Chicken Podimas

Ingredients -

• Chicken - 300 gm
• Onion - 2
• Ginger - 2 inch (minced)
• Garlic - 4 (minced)
• Green chilli - 6 (cut length-wise)
• Curry leaves - 10
• Chilli powder - 1 1/2 teaspoon
• Salt - as needed
• Oil - as needed

Marination -

• Turmeric powder - 1/2 teaspoon
• Chilli powder - 1 tablespoon
• Coriander powder - 1 1/2 tablespoon
• Cumin powder - 1 teaspoon
• Salt - 1 1/2 teaspoon
• Lemon juice - 2 teaspoon

Method - 

1. Cut the chicken into medium size pieces and Marinate with the ingredients mentioned under Marination for 30 min
2. Pressure cook the marinated Chicken with 1 cup of water till 3 whistles
3. After 3 whistles, switch off and wait till the pressure releases by itself
4. Cool the chicken pieces and tear them into small pieces
5. In a kadai, add oil - fry onions till Golden brown (Add a bit of salt to make the onions taste better)
6. Add Ginger, Garlic, Green chilli and curry leaves and fry for 5 min
7. Add Chilli powder and fry for 1 min
8. Add the Chicken pieces; mix well with the Masala
9. Cook for 5 min with lid closed
10. Open the lid and fry for 10 min till the ingredients turns crispy

Yummy Chicken Podimas is ready!!!

Goes well with Rice and Dhal!!

Malidha

Ingredients -

• Wheat flour - 1 1/2 cup
• Sugar - 6 tablespoon
• Water - 2 cups
• Coconut - 1/2 cup (Grated)

Method - 

1. Knead the Wheat flour into a soft dough by mixing with water
2. Make small balls with the dough and Roll into small circles
3. In a bowl - add water and bring to boil
4. Add the rolled dough and cook it; Cook till the color of the dough changes
5. Place it in a plate; Add Coconut and Sugar on top it.
6. Repeat the same for other balls of dough too.

Easy & Tasty Malidha is ready!!!

Poori

Ingredients -

• Maida - 1 cups
• Wheat - 1/4 cup
• Salt - to taste
• Oil - for frying
• Water - as needed

Method - 

1. Sieve Maida, Wheat, Salt together.
2. Add water little by little and knead it to a soft dough; The dough should not be sticky. For fluffy poori, don't keep the dough aside after kneading.
3. In a kadai, add oil and bring to warm
4. Roll the poori to a small size circle with thin - medium thickness
5. Fry the Poori - One at a time if you want the poori to puff up
6. When the poori slowly comes to the surface - keep ladling in the hot oil on the surface.
7. Turn the poori upside down and fry till the color turns crispy / golden
8. Place the poori in a tissue / or oil removing vessel

Poori ready to Eat!!!

Tapioca Cutlet (Mara valli kezhangu)

Ingredients -

• Tapioca - 1 (small)
• Onion - 1/2 cup
• Coriander leaves - 1/4 cup
• Peas - 1/4 cup (boiled)
• Bread crumbs -  1/2 cup
• Chilli powder - 1/2 teaspoon
• Salt - as needed

Method -

1. Peel the skin of Tapioca and cut into two halves. Boil it in water till it becomes soft
2. There will be a hard layer of skin on top of the boil. Remove it and also Remove the hard middle layer
3. In a Kadai, add 1 tablespoon of oil and add the mashed Tapioca and fry for 5 min
4. Transfer it to a plate; Cool it; add 2 tablespoon of bread crumbs and keep it aside
5. In the same Kadai - add 1 tablespoon oil, fry onions till transparent
6. Add Peas, Salt and Chilli powder and fry till crispy
7. Add this Masala to the Tapioca; It will be very hot. So cool before kneading. TIP - Keep in freezer for 5 min if urgent :)
8. Knead the dough well, so that the Masala mixes well with Tapioca

1. Heat the Tava and spray oil
2. Make Medium sized balls from the dough, roll it to a small - thick circle and coat it with bread crumbs
3. Toast it in Tava till it turns golden brown

Yummy & Very Healthy Cutlet is ready!!!

Apple Halwa

Ingredients -

• Apple - 4 (Large) / 6 (Small)
• Water - 2 tablespoon
• Sugar - 1/2 to 1 cup
• Cardamon - 3
• Ghee / Oil - 1 tablespoon
• Cashew / Raisins - 10 each
• Red food color - a pinch

Method -

Note - Apples has to be coarsely ground for Halwa. Since Apples tend to turn Brown soon after peeling, prepare the vessel for cooking and Mixer for grinding before cutting the Apples

1. Peel the Apple and remove the seeds. Coarsely grind them in Mixer
2. Place a vessel in stove and add the ground apples to it. Don't add Oil / water now
3. Cook the Apples with lid closed for 5 min
4. Add 2 tablespoon of water
5. Cook again with lid closed for 15 min. Stir in between
6. Add Sugar and food color when the raw smell of Apple is gone
7. Mix Sugar well with this Apple, Add cardamons and cook for 10 min. Stir continuously to avoid sticking to vessel
8. Fry the Cashew and Raisins in Ghee / Oil and add to this mixture (Add along with the oil)
9. Stir continously till it becomes slightly thick. At this point, take a bit of Halwa in a spoon and check if can be moulded. If yes, then remove the vessel from stove.
10. If you want the Halwa to be in pieces, then In a Aluminium foil, apply Oil / ghee and spread the Halwa. Allow to cool and Cut them to pieces.
11. If you prefer to eat without  making it to pieces, then you are all set to eat :)

Tasty Apple Halwa is ready!!!

Variation - Apples can be replaced with Papaya / Pineapple / Grapes

Chicken / Prawn Kothu Paratha

Ingredients :

Paratha -

• Maida - 3 cups
• Oil - 1/2 cup
• Salt - to taste
• Sugar - a pinch
• Water - as needed

Masala -

• Chicken / Prawn - 300 gms / 2 cups
• Onions - 2 (thinly sliced)
• Green chilli - 5 (thinly sliced)
• Ginger - 2 inch piece (minced)
• Garlic -5 (minced)
• Mint leaves - 6
• Coriander leaves - 1/4 cup
• Turmeric powder - 1/4 teaspoon
• Chilli powder - 1/4 teaspoon
• Lemon juice - 1/2 tea spoon
• Eggs - 2
• Salt - as needed
• Oil - as needed

Method :

Paratha -

1. In a large bowl mix Maida, salt and sugar. Add water and bring to half dough consistency
2. Now add oil and bring to soft dough
3. Keep it aside for 30 min
4. Make 10 balls using this dough
5. Split each ball into two balls of equal size
6. Roll out each balls into a long, finger shaped noodle
7. Roll the noodle into a Spiral like shape
8. Do the same for the other equal size ball
9. Now place one Sprial on top of the other and prepare a thick paratha
10. This method of splitting into two equal size balls will make the paratha layered
11. Toast it in Tava with oil. Avoid ghee, as the taste will not go with the Masala

Kothu Paratha -

Note -
If Chicken is used, then Marinate with Lemon juice, Turmeric powder and salt and pressure cook for three whistles and tear the chicken to small pieces / mince the chicken
If Prawns are used, then mince them and Marinate with Lemon juice, Turmeric powder and salt

1. Tear the paratha into small pieces and keep it aside
2. In a Kadai, Add oil and fry onions till golder brown
3. Add Green chilli, Ginger and Garlic and fry for 3 minutes - till the aroma fills the room :)
4. Add turmeric powder and fry for 1 min
5. Add the Chicken / Prawns and cook with lid closed for 10 min
6. In a seperate Kadai, add a teaspoon of oil and add Eggs. Add salt and Fry till they turn crispy.
7. Add Chilli powder powder, Mint and coriander leaves. Fry for 5 min
8. Add the egg scramble to the Masala and fry for a min
9. Finally add the paratha pieces and fry for 10 min

Yummy Kothu Paratha is ready !!!

Variation - The same masala can be used for Stuffed Paratha (Stuff in instead of tearing)

Wheat Adai

Ingredients -

• Wheat / Ragi flour - 1.5 cup
• Onion - 1
• Green chilli - 3 (finely chopped)
• Green leaves - 1/2 cup (any keerai can be used. But Murangai keerai will be the best comb)
• Coriander leaves - 1/4 cup (chopped)
• Oil - to toast
• Jeera - 1 teaspoon
• Water - as needed
• Salt - as needed

Method -

1. Mix Wheat / Ragi flour, Onion, Green chilli, Green leaves, Jeera and Coriander leaves in a bowl. Add water and bring it to soft dough consistency (as above)
2. If any boiled vegetable is available, that can also be added
3. Make Medium size balls and prepare small round shape Adai in hand (Dont use chapathi roller)
4. Heat Tava and toast them with little oil

Note - Wheat Adai will tastier than Ragi Adai. But the other way when Health is the top priority

Healthy and tasty Wheat / Ragi Adai is ready!!!
Can be taken as Breakfast / Evening snack. Goes well with Coconut chutney.

Pal Kova

Ingredients -

• Milk - 2 litres
• Sugar - 2 1/2 cup
• Cardamon - 6
• Ghee - 1 tablespoon

Method -

1. In a thick bottomed vessel - Add milk and boil it for 1.5 hours. Stir once in a while to ensure it doesnt still to the bottom of the vessel
2. Milk will turn to light yellow in color. Stir continuously for 20 min
3. Now add Sugar and it it cook for 30 minutes. Stir continuously
4. Milk will turn light brown. Stir well so that Cream (Yedu) in the circumference of the vessel gets mixed well
5. Add Cardamon and melted Ghee to this mixture and stir well

Yummy Pal Kova is ready!!!
This can be preserved in Fridge for more than a week.

Ven Pongal

 

Ingredients -

• Rice - 1 cup
• Paasi parupu (Moong dhal) - 1/4 cup
• Pepper - 1/2 tablespoon
• Ginger - 2 inch (chopped)
• Ghee - 1 tablespoon
• Oil - 1 tablespoon
• Jeera - 1 teaspoon
• Curry leaves - 10
• Salt as needed
• Water - 6 cups
• Cashew - 10
• Asafotida (perungaya podi) - a pinch

Method -

1. Soak the Rice and Dhal for 1 hour
2. In a Pressure cooker - add the Rice, Dhal, chopped Ginger, salt, water and cook till 4 whistles
3. In a kadai - add Ghee + Oil; when hot - fry Cashew, Jeera, pepper and curry leaves. Add Asafotida at last and fry for 30 seconds
4. Add the fried items along with the Ghee / oil into the cooked rice and mix well
5. If salt is less, salt can be added in this phase also

Yummy Pongal is ready!!!
Can be tasted with Sambar / Chutney!!!

Colorful Vegetable Fried rice

Ingredients -

• Basmati Rice - 2 cup
• Onion - 2 (finely sliced)
• Carrot - 2 (finely sliced)
• Peas - 1/2 cup
• Beans - 1/4 cup
• Capsicum (Any available color) - 1 cup sliced (I used Yellow, Green and Red)
• Green Chilli - 4
• Pepper - 1 tablespoon (powdered)
• Jeera seeds - 1 teaspoon
• Salt - as needed
• Oil - as needed

Method -

1. Boil the Carrot, beans and peas with salt and cool them. Half boil the Capsicum
2. If boiling using Microwave, mix 1/2 cup water to the vegetables and cook for 5 min (for Carrot, beans and peas) and 3 min for Capsicum
3. Soak the rice in water for 10 min and Pressure cook with 4 cups of water for 2 whistles; After pressure releases by itself, add one tablespoon oil and spread it in a large bowl; Allow to cool
4. In a kadai - add oil and fry cumin seeds for 30 seconds; then add onions and fry till golder brown
5. Add the green chilli and fry for 2 min
6. Add the boiled vegetables, salt and cook for 5 min with lid closed
7. Add Pepper and cook for 5 min
8. Add the rice and mix gently
9. Decorate with coriander leaves

Note - If Capsicum is not available, then prepare the dish with the remaining vegetables mentioned.

Instant & Colorful Vegetable Fried rice is ready!!!

Chicken / Fish Masala Rice

 

Ingredients :

• Boiled Rice - 2 cup
• Chicken or Fish - 1/2 kg
• Onion - 2 (finely sliced)
• Ginger - 2 inch (minced)
• Garlic - 4 pods (minced)
• Green chilli - 4 to 5
• Turmeric powder - 1/4 teaspoon
• Chilli powder - 1/2 tablespoon
• Coriander powder - 1 tablespoon
• Cinnamon - 5 to 6
• Mint leaves - 10
• Coriander leaves - 1/4 cup
• Oil - 1/2 cup for frying and 1 tablespoon to add in rice
• Grounded Pepper - 2  teaspoon

Marination - 

• Ginger paste - 1.5 teaspoon
• Garlic paste - 1.5 teaspoon
• Turmeric powder - 1/2 teaspoon
• Chilli powder - 1 tablespoon
• Grounded Pepper - 2  teaspoonSalt - as needed
• Lemon juice - 1 teaspoon

Method :

Rice -

1. Soak the Rice in water for 10 min and pressure cook for 2 whistles with 4 cups of water
2. After the pressure releases by itself, spread the rice in a wide bowl and add 1 tablespoon oil

Chicken / Fish fry -

1. Cut the Chicken into Medium size pieces and Marinate it with the ingredients mentioned about under Marination for half an hour
2. Add 1/2 cup of oil in a pan and deep fry the chicken
3. If Fish is used - Marinate as mentioned in step 1 and shallow fry in a kadai
4. Do not remove the oil from chicken / fish using tissue
5. Cut the Chicken / Fish into small pieces

Masala Rice -

1. In the oil used for frying the chicken / fish - add cinnamon - fry for 30 seconds and then add onions and fry till transparent. Same oil is used to enrich the flavor

2. Fry for atleast 10 min, till the Onions turn golden brown. Tip - Add salt to onions while frying 
3. Add the Green chilli, minced Ginger, Garlic and Mint leaves and fry for 5 min. Add oil if needed
4. Add Turmeric powder, chilli powder, coriander powder and fry for 3 min
5. Add the Chicken / Fish pieces and fry for 2 min
6. Add the boiled rice and mix gently
7. Add the grounded Pepper and coriander leaves and mix well
8. Cook for 5 min in low flame

Yummy Chicken / Fish Masala rice is ready!!!!!!!!!!!

Carrot Cake

Ingredients :

For cake -

All Purpose flour / Maida - 1 cup
Baking powder - 2 teaspoon
Eggs - 2
Sugar - 1 1/4 cup
Oil - 3/4 cup
Salt - 1/4 cup
Vanilla essence - 1 teaspoon
Ground cinnamon - 1 teaspoon
Carrot - 1 1/2 cup (Grated)
Dry nuts - 1/2 cup

For Icing -

Butter - 1/4 cup
Cheese - 1/2 cup
Powdered sugar - 2 cups
Vanilla essence - 1/2 teaspoon
Dry nuts - 1/2 cup
Food color - optional

Method :

For cake -

1. Pre heat the oven to 375 F / 180 C
2. Seive the Flour, Baking powder and Salt
3. In a mixing bowl, add - eggs, oil, sugar, vanilla extract and beat in low speed
4. Add the flour mixture and continue beating
5. Add the cinnamon powder and continue beating
6. Add the grated carrot and continue beating
7. Finally fold in Dry nuts
8. Spray Oil in the Baking pan and pour in this mixture
9. Bake for 40-50 min
10. Insert a tooth pick into the middle of the cake. If the tooth pick comes out clean, then CAKE is ready!!
11. Cool it for 10 min and then transfer it to decorating plate

For Icing -

1. Beat the Butter and Cheese in low speed
2. Add the Vanilla Essence and beat in low speed
3. Add the Powdered sugar and beat till the mix becomes fluffy
4. Add food color if needed
4. Fold in Dry nuts
5. Separate the Icing into two parts - Use one half for covering the cake and the other half for decorating

Yummy Carrot cake is ready!!!

Prawn Briyani

Ingredients -

Basmati Rice - 2 cups
Prawns - 1 or 2 cups
Peas - 1 cup (cooked; If microwave is available - then cook the peas with water for 4 min)
Onions - 2 + 1
Tomato - 1
Green chilli - 4
Garlic paste - 1 tablespoon (paste - 4 pods garlic)
Ginger paste - 1 tablespoon (paste - 1 inch ginger)
Mint leaves - 10 leaves
Coriander leaves - 10 leaves
Bay leaves - 4
Salt - as needed
Water - 1/2 cup
Curd - 2 tablespoon
Garam masala - 1 spoon
Oil - 6 tablespoon
Ghee - 2 tablespoon

Masala -

Coriander powder - 2 tablespoon
Turmeric powder - 1/4 tablespoon
Cumin powder - 1/2 tablespoon
Red chilli powder - 1/2 tablespoon (add as per taste)

Method -

1. Cook the 2 cups of Basmati rice with 4 cups of water (3 whistles)
2. After the air pressure is reduced, spread the rice in a wide vessel
3. In another vessel, fry the Bay leaves in 4 tablespoon oil for 30 seconds
4. Add 2 Onions and fry till it turns brown
5. Cut the Green chillis length-wise and add to onions; Add Ginger and Garlic and fry for 2 min
5. Add the ingredients listed under Masala and fry for 2 min
6. Add the Salt, tomatoes, peas, Prawns and Mint leaves; cook for 5 min with lid closed
7. Dilute the curd with 1/4 cup water and add to the mixture
8. Add the Garam masala and cook for 5 min till the masala becomes thick
9. Take 4 teaspoon of rice and mix orange food color.
10. Sandwich the Rice and Masala in 4 layers (first put some rice in wide vessel; sprinkle some orange rice; then layer with Masala; then add rice on top of it; sprinkle some orange rice; then layer with Masala; then add rice)
10. Use the same Masala vessel, add the remaining 1 oil and 2 tablespoon oil.
11. Add this as the final layer on top of rice and add coriander leaves
12. Put two holes in the rice and add 1 tablespoon ghee in each hole
12. Leave the vessel closed for 10 min in low flame
13. After 10 min, mix gently so that the masala

Yummy Prawn Briyani is ready!!!

Coconut Burfi

 

Ingredients -

• 2 coconut / 1 packet shredded coconut
• 2 cups sugar
• 2 tablespoon Ghee
• 1 cup water
• 5-6 cardamon
• Cashew and Raisins to taste

Method -

1. If normal coconut is used then - shred it, dry it in sun and grind it to coarse powder
2. Boil the sugar with water
3. When it boils and is in sticky consistency add cardomon
4. Fry the shreded coconut till it gives nice aroma and add the sugar syrup to it
5. Stir continuosly, else it will stick to vessel
6. Add one tablespoon of ghee and stir again
7. Fry the cashew and raisins in one tablespoon and add it to the mixture
8. When the mixture is slightly thick take a spoon the mixture in hand and check if it can be moulded to a ball
9. At this point switch off the stove and Spread the mixture in a flat silver paper. Ensure to spread it flatly so that the burfic comes in proper shape while cutting
10. After it cools down, cut it into pieces

Tasty Burfi ready to serve!!
Enjoy... Happy Cooking :)

Semiya Kesari

 

Ingredients -

• 1 cup Semiya
• 2 tablespoon Ghee
• 1 cup sugar
• 1.5 cup water
• A pinch of food color and essence as per taste
• Cashews and nuts to decorate 

Method -

1. Fry the semiya with one tablespoon Ghee. Fry this semiya turns light brown
2. In another vessel add water and bring to boil
3. Add semiya to it after water starts boiling
4. Mix well so that semiya gets mixed with water properly without forming lumps
5. Add Sugar, food color and essence. Mix well. Leave for 2 mins and keep stiring else food might get stick to thr vessel
6. Fry cashew,raisins or any nuts separately and add to the semiya

 Yummy Instant semiya kesari is ready!!!