M&M True Karaikudi Chettinad Kitchen

Cinnamon Rolls

2013-02-26T11:03:00.004-06:00

Ingredients

To make dough
All purpose flour - 4 cups
Yeast - 1/2tsp
Milk - 1/2 cup
Sugar - 1/4 cup
Butter - 1/3 cup
Salt - pinch
Egg - 1
Warm water - to make dough

Filling
Melted butter - 1/2 cup
Sugar - 3/4 cup
Cinnamon - 2 tsp
Raisin, walnuts - 1/2 cup

Glaze
Butter - 4tsp
Powdered Sugar - 2 cup
Vanilla Extract - 1tsp
Hot water - 3tsp

To make Cinnamon Rolls

Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix milk, sugar, melted butter, salt and egg.
Add 2 cups of flour and mix until smooth.
Add yeast mixture.
Mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 to 10 minutes.
Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough.
Roll out on a floured surface in to circle.
Spread melted butter all over dough.
Mix sugar, cinnamon and walnuts raisins and sprinkle over buttered dough.
Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.
Place cinnamon roll slices close together in the pan and let rise until dough is doubled.
Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time
Until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Breakfast Pies

2013-02-21T22:21:00.002-06:00

Ingredients
To make pie dough
Wheat flour - 1/2 cup
All Purpose Flour - 1/2
Salt -1/4 tsp
Butter - 1/2 cup room tempareture
Egg yolk (yellow) - 1
Ice water - 1/4 cup to make dough

To make pies
Egg - 3
Egg white - 1 (while making dough will use egg yolk use that white in pies)
Milk - 1/2 cup
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Onion finely chopped - 1 cup
green or Red bell pepper (capsicum) finely chopped - 1
Cheese - 1/2 cup

Combine all the ingredients above mentioned to make dough
Leave it for 30 minutes
Preheat the oven to 350d F and coat the muffin pan with cooking spray oil
After 30 minutes roll out the dough as flatten and cut in to round as your muffin pan size
And press the circles in to muffin pan
In a large bowl whisk the eggs milk, salt, black pepper and set aside
Heat the 1 tsp oil in pan
Fry the onion, capsicum until tender and remove
Fill that egg mixture in to muffin pan (dough cup)
Add onion, capsicum
Sprinkle some cheese on top
Bake it for 30 minutes
Until pies are set and crust is golden
Let cool in cups in wire rack for 5minutes
Serve warm

Note :- In the measurement i got 12 pies, can add spinach on top of that egg mixture, I dint add cheese for healthy breakfast

Pathir Pheni

2013-02-11T15:01:00.000-06:00

Ingredients
Fine Semolina (Rava) - 1 cup
Ghee - 2 tsp
Rice flour - 1 tsp
Salt - pinch
Water - to make dough
Oil - for deep fry

To Make Pathir Pheni

Combine Rava, ghee 1 tsp salt and make a crumble mixture
Add water little by little and make a very soft dough
The dough must be softner then chapati dough
Cover it with wet cloth for 1 hr
In a small bowl add 1 tsp rice flour to 1 tsp ghee
Use ghee as solid
After 1hr make a small lemon size balls and flatten it like chapati
Take flatten rava apply ghee mixture then keep 2nd flatten rava on top apply ghee mixture
Like that keep all flatten rava with ghee mixture
Then roll the flatten circles tightly and cut in to small log
Then flatten the disc and roll out in to small rounds
Heat oil for deep frying
Deep fry the poori's one at a time
Remove it before it turns brown color
Drain the oil and cool it
Store it in airtight container until serving

Ingredients to make Badam Milk

Milk - 3 cups
Raw Almonds - 20
Saffron - pinch
Cardamom powder - 1/4 tsp

Soak the saffron in Hot milk
Soak the almonds in warm water for 30 minutes
Grind it as smooth paste using milk
Heat the milk in medium heat
Once come to boil add Almonds and mix it well
Cook for 10 minutes add saffron milk and cook for 10 minutes again
Make sure milk should not get burn
keep stirring and switch it off
Add cardamom powder
Serve the milk with pheni

While serving sprinkle some Nuts and powdered sugar on top of pheni and add badam milk. serve it after
15 minutes

Chilli Paratha

2013-02-06T10:40:00.001-06:00

Ingredients
Paratha - 3 medium big size (cut in to squares)
Onion - 1/2 sliced
Tomato - 1/2 chopped
Capsicum - 1/2 sliced
Green chilli - 2
Ginger garlic paste - 1 tsp
Tomato sauce - 2 tsp

Garam masala powder - 1 tsp
Fennel seeds (sombu) - 1 tsp

For Paste
Big Onion - 1/2 cup chopped
Tomato - 1/2 chopped
Fennel seeds (sombu) - 1 tsp
Cinnamon - 1/4 tsp
Poppy seeds - 1 tsp
Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp
Salt - 1/4 tsp

For Batter
Maida - 1/4 cup
Redchilli powder - 1 tsp
salt - 1/4 tsp
Oil - for deep frying

To Make Chilli Paratha

Heat the oil in kadai
Make thick batter with some water dip the paratha squares in batter and deep fry it in the oil
Until becomes crispy
Heat the oil in kadai, add fennel seeds cinnamon, Onion fry it for 1 minute
Add tomato cook until translucent
Add red chili powder, turmeric powder and salt fry it
Make it as paste while grinding add poppy seeds
In large kadai heat the oil and add fennel seeds
Add Onion fry it and add capsicum
Add ginger garlic paste fry it for 1 minute
Add tomato redchilli powder, garam masala powder mix it well
Fry it for 1minute
Add grinded paste fry it
Add Tomato sauce
Fry it until becomes thick
Add fried parathas mix everything together for 1minute
Switch it off and garnish it with coriander and spring onion
Serve it hot

vellai kurma

2013-01-21T22:49:00.000-06:00

Ingredients

For Paste
Cashew - 7
Fennel seeds - 1 tsp
Chopped Coconut - 1/4 cup
Green chilli - 2 or 3
Kasa Kasa - 1/2 tsp
Dhania (Coriander seeds) - 2 tsp

Tadka
Pattai illa - 2
Spices flower - 1

Onion - 3/4 cup
Tomato - 1/2 cup
Mixed vegetables as you wish - 1 cup
Curd -1/4 cup

To Make Kurma

Grind the paste and keep it aside
Heat the oil in kadai add patta illai and spices flower
Add little fennel seeds and cumin seeds
Add onion fry it for 1minute and add tomato fry it
Add curd and
Add mixed vegetables, mix it well together
Change it to pressure cooker
Switch it off after 1 vessel and 10 minutes
Serve it hot with idly, dosa, adai and Briyani

Chicken 65

2013-01-05T18:22:00.000-06:00

Ingredients
Boneless chicken - 1/2 kg
Cornflour - 3 tsp
Ginger garlic paste - 3 tsp
Red chilli powder - 2 tsp
Garam masala powder - 1/2tsp
Lemon juice - 1 tsp
Egg - 1
Pepper powder - 1/2 tsp
Salt - 1/2 tsp
Red food color
Oil for deep frying

Tadka
Cumin seeds - 1tsp
Curry leaves - little
Ginger garlic paste - 1 tsp
Green chilli- 3
Cilantro - chopped little

To Make Chicken 65

In a bowl mix chicken, cornflour , food color, red chilli powder, garam masala powder
And ginger garlic paste, lemon juice, egg, pepper powder, salt
Mix all together
And keep it in the fridge for 4hrs
Deep shallow fry the chicken
Heat the 2 tsp oil in kadai
Add cumin seeds, curry leaves, green chili, ginger garlic paste
Add pinch of food color
Saute for 2 minutes
Add chicken and mix it with tadka until chicken is little hot

Note : I use to marinate the chicken and leave it for over night it will be too soft, if you are leaving for over nite add extra chilli powder.

Paassipayar illang kuzhambu

2012-11-09T15:15:00.001-06:00

Ingredients

Pachapayar - 1/2cup (green gram dal)
Tomato - 1
Sambhar Onion - 6 (shallots) or
Big Onion - 1/2 medium size
Garlic - 2
Tamarid - little (should take like sambhar)
Maavathal - 5 (mango vathal)
Red chili powder - 2tsp
Salt - 1/2tsp

To Make Passipayar illang Kuzhambu

Fry the pachapayar for 5 minutes or until smell comes
Heat the oil in kadai fry the maavathal separately and keep it aside
In Pressure cooker add maavathal, pachapayar and 2 cups of water
leave it for 1 sound Minimize and switch it off after 5 minutes
Soaked tamarind water add redchili powder, salt mix and keep it ready
Heat the oil in kadai add mustard, urad dal, garlic, onion and fry it
And add tomato fry it well
Add this in pressure cooker mix it well with pachapayar
Add soaked tamarind water, red chillipowder salt to the pressure cooker
Leave it for 1sound and switch it off
Serve it hot with Rice, Idly, Dosa

Badhusha

2012-11-09T14:53:00.001-06:00

Ingredients
All purpose flour - 1 cup
Baking powder - 5 pinch
Baking soda - 2 pinch
Butter - 2 tsp
Curd - 3 to 4 tsp (to make it as dough)
Oil - 3 tsp
Oil - to deep fry

For syrup
Sugar - 1/2 cup
Water - To immerse sugar
Lemon juice - 1tsp

To Make Badhusha

Melt the Butter in room temperature add oil
Mix well together
Add Baking soda and baking powder in All purpose flour
Mix it well with spoon
Add butter mix to the all purpose flour mix it well with your hand
Make it as crumble and add curd slowly
And make it as soft dough with out lumps
Leave it for 15 minutes
And make it as small round balls
Simply make the shapes like doughnut
Once you made all the balls
Heat the oil, Keep the flame in low medium fire
And deep fry it in the oil
Mean while prepare the sugar syrup
In kadai mix sugar and water
Boil until one stiring consistency
Switch it off immediately and remove from stove
Add 1 tsp of lemon juice ( to avoid crystals in sugar syrup )
Immediately add to the hot sugar syrup
To cover badhusha turn upside down to the sugar syrup
Do it 2 - 3 times and then leave it for a minute
Drain the badhushas in greased surface
After it cools down sugar syrup serve it and enjoy your day

Note : In 1cup can make 8 to 9 baadhusha ,
while frying dont hurry up do as mentioned,
finish it off in a week, dont refrigerate it will get hard
After a day or second day taste will be even better

Mullangi Pachadi

2012-10-01T22:45:00.002-05:00

Ingredients
Mullangi (Radish) - 1/4 kg
Onion - 1/4 cup
Toor dal - 1/4 cup
Red chilli powder - 1tsp
Salt - 1/2 tsp
Coriander leaves - Little

To Make Mullangi pachadi

Half cook the toor daal
Heat the kadai and fry the radish
Add Salt, redchili powder, mullangi, toor daal in pressure cooker
Leave it for 1 sound and switch it off immediately
Heat the oil in kadai add mustard, urad daal and mix it in the pressure cooker
And garnish it with coriander leaves
Serve it hot with Rotis, Rice

Rasamalai

2012-10-01T22:43:00.001-05:00

Ingredients
Rasgullas
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups

To make Rasgulla

Boil the milk in thick bottom pan
Keep the flame in medium to high
Once start coming up add vinegar or lime juice
Allow the milk to curdle and stir gently
When milk is curdled completely
Strain it with thick cotton cloth
Squeeze out the water completely from the curdle mixture
And place heavy weight vessel on it to remove all moisture
Or can hang it in one place for 1/2 hour
After 1/2hr cheese will be ready to make balls
In the pressure cooker add sugar and water
Keep the flame in medium
Mix it well
After 1/2 hr cheese will be smooth
Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
After become a dough with out crack
Make it as small flat shape with out crack(once the balls ready should add it immediately in to the sugar syrup)
Once sugar syrup start boiling add the cheese balls and close it with lid
After 1 whistle Switch it off
After 5 minutes show the pressure cooker in water (to release the pressure)
To cool down

To Make Milk Rasam for Ras malai's
Ingredients
Milk - 2 cups
Sugar - 2 tsp
Cardamom powder - 1/2 tsp
Badam, Pistas - 2 tsp sliced

Boil the milk in thick bottom pan
In medium high flame
Milk should be reduced as 1 cup
It will take 20 minutes
Make sure milk should not get burn in bottom of the pan
Squeeze the Rasgullas from sugar water lightly
Once milk has reduced add sugar and cardamom powder
Mix it well
Now add the rasgulla's in milk
Boil the rasgullas for 3 minutes and switch it off
Rasgulla's will absorb the milk
And transfer it to bowl
Keep this Ras malai in refrigerator to chill it and then serve

Note: Can make 6 ras malai's in 2 cups of milk

Bhakarwadi North Indian Recipe

2012-08-31T18:54:00.003-05:00

Ingredients
Dough
Besan Flour - 1/2 cup
Wheat flour - 1/2 cup
Oil - 2 tsp
Salt - 1 tsp
Turmeric powder - 2 pinch
Asafitida - pinch

Filling
Coriander seeds - 1 tsp
Garam masala powder -1/2 tsp
Dry shredded coconut - 1 tsp
Kasa kasa - 2 tsp
Red chili powder - 1 tsp
Sugar - 2 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1tsp
Lemon juice - 2 tsp
Asafetida - Pinch
Curry leaves - little

To Make Bhakarwadi

First make dough with besan flour, wheat flour, oil, turmeric, asafetida powder
Mix all together with water and make dough (not like chapatti dough)
Should be little hard, and keep it aside until to make filling
For filling roast every thing for 2 minutes in medium flame
Add the sugar, salt, lime juice later after switched off
And make it as powder (not fine powder)
Make the dough as chapatti with chapatti maker
Flat the chapatti little thick
Spread the filling in chapatti (don't add too much, it will come out )
And slowly have to roll it
And apply water to the end to seal the edges
And cut this as small pieces
Heat the oil
And deep fry the bhakarwadi's
Fry them until becomes golden brown
Serve it hot

Note : can store the bhakarwadi's for 20 days in air tight container

Black Magic cake with Icecream

2012-08-31T17:40:00.003-05:00

Ingredients
All Purpose Flour - 1 3/4 cup
Sugar - 2 cup
Cocoa Powder - 3/4 cup
Baking Powder - 1 tsp
Baking soda - 2 tsp
Salt - 1 tsp
Eggs - 2
Butter milk or sour milk - 1 cup
1 cup Strong black coffee or Instant coffee powder - 2 tsp with 1 cup boiling water
Vegetable oil - 1/2 cup
Vanilla extract - 1 tsp

To Make Black Magic cake

PreHeat oven 350 degree F with greased baking pan
Take one bowl add eggs, buttermilk, coffee, oil and vanilla extract beat on medium speed of mixer
Stir together Sugar, flour, cocoa, baking soda, baking powder and salt in large bowl
Add the flour mixer slowly to the liquid mixer and mix it properly with out lumps
Batter will be thin
Pour batter evenly in to preheated baking pan
Bake it 35 to 40 minutes for rectangular pan 30 to 35 minutes for round pan
Bake until wooden pick inserted in center comes out clean
Cool 10 minutes, serve it with Vanilla Ice cream on top

Notes : In this measurement can serve 10 to 12 pieces,
To make sour milk use 1tsp white vinegar in 1 cup milk

Palak Paneer

2012-08-08T15:45:00.004-05:00

Ingredients
Spinach - 1 bunch
Paneer - 250gms
Jeera - 1 tsp
Ginger - 1 tsp
Garlic - 4 pods
Onion - medium size full chopped
Green chili - 2
Red chili powder - 1 tsp
Coriander powder - 2tsp
Garam masala Powder - 1/2 tsp
Tomato - 1
Methi seeds - 1 tsp
Butter -1 tsp
Salt - 1/2 tsp
Milk - 1/4 cup
Sugar -1/4tsp

To Make Palak Paneer

Heat the oil in kadai add jeera, garlic, ginger, onion fry it for 2minutes
Add green chili, coriander powder, garam masala fry it
And add tomato, methi seeds fry it
Wash the spinach and add it with the onion tomato mixture
Fry it until spinach has cooked
Add butter, red chili powder
Mix it well and add crushed paneer or
Cut the paneer as small cubes and add
Add Salt, sugar, milk and 1/4 cup water
Mix it well and close with lid and cook it for 5 minutes
Serve it hot with Roti's

Fried Rice

2012-08-02T11:05:00.003-05:00

Ingredients
Basmatirice - 1 cup
Water - 2
Capsicum - cut it as straight
Cabbage - cut it as straight
Onion 1/2 big onion cut it as straight
Frozen Peas -1/4 cup
Green chili - 2

To Make Fried Rice

Heat the oil in kadai add crambu, bay leaves, cordamom, green chili
Add rice and fry it for 3 to 4 minutes
Add salt and Cook it in the rice cooker with 2 cups of water
Again heat 1tsp oil in kadai add onion fry it 2seconds
Add cabbage, and add capsicum fry it 2 to 3 seconds
Add 3 pinch of salt
Color should not change, close it with lid and cook it
And Mix the vegetables with rice
Close it with lid with heat
Serve it hot with cauliflower kurma

Note - if you are cooking in pressure cooker leave it for 3vessels and switch it off and

for green peas, soak it and cook it with rice

Chicken Keema(Podimas)

2012-08-02T10:33:00.004-05:00

Ingredients
Grounded Chicken - 1/2 kg
Chana dal (kadala paruppu) - 1/4 cup
Onion - 3/4 big onion (chopped)
Green chilli - 6
Red chili powder - 1 tsp
Salt - 1/2 tsp
Egg - 1
Shreded Coconut - 1/4 cup

To Make Chicken Podimas

Soak the chana dal for 1hr
Heat the oil in kadai add Jeera, Urud dal
Add Onion, Green chilli fry it for 3 to 4 minutes
Add grounded chicken fry it, add salt
Close it with lid and cook it for 5 minutes
Add chana dal mix it and close it with lid
Mix the egg and keep it ready in bowl
After chicken and chana dal has cooked
Add egg in chicken mix it well
And add shreded coconut and switch it off
Serve it hot with Rice

Mango Cheese Cake

2012-07-16T12:31:00.004-05:00

Ingredients

Cream cheese - 250gm, Philadelphia Cream Cheese
Cream - 170 gm
Sugar - Half a cup
Mango puree - 3/4 of a cup
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 to 2 cups
Unsalted butter, melted - about 1/3 of a cup

To Make Mango Cheese cake

Grind graham crackers coarsely. Add melted butter and whiz again until the mixture comes together.
Press into the bottom individual glasses. Refrigerate while preparing the rest of the cheesecake.
Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand. An electric beater is optional.
Add the gelatine to the hot water and stir till it completely dissolves.
Add the mango puree and stir well.
Keep half of this mixture aside and add the rest to the cream cheese mixture.
Stir gently until well combined.
Pour on top of the graham cracker base. Return to fridge for another 10-30 mins.
Pour the mango mixture as the third layer. Do this gently so that the layers don't combine.
Refrigerate overnight and get ready to surprise your guests with an awesome dessert.

Note: in this measurement can serve to 6 to 7 members

Vatral Kozhambu

2012-07-16T12:14:00.001-05:00

Ingredients

Oil - 1 Big spn
Mangai vathal - 4
Kathiri vathal - 4
Sunda vathal - 2 tspn
Tamarind - lemon size
Perungayam powder - 1/2 tspn
Toor dal - 1 tspn
Red chili - 4
Red chilli powder - 1 1/2 tspn
Salt - 1/2 tspn
Jaggery - 1/4 tspn

To Make Vatral Kuzhambu

Soak the tamarind and salt together
Heat the oil in kadai add red chili, asafoetida powder, mustard seeds, urud dal, toor dal
Add curry leaves and all vathal fry it for 5 minutes
Add red chili powder and tamarind water, salt
Add 1 or 1 1/2 cup of water
Let cook on the medium flame for 10 minutes until oil separates from gravy
And add jaggery finally and switch it off
Serve hot with steamed rice.

Vegetable Pongal

2012-07-16T10:40:00.001-05:00

Ingredients

Jasmine Rice (pacha arisi) - 1 cup
Water - 3 cup
Moong daal - 1/2 cup (paasi paruppu)
Ginger - 1/2 inch ( chopped)
Green chilli - 3 small size
Tomato - 1 mediem size
Onion - 1 medium size
Potato - 1 mediem size
Carrot - 1
Jeera - 1/2 tsp
Crushed Pepper - 1/2 tsp
Curry leaves - little

To Make Vegetable Pongal

Wash the rice and daal together
Heat the water and add rice in water
Once start boiling add potato, carrot, ginger, tomato, Onion
Add salt and close it with Lid
Leave it for 1 vessel keep the flame in slow
Switch it off after 10 minutes
Heat 2tsp ghee in kadai add cashew, jeera, pepper, curry leaves, coriander leaves
Fry it for 1second
Mix it well with Pongal
And serve it hot with coconut chutney, drumstick sambar

Rava Laddu

2012-07-16T10:26:00.005-05:00

Ingredients

Rava -2 cups
Sugar - 1 1/2 cup
Shreded Coconut - 3/4
Badam - 10 chopped
Dry grapes - 1 tsp chopped
Cardamom - 3 chopped
Ghee - to fry
Warm Milk - 1/4 cup

To Make Rava laddu

Heat a 1tsp ghee in kadai add chopped badam, dry grapes, cardamom fry it for 1minute
Fry the shreded coconut for 2 seconds in 1 tsp ghee and keep it separate
Fry the Rava in 2 tsp ghee for 1 minute and keep it separate
Switch it off and mix all together and finally add sugar
Mix everything together in hand
Add warm milk little by little mix it and make it as round shape

Notes : In this measurement can make 25 Rava laddu's

Cauliflower Kurma

2012-06-04T11:01:00.001-05:00

Ingredients

Onion - 1 medium size
Tamota - 1 medium size
Garlic - 6
Cauliflower - 1 small size
Coconut milk - 1 cup thick milk
Shreded Coconut - 1 tsp
Redchilli - 4
Chick pea - 2 tsp(Pottu kadalai)
Fennel seeds - 1 tsp
Jeera -1tsp

To Make Cauliflower Kurma

Grind the shreded coconut, red chilli, chick pea, sombu, Jeera as masala and keep it aside
If required more spicy add little redchilli powder extra and grind it
Heat oil in kadai add patta, sombu, urud dal
Add Onion fry it until becomes golden brown
Add Tomato fry it and add grinded masala
Fry it for 2 minutes and add required water
And add cauliflower, Salt
Change it in to pressure cooker and keep it for 1 vessel and switch it off
Finally add coriander leaves
And serve it hot with Idly, dosa, Chappathi

Methi seed rice (vendaya satham)

2012-05-31T13:35:00.005-05:00

Ingredients
Jasmine Rice - 1cup (pacha arisi)
Methi seeds - 1 tspn
Green chili - 1
Onion - 3/4 cup chopped
Garlic - 6 pods
Oil - 1 big spn
Thick coconut milk - 3/4 cup
Water - 2 cup

To Make Vendayam satham

Heat the oil in kadai add Bay leaves, crambu and some spices as you like
Add Methi seeds, garlic, green chili, Onion fry it for 2minutes
Add Jasmine rice Fry it and add coconut milk, water and salt
Close it with lid and Pressure cook it for 1 sound
Keep the flame in slow after 10minutes switch it off
And serve it hot with Kurma, Potato fries

Banana Fritters

2012-04-06T09:14:00.000-05:00

Ingredients
Banana - 2 smashed
Egg - 1
Butter - 2 tsp room temperature
All purpose flour - 1 cup
Salt - 1/3 tsp
Baking powder - Pinch
Sugar - 1/4 cup
Milk - 1/4 cup
Vanilla essence - 3 drops (optional)
Oil - to fry

To make Banana Fritters

Mix All purpose flour, salt, Baking powder, Sugar together
Mix Egg, Butter together and combine with All purpose flour
Add Vanilla essence, milk and mix it well
Heat the oil in pan
And Pour one by one spoon in hot oil
Once it become brown color from one side turn it to other side
Fry it and remove it from oil (it will happen very quickly)
Keep the flame in medium
Serve hot with Ice cream, frozen Yogurt
Or drizzle with chocolate syrup or dust it with powdered sugar and serve it

Liver Pepper Fry

2012-04-03T12:28:00.002-05:00

Ingredients
Liver - 500 gm
Turmeric Powder - 1 tsp
Red Chili powder - 1 tsp
Block Pepper - 1 tsp
Onion chopped - 1 medium size
Tomato - 1 chopped
Ginger garlic Paste - 1 tsp
Cinnamon powder - 1/4 tsp
Cloves - 3
Curry leaves - Little
Salt - 1/4 tsp

To Make Liver Pepper Fry

Heat the pan add oil, Add cinnamon, cloves, Chopped onion fry it until onion becomes brown
Add ginger garlic paste fry it until raw smell goes off
Add the tomato, salt fry it until tomato becomes soft
Add curry leaves and washed liver fry it for 5 minutes
Finally add the coriander powder, red chili powder fry it with liver
Add little water mix it well and close it with lid
Reduce the flame and cook
Finally add block pepper and mix it well
Cover it and cook for 15 minutes, don't over cook it liver will become hard
Switch it off and garnish with cilantro
And serve hot with Roti's, Rice, Dosa

Rice Murukku

2012-03-12T10:47:00.000-05:00

Ingredients
Rice flour - 1 cup
Urad flour - 1/4 cup
Split chick peas powder - 2 tsp
Butter - 2 to 3 tsp (room temperature)
Sesame seeds - 1 tsp
Hing (Asafoetida powder) - 1/4 tsp
Cumin powder - 1 tsp
Water - as need for consistency
Salt - 1/2 tsp
Oil - to fry

To Make Murukku

Take a Big bowl add rice flour, urad flour, split chick peas, Butter, Sesame seeds, Hing, Cumin powder, salt
Mix all the ingredients together
Make it as soft dough by adding little by little water

Heat the oil in big kadai to fry murukku
Take 1 star shape attachment and fix to the murukku maker
Take 1 plastic sheet brushed with oil lightly
Take a small amount of dough place it inside the murukku maker
Close the maker with top and press it as round shape in the plastic sheet

Remove it from the plastic sheet and drop it in the hot oil
Fry it until becomes golden brown
Once finish making the murukku
Let them cool and store it in the air tight container

Note - If Murukku becomes little hard, can add little hot oil in the dough and press it as round shape

Methi Mushroom Mutter Masala

2012-01-28T23:00:00.001-06:00

Ingredients
Methi Leaves - 1 bunch
Boiled green Peas - 3/4th cup
Mushroom buttons - 3/4th cup
Cashew - 8 to 10
Garlic cloves - 6
Green chillies - 6 to 8
Big Onion - 1 medium size chopped

To Make Methi Mushroom Mutter Masala

Make a paste of Green chillies, Garlic, Cashew
Heat the oil in pan add Onion and fry it until becomes brown color
Add a paste to the onion and saute it until raw garlic smell goes
Add Mushroom saute it until give out water
Add methi leaves and saute it for 5 minutes
Add half cup of water and bring to boil
Mushroom will cook and the gravy will thicken
Keep the flame in medium
Add the green peas and cook it 3 minutes
Switch it off and serve it hot with Rice