Spicy Baby Potato Roast / Small Potato Roast / Small Potato Fry / Urulai Kizhangu Roast

Spicy Baby Potato Roast

Ingredients for marination
Boiled baby potatoes -18
(remove the skin)
Salt to taste
Red chilly powder - 3/4 tsp to 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Besan/Chick pea flour - 1 tsp
Rice flour - 1/4 tsp
Garam masala - 1/4 tsp
Crushed fennel seeds - 1/2 tsp
Water very little
( Take a bowl and all the above ingredients ,sprinkle very little water and mix.Make sure all the potatoes are well coated.Rest it for 10 minutes).
Other ingredients
Sliced onion - a handful
Curry leaves few
Lime juice or amchur powder - 1 tsp
Oil - 3 tbsp
( add more if needed)
Method
Heat oil in a pan add the onions and curry leaves saute for a minute.
Now add the marinated potatoes and in low flame roast it till crisp on all sides.
Switch off the stove and add the lemon juice or amchur powder,mix well.
Best served with sambar rice,rasam rice or curd rice.

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Methi Mathri Recipe / Crispy Methi Mathri Recipe / Fenugreek Crackers / Fenugreek Flavored Mathri / Indian Snack

Methi Mathri

Ingredients
All purpose flour / Maida - 1 cup
Ghee - 2 tbsp
Salt - 1/2 tsp or to taste
Turmeric powder - 1/4 tsp
Crushed black pepper - 1/2 tsp
Ajwain - 1/2 tsp
Chopped fresh methi leaves - less than 1/4 cup
Oil to deep fry
Method
Take a bowl add all the above mentioned ingredients mix it well.
Pour water little by little to form a tight dough.Cover and rest it for 15 minutes.
Roll the dough into a semi thick sheet use any shape cutter and cut them.
I have used a flower shaped cookie cutter.
Heat oil in a pan and deep fry in batches till light brown and crisp on both sides.
Remove it on a kitchen paper,cool and store it in an air tight container.
Note:
a) Fresh methi leaves always has a slight bitter taste,if you want to avoid then use dry kastoori methi.
b) Deep fry in medium low flame.
c) Prick the mathri with a fork once before you deep fry.

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Mooli Paratha / Mooli Ka Paratha / Muli Paratha / Radish Paratha / Mullangi Paratha -Indian Bread Recipe

Mooli Paratha

Ingredients
Wheat flour - 2 cups
Grated radish - 1 cup
( squeeze out the water completely)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera/Cumin powder - 1/2 tsp
Dry mango powder/Amchur powder - 1/4 tsp
Grated ginger - 1/2 tsp
Chopped red chillies - 2 small
Chopped coriander leaves - 1 tbsp
Water as needed
Oil as needed
Method
Grated the radish and squeeze out the water completely.
Do not throw out the liquid use it in gravy or soup.
Take all the ingredients in a bowl and make a soft dough by sprinkle very little water if needed.
Divide the dough into equal size balls.Take a ball and flatten it well with your palm,gently roll the parathas by dusting some flour to a semi thick disc.
Heat a tawa/griddle and cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

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Teriyaki Chicken / Easy Teriyaki Chicken / Chicken Teriyaki Recipe

Teriyaki Chicken

Ingredients for marination
Boneless chicken fillet - 4
( cut into medium size pieces)
Salt to taste
Orange - 1 large
( Squeeze out the juice)
Honey - 3 tbsp
Soy sauce - 6tbsp
Grated ginger - 1 tsp
Sesame oil - 1 tbsp
Method
Take a wide bowl marinate the chicken with the above mentioned ingredients for 30 minutes.
Heat an iron skillet place the chicken pieces only and in medium high flame cook both sides.
Remove the pieces on a plate add 1 tbsp of butter to the same pan pour the marinate and cook till its thick.Now add the fried chicken pieces and toss well.
Switch off the stove garnish with roasted sesame seeds and spring onions..
Serve hot with plain rice.

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Easy Thakkali Kuzhambu Recipe / Thakkali Kulambu / Tomato Kulambu Recipe / Tomato Gravy / Coimbatore Style Thakkali Kuzhambu - Kulambu for Idly/dosa

Thakkali Kulambu

Ingredients ground to a smooth paste
Grated coconut - 1/4 cup
Pottu kadalai/Roasted gram dal - 1 tbsp
Fennel seeds - 3/4 tsp
Poppy seeds - 3/4 tsp
Byadagi chillie or regular red chillies- 2
Cinnamon - 1/4 " stick
Cloves -2
Garlic cloves -2
Salt to taste
Turmeric powder - 1/4tsp
Small tomatoes - 3
( add water and grind it to a smooth paste)
Other ingredients
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Kalpasi / Black stone flower - a small piece
Curry leaves few
Chopped onion - a handful
Slit green chillies - 1 or 2
Coriander leaves for garnish

Thakkali Kulambu

Method
Heat oil in a pan temper it with mustard and kalpasi add curry leaves,green chillies & onion saute till onions are transparent.Pour the ground paste and fry for a minute.
Pour water as needed for the gravy and boil for 5 to 10 minutes till raw smell has disappeared completely and slightly thick.
Switch off the stove garnish with coriander leaves.
Best served with Dosa or Idli.


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Thinai Upuma / Thinai Vegetable Upuma / Thinai Rava Upma / Foxtail Millet Upma / Thinai Arisi Upma

Thinai Upuma

Ingredients
Thinai / Foxtail Millet - 1 cup
Water - 2 & 1/2 cups
Salt to taste
Mixed Vegetables - 1/2 cup
Sliced onion - a handful
Slit green chillies - 3
Curry leaves few
Grated or chopped ginger - 1/4 tsp
Cherry tomato - 4
(use any tomato i used cheery tomato from my garden)
Coconut oil - 1 tsp
Tempering
Oil - 3 tsp
Mustard,Urad Dal.Channa dal - 1/4 tsp each
Red chillies - 1
Cashew nuts chopped -6
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,green chillies,ginger and curry leaves fry till light brown.
Now add the vegetables,tomato and saute for couple more minutes.
Pour the water and needed salt give a boil reduce the heat add the washed thinai.
Mix well cover and cook till done just before switching off the stove add 1 tsp of coconut oil.
Mix and serve them hot with any chutney you like.

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Andhra Chicken Fry / Kodi Vepudu Recipe / Andhra Style Chicken Fry

Andhra Chicken Fry

Ingredients for marination
Chicken - 1 pound
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Thick curd - 1/4 cup
Ginger & Garlic paste - 2 tsp
( Mix all above ingredients together and rest it for 30 minutes)
Tempering
Oil - 1/4 cup
( Reduce if you don't want too much oil.Usually this chicken is cooked in more oil as we don't add much water)
Cinnamon stick 2
Bay leaf -1
Cloves - 2
Cardamom -1
Other ingredients
Chopped onion - 1 small
Chopped tomato - 1
Curry leaves & coriander leaves few
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,tomato and curry leaves fry till onions are light brown.
Now add the marinated chicken and saute for 2 to 3 minutes.Close it with a lid and cook in medium high flame, fry till chicken is cooked and gravy is dry.Sprinkle very little water while cooking if needed.
Garnish it with curry and coriander leaves mix and best served with plain rice or Roti.

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Easy Milk Cake Recipe / Yummy Milk Cake Recipe / Milk Cake Kalakand Recipe

Milk Cake Kalakand

Ingredients
Whole Fat Milk - 6 cups
Sugar -2 tbsp
Lemon juice - 2 tsp
Ghee - 1 tsp
Cardamom powder - a generous pinch
Saffron strings few for decoration

Milk Cake Kalakand

Method
Pour milk in a heavy bottomed pan,in medium low flame boil the milk stirring in between to avoid burning at the bottom.This will take more than one hour.
When the milk has reduced and thickened  add the lemon juice.
Once the juice is added do not mix leave it to boil for couple minutes.
Now stir for the milk to curdle and has a grainy texture,add the sugar and stir till all the water has evaporated and colour has changed to light brown.
Mix in the cardamom powder and cook it for couple more minutes.
Grease a container or tray with ghee and pour the mixture into it.Spread the mixture evenly.
After 24 hours cut and serve.

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Vepampoo Podi / Dried Neem Flowers Powder Recipe

Vepampoo Podi

Ingredients
Vepampoo / Dried Neem flowers - 1/2 cup
Urad dal - 1 tbsp
Channa dal - 1 tsp
Sesame seeds - 1/2 tbsp
Pepper - 8
Red chillies - 6
Hing - 1/4 tsp
Salt to taste
Jeera/Cumin seeds - 1/2 tsp
Oil - 1 drop
Method
Dry roast all above ingredients except neem flowers till light brown in a drop of oil.
Switch off the heat and add the neem flowers and roast it in the pan heat.
Cool the mixture add salt and grind to a semi smooth dry powder.
Store it in a clean bottle,add a teaspoon of the podi to hot rice add ghee or sesame oil mix and enjoy.

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Kalakand With Chocolate Layer / Microwave Chocolate Kalakandh / Chocolate Kalakand

Chocolate Kalakand

Ingredients for bottom layer
Ricotta cheese - 15 oz can ( 426 gms)
Condensed milk - 14 oz can ( 396 gms)
Chopped nuts - 1 tbsp
( Almonds and Pistachio)
Saffron crushed - a generous pinch
Crushed cardamom -6
Ingredients for top layer
Nestle brand Semi sweet chocolate morsels- 3/4 cup
Butter - 1 tbsp
Milk - 1 tbsp
Method
Grease a pan with little ghee and keep it ready.
Dissolve the saffron in warm milk & keep it aside
Mix the ricotta cheese & condensed milk in a microwave safe bowl,mix it well.Make sure there are no lumps.
Microwave for 10 minutes uncovered.
Mix in intervals between every 2 minutes.
Just 30 seconds before the end add the saffron & crushed cardamom powder.
Mix & microwave again.
You will see that the water has completely evaporated,pour it on the greased tray & spread the top evenly.Let it cool for sometime
Meanwhile take the chocolate morsels,butter and milk in a microwave safe bowl.Microwave for 1 minutes or till the chocolate has melted.
Mix it well now pour it on top of the kalakand and sprinkle the chopped nuts.
Keep it in fridge for 2 hours and cut it with a sharp knife.
Note:
a) Each microwave is different so the cooking time can vary.
b) When ready to cut into pieces dip your knife in hot water and then cut for crack free neat pieces.

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