Tuesday, February 26, 2013

Cinnamon Rolls


To make dough
All purpose flour - 4 cups
Yeast - 1/2tsp
Milk - 1/2 cup
Sugar - 1/4 cup
Butter - 1/3 cup
Salt - pinch
Egg - 1
Warm water - to make dough

Melted butter - 1/2 cup
Sugar - 3/4 cup
Cinnamon - 2 tsp
Raisin, walnuts - 1/2 cup

 Butter - 4tsp
Powdered Sugar - 2 cup
Vanilla Extract - 1tsp
Hot water - 3tsp

To make Cinnamon Rolls
  • Heat oven to 350 degrees F. 
  • In a small bowl, dissolve yeast in warm water and set aside.
  •  In a large bowl mix milk, sugar, melted butter, salt and egg. 
  • Add 2 cups of flour and mix until smooth. 
  • Add yeast mixture. 
  • Mix in remaining flour until dough is easy to handle.
  • Knead dough on lightly floured surface for 5 to 10 minutes. 
  • Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  • When doubled in size, punch down dough.
  •  Roll out on a floured surface in to circle. 
  • Spread melted butter all over dough. 
  • Mix sugar, cinnamon and walnuts raisins and sprinkle over buttered dough. 
  • Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

  • Coat the bottom of baking pan with butter and sprinkle with sugar. 
  • Place cinnamon roll slices close together in the pan and let rise until dough is doubled.
  • Bake for about 30 minutes or until nicely browned.
  • Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time
  • Until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Thursday, February 21, 2013

Breakfast Pies

To make pie dough
Wheat flour - 1/2 cup
All Purpose Flour - 1/2
Salt -1/4 tsp
Butter - 1/2 cup room tempareture
Egg yolk (yellow) - 1
Ice water - 1/4 cup to make dough

To make pies 
Egg - 3
Egg white - 1 (while making dough will use egg yolk use that white in pies)
Milk - 1/2 cup
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Onion finely chopped - 1 cup
green or Red bell pepper (capsicum) finely chopped - 1
Cheese - 1/2 cup
  • Combine all the ingredients above mentioned to make dough 
  • Leave it for 30 minutes 
  • Preheat the oven to 350d F and coat the muffin pan with cooking spray oil
  • After 30 minutes roll out the dough as flatten and cut in to round as your muffin pan size 
  • And press the circles in to muffin pan
  • In a large bowl whisk the eggs milk, salt, black pepper and set aside
  • Heat the 1 tsp oil in pan 
  • Fry the onion, capsicum until tender and remove 
  • Fill that egg mixture in to muffin pan (dough cup) 
  • Add onion, capsicum  
  • Sprinkle some cheese on top
  • Bake it for 30 minutes 
  • Until pies are set and crust is golden 
  • Let cool in cups in wire rack for 5minutes
  • Serve warm
Note :- In the measurement i got 12 pies, can add spinach on top of that egg mixture, I dint add cheese for healthy breakfast

Monday, February 11, 2013

Pathir Pheni

Fine Semolina (Rava) - 1 cup
Ghee - 2 tsp
Rice flour - 1 tsp
Salt - pinch
Water - to make dough
Oil - for deep fry

To Make Pathir Pheni
  • Combine Rava, ghee 1 tsp salt and make a crumble mixture
  • Add water little by little and make a very soft dough 
  • The dough must be softner then chapati dough
  • Cover it with wet cloth for 1 hr
  • In a small bowl add 1 tsp rice flour to 1 tsp ghee 
  • Use ghee as solid
  • After 1hr make a small lemon size balls and flatten it like chapati 
  • Take flatten rava apply ghee mixture then keep 2nd flatten rava on top apply ghee mixture
  • Like that keep all flatten rava with  ghee mixture
  • Then roll the flatten circles tightly and cut in to small log
  • Then flatten the disc and roll out in to small rounds
  • Heat oil for deep frying 
  • Deep fry the poori's one at a time 
  • Remove it before it turns brown color
  • Drain the oil and cool it 
  • Store it in airtight container until serving
Ingredients to make Badam Milk
Milk - 3 cups
Raw Almonds - 20
Saffron - pinch
Cardamom powder - 1/4 tsp
  • Soak the saffron in Hot milk
  • Soak the almonds in warm water for 30 minutes 
  • Grind it as smooth paste using milk
  • Heat the milk in medium heat 
  • Once come to boil add Almonds and mix it well 
  • Cook for 10 minutes add saffron milk and cook for 10 minutes again
  • Make sure milk should not get burn 
  • keep stirring and switch it off 
  • Add cardamom powder
  • Serve the milk with pheni 
While serving sprinkle some Nuts and powdered sugar on top of pheni and add badam milk. serve it after
15 minutes


Wednesday, February 6, 2013

Chilli Paratha

Paratha - 3 medium big size (cut in to squares)
Onion - 1/2 sliced
Tomato - 1/2  chopped
Capsicum - 1/2 sliced
Green chilli - 2
Ginger garlic paste - 1 tsp
Tomato sauce - 2 tsp

Garam masala powder - 1 tsp
Fennel seeds (sombu) - 1 tsp

For Paste
Big Onion - 1/2 cup chopped
Tomato -  1/2 chopped
Fennel seeds (sombu) - 1 tsp
Cinnamon - 1/4 tsp
Poppy seeds - 1 tsp
Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp
Salt - 1/4 tsp

For Batter 
Maida - 1/4 cup
Redchilli powder - 1 tsp
salt - 1/4 tsp
Oil - for deep frying

To Make Chilli Paratha
  • Heat the oil in kadai 
  • Make thick batter with some water dip the paratha squares in batter and deep fry it in the oil
  • Until becomes crispy
  • Heat the oil in kadai, add fennel seeds cinnamon, Onion fry it for 1 minute 
  • Add tomato cook until translucent
  • Add red chili powder, turmeric powder and salt fry it 
  • Make it as paste while grinding add poppy seeds 
  • In large kadai heat the oil and add fennel seeds 
  • Add Onion fry it and add capsicum 
  • Add ginger garlic paste fry it for 1 minute
  • Add tomato redchilli powder, garam masala powder mix it well 
  • Fry it for 1minute
  • Add grinded paste fry it
  • Add Tomato sauce
  • Fry it until becomes thick 
  • Add fried parathas mix everything together for 1minute
  • Switch it off and garnish it with coriander and spring onion 
  • Serve it hot

Monday, January 21, 2013

vellai kurma


For Paste
Cashew - 7
Fennel seeds - 1 tsp
Chopped Coconut - 1/4 cup
Green chilli - 2 or 3
Kasa Kasa - 1/2 tsp
Dhania (Coriander seeds) - 2 tsp

Pattai illa - 2
Spices flower - 1

Onion - 3/4 cup
Tomato - 1/2 cup
Mixed vegetables as you wish - 1 cup
Curd -1/4 cup

To Make Kurma
  • Grind the paste and keep it aside 
  • Heat the oil in kadai add patta illai and spices flower 
  • Add little fennel seeds and cumin seeds 
  • Add onion fry it for 1minute and add tomato fry it 
  • Add curd and
  • Add mixed vegetables, mix it well together 
  • Change it to pressure cooker 
  • Switch it off  after 1 vessel and 10 minutes
  • Serve it hot with idly, dosa, adai and Briyani

Saturday, January 5, 2013

Chicken 65

Boneless chicken - 1/2 kg
Cornflour - 3 tsp
Ginger garlic paste - 3 tsp
Red chilli powder - 2 tsp
Garam masala powder - 1/2tsp
Lemon juice - 1 tsp
Egg - 1
Pepper powder - 1/2 tsp
Salt - 1/2 tsp
Red food color
Oil for deep frying

Cumin seeds  - 1tsp
Curry leaves - little
Ginger garlic paste - 1 tsp
Green chilli- 3
Cilantro - chopped little

To Make Chicken 65
  • In a bowl mix chicken, cornflour , food color, red chilli powder, garam masala powder
  • And ginger garlic paste, lemon juice, egg, pepper powder, salt
  • Mix all together 
  • And keep it in the fridge for 4hrs
  • Deep shallow fry the chicken
  • Heat the 2 tsp oil in kadai
  • Add cumin seeds, curry leaves, green chili, ginger garlic paste
  • Add pinch of food color 
  • Saute for  2 minutes
  • Add chicken and mix it with tadka until chicken is little hot
Note : I use to marinate the chicken and leave it for over night it will be too soft, if you are leaving for over nite add extra chilli powder.

Friday, November 9, 2012

Paassipayar illang kuzhambu


Pachapayar - 1/2cup (green gram dal)
Tomato - 1
Sambhar Onion - 6 (shallots) or
Big Onion - 1/2 medium size
Garlic - 2
Tamarid - little (should take like sambhar)
Maavathal - 5 (mango vathal)
Red chili powder - 2tsp
Salt - 1/2tsp

To Make Passipayar illang Kuzhambu
  • Fry the pachapayar for 5 minutes or until smell comes
  • Heat the oil in kadai fry the maavathal separately and keep it aside
  • In Pressure cooker add maavathal, pachapayar and 2 cups of water 
  • leave it for 1 sound Minimize and switch it off after 5 minutes 
  • Soaked tamarind water add redchili powder, salt mix and keep it ready
  • Heat the oil in kadai add mustard, urad dal, garlic, onion and fry it 
  • And add tomato fry it well 
  • Add this in pressure cooker mix it well with pachapayar
  • Add soaked tamarind water, red chillipowder salt to the pressure cooker 
  • Leave it for 1sound and switch it off
  • Serve it hot with Rice, Idly, Dosa