top

Potato curry like Chicken curry

 Ingredients:

1. Potato - 1 (cut like cubes)
2. Onion - 1 Medium size (long cut)
3. Coconut - 3 TBSP (dry fry until golden brown and grind it)
4. Chili Powder - 1/2 TSP 
5. Chicken Masala - 1/2 TSP
6. Turmeric Powder - 1/3 TSP
7. Tamarind water - 1 pinch
8. Green Chili - 2 (optional)

Cooking Instructions:

1. In a pan, oil + Mustard + Cumin + Moong dal split 
2. Add Onion + Green Chili and fry little bit
3. Add Potato and fry little bit
4. Pour 1 cup of water and close the lid and cook till Potato can smash (add water if needed)
5. Add Turmeric Powder
6. Add Chilli Powder
7. Add Chicken Masala 
8. Cook till the raw smell goes off
9. Add Tamarind
10. Add Coconut and cook till the curry consistency

Tapioca or Kizhangu Curry

 Ingredients:

1. Tapioca - 1 small bowl (cooked with salt in cooker for 3 whistles)
2. Onion - 1/2 Medium size
3. Tomato - 1 Medium size (grind it)
4. Turmeric - 1/2 TSP
5. Sambar Powder - 1.5 TBSP
6. Methi Powder - 1/2 TSP

Cooking Instructions:

1. In a pan, add oil + Mustard + Moong dal split + Cumin
2. Add onion and fry until golden brown
3. Add Turmeric + Sambar Powder + Methi Powder and fry until raw smell goes off
4. Add Tomato Puree and fry until it blends with other mix
5. Add cooked Tapioca and add water as per your consistency
6. Cook until the gravy consistency is reached.

Squash or Snake Guard Kootu:

 Ingredients:

1. Squash (1) or Snake Guard (2) - cut into small squares
2. Coconut - Handful
3. Cumin - 1 TSP
4. Onion - 1 Medium size
5. Chilli Powder
6. Turmeric Powder - 1/2 TSP
7. Pepper powder - 1/4 TSP

Cooking Directions:

1. Grind Coconut + Onion + Cumin and keep it aside
2. In a pan, add Oil + Mustard + Urad dal
3. Add cut vegetables
4. After half cook, add Turmeric powder
5. After 3/4 cook, add Chilli powder and pepper powder
6. Add grind mix and cook well and remove it from the flame

Chettinad Pepper Chicken

Ingredients for Chettinad Masala:

• Whole Coriander - 2 tablespoon
• Cumin - 1 teaspoon
• Fenugreek - 1 teaspoon
• Whole Pepper - 3 tablespoon
• Dry Red Chili - 2

Steps for Making Chettinad Masala:

1. Add all ingredients in a frying pan
2. Fry for 3 minutes or until masala smell comes 
3. Let the ingredients cool down for some time
4. Once cooled, put all the ingredients into a grinder and grind until fine powder
5. Keep the powdered masala aside for later

Ingredients for Chicken: 

• Chicken - 1 kg
• Oil - 3 tablespoon
• Cinnamon Stick - 1
• Green Cardamom - 3
• Clove - 5
• Onion - 4 finely chopped
• Ginger Garlic Paste - 2 teaspoon
• Tomato - 3 finely chopped
• Turmeric - 1/2 teaspoon
• Powdered Masala - 5 teaspoon
• Salt - 1 teaspoon

Steps for Success:

1. Pour 3 tablespoons of oil in a pan
2. Add 1 cinnamon stick, 3 green cardamom, and 5 cloves and fry for some time
3. Add 4 onions finely chopped and fry until dark golden brown
4. Add 2 teaspoon ginger garlic paste and fry
5. Add 3 tomatoes finely chopped and cook until tomatoes mash
6. Add 1/2 teaspoon turmeric
7. Add 1 teaspoon salt 
8. Add chicken pieces and mix
9. Add 1/2 liter water, close the lid, and boil for 15 minutes
10. After 15 minutes, add 5 teaspoons of the powdered masala and stir well
11. At this point, check salt and add if needed
12. Close the lid and cook for another 10 minutes
13. Mix well and then Chettinad Pepper Chicken is ready
14. Transfer into another bowl and cool down for some time
15. Serve and enjoy

Tomato Chutney

 Ingredients:

1. Tomato - 1 (Medium size) - Grind it as paste
2. Chilli Powder - 1/2 TSP
3. Salt (as needed)
4. Oil - 1/4 tsp for tadka
5. Rice flour - 1 TSP (optional)

Directions:

1. Add oil in a pan + Mustard and Cumin
2. Add Chilli Powder
3. Add Tomato paste
4. Add water if its needed
5. Add Salt
6. Cook until the consistency which you want

Ada Pradhamam/Payasam

 Ingredients:

1. Ada - 1 Cup (Red cup)
2. Sabudana (Javarisi) - 1 Table spoon
3. Ghee - 1 + 1 Tea spoon
4. Coconut Milk - (1/2 coconut, grate, extract 3 milk)
5.  Jaggary - 1.5 Cup (use the same cup)
6. Cardamom (elaikai) powder - 1 Tea Spoon
7. Cashew
8. Dry Grapes
9. Dry piece of coconut (optional)

Directions:

1. Add Ada, Sabudana, 1 TSP ghee and 3rd extract milk (approximately 1.5 cup) in pressure cooker and keep it for 1 whistle
2. Add 1 cup water into Jaggary and melt it and drain and keep it
3. Pour Jaggary melt into a vessel, add cooked ada content and 2nd extract milk (approximately 1 cup) and cook until ada become sweet and content become thick
4. Put Cardamom powder
5. Add 1st milk extract (approximately 1 cup) and stop stove and move the vessel away
6. Fry (Cashew, coconut pieces and dry grapes) in 1 TSP ghee and pour into payasam

Vegetable Soup

 Ingredients

Butter – 1 teaspoon Finely chopped garlic – ½ teaspoon Chopped onion – ½ Beans – 5 Small carrot – 1 Cabbage Capsicum Salt Corn flour – 1 tbl spoon Pepper – ½ teaspoon

Tomato Soup

Ingredients

2 springs basil-tulsi 2 tbsp butter 1 tsp cumin seeds optional pinch food color red 4 piece garlic 1 slice gr pepper, capsicum 1 piece leeks/celery 1/2 small onion 1 pinch pepper pdr 1 to taste salt 1/2 tsp sugar 4-5 number tomato Directions • heat butter in pan add cumin seeds add garlic , chopped onions, leeks and celery ,bellpepper and saute for few min , • Add tomatoes and cook till mashed with little water add salt ,sugar and basil, pepper pdr • put in a blender and make a fine pure and strain • add butter in a pan add 1 tsp of flour and cook in very slow flame till it is slightly brown add strained puree and add water ,season your soup ,check seasoning ,add cream if you desire • serve hot

Egg Curry

Ingredients:

• Egg - 3 (Boiled)
• Onion - 1 (Medium size)
• Tomato - 1 (Medium size)
• Ginger Garlic Paste - 1 Table Spoon
• Turmeric - 1/4 spoon
• Chilli Powder - 1/4 spoon
• Cumin Powder - 1/4 spoon
• Pepper Powder - 1/4 spoon
• Aachi Kulambu Masala Powder - 1 spoon

Note: Dry roast the powders

Cooking Directions:

1. In a pan, add oil + mustard + cumin
2. Add long cut onions and fry until 1/2 cook and take it out
3. Add long cut tomato and fry until 1/2 cook and take it out
4. Grind Onion and fry it until raw spell goes off
5. Add Ginger-Garlic paste and fry until raw smell goes off
6. Add Turmeric + Chilli Powder +Cumin powder + Pepper Powder + Aachi Kulambu Masala Powder and fry until raw smell goes off
7. Add Ground Tomato puree and fry until it blends with curry
8. Cook it till your expected consistency and remove from stove and pour it on the cut egg.

Guacamole

 Ingredients:

1. 2 avocados

2. 1/2 Lime

3. 1 Medium Onion

4. 2 Medium Tomato (remove seeds if too watery)

5. 2 Garlic Pod

6. Salt to taste

7. Pepper powder for taste

Waffle without Egg

 Waffle without Egg:

• 2 cups flour
• 4 tsp baking powder
• 2 tsp sugar
• 2 cups milk (I used 1 can of condensed milk topped off with water because that’s all I had on hand)
• 2 tbsp vegetable oil
• 2 tbsp water
• 1 tsp vanilla
• 4 tbsp melted butter

Mullu Murukku

Mullu Murukku 

Ingredients:

• Rice flour (red cup)- 3 cups
• Gram flour (red cup) - 1 cup
• Salt - 1 spoon
• Butter - 1 tablespoon 
• Sesame seeds - 1/2 spoon
• Oil - 1 tablespoon 
• PS: You will get about 75 murukkus 

Mango Kuttu

 Ingredients:

• Mango - 1
• Asafetida - 2 pinches
• Fenugreek - 2 pinches
• Chili Powder - 1 1/2 spoon
• Salt - For your liking

  Preparation:

1. Cut mango into small squares
2. Transfer mango into a bowl
3. Put all the spices in the bowl with the mango
4. Mix all the ingredients well
5. Add the garnish mixture in the mixture and mix it well
6. Serve and enjoy

 Garnishing:

1. Heat little oil
2. Add a little bit of mustard seeds
3. Keep on stove till mustard seeds start to pop
4. Remove from stove and add to mixture

Pressure Cooker Chicken Biriyani

 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 with 1 Table spoon Yogurt)

  Preparation:

1. Marinate chicken for 30 minutes
2. Soak Rice (3 cups Biriyani Rice) for 30 minutes
3. Fry/Caramelize 5 onions (Put half of the onions for the marination)
4. Fry 1 onion to be in golden brown color
5. Add one tomato slice and fry until juice dissolves
6. Add marinated chicken
7. Half cook the chicken and stop when oil comes out
8. Filter the soaked rice and add it in
9. Add 5 cups of water (If the gravy has 1/2 cup, then you have to add 4 1/2 cups of water to the mixture)
10. Mix it well and add salt (for your liking) to the mixture
11. Take the rest of the caramelized onions (the ones we saved in the beginning from the 5 onions) and sprinkle them on the top
12. Close the cooker with whistle in medium heat
13. Keep the cooker closed until 3 whistles have come
14. After the 3 whistles, pour water, and immediately open cooker to avoid overcooking (move the cooker to a different stove)
15.  Gently mix the biriyani and pour it into a container  (suggest using a glass container because a plastic container might melt)
16. Let the biriyani cool down for 5 minutes
17. Serve and enjoy