Butter Cookies / Easy Butter Cookies / Homemade Butter Cookies / Easy Cookie Recipe

Butter Cookies

Ingredients
All purpose flour / Maida - 1 cup
Softened butter - 1/2 cup
Powdered sugar - 1/4 cup
Salt a pinch
Vanilla essence - 2 tsp

Butter Cookies

Method
Take a bowl add the butter cream it well till colour changes.
Add sugar and vanilla essence and beat till smooth and creamy.
Add the salt and flour gently mix to form a soft dough.
Make small walnut size ball out of the dough and place it on a baking tray lined with a parchment paper.Do not place them too close,they will expand while baking.
Press gently with a fork on top to give a pattern.
Bake these cookies at 375.F for 13 to 15 minutes till the edges starts to turn light brown
Cool completely and store it in a jar.

Butter Cookies

Note:

a) Do not over cook they will become hard.Watch carefully so that you don't over cook or burn them.
b) If you want a bit more sweeter then add 1/3 cup sugar.

c) You can dip one side into melting cocolate and decorate with sprinkles to attract kids.

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Cauliflower Rice Paneer Biriyani / Paneer Cauliflower Rice / Cauliflower Rice Biriyani / Biriyani With Cauliflower Rice

Cauliflower Rice Paneer Biriyani

Ingredients
Frozen cauliflower rice - 2 cups
Paneer cubes - 1/2 cup heaped
( heat 1 tsp of oil and fry the paneer till light brown)
Frozen peas - 1/4 cup
Sliced onion - a handful
Slit green chillies - 3
Chopped  tomato - 1 small
Chopped mint and coriander leaves - 2 tsp together
Ginger and Garlic paste - 1/4 tsp
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
My biriyani masala - 3/4 tsp
Curd - 1 tbsp
Ghee - 1 tsp
Oil - 3 tsp

Method
Heat oil and ghee in a pan add the onion and green chillies fry till onions are translucent.
Next add tomato,ginger/garlic paste and few mint leaves fry for a minute.
Add the spice powders and salt mix and add curd once raw smell has disappeared add the peas,fried paneer and cauliflower rice.
Saute well reduce flame cover it with a lid and cook till done,stir in between.
Lastly sprinkle some biriyani masala and mint leaves.
Serve hot with raita.


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Dry Shrimp Chutney / Yetti Chutney / Mangalorean Style Dry Shrimp Chutney

Dry Shrimp Chutney

Ingredients
Dry shrimp - 1 cup (heaped)
Turmeric powder - 1/2 tsp
Salt to taste
Jeera - 1 tsp
Red chillies - 3, Kashmiri chillies - 3
Garlic - 5
Grated coconut - 1/2 cup
Curry leaves - few
Tamarind - 2 tsp soaked in some water to soften
Chopped onion - a handful
Oil - 6 tsp

Method
Wash the shrimp well to remove sand,put it in a sieve for all the water to drain out.
Add 2 tsp of oil add the washed shrimp and in low flame fry till colour changes and crisp.add turmeric powder and salt mix well and transfer to a bowl.
In the same pan add 2 tsp of oil and fry the freshly grated coconut till it slightly changes colour.Add the red chillies and garlic,fry for few more minutes.
Switch off the stove add jeera and tamarind,cool the mixture and transfer to a mixi jar.
Grind coarsely do not add water while grinding.Next add the fried dry shrimp and pulse till everything is combined.
Heat remaining oil in a pan add onions and fry till light brown add curry leaves and switch off the stove and add it to the ground chutney and mix well.
Mix it with hot rice and enjoy!

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Bread Roll Ups / Sweet Bread Rolls / Stuffed Bread Rolls

Bread Roll Ups

Ingredients
---------------
Wheat bread or White bread - 10 slices
(remove the crust)
Oil and Ghee together as needed for frying
Maida - 2 tsp diluted in some water to get a semi thin paste
Filling ingredients
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Freshly grated coconut - 1/4 cup
Jaggery powdered - 1/8 cup
( make sure jaggery is clean without any impurities)
Cardamom powder - 1/8 tsp
Crushed almonds - 1 tbsp
Raisins - 1 tbsp
( mix all the ingredients together in a bowl,keep it aside)
Use your imagination for creating the filling

Method
------------
Trim the bread all sides, using a rolling pin gently press to flatten.
Place a teaspoon of the filling at one corner.
Tightly roll the bread till the end like a log.
Seal the edges and sides with maida paste.Make sure both ends are well sealed otherwise the filling will come out while frying.
Heat oil and ghee together gently drop the rolls and shallow fry till golden brown on all side in medium low heat.
Serve these hot.



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Kala Chana Chaat / Black Chickpea Salad / Chana Chaat Recipe - Chaat Recipes

Kala Chana Chaat

Ingredients
Kala chana /  Black Chickpea  - 1 & 1/2 cups
( wash and soak chana in water overnight,next day pressure cook with some salt,drain the water and keep it aside)
Chopped onion - 2 tbsp
Chopped tomato - 1 small
Chopped green chillies - 1
Chopped coriander leaves - 1 tbsp
Chopped carrots - 2 tbsp
Lemon juice -1/2 tbsp
Spice powders diluted with some water to make a semi thin paste
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Jeera powder - 1/2 tsp
Tempering
Hing - 1/8 tsp
Oil - 3 tsp
Grated ginger - 1/2 tsp
Garnish
Chopped coriander leaves and sev

Kala Chana Chaat

Method
Heat oil in a pan temper it with jeera,hing and ginger fry for a minute.
Now pour the diluted spice powders mixture and in low flame cook till raw smell has disappeared.
Add the cooked kala chana and mix well still everything is combined,
Switch off the stove and let the channa cool.
Take a bowl add the cooked channa next add all above ingredients mentioned.
Lastly squeeze the lemon juice and gently mix.
Garnish with chopped coriander leaves and sev.
Serve immediately!

Note:
You can add boiled and cubed potatoes and chopped cucumbers too.

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Spicy Fish Curry / Meen Kuzhambu

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

Chopped onion-1/2

Whole pepper-25

Garlic-2

Curry & Coriander leaves-little

Tomato-1/2

Salt to taste

Turmeric powder-1/4tsp

Hot curry powder-3/4 tsp

Fennel seeds-1/2tsp

(fry above ingredients till light brown & grind)

Other ingredients

Tamarind juice-2 cups

Fish slices-6

Tempering

Oil-5tsp

Vadavam-1tsp

(or mustard,methi,jeera-little)

Cinnamon-a small piece

Cloves-2

Curry leaves-little

Slit green chillies-4

Sliced garlic-2

Method

Mix the ground paste in tamarind juice & keep it aside.Heat oil in a pan & temper it.Pour the tamarind mixture & cook it till raw smell disappears & gravy is thick.Add the fish pieces just give a boil.Switch off the gas & garnish it with curry leaves.Serve it with rice.

Simple Fish Curry / Meen Kulanbu . Fish Curry With Mango
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Ulundhu Kali Recipe / Ulunthankali / Urad Dal Kali / Uluthangali

Ulundhu Kali

Ingredients
Whole black urad dal with skin / Ulundhu - 1/4 cup
Naatu sarkarai - 1/2 cup
( If using jaggery or palm  jaggery add only 1/4 cup)
Sesame oil - 1/4 cup
Water - 1 & 1/2 cups

Method
Heat a pan add the urad dal and in low flame dry roast till nice aroma comes out and light brown. Do not over fry and burn.
Cool completely and dry grind to a semi smooth powder.
Add water and nattu sarkarai or jaggery in a pan once they dissolve filter to remove impurities.
Now pour the liquid in a heavy bottomed pan add the powdered urad dal and mix till there are no lumps.Now switch on the stove and in low flame cook the kali till its thick.
Slowly add the sesame oil and mix till the kali leaves the sides of the pan.
Switch off the stove and enjoy!


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Cauliflower Arisi Paruppu Sadam / Arisi Paruppu Sadam With Cauliflower Rice - Cauliflower Rice Recipes

Cauliflower Arisi Paruppu Sadam

Ingredients
Frozen cauliflower rice-2 cups heaped
( If using fresh cauliflower then grate the cauliflower and steam till cooked and then use)
Thoor dhal - 1/4 cup
Water - 1 & 1/2 cups
Turmeric powder-1/2 tsp
Salt to taste
Diced tomato-1
Chopped onions - 1/2
Curry leaves-little
Chopped garlic-4
Tempering
Oil -6 tsp
Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Jeera - 1/4 tsp
Hing-1/4 tsp
Red chillies - 3

Method
Wash thur dal and add it into a pressure cooker,pour water add turmeric powder pressure cook.Do not cook till the dal is soft and mashed.
Heat oil in a pan temper it with above ingredients.Next add the onions,curry leaves,tomato & garlic fry till onions are light brown.
Now add the cauliflower rice,salt and turmeric powder and saute for 2 minutes,lastly add the cooked dal and in low flame cook till well combined.
Garnish with curry leaves and enjoy with any side dish you like.


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Immunity Booster Drinks / Immunity Boosting Juices to Drink

Drinks to Boost your Immune System

Orange Tea	Lemongrass Tea	Kalonji Tea
Sukku Malli Kapi	Lemonade	Sulaimani Chai
Immune Boosting Turmeric Tea

Kuzhalappam / Kuzhalappam A Kerala Snack Recipe / Kerala Kuzhalappam / Kullalappam / Rice Flour Cannoli

Kuzhalappam

Ingredients
Rice flour - 1 cup
( i used the store bought)
Boiling water - 1 cup
(quantity depends upon the quality of the rice)
Black sesame seeds - 1 tsp
( as i did not have i used white sesame seeds)
Oil to deep fry as needed
Ingredients to be crushed
Jeera /Cumin seeds - 3/4 tsp
Garlic - 1 large clove or 2 small cloves
Small red pearl onion - 3
( as i did not have i used chopped 2 tsp of white onion)
Fresh grated coconut - 2 tsp
Salt to taste
(Take a mixi jar add the above ingredients and crush them,do not add any water)

Method
Take a pan add the rice flour dry roast till its hot,do not over fry and burn it.
Take a wide boil add the roasted rice,crushed ingredients and sesame seeds.
Pour the boiling water and mix it up well using a wooden spoon.
Cover it with a lid and rest it for a minute,using your palm while still warm knead to a smooth dough.

Divide the dough into small balls,take a ball and place it on a greased plastic sheet and gently flatten it.Cover it with another oiled sheet and press to get a semi thick disc.
Roll the disc like a tube and press the overlapped edge to stick.

Heat oil in a pan and deep fry in medium low flame till crisp and light brown on all sides.
Remove it on a kitchen tissue,cool completely and store it in an air tight container!

Note:
a) Quantity of water will depend upon the quality of rice.Add water little by little,the dough should look like a non sticky smooth soft dough.
b) Always use only boiling water do not add cold water.
c) Keep the kneaded and rolled dough covered always


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