Chennai Sambar Powder

Chennai Sambar Powder:

chilli 1kg
coriander 1 1/2 kg
black pepper 100mg
cumin seeds 100mg
fennel seeds 25 mg
poppy seeds 25 mg
fenugreek seeds 25 mg
door dhal 3 teaspoon
channa dhal 3 teaspoon
rice 3 teaspoon 
turmeric 50 mg
curry leaves dried 1 bunch

to fry

black pepper, cumin seeds, fennel seeds, poppy seeds, fenugreek seeds, door dhal, channa dhal, rice.


ThanQ Sharmila for sharing the recipe for your Mother's Sambar Powder.

Simple Doodh Peda

Ingredients:
1. 1 Can condensed sweetened milk
2. 1 Cup milk powder
3. 1/2 Cup butter

Procedure:
1) Take a pan and heat butter in it.
2) Remove the pan from the fire and combine milk powder to it, mix well.
3) Now add sweet condensed milk to it and simmer for about 4-6 minutes, keep stirring the mixture.
4) When bubbles appear remove the pan and let it cool.
5) Cut Paal Cova into desired shapes and serve.

Doodh peda with Evaporated Milk

Papad Roll

Ingredients:
1. Papad: 12
2. Cabbage: 1/4 kg
3. Capsicum:  1 each color
4. Carrot: 1 big
5. Soya sauce: 1 tsp
6. Salt: for taste
7. Pepper powder: 1/2 tsp
9. Chat Masala: 1/2 tsp
8. Oil: 2 tsp + for deep fry

Procedure:
1) Chop Cabbage, Capsicum, Carrot into long slices.
2) Heat oil, fry the vegetables.
3) Add soya sauce, salt and pepper power.
4) Place lid and let it cook but not mashed should be crisp.
5) Off the stove and let it cool.
6) Drain the water from the veggies.
7) In a flat plate, take water till half the plate is filled.
8) Dip papad for 2 mins and let the papad get soft.
9) Remove the papad into a dry plate.
10) Fill the papad with 1 Tbsp of the veggies.
11) Roll to close the papad using maida paste made with water or just water.
12) Deep fry the papad rolls till crisp and remove into a plate.
13) Serve Hot with tomato sauce.

Rose-Orange Punch

Being a Hyderabadi....I always loved the colour and taste of Rooh-afza...coming to Bradford, UK...dint miss some of the tastes....my husband brought a Singapore based similar rose syrup...though this one had more sugar content...but i can get similar taste in this alien place....so i set to make different types that can be made...here are some....

Rose-Orange Punch:

Ingredients:
1. Rose-Syrup: 2 tbsp
2. Orange juice: 4 tbsp
3. Chilled water: 1/2 cup

Procedure:
1) Mix all the ingredients in the serving glass and garnish with orange peel.

Pomegranate/ Pomegranate Juice

Health Benefits of Pomegranate/ Pomegranate Juice: The Top Ten

1. Antioxidants – These help to wrangle the hoards of free radicals in your system. Free radicals have an uneven number of electrons and like to balance themselves out by stealing from other molecules and cells in your body. These cells are oftentimes very important ones dealing with your DNA, and when they are destroyed, disease step

s in. Pomegranate juice is an excellent source of antioxidants that work to help you stay disease-free.

2. Blood Thinner – Pomegranate juice helps your blood circulation, making it easier for blood to travel to your heart, brain, and the rest of your body.

3. Cancer Fighter – Pomegranate has been known to reduce and prohibit the growth of cancer cells and tumors in your body.

4. Digestion Aide – Pomegranate juice is a natural remedy for diarrhea, dysentery, and great number of other digestive problems.

5. Anemia Relief – With a high content of iron, pomegranate juice is a great home cure for anemia because it promotes higher levels of hemoglobin.

6. Anti-Inflammatory – Pomegranate juice has properties that help treat sufferers of arthritis. It can also help cure a cough or sore throat.

7. Neonatal Care – It has been proven that pomegranate juice ingested by pregnant women can help protect the neonatal brain.

8. Artery Protection – It helps keep plaque from building up in your arteries.

9. Cartilage Protection – It works to prevent the deterioration of cartilage in your body.

10. Cholesterol Reducer – Pomegranate juice is capable of lowering blood pressure by as much as 6% in daily drinkers.

Quick Kova Kajjikaaya

Ingredients:
1. Grated fresh coconut: 1 cup
2. Grated Jaggery: 1/2 cup
3. Cardamom powder: 1 tsp
4. Milk Powder: 1 cup
5. Condensened milk: 1 cup
6. Butter: 1/2 cup

Procedure:
1) Roast grate coconut in a kadai till it turns into light brown.
2) Add jaggery to it and cook till they mix together properly and leave the kadai.
3) Add the cardamom powder and off the stove. Let it cool.
4) In a kadai, melt the butter.
5) Add milk power and mix well.
6) Add condensed milk and stir well till it forms a dough like chapathi dough.
7) When the dough cools. Make small poori like chapathi.
8) Make lemon size balls with the coconut mixture.
9) Put each ball into each poori and close the poori into ball. Use water if needed to close the ball.
10) Serve in cupcake holder.

Dappalam

Ingredients:
1. 

Ponaganti aaku koora

Ingredients:
1. Ponaganti koora (water amaranth): 2 cups
2. Onion: 1 big
3. Minappapu/Urad Dal: 1tsp
4. aavalu: 1/2 tsp
5. jeelakarra: 1/2 tsp
6. curry leaves: 1 bunch
7. green/red chilles: 1
8. Oil: 2 tsp
9. Peanut powder: 2 tsp
10. Sesame powder: 2 tsp.

Procedure:
1) Remove the stems of the leavy vegetable, clean well as it might have some mud. Chop the leaves.
2) In a thick Kadai, heat oil.
3) Add urad da,l when they are light brown add mustard and jeera.
4) When they splutter, add chillies finally add onions.
5) When onions turn translucent add the leaves and cook till they come together.
6) Add peanut and sesame powder and cook till they are mixed properly with the leaves.
7) Serve hot with roti or rice.

Idly Podi

Ingredients:
1. Dried red chillies: 50 gms.
2. Urad dal: 1 cup
3. Coriander seeds: 2 tsp
4. Asfoetida/Inguva: 2 pinch.
5. Salt: to taste

Prodecure:
1) Heat 2 tsp oil in Kadai.
2) First add 2 pinch hing, followed by red chillies.
3) When the red chillies are roasted enough. Take them off into a plate to cool.
4) In the same kadai add urad dal and roast till golden brown.Add to the plate to cool.
5) In the same kadai add coriander seeds and roast till aroma rises. Add to the plate.
6) Add the stuff in plate to a dry grinder along with salt and grind till fine powder.
7) Store in a airtight container. Can be used for around 6 months.

Tamil Style Sambar Podi

Ingredients:
1. Coriander seeds: 100gm
2. Dry red chillies(tiny one): 75 gm
3. Bengal Gram: 2 tbsp
4. Toor Dal: 4 tbsp
5. Black peppercorn: 1 tsp
6. Fenugreek seeds: 1 tsp
7. Jeera(Cumin seeds): 1tsp
8. Mustard Seeds: 1/2 tsp

Procedure:
1) Take 2 tsp oil in a think kadai. Fry red chillies till they are crisp. Keep aside to cool.
2) In the same kadai add bengal gram, toor dal and fry for 3 mins.
3) Add all other ingredients one after another and roast them till nice aroma rises. Off the stove.
4) Finally add the fried red chillies to the kadai.
5) After they cool down, grind in dry grinder.
6) Store it in a airtight container.

Methi Paratha

Ingredients:
1. Methi leaves: 1 bunch
2. Wheat Flour: 4 cups
3. Jeera/Cumin: 1/2 tsp
4. Green Chilles: 1
5. Ginger: 1/2 inch
6. Salt: to taste
7. Oil
8. Ghee

Procedure:
1) Clean the methi leaves and chop finely.
2) Chop ginger and green chilles.
3) Heat 2 tsp oil in kadai and add jeera.
4) When jeera will spattle add green chilles and ginger. Add methi leaves.
5) While the leaves cook add salt and let it cook.
6) Switch off when all the leaves come together and cooked properly.
7) Mix atta with the methi mixture when its cool. Add water if needed.
8) Make small ball of the mixture and roll to rotis.
9) Cook them with ghee on hot tawa.

Dondakaaya koora with ullikaram

Ingredients:
1. Dondakaayalu (Ivy gourd): 1/2 kg
2. Onion: 1 Big
3. Peanuts: 1/4 cup
4. Jeelakarra/ Cumin: 1 tsp
5. Red chilles: 2
6. Chana dal/ Senaga pappu: 2 tsp
7. Turmeric: 1/4 tsp
8. Salt: 1 tsp

Procedure:
1) Roast cumin, red chilles, Chana dal.
2) Chop onion, cut dondakaaya lenght-wise.
3) Grind the roasted items first and add the onions and grind again.
4) Cook dondakaaya in cooker or microwave with salt and turmeric.
5) Heat 3 tsp oil in kadai. Add peanuts and fry till they splitter.
6) Add the cooked dondakaaya and fry till all moisture is lost.
7) Add the ground mixture to the fried.
8) Cook till the strong smell of onion is lost.

Serve hot with rice or roti.

Tomato mint chutney - Tomato pudina chutney

Ingredients
1.Roma tomatoes - 7
2.Mint leaves - 1 small bunch
3.Garlic  - 4-5
4.salt - to taste
5.Green chillies - 4 big size(adjust more or less)
6.Jeera - 1/2tsp
7.Oil - 3tbsp
For Seasoning
1.Oil - 1tsp
2.Urad dal - 1/2tsp
3.Jeera - 1/2tsp
4.Hing - pinch
5.Curry leaves - few
6.Dry red chilli - 1
Procedure:
1.Heat 2 tbsp oil in a deep pan.Add chopped tomatoes and cook for 5-7mts in medium high flame or until the tomatoes gets cooked.Keep this aside.
2.In the same pan add remaining 2tbsp oil and fry green chilli for a minute in medium flame.Keep this aside.Add pudina/mint leaves to the left over oil and fry for 2mts.
3.Blend tomatoes,mint leaves,jeera,garlic and salt.
4.For seasoning heat oil in a small vessel.Add mustard seeds,once it starts spluttering add jeera,red chilli,urad dal and fry till the dal changes color.Finally add hing,and curry leaves and mix well to the chutney.
5.Serve with rice.

Dill Curry / Soyaaaku koora

Ingredients:
1. Dill/Soya leaves: 1 bunch
2. Moong dal/ Pesara pappu: 1/2 cup
3. Onion: 1.
4. aavalu/ mustard seed: 1/2 tsp
5. Jeelakarra/ cumin seeds: 1/2 tsp
6. red chilles/ endu mirapakaalayu: 1
7. Turmeric/ pasulu: 1/4 tsp
8. Salt/ uppu: 1/2 tsp
9. Oil: 1/2 tsp

Procedure:
1) Soak moong dal for 15 mins in warm water.
2) Heat kadai, add oil.
3) Add Mustard, cumin seed. Let them splutter and add chopped onions.
4) Fry onions till translucent. Add the soaked moong dal.
5) Saute for 3 mins and add dill leaves.
6) Add salt and close with lids. mix well in between till all the curry comes near.
7) Add turmeric and cook till its dry.

Serve with hot rice or roti. 

Pav Bhaji Masala Powder

Ingredients:
1. 5 black cardamoms (Yalakulu)
2. 1/4 cup coriander seeds (Dhaniyalu)
3. 1/8 cup cumin seeds (Jeelakarra)
4. 1/8 cup whole black pepper (miriyalu)
5. 1 1/2 tbsp fennel seeds (saunf/sompu)
6. 6 whole red dry chilies
7. 2 inch pieces of cinnamon (Dalchini chakka)
8. 2 tbsp dry mango powder (amchur powder)





Procedure:




1) Dry roast all the ingredients till No7.
2) Let them cool.
3) grind them to a fine powder.
4) finally add the amchur powder and pulse twice till it mixes well.

Store in a airtight jar.

Rice Laddoo

Ingredients:
Parboiled rice – 1 cup
Jaggery – ¾ cup
Grated coconut – ½ cup
Elaichi/cardamom – 2-3 pods

Procedure: 
1) Take the rice in a bowl, pour boiled water to cover the rice and let it stay with closed lid for 20 mins. Remove the water after 20 mins.
2) In a kadai roast rice till it turns brown. Remove from heat and let it cool.
3) Grind the rice till course not fine powder or too course.
4) In a kadai, heat water and jaggery till all the it forms a syrup. Use as less water as possible.
5) Add powder cardamom and grated coconut and mix well.
6) Add the rice powder into the mixture and mix till everything mixes properly.
7) Remove from flame and make ladoos before its completely cool.

Eggless Banana Cranberry Cake

Ingredients

Unsalted butter - 1/2 cube

Sugar - 1/2 cup

Ripe banana - 2 (mash into a smooth paste)

Self Raising flour - 1.5 cup

Baking powder- 1/4 tspn

Baking soda- 1/2 tspn

Salt to taste

dried cranberry, sunflower seeds - 1/2 cup (chop into small pieces)

Preparation

1.Bring butter to room temperature and beat it in a bowl.

2.Add sugar to the butter mixter and beat it again.

3.Mash banana and keep it aside.

4.In a medium size bowl mix the flour ,baking powder,baking soda and salt.

5.Add mashed banana to the butter + sugar mixture.Beat it into a smooth consistency.

6.Add dry mixer to this and beat it again.

7.Add dried cranberry, sunflower seeds to the dough.

8.Preheat the oven to 180 degree Celsius.

9.Grease the baking pan with butter and dust it with flour.

10.Fill the pan halfway with the dough.

11.Bake it for 45 mins,until a tooth pick inserted into the center comes out clean.

Bandar Laddu

Ingredients:
1. Senaga pindi (Besan/Gram Flour): 2 cups.
2. Sugar/Jaggery: 2 cups.
3. Oil to fry.
4. grind cardamom powder: 1/2 tsp
5. fried cashew  for granish

Procedure:
1) Mix besan with water and make paste similar to Muruku dough.
2) Heat oil in a frying pan and make muruku with the dough.
3) Break the muruku and grind till fine powder.
4) In a pan take sugar/jaggery with 1/4 amount of water and make syrup (3 string consistency).
5) When the syrup is ready off the stove and mix the  muruku powder.
6) Make balls of this when medium hot.
7) Decorate with fried cashew.

Pav Bhaji

Ingredients:

1. 2 medium potatoes, peeled and dice
2. 1 cups chopped cauliflower
3. 1/2 cup chopped green beans
4. 1/2 cup peas
5. 1/2 cup chopped carrots
6. 3 tablespoons oil
7. 3 tablespoons butter
8. 2 green chilies chopped
9. 2 tablespoon finely sliced ginger
10. 3 medium chopped tomatoes
11. 1/2 teaspoon red chili
12. 1/2 teaspoon turmeric
13. 1 tablespoon fennel seed powder (saunf)
14. 2 teaspoon salt (adjust to taste)
15. 1 teaspoon garam masala
16. 1 tablespoon lemon juice (adjust to taste)
17. 1/4 cup chopped cilantro (hara dhania)
18. 6  bread buns

Procedure:

1. Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don’t add too much water, just enough to cook.
2. After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
3. Heat the oil in a frying pan over medium heat.
4. Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minute.
5. Next add the red chili powder, fennel seed and turmeric, mix it well.
6. Add mashed vegetables.
7. Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
8. Add salt and two tablespoons of ghee, stir-fry for another minute.
9. Add about ¼ cup of water or as needed, and let it cook for a minute.
10. Turn off the heat.
11. Add garam masala, and lemon juice, mix it well
12. Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
13. Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.

Hints:

1. You can use almost any vegetables to make the bhaji, but keep the potato base. You can also try vegetables such as cabbage, bell pepper, and eggplant.
2. If you don’t eat potatoes, use green bananas for the base.
3. For vegan replace the butter with oil.

Madras Majjiga Pulusu

Ingredients:

1. Perugu/Curd: 2 cups.

2. Cut Mixed vegetables(Potato, Carrot, Beans): 1 cup.

3. Toor dal (Kandipappu): 2 tsp.

4. Rice (Biyyam): 1 tsp.

5. Ginger: 1/2 inch.

6. Coriander seeds (Dhaniyalu): 1/2 tsp.

7. Green chillies: 2.

8. Curry leaves: 7.
9. Fresh Coconut : 2 tsp.

10. Salt for taste.

---

Procedure:

1) Make thick buttermilk mixing the curd with 1/2 cup water.

2) Soak Toor dal and rice for 1 hr and grind with along with ginger, coriander seeds, 1 green chilli and coconut with 1/2 tsp salt.

3) Mix the paste to the buttermilk and 1 tsp salt.

4) Cook the mixture on the stove on low heat. Let it boil till the mixture is thick and keep it aside.

5) Cook the vegetables meanwhile adding 1/2 tsp salt.

6) Add the cooked veggies to the buttermilk and mix well and close the lid.

7) In a pan heat oil and mustard seeds, split green chillies, curry leaves.

8) Add this to the buttermilk mixer.

9) Can be served hot or cold with rice/ roti.

Eggless Choco Cup cakes

Ingredients:
1. Plain Flour: 1 1/2 cup.
2. Cocoa Powder: 1/2 cup.
3. Powdered Sugar: 1 cup.
4. Unsalted butter: 1/2 cup.
5. Milk: 1 cup.
6. Baking powder: 1 tsp.
7. Baking Soda: 1/2 tsp.
8. Vanilla Extract: 1/2 tsp.

Procedure: 1) Mix all the dry ingredients in one bowl i.e., plain flour, cocoa powder, powdered sugar, baking powder, baking soda.
2) Mix the rest ingredients in a separate bowl i.e., milk, melted butter, vanilla essence.
3) Add the dry ingredients slowly to the wet ingredients and fold them with spatula or whisk. add the dry ingredients slowly one spoon at a time, till all of then are added.
4) Pre heat the Oven at 160 C for 15 mins.
5) Arrange the paper cups into silicon moulds or cup cake moulds. Pour the mixer into them upto 3/4 full.
6) Place the moulds into the oven. Bake for 20 mins or till the cup cakes are done.
Check if the cup cakes are done by piercing the wooden toothpicks or fork. If it comes out clean then they are done.

Note: 1] adjust the cocoa powder and sugar as per your requirement. If u are making for kids add 1/4 cup of sugar more.

Sweet Potato Halwa

Ingredients:
1. Sweet Potatoes: 500 gms.
2. Butter: 1/2 stick.
3. Sugar: 1 cup.
4. Milk powder: 1/4 cup (Optional).
5. Cashews: for garnish.
6. Cardamom Powder: 1/4 tsp.
7. Cinnamon Powder: 1/4 tsp.
Procedure:
1) Remove the skin from sweet potato and wash thoroughly. Cut into uniform pieces or cubes (yielding about 2 1/4 cups chopped).
2) Place them into a microwave-safe bowl and add 1 teaspoon water. Cover and microwave on high for 5 to 6 minutes. Stir and microwave for another 1 to 2 minutes or until they are fork tender. Remove from microwave and mash them without adding any liquid. Set aside.
3) Melt butter in a saucepan over medium heat and add roughly crushed cardamom seeds (if you like) and mashed sweet potatoes and cook for 3 to 4 minutes. Add the remaining ingredients except cashews (choice of nuts). Continue to cook, stirring constantly until there is no moisture left in the pan. Stir in the chopped cashews.
4) Remove from the heat and transfer the mixture to a lightly buttered 8-inch round baking pan or thali (Indian stainless steel round dish). Spread the mixture evenly with a lightly buttered back of metal spatula. Let it cool completely and cut into desired shapes.