Spicy chicken balls

Ingredients:

Chicken ground
Chilli powder
Ginger garlic paste
Coriander powder
Salt
Oil

Method:

Mix chicken with chilli powder,ginger garlic paste,coriander powder and salt.

Fry them in oil.

Pirandai kulambu

Ingredients:

Fresh pirandai 1 cup
Tamarind 20 gm
Sambar powder 1 tbsp
Red chilli 4
Green chilli 2
Curry leaves
Pepper 1 tsp
Coriander seeds 1 tsp
Jeera 1/2 tsp
Fenugreek 1/2 tsp
Jaggery
Salt
Gingelly oil 2 tsp


Method:

1. Heat 1 tsp of gingelly oiil and add mustard,red chilli,green chilli and curry leaves.
2. Clean the pirandai and  chop it and add to the tempered ingredients.
3. Heat oil in another wok and roast pepper,coriander,jeera and fenugreek and ground them.
4. Add tamarind to cooked pirandai and add the salt and roasted powder and cook well.

Fig Smoothie

Ingredients:

Fig 5
Sugar 1 and 1/2 tbsp
Boiled milk 3 cup
Cream or ice cream 2 tbsp


Method:

Remove skin of fig and grind with sugar and milk
Serve with icecream or cream

Vellai kozhkattai

Ingredients:

Pacharisi 2cup
Jaggery powder 3/4 cup
Black or White karamani(thattai payaru) 1.4 cup
Pasipayaru 1/4 cup
Kollu 1/4 cup
Coconut pieces 1/2 cup
Salt 1 pinch
Ghee 2 tsp
Butter as required


Method:

1. Soak rice for half an hour
2. Dry them and give it to machine for grinding or grind them at home
3. Dry roast karamani,pasipayaru,kollu and cook them
4. Heat the rice flour in kadai till it is brownish in colour
5. In another pan add 6 cups of water and melt the jaggery in it
6. Filter it and heat the jaggery water on low flame
7. When it boils,add rice flour little by little and stir without any lumps
8. Add cardamom powder,ghee,karamani,pasiparuppu,kollu,salt and coconut and mix them well
9. Remove from flame and when it is cool knead them and make them into kozhukkatais
10. Steam the kozhukatais and serve it with a dash of butter

Granola

Ingredients:

Cashewnut broken 1/2 cup
Raisins 1/2 cup
Thinai flakes,corn flakes,aval 1/2 cup
Dates chopped 1/2 cup
Coconut grated 1/2 cup
Milk maid 1/2 tin
Pumpkin seeds 1/2 cup
Cinnamon powder 1 tsp
Oil 1/4 cup
Cucumber seeds 1/4 cup
Coconut milk
Oats as required


Method:
Except milkmaid mix everything and put it ia a baking tray smeared with oil
Add milkmaid above the mixture and bake in microwave oven for 100 deg c to 120 deg c for 3/4 to 1/2 hour
Let the milkmaid become brownish after baking
Be careful not to burn the ingredients
It can be used for 10 to 15 days
Serve with coconut milk

Ilai idly

Ingredients:

Pacharisi 2 cup
Urad dal 1 cup
Coconut half moodi
Salt


For making thonnai:

Green jack fruit leaves
Thennai olai


Method:
Soak rice and urad dal separately and grind them
Grind coconut coarsely
Mix rice,urad dal and coconut and let them ferment for 6 hours
Teat thennai olai and cut the remaining sticks into little sticks
Take 4 sticks and stitch them as thonnai
Pour batter into this thonnai and steam in idly cooker

Bajji powder

Ingredients:

Rice 1 and 1/4 cup
Urad dal roasted 1/4 cup
Toor dal 1/2 cup
Channa dal 1/4 cup
Red chilli 5
Hing


Method:

Grind the above ingredients and use it when making bajji
Add  baking soda if needed

Pudhina powder

Ingredients:

Pudhina leaves 1 handful
Urad dal 4 tbsp
Red chilli 5
Salt
Oil for roasting


Method:

1. Wash and dry the mint leaves
2. Heat oil in a pan and roast urad dal and red chilli till light brown
3. Grind mint leaves and the other roasted ingredients coarsely
4. Add hing if needed
5. Store in a jar 
6. Mix and use it with rice with gingelly oil

Thattai

Ingredients:

Pulungal rice 4 cup
Besan flour 2 cup
Red chilli
Garlic
Sombu
Ginger
Salt
Oil for frying

Method:

Soak pulungal rice and grind them with red chilli,garlic,sombu,ginger and salt
Add besan flour to this and press it like chapathi and fry it in oil.

Curry leaves powder/Karuvepillai podi

Ingredients:

Dried curry leaves 1 handful
Urad dal 1/2 cup
Dry red chilli 10
Hing
Salt
Oil for roasting


Method:

1. Wash and clean curry leaves and keep it for drying
2. When its dried grind them
3. Heat oil in a   pan and add urad dal,red chilli,hing
4. Grind this with curry leaves powder nicely
5. Add salt finely and grind.

Instant Deepavali pakoda

Ingredients:
Maida flour 1/2 kilo
Rice flour 1/4 kilo
Green chilli
Curry leaves
Cashews

Method:

Grind everything and  add salt to it.Knead it and make it into small pakodas and fry them in oil.

Serve with chutney.

Kara paniyaram

Ingredients:

Fenugreek 100 gm

Rice 100 gm

Ghee 100 ml

Pepper 10

Ginger gratd 2 tsp

Green chilli 1

Salt

Method:

1. Soak fenugreek and rice for one hour
2. Grind pepper,grated ginger and green chilli along with soaked fenugreek and rice
3. Add required salt
4. Smear ghee in a paniyaram kadai and pour a ladle of this batter
5. Cook on both sides and serve hot with chutney

Note :Add coconut  if needed

Coconut cookies

Ingredients:

Grated coconut 50 to 60 gm desiccated dry
Maida 250 gm
Unsalted butter or margarine 170 gm
Powdered sugar 170 gm


Method:

1. Whisk sugar and butter
2. Add coconut
3. Add maida step by step
4. Dont add milk or water
5. Bake in a aluminum tray smeared with maida and butter at 125 deg for 15 to 20 minutes
6. Serve with chocolate sauce

Buttercream Recipe

Ingredients:

Sugar 1 and 1/4 cups
Egg whites 5 large
Lemon juice freshly squeezed 1 and 1/2 tsp
Cream of tartar 1/4 tsp
Salt a pinch
Unsalted butter room temperature 3 sticks melted and cut into small pieces


Method:

1. Bring water to a boil in a saucepan that can hold a large bowl
2. Whisk the sugar,egg whites,lemon juice,cream of tartar and salt in the bowl by hand.Set the bowl above the boiling water and beat until the mixture is hot to the touch and the sugar dissolves,1 to 2 minutes
3. Transfer bowl to the counter and beat at medium high speed until the whites hold a stiff peak and are cool about 10 minutes
4. Beat in the butter,a little at a time until the icing is smooth and spreadable(if the buttercreams separates,continue beating and it will come back together)
5. Use on cupcakes or cakes as desired
6. Makes about 4 cups

Mochai pepper rice

Ingredients:

Mochai Soaked overnight 1/4 cup
Basmathi rice 1/2 cup
Onion chopped 1  tbsp
Tomato choped 1/4 cup
Spring onion leaves 1 tbsp
Pepper powder 1 tsp
Coriander leaves 2 tbsp
Oil 1 tbsp
Salt

Method:

1. Soak mochai overnight
2. Pressure cooker them
3. Heat oil in a pan and add onion
4. Saute them and add the soaked rice
5. Add tomato snd salt to it
6. Add required water and cook  for 2 whistles
7. Spread it in a bowl and keep it separately
8. Heat oil in a pan and add the choppped spring onion leaves,coooked rice and salt and pepper powder
9. Add this mixture to rice and mix well
10. Garnish with coriander leaves

Potato salad

Ingredients:

Olive oil 2 tbsp
Potato 1 kilo cooked and remove skin
Mint 1 leaves chopped
Dry pomegranate seeds 1 big cup seedless
Dry raisins

Lemon 3
Green chilli 4
Salt 1 tsp
Pepper powder 1/2 tsp
Vinegar 2 tsp


Method:

1. Chop the cooked potato in big pieces
2. Add oil to it
3. Add salt,mint leaves,pomegranate seeds,black raisins and mix well
4. Slit green chilli and remove the seeds
5. Chop the green chilli and put it in  vinegar
6. Add pepper powder to it and mix well keep it aside
7. Keep it separately
8. Sprinkle lemon juices and serve in cups
9. Add  garlic if needed.

Healthy Drink Milk Mix

Ingredients:

Sugar/Panagarkandu 250 gm
Cashewnut 50 gm
Pista 50 gm
Badam 50 gm
Sukku powder 2 tsp
Pepper 2 tsp


Method:

Dry roast badam,cashews,pista separately
Powder panagarkandu nicely
Grind everything and sieve them
Keep this in an airtight container
Take 2 spoons of this and mix it with milk.

Oven baked pasta

Ingredients:

Penne pasta 2 cup
Tomato paste 1/4 cup
Onion juvenile,cauliflower,capsicum and required vegetables as required
Salt
Rosemary or cinnamon/Cloves
Chilli flakes
Olive oil
Mozarella cheese



Method:

Put pasta in boiling water for 6 minutes.This is called as 'aldenta' in latin which means it can be eaten by teeth consistency.Dont boil it more
Peel tomato skin and mash them
In a bowl add mashed potato and vegetables
Add salt and let it cook for sometime
Preheat oven
In a baking oven add first layer tomato-vegetables mixture
Add another layer pasta
Add the gravy to the third layer
Add grated mozarella cheese to it
Add chilli flakes,rosemary,cinnamon,cloves
Add olive oil and mushroom to it
Bake for 45 minutes
When cheeese melts and smell comes cut and serve

Wheat appam

Ingredients:

Wheat flour 4 cup
Jaggery powdered 1 and 1/2 cup
Rice flour 1 cup
Banana 1
Cardamom powder 1 pinch
Oil for frying

Method:

In a bowl add wheat flour,rice flour,banana,jaggery,cardamom powder and add little water.
Let it be aside for 1/2 an hour
Heat oil in kuli paniyaram pan and add this batter
Fry on both sides.

Serve Hot with chutney 

Carrot Lemon salad

Ingredients:

Carrot 2
Lemon small 1
Mustard
Urad dal
Green chilli 1
Oil 1 tsp
Salt



Method:

Wash carrot and grate them
Peel the green chilli in to two halves
In  a vessel add grated carrot,lemon juice and salt
Temper urad dal,green chilli and mustard in oil and add it to carrot mixture.