Award

Thanks Pavithra for passing the award to us.I would like to share it with other friends too......

Gulab Jamoon

Ingredients
Milk powder-1/2 cup
Maida-2tbsp
Ghee-1tbsp
Curd-1 & 1/2tbsp
Baking soda-1/4tsp
Oil-to fry
Sugar syrup
Sugar-1 & 1/2 cup
Water-1 & 1/2 cup
Cardamom powder-1/4tsp
Rose essence-a drop
Saffron-a pinch
Method
Mix maida,milk powder,baking soda & ghee,add curd little by little & mix till you form a soft dough.Cover & rest it for 10 minutes.Grease your palms & make small round ball.Heat oil & deep fry them in medium flame.Keep rotating while frying for even colour on all sides.On the other side boil the syrup ingredients together for 3 minutes,switch off & add the rose essence.Add the fried balls to the hot syrup,cover & leave it for 1 hour for it to soak nicely.Serve it with some chopped nuts sprinkled on top (optional).
Courtesy:sangeetha subash with some small change.

Methi Chicken Kheema

Ingredients

Chopped onion-1/2

Chopped tomato-1/2

Chicken kheema-1 cup

Curd-3tsp

Frozen chopped methi leaves -1 cup

Ginger & Garlic paste-1tsp

Any meat /Garam masala powder-1tsp

Red chilly powder-1tsp

Coriander powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Tempering

Oil-4tsp,Jeera-1tsp,Bay leaf-1

Method

Heat oil in a pan temper it.Fry onions till light brown colour.Now add ginger & garlic paste,methi,tomato & all dry powders & fry till oil separates the pan. Add the curd,chicken & very little water & cook it till done.Serve it with roti or rice.

Lotus Stem & Channa Dhal Kurma

Ingredients pressure cooked

Chopped lotus stem-1 cup

Channa dhal-1/3 cup

Salt to taste

Red chilly powder-1tsp

Ingredients roasted in 1/2tsp of oil & ground to a smooth paste

Pepper-10

Cardamom-1

Cloves-2

Cinnamon-a small bit

Poppy seeds-1tsp

Coconut-1tbsp

Fennel seed(somph)-1/2tsp

Jeera-1/4tsp

Ginger & garlic paste-1/2tsp

Tempering

Oil-2tsp

Mustard-1tsp,Curry leaves-little

Method

Mix the ground masala to the pressure cooked ingredients & give a nice boil.Temper it.Serve it hot with rice.

Gulab-E-Aab

Ingredients

Milk-300ml

Crumbled ricotta cheese-2tsp

(or use khoya or rasamalai or kalakandh)

Blanched & chopped pistachio & almonds-1tsp

Crushed saffron-a pinch

Sugar-1 & 1/2tsp

Rose syrup-1tsp

Method

I took 2tbsp of ricotta cheese & microwaved it in high for 2 minutes till all water has evaporated & dry.Cool & crumble it.In a glass pour milk,mix sugar,khoya & syrup.Garnish it with saffron & blanched nuts.Serve it cold.Saffron & khoya gives a great taste for this dish.............

Courtesy:Lata

Batura recipe / Bhatura Recipe / Bhature Recipe

Bhatura

Ingredients

Maida-2 cups

Salt to taste

Curd-2tbsp

Sooji/Rawa-2tbsp

Baking powder-1/2tsp

Sugar-1tsp

Oil-to fry

Water required quantity to knead the dough

Method

Mix all above ingredients together.Pour water & make a soft dough.Cover it with a wet cloth & keep it for 4hrs.Take small balls & roll it out into thick round pooris.Heat oil (oil should be really hot)fry each baturas both sides till light golden colour & puffs up well.Serve it with Chole/channa or any gravy of you wish.

Courtesy:Sangeetha.

Anchovy Chips

Ingredients

Dry Anchovies-1 cup

Salt to taste
Red chilly powder-1 & 1/2 tsp

Coriander powder-1tsp
Turmeric powder-1/4tsp

Curry leaves-little-Oil 10 tsp

Method

Remove the heads off the fish.Wash it nicely so that there is no sand.Add all dry ingredients & marinate for 10 minutes.Heat oil add curry leaves & the fish.Fry it in very low flame till crisp & brown on all sides.You can store it outside for more than 3 days.Goes very well with rasam rice.

Kollu Masiyal Recipe / Horse Gram Masiyal Recipe

Kollu Masiyal

Ingredients

Kollu-1 cup

(soaked overnight)

Salt to taste

Turmeric powder-1/4tsp

Coriander leaves-little

Tempering

Hing-1/4tsp

Jeera-1tsp

Curry leaves-little

Oil-1tsp

Ingredients to grind

Oil-1tsp

Urad dhal-1tsp

Channa dhal-1tsp

Pepper-1/2tsp

Coriander seeds-1tsp

Garlic-3

Onion-1tbsp

Curry leaves-little

Methi seeds-1/4tsp

(Fry in oil till light brown colour,cool & grind to a smooth paste)

Method

Pressure cook kollu with turmeric powder & salt.
Cool the dal & blend in a mixi just till the dal breaks into two.
Heat oil temper it with above ingredients.
Pour the ground masala into the tempering & the mashed kollu.
Give a nice boil till everything is combined.Switch off the stove
Garnish it with coriander leaves,serve it with hot rice.

Thanks for visiting !

Vepampoo (Neem Flower) Podi

Ingredients

Vepampoo-2tbsp

Urad dhal-1tbsp

Channa dhal-1tbsp

Pepper-1tsp

Jeera-1/2tsp

Coriander seeds-1/2tsp

Red chillies-1

Hing-1tsp

Salt to taste

Method

Dry roast all above ingredients separately.Cool & dry grind it to a semi smooth powder.Mix some podi & melted ghee or oil in hot rice & eat.

Sago/Sabudana Ladoo

Ingredients

Sago/Sabudana-1/2 cup

Roasted peanuts-1/3 cup

Roasted pottukadalai-1/4 cup

(roasted split chickpeas)

Light brown sugar-3/4 cup

(you can also use sugar,add according to your sweetness)

Cardamom powder-1/2tsp

Milk-1/4 cup or little less just for binding

Method

Dry roast sago till it slightly changes its colour.Cool & powder it to a fine powder.Powder peanuts & pottukadai.Mix everything together.Sprinkle milk little by little & make balls.

Note:If using ghee for binding then can be stored outside,other wise store it in fridge.Do not use the nylon sago,use the regular big milk white sago.This tastes better.