Mushroom Chukka / Mushroom Sukka / Kalan Chukka / Chukka Mushroom

Mushroom Chukka

Tempering
Oil - 8 tsp
Somph / fennel seeds - 1 tsp
Cinnamon stick - 1 small piece
Red chillies - 4 broken
Other ingredients
White button mushrooms - 20 medium size
( cut into 4 pieces )
Chopped onion - 1/2
Curry leaves few
Chopped coloured capsicum - 1 cup
Ginger and garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Kashmiri red chilly pwder - 1 tsp
Salt to taste
Pepper powder - 1 & 1/2 tsp
Corn flour - 1 tsp
Cashew nuts - 8 broken into half
Coriander and curry leaves for garnish

Method
Heat oil in a wide pan temper it with somph,red chillies,cinnamon and red chillies.
Now add onions and curry leaves saute till light brown,then add the capsicum and cashew nuts saute well.Add ginger and garlic paste and saute till raw smell has disappeared.
Add the dry spices and mix,add the mushrooms and saute in high flame till its dry.Once mushrooms are added cooking should be in high flame.
Mushrooms will leave water collect the water and  keep it later you can mix it with rice and enjoy.
Add cornflour and pepper powder and mix till everything is combined.
Switch off the stove garnish with coriander and curry leaves.
Enjoy with rice,roti or as a starter.

Note:
a) Always use a wide pan to fry mushrooms as they will leave a lot of water.
b) Once mushrooms are added cooking should be only in high flame.
c) Corn flour is added to seal the mushrooms so they stop leaving water.
d) Mushrooms leave water collect it in a bowl and later you can mix it with rice and enjoy the gravy.


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Ram Ladoo Recipe / Ram Laddu / Delhi Street Food. Ram Ladoo

Ram Ladoo

Yields : 20 ladoos
Ingredients
Yellow Moongh dal - 1/2 cup
Channa dal - 1/4 cup
Salt to taste
Jeera - 1/2 tsp
Hing - a generous pinch
Chopped green chillies - 1
Chopped ginger - 1/2 tsp
Imli chutney/Tamarind chutney - 3 tsp or as needed
Green Chutney - 4 tsps or as needed
Thinly shredded radish/mooli - a handful
Chopped coriander leaves for garnish
Chaat masala - 1 tsp
Amchur powder - 1/2 tsp
Oil to deep fry
Method
Wash both the dals for 2 to 3 times and soak it in water for 5 hours.
Drain the water completely and grind the dals till they are thick coarse mixture.Do not add any water for grinding if needed as very little water and do not grind the batter smooth.
Transfer it into a bowl and using a spoon,whisk or your fingers beat the batter till it reaches to a light fluffy batter.
Heat oil in a pan drop small portion of batter using a spoon or fingers.Deep fry till light brown on all sides.Remove it on a kitchen paper.
Arrange the fried ladoos in a plate top it up with shredded mooli,chopped coriander leaves,Imli chutney,green chutney and sprinkle chaat masala and amchur powder and serve immediately.

Note:
a) Dals should be washed well and soaked at least for 5 hours.
b) Do not add water while grinding,if needed add very little.
c) Batter should be a coarse grainy thick batter,do not grind to a smooth paste.
d) Beat batter well till colour changes and turns into a light fluffy batter.

Please follow these above mentioned tips to get the best result.

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Orange Tea Recipe

Orange Tea

Ingredients
Water - 1 & 1/4 cup
Cloves crushed - 1
Orange slice - 1 chopped
Honey as needed
Tea leaves - 1/4 tsp
Method
Pour water in a sauce pan add the tea leaves,chopped orange slice,cloves and bring it to a nice boil.
Switch off the stove filter the tea,mix honey as needed and enjoy hot.

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Dalgona Coffee / How to make Dalgona Coffee

Dalgona Coffee

Ingredients
Instant coffee powder - 1 tsp
Sugar - 3 tsp
Hot water - 1 tsp
Cold milk 3/4 cup
Method
Take a cup add the coffee powder,sugar and hot water using a hand beater or spoon start whisking till they are fluffy,frothy and forms peaks.
Pour cold milk in a cup and top the whipped coffee on top sprinkle some cocoa powder and serve immediately.

Note:
Hand beater is better to get good result,

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Lemongrass Tea / Fresh Lemongrass Tea / Easy Lemongrass Tea

Lemongrass Tea

Ingredients
Water - 2 glasses
Tea leaves - 1 tsp
Honey as needed
Lemon wedges - 2
Fresh Lemongrass - 1 long leaf chopped
Method
Pour water in a pan add tea leaves and copped lemongrass leaves bring it to a boil.
Switch off the stove add the lemon wedges and honey,cover and wait for a minute.
Filter the tea and serve hot or warm.

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Chicken Malai Tikka / Malai Tikka / Murgh Malai Tikka

Murgh Malai Tikka

Ingredients for marination
Chicken breast cut into medium size - 15
Salt to taste
Pepper powder - 1 tsp
Cardamom powder - generous pinch
Garam masala powder - 1 tsp
Crushed kastoori methi - 1 tsp
Chopped mint leaves - 6 ( optional)
Ginger and garlic paste - 1 tsp
Chopped green chillies - 3
Heavy cream - 1/4 cup
Thick hung curd - 1/4 cup
Corn flour - 3/4 tsp
Cheddar cheese - 2 tsp
Lemon juice - 2 tsp
Oil - 2 tsp
Method
Take a wide bowl mix all above ingredients together cover and rest it overnight in fridge or at least 3 hrs.
Other ingredients
Butter - 1 tbsp
Chaat masala
Lemon  wedges,sliced onions for garnish
Method
Take a metal skewer and insert the marinated chicken pieces,Place these on a baking tray which is lined with an aluminium foil.
Bake it in oven at 400 deg.F for 30 minutes or till light brown on all sides.Brush it with butter in intervals.each oven is different so keep an eye on temperature and cooking time.
For 5 minutes keep in broil to get a light dark colour on top.
You can do this even on stove by placing an iron tawa or grill.
Arrange on a plate and brush with some more butter sprinkle chaat masala and garnish with lemon wedges and sliced onions.
Serve hot with mint curd chutney

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Thinai Pongal / Thinai Ven Pongal / Foxtail Millet Pongal - Millets Recipes

Thinai Pongal

Tempering ingredients

Oil - 1 tsp
Ghee - 2 tsp
Crushed pepper - 1/4 tsp
Jeera - 1/2 tsp
Cashew nuts - 8
Chopped green chillies - 1
Curry leaves few
Hing - a generous pinch
Other ingredients
Thinai arisi / Foxtail millet - 1/2 cup
Yellow moongh dal -  3 tbsp
Water - 3 cups
Salt to taste
Turmeric powder - 1/4 tsp
Grated ginger - 1/4 tsp

Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the foxtail millet and saute till its just hot.
Pour water add salt,ginger and turmeric powder,pressure cook till done.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.


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Dahi Puri / Dahi Puri Chaat / Dahi Poori - Chaat Recipes

Dahi Puri

Ingredients

Golgappa
Imli / Tamarind Chutney
Green chutney
Sprouted green moongh dal
Thin sev
Chopped onion
Chopped coriander leaves
Boiled and mashed potato - 1 large
( add some chaat masala,red chilly powder and salt to the potato mix it and keep)
Beaten curd
( add needed sugar and a pinch of salt to curd mix and keep)

Dahi Puri

Method

There is no any measurements for this recipe add the above ingredients according to your taste.
Carefully make a small hole in the middle of golgappas (small puffed pooris) put some green moongh sprouts then fill it up with some potato mixture,sprinkle onions and coriander leaves.
Then add both the chutneys and curd, garnish with lots of sev,
Serve this immediately.
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Tamarind Chutney / Imli Chutney For Chaat / Sweet Tamarind Chutney

Tamaring Chutney

Ingredients
Tamarind -1 large lime size ball
Dates or Raisins - 1/4 cup
Brown sugar  or Jaggery -2 tbsp or less
Black salt - to taste
Chilly powder -1/2tsp
Roasted crushed jeera powder -1 tsp
Chaat masala -1/2tsp
Method
Boil tamarind & raisins together for 5 minutes,cool it  completely& make a puree.
Add enough water & boil it for 5 minute with other dry masala powders.
Cool & store it in fridge.
This chutney can be used as a dip for any starter or chaat items.

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Green Chutney / Mint Coriander Chutney For Chaat

Green chutney

Ingredients
Fresh mint leaves -1 cup
Coriander leaves -1 cup
Salt to taste
Lime juice - 6 tsp
Green chillies - 5
Ginger-1/4''
Method
Blend all ingredients in a mixi jar, add water & dilute it to a chutney consistency.
Store it in fridge & serve it with any starter or chat items.

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Bhel Puri / Bhel Poori - Chaat Recipes

Bhel Puri

Ingredients
Puffed Rice
Imli / Tamarind chutney
Green Chutney
Sprouted green gram dal
Grated carrot
Chopped onion
Chopped boiled potato
Chopped cucumber
Chopped tomato
Chopped coriander leaves,
Salt to taste
Chaat masala
Roasted peanuts
Thin Sev
Method
Take a wide bowl mix all above ingredients together lastly sprinkle some sev for garnish and serve immediately.There is no specific measurements add all according to your taste.

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Manathakkali Kuzhambu Recipe / Manathakkali Kulambu Recipe

Manathakali Kulambhu

Ingredients

Fresh Manathakali seeds-1/2 cup

Tamarind paste-1/2 tbsp

(dilute it in water)

Chopped onion-1/4

Chopped tomato- 1

Chopped garlic - 6

Chille powder-1/2 tsp
Coriander powder - 1/4 tsp
Jaggery - 1/4 tsp

Salt to taste

Sesame oil-5tsp

Turmeric powder-1/4 tsp

Tempering

Vadavam - 1 tsp

(or mustard,jeera,urad dhal & methi)

Method

Heat oil in a pan and temper it with above ingredients
Add onion,garlic & tomato fry till brown,then add the Manathakali seeds & all dry powders,fry for couple more minutes till raw smell has disappeared
Pour the tamarind juice and jaggery cook till oil separates.
Switch off the stove garnish with curry and coriander leaves and serve it with rice.

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Indian Lunch Menu Ideas

Lunch Menu
----------------
Manathakali Keerai Masiyal
Marundhu Rasam
Asparagus Karamani Poriyal
Cabbage Mor Kootu
Cucumbers

Mini Banana Leaf Sapadu
---------------------------------

Corn Pulao 
Chole
Palak Paneer
Roti

Cabbage Mor Kootu

Gangavalli koora tomato fry

Kothamalli Podi

Cucumber

Lunch Menu
----------------
Rice
Manathakali Kulambhu
Keerai Masiyal
Potato Puttu
Cucumbers

Lunch Menu
-------------------
Mint Pulao
Mixed Vegetable fry
Boondhi Raita

Avarakkai Pulao
Avocado Raita with Microgreens

Indian Lunch Menu Ideas

Menu
---------
Rice
Veg.Kurma
Thengai Thogayal
Ajwain leaf Rasam

Guthi Vankaya Biriyani 
Egg Pepper Fry
Raita

Menu
----------
Plain Rice
Sambar
Brinjal Fry
Chutney Podi
Gobi fry
Rasam
Curd 

Pudhina Chutney / Mint Chutney / Pudina Thogayal / Pudina Thuvaiyal

Pudina Chutney

Ingredients
Pudhina / Mint leaves -1 cup
Green chilles-3
Ginger-1/2''
Oil - 3 tsp
Coconut - 4tsp
Tamarind paste or a small piece tamarind -1/4tsp
Urad dal-1 hand full
Channa dal-1 hand full
Salt to taste
Hing-1/4tsp
Method
Heat oil in a pan fry all above ingredients till light brown.
Cool completely add salt & grind to a fine paste.Add very little water to grind.
Enjoy with any tiffin or mix it with rice and enjoy!

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Paneer Stuffed Capsicum / Stuffed Capsicum / Stuffed bell Peppers

Paneer Stuffed Capsicum

For the filling
Finely chopped paneer - 1/2 cup
Frozen peas - 1/4 cup
Chopped tomato - 1 large
Chopped onion - 1/4 cup
Ginger and Garlic paste - 1/4 tsp
Chopped coriander leaves - a handful
Lemon juice - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Jeera powder - 1/4 tsp
Salt to taste
Oil - 2 tsp
Other ingredients
Green capsicum - 3
( cut into half and remove the seeds)
Oil - 1 tsp
Shredded mozzarella cheese as needed
Italian seasoning - to sprinkle on top
Method
Heat oil in a pan fry onion till light brown add the ginger and garlic paste saute till raw smell has disappeared.add tomatoes and fry till its soft.
Add the peas and all dry masala powders and cook till raw smell has gone.
Lastly add the paneer mix well.Switch off the stove add lemon juice and coriander leaves.
Your filling is ready to stuff inside the capsicum.
Brush the capsicum all sides with some oil and place it in a baking tray,bake it for 10 minutes at 400 deg.F till the capsicum changes colour.
Remove from the oven and fill the capsicum with the filling mixture.Put back in the oven and bake for another 10 minutes at 400 deg.F. Remove from oven sprinkle cheese and Italian seasoning on top and broil for 5 minutes till the cheese melts and its slightly brown.
Enjoy them hot!

Note:
a) Each oven is different so adjust the cooking time and temperature accordingly.
b) You can also make the filling with chicken or potato use your imagination.

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Garlic Pickle / Poondu Urugai

Garlic Pickle

Ingredients 
Mustard seeds - 4 tsp
Methi - 1 & 1/2 tsp .
( Slightly roast and powder the mustard and methi seeds)
Red chilly powder - 5 tsp  heaped
Salt to taste ( about 1 & 1/2 tsp
Jaggery - 1/4 tsp
Lemon juice - 1 medium size lemon
Small peeled garlic - 2 cups
Tempering
Sesame oil - 1 cup
Mustard - 1 tsp
Jeera - 1/2 tsp
Red chilies -3

Method
Heat oil in a pan temper it with mustard,jeera and red chillies.
Add the garlic and fry till its slightly soft.Switch off the stove and let it cool completely.
Once its cool add the  dry powders,jaggery and lemon juice,mix well till well combined.
Store it in a clean jar in fridge.


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Asparagus Karamani Poriyal / Asparagus Poriyal / Asparagus Black Eye Bean Fry

Asparagus Karamani Poriyal

Ingredients ground to a coarse paste
Grated coconut - 1/4 cup
Garlic - 2
Jeera - 1/4 tsp
Red chillies - 2
Salt to taste
Turmeric powder - 1/4 tsp
( Do not add any water while grinding)
Tempering
Coconut oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp

Curry leaves few
Other ingredients
Chopped asparagus - 2 cups
Cooked karamani / Black eye bean - 1/4 cup
Curry and coriander leaves for garnish.
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir,add the cooked karamani sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well till everything is well combined,
Switch off the stove garnish with curry and coriander leaves.
Best served as side dish for rice.

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Marundhu Rasam / Marunthu Rasam / Rasam / Medicinal Rasam / Medicinal Soup

Marundhu Rasam

Ingredients ground to a smooth paste
Tomato - 1 large
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Chukku/Dry ginger powder - 1/4 tsp
Adhimadhuram powder - a generous pinch
Arisi thippili - 1
Neem powder - a generous pinch
Hing - 1/8 tsp
Salt to taste
Turmeric powder - 1/4 tsp
( Grind above ingredients to a smooth paste and dilute with needed water)
Other ingredients
Oil - 1 tsp
Mustard - 1/4 tsp
Red chillies - 1
Curry leaves  few
Coriander leaves for garnish
Water as needed to dilute
Lemon juice - 3 tsp
Method
Heat oil in a pan temper it with mustard,red chillies and curry leaves.
Now pour the ground and diluted rasam and bring a boil.
Switch off the rasam and add the curry and coriander leaves and lemon juice.
Drink this as a light soup or mix with rice and enjoy!

Note:
Try to make this rasam at least monthly once,best for cold and cough.

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Indo Chinese Lunch Menu

Menu - 1
-------------
Chilli Garlic Mushroom
Burnt Garlic Chinese Fried Rice
Egg Drop Soup

Menu -2
---------------
Egg Fried rice
Chicken Soup
Garlic Sesame Asparagus stir Fry

Thuthuvalai Podi / Thoothuvalai Podi / Toodhuvalai Podi / Thoodhuvalai Podi / Trilobatum Leaves Powder

Thuthuvalai Podi

Ingredients
Urad dal - 2 tbsp
Pepper - 1 & 1/2 tsp
Jeera - 1 tsp
Red chillies - 4
Tamarind - a small piece
Salt to taste
Dried thoothuvalai/thuthuvalai leaves - 2 cups

Method
Wash and dry the thoothuvalai leaves on a cloth for 4 days inside the house till they are crisp.Do not dry them under sun.
Dry roast above ingredients till colour changes,do not over fry and burn them.Remove it on a plate.Switch off the stove and add the leaves and saute for a minute.
Cool all the ingredients add salt and powder them.Store it in a clean jar.
Add a teaspoon of this podi and some ghee or sesame oil to hot rice and enjoy.

Note:
If you have cold or cough have this podi mixed with rice or add it in buttermilk and drink.

Thoothuvalai chutney recipe click HERE


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Puli Aval / Tamarind Poha / Puli Aval Upma / Easy Breakfast Recipe

Puli Aval

Tempering Ingredients
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal & Channa dal - each 1 tsp
Peanuts - 2 tsp
Curry leaves few
Red chillies - 1
Slit green chillies - 2
Chopped onion ( optional) - 1 tbsp
Methi powder- a generous pinch
or Methi seeds - 5
Other ingredients
Thick Poha/Aval/Flattened rice - 2 cups
( today i have used thick red poha)
Semi thick tamarind juice - 1 cup
Water - as needed ( around 1/2 cup)
Salt to taste
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp ( optional)
Method
Take aval in a bowl add tamarind juice,salt and turmeric powder mix it well.Sprinkle water if needed for the aval to get soften.Keep it covered.
Heat oil in a pan and temper it with above ingredients.
Lower the flame add the aval and gently mix till everything is combined.Lastly add the grated coconut and switch off the stove.
Serve it hot for breakfast or enjoy at tea time!

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Green Moong Dal Idli / Green Gram Idli / Pasi Payaru Idli

Green Moongh Dal Idli

Ingredients
Green moongh dal / Whole green moongh dal - 2 cups
Whole Urad dal with skin - 1 cup
Salt to taste
Method
Wash & soak whole urad dal and whole green moongh dal together overnight
Drain out excess water and grind.Sprinkle water in intervals till you get a nice fluffy thick batter,Transfer to a wide bowl add salt mix everything well.
Cover & leave it to ferment for at least 8 hours.
Beat the batter well before making idli.
Grease idli plates pour some batter into the plate and steam till done.
Best served with any spicy chutney!

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then add some rice flour for binding, dilute the batter to a semi thick batter.
c) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.
d) You can use urad dal without skin in this recipe.
e) Grind the batter in a wet grinder if possible to get a thick fluffy batter.

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