Sponge Dosa

Ingredients

Idly rice-2 cups

Rice flakes(poha,aval)-1/4 cup

Buttermilk-3 to 4 cups

Salt to taste(i used 2tsp)

Cooking soda-1/4tsp

Oil-to make dosa

Method

Soak rice & aval separately in buttermilk for 10 to 12 hrs.Next day grind it with salt to a smooth batter.Mix cooking soda just before making the dosa.Heat a tawa,smear little oil & pour a ladle of batter & slightly spread it.Close lid & cook it only one side like oothapams on medium flame.Serve it with any chutney.

Courtesy:Mrs.Mallika Badrinath

Microwave Double Decker Milk Burfi

Ingredients
Milk powder-4 cups
Maida-1 cup
Sugar-1 & 1/2 cups
Heavy whipping cream-1 pint(473ml)
Chocolate chips-1/2 cup
Ghee-1tsp to grease the tray
Method
Mix milk powder,maida, sugar and whipping cream well without any lumps.keep it in a microwave safe bowl & cook it for 1 min,taking it out for every one minute and mixing it & keep it back in microwave,it cooked for 8 minutes. At this point it will become frothy.Then pour 1/2 of the mixture into a greased tray and spread evenly.Immediately mix the chocolate chips in rest of the content and pour it on top of the white part.Let it cool to room temperature and put it in the refrigerator for a couple of hours.Cut it to desired shapes.

Blueberry & Almond Lassi

Ingredients

Yogurt-1 & 1/2 cup

Blueberry-1/2 cup

Almonds-8

Honey-1tsp

Roasted & powdered jeera-a pinch

(optional)

Ice cubes

Method

Blend all above ingredients together in a mixi.Sprinkle jeera powder on top & serve it cold with ice cubes.

Spicy Jicama Fruit Salad

Dressing

Lime juice-1tsp

Chilly flakes or chilly powder-1/4tsp

( I used chilly flakes)

Olive oil-1/4tsp

Honey-1/8tsp

Salt to taste

(mix all above ingredients together)

Other ingredients

Jicama cubed-a handful

Cubed ripe mango-1/2

Green grapes chopped-8

Chopped strawberry-4

Orange-1

Blueberry-a handful

Small pear chopped-1

or any fruit of your choice

Method

Put all the fruits in a bowl.Before serving pour the dressing on top,toss & serve it immediately.

Shrimp Gravy(Chettinad Style)

Ingredients

Big shrimp-35

Chopped onion-1/2

Curry leaves-little

Coconut milk-6tsp

(I used the tin milk)

Diluted tamarind paste-1 cup

Salt to taste

Turmeric powder-1/2tsp

Tempering

Mustard-1tsp

Oil-5tsp

Ingredients ground to a smooth paste

Pepper-1tsp

Coriander seeds-2tsp

Methi seeds-less than 1/8tsp

Red chillies-3

Curry leaves-little

Cinnamon-a small piece

Cloves-3

Cardamom-2

Jeera-1/2tsp

Ginger & Garlic paste-1tsp

(Fry above ingredients with 1tsp of oil till light brown.Cool & grind)

Method

Heat oil in a pan temper it.Fry onion & curry leaves till light brown.Add the shrimp,ground masala,salt,turmeric powder,tamarind water & coconut milk.Cook till done & gravy is thick.Switch off & garnish it with curry leaves.Serve it with hot rice.

Instant Quinoa Idly

Ingredients

Slightly dry roasted & coarsely powdered Quinoa-1/2 cup

Slightly dry roasted & coarsely powdered quick oats-1/2 cup

Slightly dry roasted semolina/Sooji-1/4 cup

ENO fruit salt-1/2 tsp

Salt to taste

Turmeric powder-a pinch

Curd-less than 2 cups

Tempering

Oil-1tsp

Mustard-1tsp

Jeera-1/2tsp

Urad dhal-1/2tsp

Chopped green chillies-1

Chopped curry leaves-little

Grated ginger-1/8tsp

Hing-a pinch

Method

Mix all above ingredients together except ENO.Heat oil in a pan & temper it.Cool & pour it in the above mixture.Just before pouring it in greased Idly pans add the ENO beat it well & pour immediately & steam it till cooked.Serve it with any chutney.

Pudhina (Mint) Murukku

Ingredients

Rice flour-2 cups

Urad dhal flour-1/2 cup

Salt to taste

Jeera-1tsp

Hing-1/2tsp

Melted butter-4tsp

Grind

Mint leaves-a handful

Green chillies-3

(grind with little water & filter the water)

Oil-to deep fry

Method

Mix all above ingredients,filtered mint water & extra water to make a soft dough.Heat oil in a pan,put the dough in the murukku press .Directly press it in hot oil & cook it in medium heat till light brown on all sides.Remove it on kitchen paper.Cool & store it in an air tight container.

Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle / South Indian Egg Pickle

Egg Pickle

Ingredients for steaming the eggs

Eggs-4

Water-3tsp

Salt to taste

Ginger & Garlic paste-1/2 tsp

Turmeric powder-1/4tsp

Coriander powder-1/2 tsp

Garam masala powder-1/2 tsp

Other ingredients

Red chilly powder-3tsp

Dry coconut powder-2tsp

Garam masala powder-1/2tsp

Salt to taste

Turmeric powder-1/4tsp

Lime juice-less than 1/8 cup

Tempering

Oil-3/4 cup

Mustard seeds-1tsp

Jeera / Cumin-1tsp

Red chillies-3

Curry leaves-little

Methi / Fenugreek seeds-less than 1/8tsp

Ginger & Garlic paste-1tsp

Egg Pickle

Method

Take a blender or mixi jar add all above ingredients for steaming the eggs.
Beat it till everything is combined,pour it in a greased plate & steam it for 5 minutes.
Cool & cut into small pieces.
Heat oil in a kadai deep fry the cut egg pieces till light golden brown on all sides (don't fry till crisp).
Remove & keep it aside,in the same oil add the temper ingredients.
Switch off the stove cool the mixture for a minute & add all the above mentioned dry ingredients,lime juice & the egg pieces.
Mix it well till the egg pieces are well coated.
Cool the pickle & store it in fridge.
Best served the next day.

Courtesy: My friend's mom

Thanks for visiting !

Watermelon Skin & Soya Bean Pitlai

Ingredients dry roasted till light brown & powdered

Coriander seeds-3tsp

Channa dhal-1 & 1/2tsp

Red chillies-3

Grated coconut-3tsp

Rice-1/2tsp

Tempering

Oil-2tsp

Mustard-1/2tsp

Methi seeds-1/8tsp

Hing-a pinch

Curry leaves-little

Other ingredients

Cooked soya beans-1 cup

Cooked watermelon skin-1 cup

(use only the white part,cook it with little turmeric powder)

Salt to taste

Tamarind juice-1/4 cup

Method

Heat oil in a pan temper it.Add the tamarind juice,beans,vegetable,salt & the masala powder.Give a nice boil till thick.Serve it with hot rice.

Methi & Black Eye Bean Curry

Ingredients ground to a coarse paste

Onion-1/4

Ginger & Garlic paste-1tsp

Cloves-2

Cinnamon-a small piece

Cardamom-2

Tomato -1

Tempering

Oil-3tsp

Jeera-1tsp

Other ingredients

Black eye bean-1 cup

(soaked over night)

Frozen methi leaves-2 cubes

Salt to taste

Turmeric powder-1/4tsp

Hot curry powder-3/4tsp

Method

Heat oil in a pan & temper it.Add the ground paste & fry till oil separates the pan.Add the remaining ingredients & fry a bit.Pour some water & cook it till done.Make sure that the curry is semi dry.Serve it with roti.

Celery Chutney

Ingredients

Celery chopped-one long stick

Chopped onion-1tbsp

Chopped garlic-1

Red chillies-2

Urad dhal-1tsp

Channa dhal-1tsp

Coriander seeds-1/2tsp

Jeera-1/2tsp

Hing-1/4tsp

Salt to taste

Oil-2tsp

Method

Heat oil in a pan fry all above ingredients one by one till light brown.Cool ,add salt & grind it to a smooth paste.Serve it with any tiffin.

Strawberry & Cottage Cheese Pops

This is a repost for an event........


Ingredients
Strawberry-6

Sugar-4tsp

(add more according to your sweetness)

Milk-1 cup

Cottage cheese-4tsp

Method

Blend everything into a smooth liquid.Pour it in Popsicle molds & freeze.To unmold these pops,just dip it in warm water for 2 seconds or place under running water.It will come out easily.

Steamed Collard leaf Roll Pulao

Ingredients ground to a smooth paste

Cloves-1

Cinnamon-a small piece

Cardamom-1

Jeera-1/8tsp

Fennel seeds-1/2tsp

Tomato-1 small

Mint leaves-10

Ginger & Garlic paste-1/2tsp

Salt to taste

Turmeric powder-little

Green chillies-1

Tempering

Oil-2tsp

Ghee-2tsp

Sliced onion-1/4

For rice

Basmati rice-1 cup

Water-3/4 cup

Salt to taste

Cinnamon,cardamom,cloves-each 1,Shajeera-less than 1/8tsp

Mint leaves-6

Other ingredients

Green food colour a drop mixed in 3tsp of Lime juice

Curd-1/4 cup

Left over steamed collard leaf rolls

Method

Cook the rice with the above ingredients till 3/4 th done.Heat oil & ghee in a pan ,temper it.Add the ground paste & fry till oil separates.Add the curd & cook it till the gravy is slightly dry.Arrange the rolls in the gravy,put the rice on top.Pour the lime juice & close it with a tight lid & keep it in low flame for 10 minutes(in Dum).Before serving mix it & serve it with raita.

Fish Fry

Ingredients

Butter fish-5

Salt to taste

Hot curry powder-1tsp

Turmeric powder-1/4tsp

Lime juice-2tsp

Curry leaves-little

Oil-to shallow fry

Grind to a smooth paste

Ginger & Garlic paste-1tsp

Cinnamon-a small piece

Cloves-2

Pepper-1/4tsp

Method

In a plate mix all the above ingredients together.Apply the mixture both sides on the fish & keep it for 20 minutes.Heat oil in a pan & shallow fry them till cooked & brown on all sides.

Instant Couscous & Rawa Idly

Ingredients
Slightly dry roasted couscous-1/2 cup
Slightly dry roasted white rawa(semolina)-1/2 cup
Salt to taste
Turmeric powder-a pinch
Curd-Less than 2 cups
Eno fruit salt-1tsp
Grated carrot for decoration(optional)
Tempering
Oil-1tsp
Mustard-1/2tsp
Jeera-1/2 tsp
Grated ginger-1/8tsp
Hing-little
Curry leaves-little
Method
Heat oil in a pan & temper it.Take a bowl mix all above ingredients & tempering.Grease the idly plates put some grated carrots.Just before steaming the batter mix the Eno,immediately pour it in the idly plates & steam it till done.Serve it with any side dish.
Note:These are instant idlys no need for any fermentation.

Tomato(Thakali) Murukku

Ingredients

Rice flour-1 cup

Besan-1/2 cup

Roma tomatoes-2

(blend it in mixi with little water & filter the juice.It came to 1/2 cup)

Salt to taste

Hing-1/4tsp

Chilly powder-1/4tsp

Jeera-1/8tsp

Melted butter-3tsp

Oil-to deep fry

Method

Mix all dry ingredients together in a bowl.Heat the tomato juice in microwave for 10 seconds.Add butter & juice to the dry mixture & knead it to a soft dough.Put it in the murukku press & press it in hot oil.Fry it in medium flame till light brown on both sides.Drain on a kitchen towel.Cool & store it in air tight container.

Pathir Peni / Pathir Payni /Sutarfeni With Almond Milk

Today is my 700th post..........
Ingredients for Almond Milk
Almonds-8
Cashew nuts-2tsp
Cardamom powder-1/8tsp
Sugar-2tsp
Milk-1 cup
Saffron strings & Pistachio-little for garnish
(Beat above ingredients together in mixi.Garnish it with saffron & keep it aside)
Payni/Peni ingredients
Kataifi loosened-2 cups
(shredded phylo dough )
Butter-3tsp
Method
Pre.heat oven to 350 deg.F
Defrost the kataifi dough,uncoil the phylo dough and mix the butter evenly using your fingers.
Make sure you don't break the strands as they are very thin to handle.
Take a long rope of the shredded dough and start shaping into a circle.
The thickness of each circle can be 1 inch.
Place these coils on a  baking tray lined with parchment paper and bake it till light golden brown on both sides.May be 8 to 10 minutes each side.
Keep an eye on the baking as each oven is different.
Remove from oven & cool it,before serving pour the almond milk on top,soak a bit.
Sprinkle saffron & pistachio as garnish.

Thanks for visiting !

Quinoa & Sweet Potato Cutlet

Ingredients

Finely shredded or chopped vegetables-1 cup

(I used cabbage,carrot,beans)

Boiled & mashed sweet potato-1/2 cup

Cooked quinoa-1/4 cup

Boiled & mashed potato-1

Chopped onion-1tbsp

Ginger & Garlic paste-1/2tsp

Chopped coriander leaves-a handful

Red chilly powder-1/2tsp

Coriander powder-1/4tsp

Turmeric powder-1/8tsp

Salt to taste

Garam masala-1/4tsp

Other ingredients

Oil-to fry

Bread crumbs & beaten egg

Method

Heat 1tsp of oil fry onion till transparent.Add the vegetables,ginger & garlic paste,salt dry ingredients & fry for 2 minutes.Switch off the stove cool a bit & mix the potato,coriander leaves,cooked quinoa & sweet potato.Mix it well & take a small ball & slightly flatten it.Dip it in egg & roll it in bread crumbs.Heat oil in a pan & shallow fry it.Serve it with ketchup.

Fresh Apricot Raita

Ingredients

Fresh chopped apricot-8

Raisins-2tsp

Chopped coriander leaves-1tsp

Chopped green chillies-1

Chopped or grated ginger-1/2tsp

Salt to taste

Curd-2 cups

Oil-1/2tsp

Jeera-1/2tsp

Method

Heat oil in a pan temper it with jeera.Add the green chillies,ginger,raisins & apricot.Cook till apricots are soft & switch off the stove.Beat curd with salt & mix the cooled apricot mixture.Garnish it with some fresh chopped apricots,coriander leaves & raisins.Serve it cold.

Pear & Celery Drink

Ingredients

Chopped pear-1

Celery stick-1

Ginger-a small piece

Salt a pinch

Agave nectar-to your taste

(or sugar/honey)

Lime juice-1/4tsp

Method

Blend everything together in a mixi with some water.Filter it & serve it cold with ice cubes.

Award

Thanks Smita & katta meetha theeka for the cute Award.Friends please feel free to pick it up from me.....

Golden Fried Snow Peas

Ingredients for the batter

Maida-3tbsp

Corn flour-1tbsp

Soy sauce-1/8tsp

Chilly garlic sauce-1/4tsp

Salt & Pepper to taste

Cooking soda-2 pinch

Other ingredients

Snow peas-required amount

Oil to deep fry.

Method

Pour water & make a thick batter with the above ingredients.Dip each snow peas in the batter & deep fry them in hot oil till golden brown & crisp.Serve it hot with any spicy dip.

Chicken Kofta Biriyani

Ingredients for Kofta

Ground chicken-1 & 1/2 cup

Salt to taste

Turmeric powder-1/8tsp

Pepper powder-1/8tsp

Garam masala-1/2 tsp

Roasted jeera powder-1/2tsp

Chopped green chillies-2

Chopped onion-3tsp

Ginger & Garlic paste-1/4tsp

Chopped coriander leaves-little

Oil-to deep fry

Ingredients for the gravy

Oil-4tsp

Cardamom-3,Cloves-2,Cinnamon-1 small stick,Jeera-1/2tsp,Shajeera-1/2tsp,Bay leaf-1

(whole spice)

Sliced onion-1/2

Chopped tomato-1

Coconut milk-6tsp

(I used the thick milk in tin)

Salt to taste

Turmeric powder-1/8tsp

Red chilly powder-1/2tsp

Chopped mint & coriander leaves-little

Ginger & Garlic paste-1tsp

Ingredients for the rice

Basmati rice-2 cup

Water-2 & 1/2 cup

Cardamom-1,Cloves-1,Cinnamon-a small bit,Shajeera-1/8tsp

Ghee-1tsp

Salt to taste

Garnish

Fried onion,raisins,lime juice 2tsp diluted with little yellow food colour & cashew nut

Method

Mix the kofta ingredients together,make sure there is no water at all.Make small balls & deep fry them till golden brown & keep it aside.Cook the rice with the spices,salt & ghee till 3/4th done.Heat oil in a pan add the whole spice,add the onions & fry till light brown.Add the remaining ingredients & fry till masala is cooked.Add the fried koftas to the gravy & top it with the rice.Garnish it with onion,lime juice & nuts.Cover it with a tight lid(so that flavour does not escape) & keep it in low flame(DUM) for 15 minutes.Switch off the gas.Before serving mix the biriyani & serve it with raita.

Quinoa Sponge Dosa

Ingredients

Quinoa-1/2 cup

Brown rice-1/2 cup

Aval(Poha)-1/2 cup

Uraddhal-1/8 cup

Butter milk-1 cup

Salt to taste

Cooking soda-1/2tsp

Oil-to make dosa

Method

Wash & soak all above ingredients(except salt & cooking soda) overnight.Next day grind it to a smooth semi thick batter.Add salt & cooking soda just before making.Pour a ladle of batter on a tawa,spread it slightly.Pour oil around it,cover & cook it both sides till done.Serve it with any side dish you desire.

Cracked Wheat & Ridge Gourd Skin Chutney

Ingredients

Ridge gourd skin-1 cup

Green chillies-2

Ginger-a small piece

Coconut-3tsp

Salt to taste

Hing-1/2tsp

Cracked wheat-1/8 cup

Urad dhal-1tsp

Channa dhal-2tsp

Jeera-1/2 tsp

Coriander seeds-1/2 tsp

Oil-1tsp

Method

Heat 1/2 tsp of oil fry cracked wheat,dhals,jeera,coriander seeds & hing till light brown colour.Keep it aside.Heat 1/2 tsp of oil & fry ridge gourd skin,green chillies,ginger & coconut till light brown.Cool everything & grind together with salt to a smooth paste.Serve it with hot rice or with any tiffin.

Watermelon Granita Recipe

Watermelon Granita

Ingredients
Fresh watermelon juice-3 cups
Sugar-3tsp
Lime juice-2tsp
Method
Mix all above ingredients together till sugar dissolves.
Place the mixture in a shallow container and put it in the freezer.
Take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid.
Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita.
Garnish it with mint leaves & serve immediately

Thanks for visiting !

Stuffed Wheat Bread Dahi Vada

Ingredients for stuffing
Raisins-1tsp

Chopped almonds-1tsp

Chopped cashew nuts-1tsp

Chat masala,roasted jeera powder,chilly powder,salt-little

(mix all above ingredients together)

Other ingredients

Beaten curd with salt-1 & 1/2 cup

Chat masala,roasted jeera powder,black salt,chilly powder-little

Grated carrots for garnish

Whole wheat bread-5 slices

Milk little to make a dough

Tempering

Oil-1tsp

Green chillies chopped-1/2

Grated ginger-a pinch

Mustard-1/4tsp

Curry leaves-little

Method

Remove crust from the bread & crumble it.Add salt & sprinkle milk to form a soft dough.
Make small balls flatten it,place 1tsp of the filling & close it nicely.Slightly press it & keep it aside.
In a tray pour half of the curd & arrange all the bread vada,pour remaining curd on top.
Garnish it with carrots,sprinkle all the masalas.
Heat oil in a pan temper it with above ingredients.
Pour the tempering on top.Keep it in fridge & serve it cold.

Thanks for visiting !

Mixed Vegetables in Kataifi Baskets

Filling ingredients
Mixed frozen vegetables-1 cup
Chopped capsicum-3tsp
Salt & Pepper to taste
Dry parsley-1tsp
Garlic powder-1/4tsp
Onion powder-1/2tsp
Olive oil-1tsp
Other ingredients
Kataifi dough loosened -2 cups

(shredded phylo dough)
Butter melted-3tsp
Cottage cheese for topping
Method
Heat oil in a pan fry the filling ingredients one by one till cooked.Keep it aside.

Brush muffin tin with butter. Pull kataifi into 1-inch-thick bundles,cut bundles into 2-inch lengths. Place in a bowl,loose pile with fingers & toss with butter.Press it inside each muffin tins & bake it at 350 deg for 10 minutes or less,till its light brown in colour & crisp.Cool & fill it with some vegetable filling,top it with cottage cheese & serve it immediately.

Read more about Kataifi here.

Sweet Potato Smoothie

Ingredients

Chopped boiled sweet potato-1/2 cup

Fat free milk-1 & 1/2 to 2 cups

Cinnamon powder-a pinch

Blue agave sweetener-1tsp

(or sugar/honey)

Method

Blend everything in a blender.Serve it cold.

Green Grapes Lassi

Ingredients

Seedless green grapes-1/2 cup

Thick curd-1 cup

Rose essence-2 drops

Sugar/Honey- required amount

(I didn't add as grapes where very sweet)

Method

Blend all above ingredients together.Serve it cold.

Quinoa Dosa

Ingredients
Quinoa Idly batter
water to dilute
Oil to make dosa
Method
Dilute the batter to semi thick consistency.Heat a tawa smear oil on it.Add a ladle of batter,spread it to thin circle.Add oil around it & cook it till done.Serve it with any chutney of your choice.

Quinoa Idli / Quinoa Idly Recipe / A Very Healthy Steamed Cakes

Quinoa Idli with Idli Rice

Ingredients

Brown rice or Idly rice-1 cup

(I used brown rice)

Quinoa-1 cup

Urad dhal-1/2 cup

Methi/fenugreek seeds-1/2 tsp

Salt to taste

Quinoa Idli With Brown Rice

Method

Wash & soak quinoa,methi & brown rice together & dhal separately for 3 hrs.
Grind dhal till fluffy & keep it aside.Grind the rice till a smooth batter.
Mix both the batters together,add salt & leave them to ferment overnight.
Next day mix the batter,grease Idli plates.Pour a ladle of batter into the idli plates & steam them for 7 to 8 minutes or till cooked.
Serve it with any chutney of your choice.

Tomato & Tofu Quinoa Bath

Ingredients

Quinoa-1 cup

(washed & soaked in 1 & 1/2 cup water for 10 minutes)

Hunt's Tomato sauce-1/4 cup

Cubed firm tofu-1/4 cup

Salt to taste

Turmeric powder- a pinch

Sliced onion-2tbsp

Slit green chillies-1

Grated ginger-1/4tsp

Tempering

Oil-3tsp

Mustard-1/4tsp

Fennel seeds-1/2tsp

Urad dhal-1/4tsp

Jeera-1/4tsp

Channa dhal-1/4 tsp

Curry leaves

Method

Heat oil in a pan temper it.Fry chillies,ginger & onion till light brown.Add the tofu,salt,turmeric powder & sauce.Cook for 2 more minutes.Add the soaked quinoa with water & tomato sauce.Cover & cook it in low flame till dry.Serve it with raita.

Yellow Corn Meal Idly Manchurian

Ingredients
Left over corn meal idly cubed/mini idly-2 cups
Salt to taste
Oil-2tsp
Cubed onion-1/4
Cubed capsicum-1/4
Chopped spring onions-a hand full
Ginger & Garlic paste-1/2 tsp
Red chilly sauce-1/2 tsp
Soy sauce-1tsp
Ketchup-1tbsp
Yellow food colour-a pinch
(optional)
Method
Heat oil in a pan fry onion,capsicum ,ginger & garlic paste till slightly cooked but still crisp.Add the sauces & idly.Saute well & before serving sprinkle chopped spring onion & serve hot.

Grapefruit Pickle

Ingredients
Chopped grape fruit -1

Salt -1tbsp

Turmeric powder-1/2tsp

Lime juice of 1 big lemon

Red chilly powder-2tsp

Tempering

Sesame oil-8tsp

Mustard-1tsp

Hing-1/2tsp

Sliced garlic-2

Method

Mix salt,lime juice,grapefruit,turmeric powder & chilly powder in a jar & leave it the whole day.Next day heat oil in a pan temper it.Cool it well & mix it with the grapefruit mixture.Store it in fridge.Excellent with curd rice.This tasted like the Narthangai pickle,but a little more bitter.....

Tutti Frutti Cake Recipe / Simple Tutti Frutti Cake Recipe

Today is my son's Birthday,made this cake for him...

Tutti Frutti Cake

Version - 1 click HERE

Version - 2

Ingredients

Maida-2 cups
Butter-1 & 1/4 cup
Sugar-1 & 1/4 cup
Milk-2/3 cup
Eggs-3
Baking powder-2tsp (heaped)
Vanilla essence-1 & 1/2 tsp
Salt-1/2 tsp
Tutti frutti-1/2 cup

Method

Sieve maida, salt and baking powder mix in the tutti frutti & keep it aside.

Cream sugar, butter & essence till doubles. add the eggs one by one & beat it well. 

Add the milk and maida mixture alternatively and fold it till well combined.

Pour the batter into a greased baking dish and bake it at 350 deg. for 45 minutes or till done.

Cool completely cut and enjoy!

Courtesy: Sinfulcurry with a slight change.........

Vellai Paniyaram Recipe / Chettinad Special Vellai Paniyaram Recipe / Vella Paniyaram Recipe

Vella Paniyaram 

Ingredients

Sona masoori rice -1/2 cup

Urad dhal-1tbsp

Salt to taste

Sugar a pinch

Milk -1/8 cup

Cooking soda -a pinch (optional)

Oil - to shallow fry

Vella Paniyaram

Method

Soak rice & dal together for 2 hours , grind it with salt, sugar & milk to a fine smooth batter.

Add cooking soda if using and very little water to make a semi thick dosa batter consistency, fermentation is not needed for this batter.

Heat oil in a kadai while hot pour a ladle of batter in the middle. Spoon the hot oil over the paniyaram until it floats on top.

Flip and allow it to cook for one minute and remove. place it on a kitchen tissue to remove excess oil from the vella paniyaram.

Enjoy it with spicy milagai chutney.

Thanks for visiting !