Szechuan Asparagus Stir Fry / Sichuan Style Asparagus Stir Fry / Asparagus Stir Fry Sichuan -Style

Szechuan Asparagus Stir Fry

Ingredients for the sauce
White Vinegar - 1tbsp
(can use rice wine vinegar)
Soy sauce -2tbsp
Chilly garlic paste -1tbsp
Brown sugar-1/2tsp
Salt to taste
Water-1/4 cup
Maida/all purpose flour or corn starch -1tsp
(Whisk the sauce ingredients together in a bowl & keep it aside)
Other ingredients
Sliced onion-1/2
Asparagus trim & cut into 1/2'' length -1 bunch
Sesame oil-3tsp
Chopped ginger & garlic -1tsp each
Method
Heat 1tsp of oil & saute onion in high flame for a minute & remove it on a plate.
In the same pan add 1tsp of oil saute asparagus in high flame for couple minutes & remove it on a plate.
Heat oil in the same pan & add the chopped ginger & garlic,saute till nice aroma appears.
Now pour the sauce,when the sauce starts to bubble,add the fried onion & asparagus.Saute till everything is well combined.
Switch off the stove garnish with some fresh garlic on top & serve.
Note:
You can garnish with some toasted sesame seeds.
Drizzle some sesame oil once switched off the stove for extra flavour.

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Baked Fish Recipe / Indian Style Baked Fish Recipe

Baked Fish

Ingredients for marination
Fish pieces-8
( use any fish you like)
Salt to taste
Red chilly & Coriander powder-each-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Lemon juice-1tsp
Ginger & Garlic paste-1tsp
Oil-2tsp
Method
Marinate the fish with all above ingredients for 10 minutes.
Arrange it on a baking tray & bake it at 400 deg. for 20 minutes or till its cooked & brown on both sides.Each oven is different so please keep the temperature accordingly.
Just before serving sprinkle chaat masala on top,Serve it with some onion rings & cut lemon

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Crispy Kale Recipe /Baked Kale Chips Recipe / Kale Chips Recipe

Kale Chips

Ingredients

Kale-1 bunch
( use tender leaves,discard hard stems)

Salt & Pepper to taste

Olive oil-2tsp
Lemon juice few drops
Chilly flakes few

Method

Wash the kale leaves & pat it dry,cut the stems.
Toss the leaves with olive oil,lemon juice,chilly flakes and seasonings.
Arrange it on a cookie tray,do not over lap.
Bake it at 275 deg C for 10 minutes or till crisp.
Do not brown the leaves then it will taste bitter.

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Homemade Aloe Vera Oil / Prepare Aloe Vera Oil At Home / Sothu Kathalai Yennai

Aloe Vera Oil

Ingredients
Fresh Aloe Vera Leaf - 3 ( I got 1 cup of smooth gel )
( Wash the leaf wipe it with a clean cloth.Slit the leaf into half,gently scoop out the gel from the leaf.
Discard the peel,mash the flesh with a spoon or blend it in a mixi to get a smooth gel.
Measure the gel & take the same quantity of coconut oil )
Coconut oil - 1 cup
Method
Take a heavy pan add the gel and boil in medium low flame for 3 minutes.
Now add the coconut oil & boil till all the water has completely evaporated from the mixture.
This may take around 10 minutes,frequently keep mixing to make sure the gel doesn't burn.
The best way to know if your oil is ready is when the popping sound has stopped from the oil & the colour has changed to light honey colour.
Switch off the stove,cool the oil & filter it into a clean glass jar.

Benefits
This oil has lots of healing properties,used in different forms for personal use,like for body massage,removes stretch marks,controls hair fall,etc

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Wheat Rava Sweet Pongal Recipe / Godhumai Rava Sweet Pongal / Wheat Rava Sakkarai Pongal Recipe / Samba Godhumai Sakkarai Pongal Recipe

Godhumai Rava Sweet Pongal

Ingredients

Wheat Rava / Samba Godhumai - 1 cup
Split yellow moongh dal - 1/4 cup
Salt a pinch
Jaggery - 1 cup
Water - 4 cups
Ghee - 2 to 3 tbsp
Chopped cashew nuts - 15
Raisins - 1 tbsp
Edible camphor/ Pacha kalpooram - a generous pinch
Cardamom crushed -6

Wheat Rava Sweet Pongal

Method

Dry roast yellow moongh dal till light brown colour.
Add wheat rava & roast for 1 or 2 minutes,do not burn them.
Now pour water add salt & pressure cook till soft.
Mean while dilute the jaggery in water,filter to remove any impurities.
Pour this filtered jaggery liquid into the cooked pongal.
Add the cardamom powder & edible camphor, cook for couple more minutes in medium low flame.Switch off the stove.
Heat ghee in a pan & fry the nuts & raisins till light golden brown.
Pour this into the sweet wheat pongal.
Mix & serve them hot

Note :
a) Water quantity depends upon the quality of the wheat,add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry and tight,then add 1/4 cup of hot water or milk,you will get back to the right consistency.
e) Colour of the pongal depends upon the variety of the jaggery
f) Serve them hot with little ghee drizzled on top.

Wheat Rava Sakkarai Pongal

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Udupi Style Rasam Recipe / Saaru Recipe / Udupi Style Tomato Rasam Recipe / Tomato Saaru Recipe / Udupi Saaru Recipe

Udupi Rasam

Ingredients for the rasam powder

Red chillies -5
Urad Dal - 1tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - 5
Dessicated coconut - 1 tbsp
Hing - 1/8 tsp
Oil - a drop

Udupi Rasam

Method

Heat oil in a pan add all above mentioned ingredients except coconut & hing.
In medium low flame roast till light brown & nice aroma comes out.
Do not over fry & burn them.
Switch off the flame & add the hing & coconut, give a nice mix.
Cool this mixture & dry grind to a fine powder.

To make Rasam

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Tempering ingredients

Oil - 1 tsp
Red chillies - 2
Urad dal - 1/4 tsp
Curry leaves - few

Other ingredients

Toor dal - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste
Tomatoes - 2 small
Green chillies - 1
Tamarind - a small gooseberry size
( soak it in warm water & remove the pulp )
Coriander leaves - few
Jaggery - 1/4 tsp

Method

Pressure cook dal,turmeric powder,green chillies & tomato together till soft.
Once the steam has released open the pressure cooker add the tamarind juice,jaggery,salt,rasam powder ( add needed amount ) & water.Give a nice boil & switch off the stove.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the rasam garnish with coriander leaves.
Best served with hot rice.

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Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandhar Ladoo Recipe / Besan Ladoo Recipe

Bandar Ladoo

Yeilds: 22 Ladoo
Ingredients for batter
Besan/Senagapindi /Chick pea flour - 1 cup
Cooking soda a pinch ( optional )
Water less than 1/2 cup

Bandar Ladoo

Method
Take a bowl add the besan flour & cooking soda,mix it.
Add water little by little to form a semi thick batter.I made a semi loose dough ( see picture).
Heat oil & 2tbsp of ghee in a pan,fill the batter into the murukku press which has a 3 star disc.
Press directly into the medium hot oil,deep fry till its just crisp on top & slightly soft inside.
Do not fry till its fully crunchy like regular murukku,the colour should not change to dark brown.
Remove it on a kitchen tissue,cool & dry grind to a smooth powder,use a sieve to get a fine powder.Keep it aside.
Other Ingredients
Ghee - 2 tbsp + Oil as needed for frying
Cardamom -8 (powdered)
Ghee - 2 tbsp
Sugar - 1 cup
Water - 1/2 cup

Bandar Ladoo

Method
Add water & sugar to a pan bring it to a boil,reduce the flame,when your syrup reaches one string consistency switch off the stove.
Add the cardamom powder,2 tbsp of ghee & powdered flour mix it well.
Grease your palm with ghee & while still warm start shaping the ladoos.
Your Bandar Ladoos are ready to eat!
Note:
a) Finely chopped cashew nut fried in ghee can be added.
b) I have used very little ghee in this recipe,if you want a glossy finish then add 2 or 3 tbsp of ghee to your mixture before shaping out to ladoos.
c) Usually these are fried totally in ghee but i have replaced little oil for frying.
d) Some make this ladoo with jaggery but i have not tried.

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Celery Rasam Recipe / Celery Soup Recipe - Indian Soup Recipe

Celery Rasam

Ingredients pressure cooked till soft & mashed
Yellow masoor dal or Thu Dal-1/4 cup
Chopped fresh celery-1/3cup
Tomato-1
Turmeric powder-1/8tsp
Salt to taste
Crushed garlic -2
Rasam powder home made or store bought-1/2 tsp
Tempering
Ghee-1tsp
Mustard-1/4tsp
Jeera/ Cumin-1/4tsp
Crushed garlic-1
Rasam powder-1tsp
Red chillies-1
Hing-a pinch
Garnish
Coriander & Curry leaves-little
Method
Mash the pressure cooked ingredients well,
Dilute it with water to the thickness you want & give a boil.
Heat ghee in a pan & temper it with above ingredients.
Pour this into the rasam & garnish with curry & coriander leaves.
You can also serve it like a soup or mix it with rice & eat.

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Cranberry Guacamole Recipe - Cranberry Recipes

Cranberry Guacamole

Ingredients
Avocado-1
(pulp mashed)
Chopped onion-3tsp
Chopped tomato-3tsp
Chopped coriander leaves-2tsp
Chopped green chilly-1
Chopped fresh cranberry-1/4 cup
Salt to taste
Lime juice-1tsp
Method
Mix all above ingredients together in a bowl.
Serve it immediately with tortilla chips.

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Salmon Fish Cutlets / Fish Cutlet Recipe / Fish Tikki Recipe

Salmon Fish Cutlets

Ingredients
Salmon fillet-200gms
(Steam & crumble it into fine pieces)
Salt to taste
Red chilly powder-1/4tsp
Coriander powder-1/4tsp
Garam masala-1/2tsp
Turmeric powder-1/4tsp
Chopped onion-1/2
Chopped green chillies-3
Ginger & garlic paste-1tsp
Chopped mint & coriander leaves together-1/4cup
Boiled & mashed potato-1medium size
Oil-3tsp
Coating ingredients
Beaten egg with a pinch of salt-1
Bread crumbs-required amount
All purpose flour/Maida for dusting

Salmon Fish Cutlets

Method
Heat oil in a pan fry onion,green chillies,ginger & garlic paste till raw smell disappears & its light brown.Now add the coriander/mint leaves & all dry masala,fry a bit.
Add the mashed potato & fish,fry for a minute & switch off the stove.
Cool this mixture,take out small balls & shape it to your choice.
Dust each cutlet with flour then dip it in beaten egg,then roll this out into the bread crumbs.
Heat oil in a pan & medium flame deep fry these cutlets till light golden brown on all sides.

Remove it on a kitchen paper/towel to remove excess oil & then serve it with any dip you like.

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Sprouted Methi Salad / Sprouted Fenugreek Salad / A Healthy Sprout Salad

Sprouted Fenugreek Salad

Ingredients
Chopped Onion - 1 tbsp
Chopped carrot - 1/2
Chopped cucumber- 1/2
Chopped tomato - 1 small
Chopped coriander leaves - 1 tbsp
Chopped avocado - 1 small
Chopped capsicum - 1 tbsp
Chopped walnuts - 1/8 cup
Chopped dates - 2
Sprouted methi/fenugreek - 1/2 cup
Dressing
Salt & pepper to taste
Lime juice - 2 tsp
Olive oil - 1 tsp
(Whisk above ingredients together in a bowl,pour this just before serving the salad)
Method
Take a bowl mix all the above mentioned ingredients together.
Keep it in the refrigerator till serving time.
Just before serving pour the dressing on top,gently mix & serve them cold.
Note:
Use any vegetable,fruits & nuts of your choice.

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Papdi Recipe / Papri Recipe / How To Make Papdi For Chaat Recipe / Homemade Papdi Recipe / Papdi Chaat Recipe

Papdi

Ingredients
Maida / all purpose flour - 1 cup
Sooji / Rava - 1 tbsp
Oil - 1 tbsp
Salt - 1/4 tsp
Ajwain - 1 tsp
Water as needed
Oil to deep fry

Papdi

Method
Take a bowl add maida,salt,oil,ajwain & sooji,mix it with your fingers to look like bread crumbs.
Now sprinkle water little by little and start making a dough.
The dough should be a soft stiff dough.Cover it with a lid & rest for 10 minutes.
Roll out the dough to a very thin sheet,take a fork & prick it on top of the sheet fully.
Do not skip this step by pricking your papdis don't rise up like pooris while deep frying.We need crisp papdi.
Take a round cookie cutter or lid of any bottle & cut them.
Make sure the papdis are rolled out thin otherwise they will not be crisp after frying.
If not before dropping into the oil roll it out thin then fry them.
Heat oil in a kadai slowly slide the papdi into the oil & deep fry till crisp & light brown on all sides in medium high flame.
Remove it on a kitchen tissue,cool completely & store them in a air tight container.
Note:
a) Roll out the dough to a very thin sheet otherwise your papdis will not be crisp.
b) Your dough should be a stiff yet soft do not add too much water.
c) Deep fry in medium high flame.

Papdi Chaat Recipe
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Papdi Chaat

Ingredients
Papdi
Imli /Tamarind chutney
Green chutney
(Grind mint,coriander leaves,green chillies,salt,lemon juice,small piece of ginger ,jeera powder & chaat masala.Make a semi thick paste & store it in fridge.)
Boiled yellow peas
Chopped onion,tomato & coriander leaves
Thin sev
Curd
Chaat masala & black salt
Method
Arrange the papdi in a plate place some peas on top,drizzle both chutneys & curd.
Sprinkle the chopped vegetables & the masala powders.
Lastly garnish with thin sev & serve immediately.

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Red Bell Pepper Soup Recipe / Bell Pepper Soup Recipe

Red Bell Pepper Soup

Ingredients
Vegetable broth/ water-3 cups
(I used vegetable broth)
Salt to taste
Orange bell pepper large 2
(seeds removed & chopped)
Chopped tomato-1/2
Dried basil-1/8tsp
Dried celery seeds-1/8tsp
Chopped onion-1/4
Chopped garlic-4
Method
Boil all above ingredients together for 10 minutes in medium low flame.
Cool the mixture & blend this to a smooth liquid.Dilute the soup as needed.
Heat the soup,sprinkle some crushed pepper give a quick mix & switch off the stove.
Serve it hot.

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Navarathan Vadai / Navaratna Vadai / Navarathna Vada / Mixed Dal Fritters / 9 Beans Vadai

Navaratna Vadai

Ingredients
Urad dhal with skin-1/2 cup
Rajma,Red chori,Toor dhal,Channa dal.Yellow moongh dhal,Black channa,Red beans,Black eye bean- each 1/8 cup
( Use any combination of beans you like)
Ginger-a small piece
Green chillies-6
Salt to taste
Other ingredients
Oil-to deep fry
Chopped onion-1/2
Chopped coriander & curry leaves-a handful
Method
Soak all the dals together overnight,next day grind it with salt,ginger & chillies to a thick smooth batter.
Do not add too much water while grinding,sprinkle water in intervals while grinding the batter.
Mix onion,coriander,curry leaves,heat oil in a pan.
Take small amount of batter flatten it & drop it into oil.
In medium flame deep fry till golden brown & crisp on both sides.
Serve it with any chutney you like.

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Omam Fish Curry Recipe / Omam Meen Kulambu / Fish in Ajwain Gravy

Omam Meen Kulambu

Ingredients

Fish-10 pieces

(I used tipalia,use any fish you like)

Chopped onion-1/2

Chopped garlic- 6

Red chilly powder-1/2tsp

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

Curry leaves little

Salt to taste

Tamarind juice-1 & 1/2 cup

Pepper powder-1tsp

Tempering

Oil-8tsp

Mustard - 1/2 tsp
Methi /Fenugreek seeds - 1/8tsp
Jeera - 1/4 tsp

Ingredients fried in 1tsp of oil & ground to a smooth paste

Onion-1/4

Garlic-4

Coriander seeds-1tsp

Red chillies-6

Ajwain/Omam-1/2tsp

Fresh grated coconut-3tsp

Curry leaves- 8
( Fry all above ingredients in oil till light brown.Cool and grind it to a smooth paste )

Method

In a bowl mix tamarind juice,salt,turmeric powder,red chilly powder,coriander powder& the ground masala mix and keep it aside.
Heat oil in a pan temper it with above ingredients.
Add onion,garlic & curry leaves fry till brown,now pour the tamarind mixture & boil it till gravy is thick and oil starts to float on top.
Add the fish pieces & boil for a minute & switch off the stove.
Garnish it with curry & coriander leaves & sprinkle 1tsp of pepper on top mix a gentle mix.
Serve it hot with plain rice.

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Andhra Mutton Pepper Fry Recipe / Mutton Pepper Fry Recipe

Andhra Mutton Pepper Fry

Ingredients dry roasted & powdered
Poppy seeds-1 & 1/2tsp
Fennel seeds-1tsp
Whole pepper-1tsp
Coriander seeds-2tsp
Cumin seeds-1/2tsp
Cinnamon-1'' piece
Cloves-4
Cardamom-2
Red chillies-6
Method
Dry roast all above ingredients till nice aroma comes out.Cool & make a fine powder.
Ingredients to be pressure cooked with very little water
Mutton-1 pound around 1/2 kg.
Turmeric powder-1/2tsp
Red chilly powder-1/4tsp
Salt to taste
Ginger & Garlic paste-1/2tsp
Water as needed
Method
Pressure cook the mutton with above ingredients till soft.
Other Ingredients
Chopped onion-1/2
Chopped tomato-1
Curry leaves-little
Ginger & Garlic paste-1/2tsp
Oil-1tbsp
Red chillies-4
Pepper powder-1/2tsp
Coriander leaves-for garnish
Method
Heat oil in pan fry red chillies, onion,tomato,curry leaves & ginger garlic paste till light brown.
Add the cooked mutton with the water & cook it till dry.
Now add the ground powder & in low flame fry till oil separates the masala.
Switch off the stove,sprinkle the pepper powder & garnish it with coriander leaves.
Serve it hot with plain rice.

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Sukku Paal Recipe / Sonti Pal Recipe / Dry Ginger Milk Recipe

Sukku Paal

Ingredients
Sukku / Sonti / Dry ginger powder - 1 tsp
Milk - 1 cup
Water - 1/4 cup
Crushed cardamom -1
Sugar/ Brown sugar/ Naatu Sarkarai or Palm sugar - 1 tsp
Method
Boil water in a pan add sukku powder,sugar and cardamom.
Boil for 1 or 2 minutes till the sugar has completely dissolved.
Add milk and give a boil.switch off the stove.
Strain out the milk using a strainer.
Serve it hot !

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Egg Biryani Recipe / Egg Biriyani Recipe / Muttai Biriyani / Hyderabadi Egg Biryani Recipe

Egg Biriyani

Ingredients for egg
Boiled eggs - 6
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Ingredients for rice
Basmati rice - 3 cups
Salt to taste
Black pepper - 10
Cloves - 5
Cardamom -5
Cinnamon stick - a small piece
Shajeera - 1/4 tsp
Water as needed to cook rice

Egg Biriyani

Method
Wash & soak rice in water for 30 minute.
Make slits on the boiled eggs,add chilly powder,turmeric powder & salt to the eggs mix well & rest for 10 minutes.
Heat 1 tbsp of oil add the eggs and roast for 1 or 2 minutes till all sides are slight brown,Remove & keep it aside.
Boil water in a wide vessel with the spices & salt.
Drain out the water from the rice & add it to the boiling water.
Cook till its 3/4th done,strain out the water and keep the rice aside.
Ingredients for gravy
Star anise - 1
Bay leaf - 1
Black stone flower ( optional) -1
Sliced onion - 1
Chopped tomato - 1 big
Slit green chillies - 6
Chopped mint leaves - a handful
Ginger & Garlic paste - 1 tsp together
Salt to taste
My biriyani masala powder - 1 tsp
Curd - 1/4 cup
Oil - 1/8 cup
Ghee - 1 tbsp
Ingredients for garnish
Fried onion - a handful
Mint leaves
Lemon juice - 1 tsp

Egg Biriyani

Method
Add some ghee & oil to the same egg fried pan add the spices.
Now add the green chillies & onion  fry till light brown.Add the ginger & garlic paste,mint & tomato.
Fry till tomatoes are soft add salt,curd & biriyani masala mix well.
Now add the eggs & gently mix.
Take a heavy bottom wide pan add the gravy at the bottom,spread the rice on top evenly.
Sprinkle the fried onions,mint leaves & lemon juice.
Cover it with a tight lid and in low flame cook till the remaining rice grains are cooked it takes about 10 minutes.Once done gently mix the rice & serve them hot with raita.

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Garlic Naan Recipe / Homemade Garlic Naan / Indian Bread Recipe / Indian Naan Recipe / Garlic Naan Recipe

Garlic Naan

Ingredients for the dough
All purpose flour-2 cups
Baking powder-1/2 tsp
Salt-1/4tsp
Warm milk-2tbsp
Plain curd-1/3 cup
Milk-1/3 cup
Egg beaten-1/2
Ghee-1tbsp
Sugar-1tbsp
Dry yeast-1tbsp
Other ingredients
Chopped coriander leaves & garlic-little
Butter to brush on top
Method
Mix yeast & sugar in warm milk,rest it for 10 minutes for the yeast to froth.
In another bowl mix egg,milk ,curd & ghee,whisk.
Mix flour,salt,baking powder in another bowl.Now pour the yeast mixture & the curd ,milk mixture into the flour & knead it to a soft dough.
Apply oil in a bowl & keep the dough,cover it with a cloth & rest it for 2 hours for the dough to double.
Divide the dough into 4 equal parts,roll it out to a semi thick oval shape.
Apply butter on a aluminum foil,place the dough on the tray.Apply some butter on top & sprinkle some garlic & coriander leaves on top,slightly press them.
Bake this at 400 deg.F for 8 minutes or till the top is slightly brown & cooked.
Remove from oven & brush with butter on top & enjoy them hot.

Inspired by mymomrecipies

Version - 2

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All purpose flour / Maida - 2 cups

Salt to taste

Sugar - 1 tsp

Dry yeast - 1 tbsp

Water as needed

Method

Procedure is the same as above mix.

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Broccoli Paruppu Usili Recipe / Broccoli Usili Recipe

Broccoli Paruppu Usili

Ingredients
Channa dal-1/4 cup
Toor dal-1/4 cup
Red chillies-1
Green chillies-1
Salt to taste
Hing-1/8tsp
Chopped broccoli-2 cups
Curry & coriander leaves-for garnish
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Jeera/cumin-1/4tsp
Method
Soak chillies, channa & toor dal in water for 2 hour.
Drain the water & grind along with salt & hing to a thick coarse paste.
Grease idli plates with oil,spread this mixture evenly & steam it for 10 minutes till cooked.
Cool the mixture & crumble it with your fingers,keep it aside
Heat oil in a pan & temper it with above ingredients.
Add the chopped broccoli in low flame fry till cooked.
Add the crumbled dal mixture & toss it well.Switch off the flame.
Garnish with curry & coriander leaves & serve them with rice.
Note:
You can also use grated coconut for garnish.

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Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert

Baklava

Ingredients
Fillo(Phyllo)Dough (9''x14'')-1 pck ( It has total 40 sheets)
Chopped Walnuts-2 cups
Prunes chopped-1 cup
( Its optional )
Cinnamon powder-1/2tsp
Cloves powder-2 pinch
Sugar-1/2cup
Melted butter-2 & 1/2 sticks
For Syrup
Sugar-1 & 1/2 cups
Water-1 cup
Honey-2 tbsp
Cloves- 4
Lemon juice-2tsp

Baklava

Baklava

Method
Powder walnuts,sugar ,cinnamon & cloves to a coarse powder,keep it aside.
Take a rectangle baking tray ,brush it up with butter,layer 10 sheets of fillo sheets brushing each with melted butter.Sprinkle half of the walnut mixture.
Place next 5 sheets brushed with butter, sprinkle the walnut mixture evenly and arrange the prunes on top if using.
Place next 5 sheets brushed with butter and sprinkle the filling.Lastly place 20 sheets brushed with butter.
Cut the baklava into squares pour the remaining butter on top evenly.
Bake this at 350 deg.F for 30 minutes or till its light brown colour on top.Cool the mixture.
Take a pan add the syrup ingredients & bring it to a boil.Simmer it for 5 minutes till its slightly thick.Strain the syrup pour this warm syrup evenly on top of the Baklava.
You can decorate the top with crushed nuts.
Cool it completely & serve them.

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Gulab Jamun Recipe / Gulab Jamun With Khoya Recipe / Gulab Jamoon Recipe / Khoya Gulab Jamoon Recipe / Gulab Jamun Recipe With Mawa

Gulab Jamun

Ingredients
Khoya/Mawa - 1 cup
( I have used homemade instant khoya, the recipe is HERE )
Maida / All purpose flour - 2 & 1/2 tbsp heaped
Milk - around 2 & 1/2 tbsp
Cooking soda - 1/8 tsp
Oil for deep frying
Ingredients for sugar syrup
Sugar - 1 & 1/2 cups
Water 1 & 1/2 cups
Cardamom crushed & powdered- 5
Rose essence - few drops
Method
Take water & sugar in a pan bring them to a boil. Cook till you get a sticky thin syrup it will not take much time. Don't wait for any string consistency.
Switch off the stove add the cardamom powder & rose essence, mix keep it aside.
Take a bowl add khoya crumble it. Now add the maida & cooking soda mix it well.
Sprinkle milk little by little to form a dough.
Knead it well to make sure the dough is soft & smooth.
Take a small portion of the dough roll out into small balls, make sure they are crack-free.
Heat oil in a pan in medium-low flame fry these balls in batches till light golden brown on all sides.
Remove & immediately drop into the warm sugar syrup.
Let it soak for 3 to 4 hours & serve chill or warm.
Note:
a) Make sure your dough is soft & smooth otherwise your jamuns will crack while frying.
b) While frying do not overcrowd, fry in batches.
c) Your sugar syrup should be always warm when dropping the hot jamuns.
d) Do not fry in high flame then the outside will brown fast & inside it will be uncooked.
e) You can use even store-bought khoya to make this recipe.
f) Always keep the dough & rolled out balls covered.
g) Add milk little by little to form a dough.

Version 2

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The making method is the same just the ingredient measurements are slightly different.

Khoya Gulab Jamun

Ingredients for the dough

Khoya

Maida / All purpose flour - 1/4 cup
Milk - around 1 tbsp add more if needed
Baking powder - 1/2 tsp
Oil for deep frying

How to make khoya

Heat a Kadai add 3 tsp of ghee, 1/2 cup milk and 1 cup milk powder, in low flame keep mixing till the mixture becomes thick. The mixture will look like soft lump-free play dough. Keep in the fridge for 30 minutes and then crumble them to use.

Ingredients for sugar syrup

Sugar - 2 cups
Water - 2 cups
Cardamom crushed & powdered - 1/2 tsp

Rose essence - few drops 

Lemon juice few drops ( optional, this helps the syrup not getting crystalizing)

Mawa Gulab Jamun

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Bhutte Ka Kees Recipe / Bhutte Ki Kees Recipe / Grated Corn Snack Recipe - A Street Food From Indore

Bhutte Ka Kees

Tempering Ingredients
Oil - 2 tsp
Ghee - 1 tsp
Jeera / Cumin - 1/4 tsp
Mustard - 1/2 tsp
Hing - less than 1/8 tsp
Other ingredients
Sweet corn -1
( Finely grated,it measured 1/2 cup)
Milk - 1/4 cup

Chopped green chillies - 1
Grated ginger - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Grated coconut - 1/2 tbsp
Chopped coriander leaves - 1/2 tsp
Lemon juice - 1/4 tsp
Method
Finely grate the corn using a grater & keep it aside.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the chopped green chilly & grated ginger fry for a minute.
Add the grated corn, in medium low flame fry till raw smell has disappeared.
Add the turmeric,red chilly powder & salt give a quick mix,pour the milk.
Cover it with a lid & cook till milk has evaporated.Remove the lid saute for a minute.
Switch off the stove add grated coconut,lemon juice,coriander leaves,mix well.
Serve it as a teatime snack.

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Mullu Murukku Recipe / Mullu Thenguzhal Recipe / Magizhampoo Murukku Recipe

Mullu Murukku

Ingredients
Rice flour -3 cups
(I used the store bought)
Channa dal - 1/4 cup
Yellow moongh dal / Pasi paruppu -1/2 cup
Channa dal - 1/4 cup
Salt to taste -approximatly1 & 1/2 tsp
Melted butter - 2 tbsp
Red chilly powder-1/2 tsp
Jeera/Cumin seeds-1& 1/2 tsp
Sesame seeds -1tsp
Hing-1/4tsp
Water required amount
Oil-to deep fry
Method
Dry roast moongh dal & channa dal separately till nice aroma comes out.Do not fry till brown.
Cool & powder both to a very fine powder.
Take a wide bowl add all the above mentioned ingredients.
Pour water little by little & form into a soft pliable dough.
Fill the dough into the murukku press with one star disc.
Heat oil in a pan press the dough into the oil in circular motion.
Deep fry till light golden brown & crisp on all sides in medium high flame.
Remove them on a kitchen paper for excess oil to get absorbed.
Cool & store them in an air tight container.

Version - 2

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Rice flour - 3 cups
Besan - 1 cup
Jeera - 1 & 1/2 tsp
Hing - 1/4 tsp
Hot oil - 1 & 1/2  tbsp
Salt to taste
Water as needed to make a soft dough

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Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet

Jangri

Yields: 35
Ingredients for the batter
Whole urad dal - 1 cup
Corn starch - 1 tsp heaped
Salt a pinch
Orange food colour little
Sugar syrup
Sugar -3 & 1/2 cups
Water - 2 & 1/2 cups
Crushed cardamom - 4
Rose essence - few drops
Orange food colour -little
Other ingredients
Oil to deep fry

Jhangiri

Method
Wash whole urad dal for 2 to 3 times & soak in water for 2 hours.
Drain the water add the dal to a wet grinder.You can use a mixi but i prefer wet grinder.
Grind the dal to a very smooth fluffy batter by sprinkling water little by little in intervals.
Take a bowl of water drop some batter into the water if the ball floats on top then this is the right consistency.
Remove the batter into a bowl add a pinch of salt,food colour & corn starch,mix it well.
Fill this batter into a zip lock bag & make a small hole in one corner of the bag.

Jhangiri

Take sugar & water in a vessel boil this till it reaches to a 1/2 string sticky consistency.
Switch off the flame add the colour,essence & crushed cardamom powder.
Heat oil in wide pan in medium heat pipe out the batter directly into the oil to form a flower patter.
Deep fry both sides till crisp,remove & dip them into the warm syrup.
Place it immersed for couple more minutes & remove.
Your Jhangri is ready to eat!

Notes:
a) Wash urad dal 2 to 3 times to get rid of the smell.Otherwise when you eat the Jangiri it will have a raw smell.
b) Always grind the batter in wet grinder.Add water little by little in intervals.
c) While frying make sure the oil is in medium heat.
d) After couple batches if your sugar syrup thickens to get back to the right consistency  add some hot water give a boil and switch off.
e) Some add rice flour instead of corn flour/corn starch.

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Pumpkin Molagootal Recipe / Parangikai Molagootal Recipe / Mathan Molagootal Recipe

Pumpkin Molagootal

Ingredients for grinding
Grated coconut - 1/4 cup
Jeera/Cumin - 1/2 tsp
Whole black pepper - 4
Urad dal - 1 tsp heaped
Red chillies - 2
(Roast urad dal & red chillies in few drops of coconut oil till golden brown.Cool & then grind with above ingredients to a smooth paste)
Tempering
Coconut oil - 1 tbsp
Mustard - 1tsp
Curry leaves
Red chilly - 2
Other ingredients
Cubed Red pumpkin/Mathan/Parangikai - 2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Yellow moongh dal - 1/2 cup

Pumpkin Molagootal

Method
Cook yellow moongh dal in water till just soft in a pressure cooker or in open pan.
Cook pumpkin with little salt & turmeric powder till soft but still holds the shape of the vegetable.
Heat few drops of coconut oil in a pan roast urad dal & red chillies till golden brown.
Take a mixi jar add the above mentioned ingredients under grinding.Add little water & grind to a thick paste.
Now add the cooked dal & ground paste to the cooked pumpkin.
Mix well make sure everything is well combined & give a boil.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the dal mixture.
Mix & best served with plain rice.

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