Milk Peda | Doodh Peda | Paal Peda

Milk Peda | Doodh Peda | Paal Peda :

Milk Peda is an all time favorite sweet.This sweet is made from Milk Powder,Condensed milk and sugar flavored with Saffron .

Milk Peda / Doodh Peda / Paal Peda is a milk sweet . Its easy to make and tastes very good.Now lets see how to make these Pedas.

Recipe makes 8 pedas.

Ingredients:

Ghee - 3 tsp

Condensed Milk (Milkmaid) - 150 g

Milk Powder - 150 g 

Sugar Powder - 1 tsp

Paneer - 150 g

Milk - 100 ml

Saffron - Few strands

Rose Essence - 2 drops (optional)

Pistachio - Little 

Method:

1. Soak Pistachio in little water. Peel the outer skin and cut them for garnishing purpose.
2. Boil the 100 ml of milk separately and add saffron strands to it.Keep it aside. 
3. In a wide Non-Stick pan add ghee.
4. Once the ghee gets heated add milkmaid (condensed milk).Stir it with a ladle and wait till the condensed milk melts.
5. Next add Milk Powder to it and stir it continuously so that they don't form any lumps. Mix it well until you get a fine texture ie., an even mixture without any lumps or milk powder over the surface.
6. Click here to watch Homemade Paneer (Indian Cottage Cheese) . Crush the paneer well before adding it.
7. Mix well with a ladle in a medium flame.Stir it continuously until all the paneer gets melted and you get a fine paste.
8. Add the saffron milk and stir continuously in medium flame. Stir it well so that they don't get burnt and also do not form any lumps.
9. After few minutes you will see bubbles appearing on the surface , stir continuously until it turns into a paste.Turn off the flame.
10. Now add a tsp of sugar.Mix it well , add rose essence to it.
11. Transfer the paste to another container and allow it to cool down.
12. Once it comes to room temperature , make small balls out of it.
13. Grease your hands with Butter / Ghee and you can make it of any shape as you wish.
14. Finally garnish with the sliced Pistachio.
15. These Milk Peda | Doodh Peda | Paal Peda can be stored for one week in the Refrigerator.

Note:

1. Use a Non-Stick Pan so that it doesn't stick to the bottom or sides of the pan.
2. If your paste is not thick , you can leave the paste in the refrigerator for about 2 hrs. Your paste will become hard and you can make it of your own choice.
3. Paneer will make your pedas soft.Moreover you will get the taste of Palkova.
4. Rose Essence will give you flavor and good aroma , If you do not wish to add essence you can use Cardamom.
5. The Milk Powder that I have used contains Sugar in it and also the condensed milk also has added sugar.Therefore I have added only a tsp of sugar.Check your Milk Powder before using.

How to make Paneer-Homemade Paneer

How to make Paneer-Homemade Paneer:

Paneer is a homemade Indian Cheese.This can be used in Desserts,Main course dishes and also in gravies.

Now lets see how to prepare Paneer(Indian Cottage Cheese) in few easy steps .....

Ingredients:

Milk - 1/2 ltr

Lemon Juice - 3 tsp

Method:

1. Boil the milk in a pan / heavy bottomed vessel. Stir occasionally , so that the milk doesn't stick to the bottom or sides of the pan.
2. As the milk comes to boil , add lemon juice and stir the milk gently.In few minutes you can see the curd will start to separate from the whey , wait until the curd is separated from the whey.
3. Strain the paneer in a cloth.
4. In order to bring the paneer to room temperature, add cold water to paneer , Wrap the paneer in the same cloth and squeeze out the extra water from it.You can also place a heavy vessel over the wrapped paneer to squeeze out the extra water.
5. Paneer / Indian Cottage Cheese is ready.

Note:

1. If you are preparing Paneer for any desserts like Rasgulla,Rasmalai,Milk Peda , then it can be in the same form as you have wrapped .
2. If you are using it for dishes like Kadai Paneer,Paneer Butter masala  then place a heavy vessel or any other object over the wrapped paneer.After 1/2 an hour the paneer will be ready to cut into pieces .
3. This paneer can be stored in the refrigerator.

Hibiscus Green Tea

Hibiscus Green Tea:

Hibiscus Benefits:

• Hibiscus is a good remedy for Cold.
• It prevents Hair Loss and Hair from Graying.
• The anti-oxidant present in this flower helps to lower the High Blood Pressure Levels and prevents cancer.

Green Tea Benefits:

• Green Tea is made from Un-oxide leaves and therefore has most of the anti-oxidants.
• It was used in the Traditional Indian and Chinese Medicine to heel bleeding and Heart problems.
• Its a good solution for people who want to reduce weight.
• It has shown positive results in all kinds of problem starting from weight loss,Liver disorder to Type 2 Diabetics.

Ingredients:

Hibiscus - 8

Green Tea -1 tsp 

Lemon - 1

Sugar - As per your taste

Method:

1. Remove the Pistil and Stem , use only the petals of the Hibiscus Flower.Wash them well.
2. Boil water ,wait until you see Bubbles appearing on the surface of the water.
3. Add the boiling water to the hibiscus and in few minutes you can see the color change.(Water will be in red and the flowers in violet color).
4. Similarly add boiling water to Green Tea and wait for about 10-15 mins.
5. Allow both the Hibiscus Juice and Green Tea to cool down.
6. Strain them in to a container and add lemon Juice to it.
7. Add either Sugar or Honey as per your taste. Mix it well
8. Hibiscus Green Tea is ready , Serve it by adding Ice Cubes to it.

Note:

Hibiscus is sticky by nature(ie., when you grind them) but when you boil them or add to boiling water and strain it, the stickiness will be removes.

Hibiscus Juice

Hibiscus Juice:

Hibiscus Benefits:

Hibiscus has various health benefits , few are:

• Its a good remedy for Cold.
• It reduces hair loss and hair from graying.
• The anti-oxidants that are present in the hibiscus helps to lower the high blood pressure levels.
• It used in Mexican in a dried powdered form for garnishing purposes.

Now lets see how to prepare this Hibiscus Juice which can be stored for 2 months (with no added preservatives)

Ingredients:

Hibiscus - 20 or 25

Sugar - 250 g

Water - 200 ml 

Lemon -  5 to 6

Method:

1. Take a pan and add 200 ml of water and allow it to boil well.Boil until bubbles appear all over the surface of the water.
2. Now add 250 g of sugar and stir it well.Once the sugar gets dissolved completely , turn off the flame.
3. Use only the Hibiscus Petal for the juice(Remove the Pistil and the stem, wash the petals well). Add the Petal to the Sugar Syrup and mix well so that all the petals are soaked.
4. Close the pan with a lid and allow it to cool.
5. Once it has come to room temperature  strain the juice  and the petals separately.You can see that the Juice color will be turned .(It will be in a little bit violet and red color)
6. Now add the Lemon Juice to the Hibiscus Sugar Syrup mixture and mix it well.
7. Now the Hibiscus Juice is ready and you can transfer it to bottle and store it in refrigerator.

While serving for 1/2 glass of juice add 1/2 glass of water and serve it by adding Ice-Cubes.

Note:

• Hibiscus by nature is sticky (ie., when you grind them) but when you boil it in the water its stickiness will be removed.Hibiscus doesn't have any aroma or taste.
• Another point to be noted while preparing this Juice is , the water should be boiled well (until bubbles appear) for Sugar Syrup and then add the Hibiscus Petals to it.If not fungus will be formed in the Juice container that you have used .
• Prepare the Lemon juice at the time when you are going to add it to the Hibiscus Sugar Syrup mixture, otherwise the citrus acid present in Lemon would get evaporated.

Thenkuzhal Murukku Recipe-Diwali Snack Recipe

Thenkuzhal Murukku Recipe - Diwali Snack Recipe:

Thenkuzhal Murukku is a chettinad famous snack.This can have many variations like adding Sesame Seeds,Chillie Powder etc.,

This flour can also be stored in an air tight container for 3-4 months.

This is a perfect tea time snack.

Ingredients:

Pachai Arisi (Raw Rice)-4 cup (800 gr)

Urad Dal-1 1/2 cup (300 gr)

Oil-For Deep Frying

Salt to Taste

Method:

1.Saute Urad Dal in an empty kadai without oil.Saute it until you a get the aroma of the Urad Dal.

2.Allow it to cool to room temperature before giving them to mill for grinding.

3.If you want to store this flour, then store it in a air tight silver container or a Tupperware container.You can store it for 5-6 months.

4.Now take the flour in a wide container,add salt to taste and mix well.Knead the dough by adding water little by little - the dough should be of Idiyappam dough consistency.

5.Once all the dry flour has been combined add  2 tsp of oil, so that the dough doesn't become dry.

6.Heat the oil in a heavy bottom pan.

7.In the murukku maker,apply oil in the inner sides so that dough doesn't stick in it.Fill in the dough.

8.Now squeeze the murukku directly into the oil and fry them until you get a little color change.

9.Serve the murukku and store the remaining in an air tight container.

Note:

If the amount of the Urad Dal being taken is less than the mentioned measure, the Murukku will be hard.

If its above the measure mentioned then the murukku will be oily.

Kollu Thuvaiyal

Kollu Thuvaiyal / Horsegram Chutney :

Horsegram (Kollu ) is main source of Iron , Minerals  & Fiber content.This is mainly used to reduce weight, therefore any kind of dish made out of Kollu is a suitable dish for people in diet. Horsegram is a good remedy for cold & cough.

Ingredients:

Horsegram (Kollu) -100 gr

Small Onion-8 (chop it into small pieces)

Garlic-4 pods (chop it into small pieces)

Grated Coconut-4 tsp

Red chilie-3

Coriander Leaves-Little

Curry Leaves-Little

For Seasoning:

Urudh Dal-1 tsp

Gingelly Oil

Method:

1.In an empty kadai saute the Horsegram without adding oil.Once it turns brown , it will start to burst which indicates that it has been done.

2.Now transfer it to a kadai and add water. It should be soaked for about 3 hrs.

3.Add Kollu and the soaked water into a pressure cooker for 2 whistle.Add required amount of salt.

4.Strain the water separately from the boiled Kollu. Don't waste this water you can use this for preparing Kollu Rasam.

5.In a  kadai  add Gingelly oil , once the its heated add Urudh dal. Wait until its about to turn brown.

6.Now add the chopped Onion , Garlic & Red chilie , saute them well.

7.Once they turn Golden Brown add Curry Leaves & Coriander.

8.Now add the boiled kollu to the kadai.

9.Finally add the grated coconut to the kadai.

10.We have already added salt while boiling kollu , therefore add only little salt required for the chutney.

11.Allow the content to cool and grind them well.

12.Now in a pan / Kadai add  a spoon of Gngelly oil . Once hetaed add 1/2 tsp of Urudh Dal & Mustard Seeds.Add curry leaves to it.

13.Now transfer it to the grinded mixture.

Tasty & Healthy Kollu chutney is ready . This tastes good with Curd Rice & Rasam.

Tips:

While you saute Kollu be careful that they are not over fried. If so , the taste of the chutney will be spoiled.

For people who are in diet you can use 3 tsp of grated coconut instead of 4 tsp and you can also skip step 12 &13.

When you strain the water separately, you can drink the water which will help you reduce weight , or you can use it for preparing Kollu Rasam.

For more yummy and Healthy recipes visit:

YOUTUBE    :https://www.youtube.com/channel/UCBCioqx1WWawmS-jsNElmrw

FACEBOOK :https://https://www.facebook.com/pages/Healthy-Food-Kitchen/580300232064924

Coriander Rice

Coriander Rice:

This coriander rice is an easy and healthy Lunch box recipe. This dish is loved by people of all ages.Its enriched with the goodness and flavors of Coriander.This Coriander Rice can be tastes with any kind of raita.

Ingredients:

Boiled Basmathi Rice-1 cup

Big Onion-1/2

Red Chilie-1

For Seasoning:

Cashew nuts-5

Urudh Dal-1 tsp

Mustard Seeds-1/2 tsp

Bengal Gram (Kadalai Paruppu)-1 tsp

Curry Leaves-Little

To Grind:

Tomato-1

Cumin Seeds-1 tsp

Green chilie-3

Cinnamon-A small piece

Big Onion-1/2 

Garlic-4 pods

Ginger-Little

Coriander Leaves-A handful

Method:

1.Soak a cup of Basmathi Rice in water for 1/2 hour.Then partially boil the rice by adding salt to it.

Once the rice is partially cooked, spread them in a wide vessel, so that they cool down.

2.Grind all the ingredients given to grind.Grind them well into a fine paste by adding little water.The grinded mixture should be in the consistency of a paste.

3.In a pan/Kadai  add 4 tsp of oil.Once heated add Bengal Gram, when they are about to turn brown add Cashew nuts ,Urudh Dal and Mustard Seeds.

4.Now add Big Onion,Red chilie & Curry Leaves. Saute them well until the Onions turn golden brown.

5.Add the grinded paste to the pan and mix them well.Cook until the raw flavor of  the grinded mixture goes. Once the paste has been cooked the color changes and oil starts separating from it.

6.Add a little amount of salt as we have already added salt to the boiling rice.

7.Now add the rice and toss them. If you find it uncomfortable to toss, then use a fork and a spoon and mix them well.

Tips:

The rice should be partialy cooked otherwise while mixing, the rice will form lumps.

Allow the rice cool down completely before adding to the coriander paste mixture.If you mix while its hot the rice will break down.

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Mushroom Biryani

Pumpkin Kheer

Pumpkin Kheer:

Pumpkin Kheer , a different form of Red Pumpkin. Halwa,Poriyal,Puli Kulambu are the possibilities with Red Pumpkin.But this is a very different form of  Red Pumpkin.

Ingredients:

Grated Pumpkin - 1 cup (Finely Grate the Pumpkin)

Sugar - Adjust as per your taste

Milk - 2 Glass (Use thick consistency Milk)

Saffron - Few Strands

For Garnishing:

Almond,Pistachio,Raisin,Cardamon - Little 

(Finely chop these dry nuts. When being garnished in the Kheer , it will be crunchy while tasting)

Ghee - 1/2 tsp

Method:

1.In a pan add about 1/2 tsp of oil/ghee , saute the finely grated pumpkin until the raw smell of the vegetable goes.

2.Now reduce the Flame from high to low and close the pan with a lid and cook for 5 minutes.

3.Once the vegetable is cooked well you will get a sweet aroma , which indicates that the vegetable is cooked well.

4.Add milk to the pan and add the saffron strands to it, then reduce the flame to low.Allow the vegetable to cook along with the milk.Close the pan with the lid.

5.After 5 minutes once when the pumpkin is cooked well add the required amount of sugar to it.Stir well.

6.In a frying pan add 1/2 tsp of ghee.Once heated reduce the flame to low as we have finely chopped the dry nuts.

7.Now add the garnished ingredients to the kheer in the pan.

8.Store the kheer in refrigerator and taste it.

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Chettinad special dish - Elaneer Payasam

Pepper Mushroom Noodles-Mushroom Hakka Noodles

Pepper Mushroom Noodles-Mushroom Hakka Noodles:

Ingredients:

Boiled Noodles-100 g (Add salt and boil the noodles. Soak it in cool water,so that the noodles will not stick with each other)

Mushroom-6

Carrot-1

Beans-4 or 5

Big Onion-2

Ginger Garlic Paste-1 tsp

Pepper Powder-1/4 tsp

Jeera Powder-1/2 tsp

Soya Sauce-1 tsp

Green Chilie-1 (split it into two)

Curry Leaves-Little

To Grind:

Fennel Seeds-1/2 tsp

Pepper Corns-1/2 tsp

Garlic-3

For Seasoning:

Cumin Seeds(Jeera)-1/4 tsp

Method:

1.Coarsely grind the ingredients given above.(To Grind)

2.In a kadai add oil.Once heated season it with Cumin Seeds.

3.Saute Big Onion & Green Chilie. Saute it well until golden brown.

4.Add Ginger garlic paste and saute well until the raw smell goes.

5.Add all the vegetables (Except mushroom), saute it.

6.Now add mushroom.Mushroom by nature expels water .This water will be enough for cooking the vegetables.The vegetables should be partially cooked,so that the noodles will be crunchy.

7.Add the salt required for the vegetables.Already we have boiled noodles by adding salt hence add salt only for the vegetables.

8.Add Soya Sauce,Pepper Powder & Jeera Powder and mix it well, so that the spices gets absorbed in all  parts of the dish.

10.Strain the water from the  noodles and add to the vegetable mixture.

11.Use two spatula and toss the noodles in such a way that all the vegetable and the spices get mixed well with the noodles.

12.In a seasoning pan, add about 1/4 tsp of oil and add the coarsely grinded mixture.

13.Once it has been sauted well you will get a good aroma of garlic Cumin Seeds & Fennel Seeds.Now add the mixture to the pan containing noodles and toss it well.

14.Tasty Spicy Pepper Mushroom  Noodles is now ready. Serve hot.

Madurai Special Jigarthanda

Madurai Special Jigarthanda :

Ingredients:(Serves-3)

Chilled Milk-250 ml

Chocolate Ice-cream-100 g

China Grass / Agar - Agar / Kadal Paasi -15 g

Sugar- As per your taste

Method:

1.Boil thick consistency milk without adding water and leave it in the refrigerator for few hours.

2.Soak about 15 g  of Agar-Agar in 200 ml water for 8 hrs , check whether the agar-agar is completely soaked and ready for use.

3. Now in a mixer add Agar-Agar , Milk and the required amount of Sugar. Do not blend it in a mixer,just use the wiper option in your mixer.

4.Now add  a scoop (50 g) of Chocolate Ice-cream and  use the wiper option in your mixer.

5.When you are ready to serve Jigarthanda, add a scoop of Chocolate Ice-cream over it in a glass.

6.Tasty,delicious Jigarthanda is ready to taste.

Chettinad Mushroom Masala

Chettinad Mushroom Masala:

Chettinad Mushroom Masala , this dish tastes good with Curd Rice, Chapati.Enriched with the goodness of Mushroom and flavors of other spices.

Ingredients:

Finely Chopped Mushroom -1 packet
Big Onion                            -2
Bangalore Tomato                -1
Chilie Powder                      -1 tsp
Turmeric Powder                 -A Pinch
Curry Leaves                       -Little
Coriander                            -Little
Salt to taste

To Grind:

Cinnamon-Little

Coriander Seeds                            -1/4 tsp

Cumin Seeds                                  -1/2 tsp

Fennel Seeds                                  -1/2 tsp

Red Chilie                                      -4
Grated Coconut                             -4 or 5 tsp
Soaked Poppy Seeds(Kasa Kasa)  -1 tsp
Soaked Cashew nuts                      -5

For Seasoning:
Pepper-1/4 tsp

Method:
1.In a Kadai add 1 tsp of oil.Add the ingredients given to grind, saute them well until golden brown.
2.Grind the sauteed mixture along with the soaked Poppy seeds and Cashewnut into a fine paste.
3.In a kadai add 3 tsp oil and season it with Pepper.
4.Saute Big Onion.Add a pinch of turmeric Powder and 1 tsp of chilie Powder and saute until the raw smell goes.
5.Now add the finely grinded mixture and saute them well until the color changes.
6.Add Chopped Tomato and saute it well.
7.Now add mushroom and mix them well so that the masala gets spread all over the mushroom.Add the salt required.
8.Cover the kadai with a lid for 15 mins.The mushroom ejects water and they get cooked with that water content.
9.Garnish with fresh coriander leaves.Tasty, Spicy Chettinad Mushroom Masala is ready.



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Chettinadu Special Masala Paniyaram

Ingredients:
Urudh dhal                   -1 cup (200 g)
Pachai Arisi (Raw Rice)-1 cup (200 g)
Both should be of equal Amount

Small Onion      -20
Grated Coconut-1/2 coconut
Curry Leaves    -Little
Corriander        -Little

Method:

For Preparing Batter:
1.Soak the Urudh dhal & Raw Rice for 1 hr and grind it well into a fine paste.Add the required amount of salt while grinding.
Note:If you don't grind it into a fine paste then these balls will burst/get cracked.

For  Masala Paniyaram:
1.Once a fine batter has obtained take a little batter and keep aside so that if the paniyaram is too oily you can add a little of this batter.
2.Now in a kadai add 1 tsp of oil and season it with 1/2 tsp of Urudh dhal & Mustard seeds.
3.Add Curry Leaves,Corriander & Onion and saute it well.Finally add grated coconut.
4.Add this mixture to the batter and mix well.
5.In a deep frying pan add oil.Once the oil gets hot , take little batter in your hand and drop it in the kadai little by little so that they look like balls.
6.Once they turn golden brown allow the oil to drain in a tissue paper.
7.Tasty Masala Paniyaram is ready.It tastes good with Corriander Chutney

Gobi Manchurian(Cauliflower Manchurian)

Ingredients:
Cauliflower         -1/2 kg(or as required)
Turmeric Powder-A Pinch

For Marinating:
Maida(All purpose Flour)-1 cup
Baking Powder               -1/2 tsp
Rice Flour                       -2 tsp
Pepper Powder               -As per your taste
Salt to taste
Water

For Sauce:
Soya Sauce             -2 tsp
Tomatoe Ketchup   -2 tsp
Hot & Sweet Sauce-2 tsp
Corn Flour              -1/2 tsp

For Garnishing:
Red & Yellow Capsicum-3 tsp
Big Onion                       -3 tsp
Oil

Method:
1.In a kadai boil the cauliflower by adding salt & turmeric powder for about 2 mins.Drain it and keep aside.

For Marinating Cauliflower:
1.Add all the dry ingredients given and mix well by adding water,  it should be of a thick consistency.
2.Add the boiled cauliflower to this mixture.Leave this marinated cauliflower for about 20 min -1/2 hr.

For Sauce:
1.In a bowl add 2 tsp of Soya Sayce,Tomatoe Kechup & Hot and Sweet sauce.Add Corn Flour to it.
2.Mix them well add water as required to prepare the sauce.
3.In a kadai add 1 tsp o oil,saute Onion & Capsicum.Add the salt required.
4.Add the sauce mixture to them and allow it to boil for few minutes.

For Manchurian:
1.In a deep frying pan add the required amount of oil.
2.Deep Fry the marinated cauliflower until golden brown.
3.Now add these fried cauliflower to the sauce prepared.
4.Tasty Manchurian is ready.Tastes good with Chapathi,Naan,Gulcha.

Violet Cabbage & Green Gram Poriyal

Ingredients:
Violet Cabbage          -1/2 kg
Sprouted Green Gram-1 cup
Big Onion                   -1
Green Chilie               -2
Grated Coconut          -2 tsp
Curry Leaves              -Little

For Seasoning:
Urudh dhal       -1 tsp
Mustard Seeds-1 tsp

Method:
1.In a bowl mix the finely chopped cabbage and sprouted green gram and sprinkle salt to taste and water.
2.If you use a Microwave Oven leave it or about 5 mins close the utensil with a lid.
Otherwise leave it in the Idly Maker for few minutes so that they get boiled well
3.Now in a kadai add 3 tsp of oil and add the ingredients given for Seasoning.
4.Add Big Onion,Curry Leaves & Chilie and saute well until golden brown .
5.Finally add the vegetables mix well , taste and see whether the salt is of the correct proportion.If not add salt to taste.
6.Finally add grated coconut .Tasty healthy Poriyal is ready.

Vegetable Bread Bonda

Ingredients:

For Filling:
Grated Carrot        -1
Grated Tofu           -200 g
Peas                      -1/2 cup
Big Onion              -1
Ginger Garlic Paste-1 tsp
Garam Masala       -2 tsp
Chilie Powder        -1 &1/2 tsp
Corriander             - Little

For Outer Layer:
Boiled Potatoe     -3 (I have boiled it by adding salt)
Bread Slices        -3
Turmeric Powder -A Pinch
Garam Masala     -1/4 tsp
Chilie Powder      -1/2 tsp
Salt to taste
Oil

Method:

For Preparing the Outer Layer:
1.Smash the Boiled Potatoe add Turmeric Powder,Garam Masala ,Chilie Powder and Bread Slices.Mix them well.
2.Mash them well until they turn into a fine paste.

For Preparing Filling:
1.Mash the Peas in the wiper.
2.In a kadai add 1 tsp of oil.
3.Add Chopped Onion saute it until golden brown.Now add Ginger Garlic Paste.
4.Now add the mashed Peas and carrot and saute it well.Add Corriander Leaves.
5.Add Chilie Powder,Garam Masala Powder & Salt to taste.
6.Saute it well until the raw smell goes and finally add Tofu.

For Preparing Bonda:
1.Prepare a small ball out of the dough and flatten it .Fill it with the masala.Wrap them finely.
2.You can prepare it of any shape.
3.Now in a deep Frying pan add Oil and Fry these Bonda's until golden brown.
4.Tasty Spicy Bonda is ready.A good snack during winter seasons.Serve it hot.

Gulab Jamun

Ingredients:

For Preparing the Dough:
Milk Powder    -1 cup
Rava(Sooji)      -1 tsp
Maida               -1 tsp
Baking Powder -1/4 tsp
Warm Milk       -5 tsp (As required to Prepare the dough)
Ghee                -1/2 tsp

Note:The Milk Powder that I have used contains Sugar.Therefore while preparing the Sugar Syrup add sugar as required based on your taste.

For Sugar Syrup:
Sugar             -1 cup
Water            -1/4 cup
Saffron          -A Pinch
Cardamon     -A Pinch
Rose Essence-A Drop

For Garnishing:
Soaked Almonds-Few

Method:

For Preparing Dough:
1.Mix all the dry ingredients in a bowl.
2.Add 1 tsp of ghee and mix them well .
3.Add Milk 1 spoon at a time and mix them well in order to prepare the dough.
Note:Add Milk slowly ,1 spoon at a time.Use Milk as required to prepare the dough.
4.Prepare small balls out of the dough and cover them with a cotton cloth , in such a way that they don't get dried.

For Preparing Sugar Syrup:
1.Add Sugar & Water to a boiling pan.
2.Once the sugar has melted well add a drop of Lemon Juice to it so that it removes the dust .
3.Add Saffron,Cardamon and aa drop of Rose Essence.
4.Now transfer the Sugar Syrup to a bowl.

For Preparing Jamun:
1.Now in a Kadai add Oil.
2.Once the oil gets heated add the Balls that we have prepared out of the dough.Leave it in a low flame.
3.Deep Fry them until golden brown.
4.When these Jamuns are Hot leave them in the sugar syrup so that they get soaked well.
5.Tasty Gulab Jamuns are Ready.

Note:You can taste these Jamuns hot with Vanilla Ice Cream , otherwise store it in a refrigerator and taste it.

Sprouted Green Gram Salad

Ingredients:
Sprouted Green Gram     -1 cup
Red & Yellow Capsicum -4 tsp
Big Onion                       -3 tsp
Ginger Juice                    -1/2 tsp
Lemon Juice                    -1/2 tsp
Pepper Powder               -1/2 tsp
Jeera Powder                  -1/2 tsp
Corriander                      -Little
Curd                               -3 tsp
Salt to taste

Note: If you use Tomatoe then ignore Lemon Juice

Method:
For the Green Gram to be sprouted
1.Soak the green gram in water .(In the night)
2.Next day drain the water and store it in an air tightened box for 5 hrs.You will see the green gram being sprouted.

For Salad:
1.Boil the Sprouted Green Gram in a kadai and sprinkle little water ,Salt to taste.Close the kadai with a lid and leave it  for 10 min in Low flame.
2.Now in a bowl add Pepper Powder,Jeera Powder.
3.Add Curd,Ginger & Lemon Juice and mix them well.
4.Add Onion,Capsicum and salt to taste.
Note:We have boiled the green gram by adding salt therefore add salt as required for the salad.
5.Now add the Boiled Sprouted green gram and mix them well.
6.Now finally garnish with corriander leaves.Tasty & Healthy Salad is ready.

Potatoe Fish Fry

Ingredients:
Potatoe          -4 or 5
Chilie Powder-As required
Salt to Taste
Oil

To Grind:
Fennel Seeds     -1/2 tsp
Cummin Seeds  -1/2 tsp
Urudh dhal        -1/2 tsp
Grated Coconut-2 tsp
Red Chilie         -2
Garlic                -3 pods
Roasted Gram   -1 tsp
Curry Leaves     -Little

Method:
1. Hafly boil the potatoe by adding little salt to it.
2.Take a kadai add 1/4 tsp of oil and fry all the ingredients given for grinding.
3.Grind them coarsely in the mixer without adding water.
4.In a kadai add 2 tsp oil,add 1/2 tsp fennel seeds ,few pepper & curry leaves
5.Add boiled potatoe to it.Add the required amount of chilie powder to it and mix well
6.Saute in a low flame until the raw smell of  the chilie powder goes.
7.Add the grinded mixture and mix it all over.
8.This tastes good with Curd Rice.

Coconut Chutney

Ingredients:
Small Onion      -2
Green Chilie      -2
Grated Coconut-1/2
Roasted Gram  -4 tsp
Corriander        -Little
Ginger              -Little
Asafotedia        -A Pinch
Salt to Taste

For Seasoning:
Urudh dhal      -2 tsp
Mustard Seeds-1 tsp
Curry Leaves   -Little
Oil                   -2 tsp

Method:
1.Mix all the ingredients in a mixer.
2.Now in a frying pan add 2 tsp of oil.
3.Add Urudh dhal , Mustard Seeds & Curry Leaves
4.Tasty Coconut chutney is  ready.

Mint Chutney

Ingredients:
Big Onion          -1
Tomatoe            -2
Red  Chilie         -3
Mint Leaves       -3 handful
Salt to Taste

For Seasoning:
Urudh dhal      -2 tsp
Mustard Seeds-1/2 tsp
Oil                   -2 tsp

Method:
1.Take a kadai and add 2 tsp of oil and season it with Urudh dhal & Mustard.
2.Add Red Chilie & Onion .Saute it well until golden brown.
3.Add Mint and saute it.
4.Add salt to taste.
5.Grind it into a fine paste in the mixer.

Note:If you wish you can finally garnish with Urudh dhal & Mustard seeds.

Tomatoe Chutney

Ingredients:
Tomatoe            -4
Big Onion          -1
Red Chilie          -4
Salt to Taste

For Seasoning:
Urudh dhal      -2 tsp
Mustard Seeds-1 tsp
Asafotedia       -A Pinch
Oil                   -2 tsp

Method:
1.Take a kadai and add 2 tsp of oil and season it with Urudh dhal , Mustard & Asafotedia.
2.Add Red Chillie & Onion .Saute it well until golden brown.
3.Add Tomatoe and saute it.
4.Add salt to taste.
5.Grind it into a fine paste in the mixer.
6.Finally garnish with Urudh dhal , Mustard seeds & Curry Leaves.

Corriander Chutney

Ingredients:
Big Onion          -1
Tamarind           -A small piece
Green Chilie     -2
Grated Coconut-3 tsp
Corriander        -3 handful
Salt to Taste

For Seasoning:
Urudh dhal      -2 tsp
Mustard Seeds-1 tsp
Asafotedia       -A Pinch
Oil                   -2 tsp

Method:
1.Take a kadai and add 2 tsp of oil and season it with Urudh dhal & Mustard.
2.Add Tamarind,Green Chilie & Onion .Saute it well until golden brown.
3.Add Corrinader and saute it.
4.Add salt to taste.Finally add grated Coconut .
5.Grind it into a fine paste in the mixer.

Note:If you wish you can finally garnish with Urudh dhal & Mustard seeds.

Rasmalai

Rasmalai:

Rasmalai is a Bengalli Sweet made with Rasgulla.Rasmalai is nothing but Rasgulla soaked in flavored thick milk called Rabri , enriched with Cardamon,Saffron and dry nuts....

Ingredients:

For Rasagulla:
Milk            -1/2 Liter
Lemon Juice-2 tsp
Maida Flour-1/2 tsp
Sugar          -As Required

For Rasamallai:
Milk                                -1 Glass
Saffron & Cardamon       -A Pinch
Cashew nut,Pista,Almond-Few (Add nuts of your choice)

Method:
1.Boil the milk,once it starts boiling add Lemon juice.
2.The curd starts separating from the sour milk.Now filter it using a plain white cloth or muslin cloth.Leave for about 1/2 an hour.
3.Now smash it well in a vessel, add maida Little by little to it.1/2 liter milk =1/2 tsp Maida
4.Now roll them into small pieces and keep it apart.
5.Add 100 gram of sugar to a kadai and add water .Allow it to boil for the sugar Syrup.
6.Now soak the balls that we have prepared in the sugar syrup for 15 minutes. Rasagulla is ready
7.In 1 Glass milk add Saffron and sugar.(I have boiled 2 glass of milk into 1 glass)
8.In a bowl add nuts of your choice, a pinch of cardamon and add the saffron mixed milk to it.
10.Now transfer the rasagulla's that we have soaked in the sugar syrup to the milk mixture.
11.Tasty Rasamallai / Rabdi  is ready.Leave it in the refrigerator and taste it chill.

Pasi Payaru (Whole Green Gram ) Kulambu

Ingredients:
Whole Green Gram      -1 cup
Small Onion                 -20
Garlic                           -5 Pods (smash the garlic)
Tomatoe                      -1
Tamarind                     -Little (Soak it in water)
Sambar Chilie Powder -4 tsp
Rice Flour                    -1 tsp
Gingelly oil                   -3 -4 tsp
Corrinader Leaves       -Little
Jagerry                         -Little
Curry Leaves               -Little
Turmeric Powder         -A Pinch

For Seasoning:
Mustard Seeds,Cumin Seeds-1/2 tsp each
Meethi Seeds                        -1/ 4 tsp
Asafotedia                             -A Pinch

Method:
1.Fry Whole Green Gram in a Kadai without using water until you get the aroma for Fried Whole Green Gram.Soak in water for about 2 hours.
2.Half boil the whole green gram and leave it aside.
3.These types of Puli Kulambu tastes good if you use Mud Utensils.
4.Take a Mud Vessel and add 3 tsp of Gingelly oil and season it with the ingredients given.
5.Add Onion,Tomatoe,Curry Leaves & Garlic .Add a Pinch of Turmeric Powder.
6.In the tamarind mixed water add Rice Flour ,Salt and the required amount of Sambar Chilie Powder.
7.Now add the tamarind mixture to the utensil along with the boiled Green gram.
8.Allow it to boil, once the vegetable is cooked thoroughly add Jaggery and corriander Leaves.
9.Finally add either Gingelly oil or Ghee as per your wish.
10.This Puli Kulambu tastes well with Cabbage Poriyal

Babby Corn Chocobar Cutlet

Ingredients:
Babby Corn                           -As required
Peas                                      -1/2 cup
Carrot                                   -1
Beetroot                                -1
Cabbage                               -1/2 cup
Beans                                   -1/4 cup
Boiled Potatoe                      -3
Oats Powder                        -1 tsp
Big Onion                             -1
Tomatoe                               -1
Corriander Leaves                -Little
Chilie Powder                      -As required
Turmeric Powder                 -1/2 tsp
Corn Flour                           -As required
Bread Powder/Rusk Powder-As required

Method:
1.Squeeze carrot and beetroot in order to obtain the juice.
2.Now we have to add salt and  boil all the vegetables.If you use Microwave oven then leave it for about  4 minutes.
If you use a Idly Maker then allow it to boil for 3 minutes(If you have chopped the vegetables finely) otherwise leave it for few more minutes.
3.Take a kadai and add 3 tsp of oil.Season it with Fennel & Cumin seeds
4.Saute onion,Tomatoe & Corriander Leaves,until golden brown.
5.Add 1/2 tsp of Turmeric Powder and salt to taste.Add the required amount of chilie Powder to it and mix well.
6.Smash the boiled potatoe and mix it ,so that the masala spreads out well.Now add the boiled vegetables to the mixture and garnish with corriander Leaves.
The Stuffing Mixture is ready.
7.Add salt and corn flour to the juice(Carrot and Beetroot juice) mix it well.Add the required amount of water to it.Juice Mixture is ready.
(We use Corn flour so that this mixture obtains a thick consistency)
8.Slice the babby corn apart to form a stick shape.Add Oats powder to the Stuffing Mixture,so that its thick enough to be held on the stick.
9.Now add this stuffing mixture to the babby corn in such a way that it forms like a chopstick.
10.Once its done dip it in the Carrot & Beetroot juice Mixture.Now rap it with Rusk/Bread Powder(It will be useful while we fry,it will be dry after we dip it in the Cornflour Juice Mixture).
11.Now fry it in a Pan.Fry on both sides until golden brown.
12.Taste it with Sauce or Tomatoe Ketchup.
13.A Healthy snack loved by children.

Carrot Kheer

Ingredients:
Carrot                -3
Boiled Milk        -1 Glass (Without adding water)
Sugar                 -According to your taste
Rose Essence    -A drop(You can use any essence of your choice)
Soaked Almond-Few

Method:
1.Boil the chopped carrot for about 4-5 minutes.It should be half boiled.
2.Drain the boiled carrot and water separately.Now grind the carrot and sugar together in a mixer.
3.Now add this blended mixture along with the boiled carrot water.
4.Add Milk to it and mix it well.
5.Add a drop of Rose Essence.If you add more than a drop you will have burning sensation in your lips.
6.Finally garnish with Almond.
7.Leave it in the refrigirator and allow it to cool before you serve.

Ennai Katrikai Kulambu

Ingredients:

Small Brinjal        -8
Small Onion        -15
Garlic                  -8 Pods
Tomatoe              -1
Jeera Powder       -1 tsp
Tamarind              -Little (Soak it in water)
Sambar Chilie Powder-3/4 tsp
Meethi Seeds Powder-1/2 tsp
Jaggery                  - Little
Turmeric Powder   -Little
Gingelly oil             -1 spoon
Rice Flour              -1 tsp
Curry Leaves          -Little

For Seasoning:
Jeera               -1/4 tsp
Mustard Seeds-1/2 tsp
Urudh dhal       -1/2 tsp
Asafotedia        -A pinch

Method:
1.Add  4 tsp of oil.Once it gets heated add the ingredients for seasoning.
2.Now add Small Onion,Garlic,Curry Leaves and a pinch of turmeric powder saute it until golden brown.
3.Now add brinjal and saute it until the color changes.
4.Now add tomatoe ,Meethi seeds Power & Jeera powder and mix it well.
5.Now in the tamarind water add Rice Flour  and Sambar Chilie Powder.Add salt to taste.
6.Now transfer this mixture to the kadai.
7.Leave it in the pressure cooker for 1 pressure sound.
8.Finally add a pinch of Jagerry.You can add either Gingelly oil or Ghee finally.

Amla Chutney (Nellikai Thuvaiyal)

Ingredients:
Amla                                  -3
Garlic                                 -4 pods
Green Chilies                      -4
Ginger                                -Little
Corriander & Curry Leaves-A Handful

For Seasoning:
Mustard Seeds-1/2 tsp
Urudh dhal       -1/2 tsp
Asafotedia        -A Pinch
Salt to taste

Method:
1.Take a kadai and add 2 tsp of oil and season them with the ingredients given for Seasoning.
2.Now add Garlic,Ginger & Green Chilies and saute them well.
3.Now add Curry Leaves & Corriander.
4.Finally add the grated amla. Donot saute it for a long time.Add Salt to taste.
5.Add a little amount of water and grind it well in the mixer into a fine paste.
6.This Chutney tastes good with Curd Rice and its enriched with Vitamin C which is required for our body so that other  vitamins & Iron will be absorbed by our body.

Chettinadu Special Elaneer (Tender coconut) Payasam

Ingredients:

Boiled Milk                     -1/2 liter (It should be of thick consistency, boil without adding water)
Tender Coconut(Elaneer)-150 g
Sugar                              -100 g

For Seasoning:

Cashew nuts                          -4
Soaked Almond                     -4
Chirongi nuts(Sara Paruppu)   -1 tsp
Ghee                                      -1 tsp

Method:

1.Boil 1 liter milk until it reaches a thick consistency and it converts to 1/2 liter.Allow it to cool.
2.Grind the Tender coconut along with Sugar (Add according to your taste).
3.Grind it in your mixer without adding water.You can add the boiled milk instead of water while grinding.
4.Now garnish the Kheer with Ghee,Cashew nuts,chirongi nuts.
5.Peel the outer layer of the soaked almond and cut it into small pieces and add it to the Kheer.
6.Store it in the refrigerator and serve it cool.

Note:If you wish to taste the Kheer like Basunthi then use the milk without adding water.Otherwise add little amount of water.
You can garnish the Kheer with your favorite nuts.

Milagu Kulambu

Ingredients:

To Grind:
Red Chillie            -6
Small Onion          -8
Garlic                   -4 pods
Corriander Seeds -2 tsp
Cumin Seeds     -1 tsp
Fennel Seeds        -1 tsp
Pepper                 -1 tsp
Cashew nuts          -4
Grated Coconut    -3 tsp

To Saute:
Small Onion      -15
Garlic                -7 pods
Green Chilies      -1
Curry Leaves     -Little
Tamarind            -Size of Lemon
(Soak it in water)
Gingelly oil          -50 ml
Turmeric Powder-A pinch
Jagerry                -A pinch

Method:
1.Fry all the ingredients that are given for grinding.Fry them in thee following order Cumin,Fennel,Corriander Seeds ,Pepper,Cashew nut,Red Chilies,Onion,Garlic.finally add the grated coconut.
2.Now grind them in a mixer.
3.Add Gingelly oil to a kadai and season it with Cumin Seeds.
4.Saute all the ingredients given above.
5.Add a pinch of  Turmeric Powder & Salt to taste.Add the tamarind water to it.
6.Now add the grinded mixture to the kadai.
7.Allow it to boil .Finally add a pinch of jagerry while the content in the kadai comes to a thick consistency.
8.this dish is very good for cold.It tastes good with Vendhaya Kanji/Sali Kanji.Its a suitable dish during winter season.