Paassipayar illang kuzhambu

Ingredients

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

Badhusha

 Ingredients
All purpose flour - 1 cup
Baking powder - 5 pinch
Baking soda -  2 pinch
Butter - 2 tsp
Curd - 3 to 4 tsp (to make it as dough)
Oil - 3 tsp
Oil - to deep fry

For syrup
Sugar - 1/2 cup
Water - To immerse sugar
Lemon juice - 1tsp

To Make Badhusha

• Melt the Butter in room temperature add oil 
• Mix well together 
• Add Baking soda and baking powder in All purpose flour
• Mix it well with spoon 
• Add butter mix to the all purpose flour mix it well with your hand
• Make it as crumble and add curd  slowly
• And make it as soft dough with out lumps
• Leave it for 15 minutes 
• And make it as small round balls 
• Simply make the shapes like doughnut
• Once you made all the balls 
• Heat the oil, Keep the flame in low medium fire
• And deep fry it in the oil
• Mean while prepare the sugar syrup 
• In kadai mix sugar and water 
• Boil until one stiring consistency 
• Switch it off immediately and remove from stove 
• Add 1 tsp of lemon juice ( to avoid crystals in sugar syrup )
• Immediately add to the hot sugar syrup 
• To cover badhusha turn upside down to the sugar syrup 
• Do it 2 - 3 times and then leave it for a minute 
• Drain the badhushas in greased surface 
• After it cools down sugar syrup serve it and enjoy your day  

Note : In 1cup can make 8 to 9 baadhusha ,
while frying dont hurry up do as mentioned,
finish it off in a week, dont refrigerate it will get hard
After a day or second day taste will be even better

Mullangi Pachadi

Ingredients
Mullangi (Radish) - 1/4 kg
Onion - 1/4 cup
Toor dal - 1/4 cup
Red chilli powder - 1tsp
Salt - 1/2 tsp
Coriander leaves - Little

To Make Mullangi pachadi

• Half cook the toor daal 
• Heat the kadai and fry the radish 
• Add Salt, redchili powder, mullangi, toor daal in pressure cooker
• Leave it for 1 sound and switch it off immediately
• Heat the oil in kadai add mustard, urad daal and mix it in the pressure cooker
• And garnish it with coriander leaves 
• Serve it hot with Rotis, Rice

Rasamalai

Ingredients
Rasgullas
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups

To make Rasgulla

• Boil the milk in thick bottom pan
• Keep the flame in medium to high 
• Once start coming up add vinegar or lime juice
• Allow the milk to curdle and stir gently
• When milk is curdled completely 
• Strain it with thick cotton cloth 
• Squeeze out the water completely from the curdle mixture
• And place heavy weight vessel on it to remove all moisture 
• Or can hang it in one place for 1/2 hour
• After 1/2hr  cheese will be ready to make balls
• In the pressure cooker add sugar and water 
• Keep the flame in medium
• Mix it well 
• After 1/2 hr cheese will be smooth
• Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
• After become a dough with out crack 
• Make it as small flat shape with out crack(once the balls ready should add it immediately in to the sugar syrup)
• Once sugar syrup start boiling add the cheese balls and close it with lid
• After 1 whistle Switch it off 
• After 5 minutes show the pressure cooker in water  (to release the pressure)
• To cool down 

To Make Milk Rasam for Ras malai's
Ingredients
Milk - 2 cups
Sugar - 2 tsp
Cardamom powder - 1/2 tsp
Badam, Pistas - 2 tsp sliced

• Boil the milk in thick bottom pan 
•  In medium high flame
• Milk should be reduced as 1 cup
• It will take 20 minutes
• Make sure milk should not get burn in bottom of the pan
• Squeeze the Rasgullas from sugar water  lightly
• Once milk has reduced add sugar and cardamom powder
• Mix it well
• Now add the rasgulla's in milk
• Boil the rasgullas for 3 minutes and switch it off 
• Rasgulla's will absorb the milk
• And transfer it to bowl
• Keep this Ras malai in refrigerator to chill it and then serve

Note: Can make 6 ras malai's in 2 cups of milk

Bhakarwadi North Indian Recipe

Ingredients
Dough
Besan Flour - 1/2 cup
Wheat flour - 1/2 cup
Oil - 2 tsp
Salt - 1 tsp
Turmeric powder - 2 pinch
Asafitida - pinch

Filling
Coriander seeds - 1 tsp
Garam masala powder -1/2 tsp
Dry shredded coconut - 1 tsp
Kasa kasa - 2 tsp
Red chili powder - 1 tsp
Sugar -  2 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1tsp
Lemon juice - 2 tsp
Asafetida - Pinch
Curry leaves - little

To Make Bhakarwadi

• First make dough with besan flour, wheat flour, oil, turmeric, asafetida powder 
• Mix all together with water and make dough  (not like chapatti dough)
• Should be little hard, and keep it aside until to make filling
• For filling roast every thing for 2 minutes in medium flame
• Add the sugar, salt, lime juice later after switched off
• And make it as powder (not fine powder)
• Make the dough as chapatti with chapatti maker
• Flat the chapatti little thick
• Spread the filling in chapatti (don't add too much, it will come out )
• And slowly have to roll it
• And apply water to the end to seal the edges
• And cut this as small pieces
• Heat the oil
• And deep fry the bhakarwadi's
• Fry them until becomes golden brown
• Serve it hot 

Note : can store the bhakarwadi's for 20 days in air tight container

Black Magic cake with Icecream

Ingredients
All Purpose Flour - 1 3/4 cup
Sugar - 2 cup
Cocoa Powder - 3/4 cup
Baking Powder - 1 tsp
Baking soda - 2 tsp
Salt - 1 tsp
Eggs - 2
Butter milk or sour milk - 1 cup
1 cup Strong black coffee  or Instant coffee powder -  2 tsp with 1 cup boiling water
Vegetable oil - 1/2 cup
Vanilla extract - 1 tsp

To Make Black Magic cake

• PreHeat oven 350 degree F with greased baking pan
• Take one bowl add eggs, buttermilk, coffee, oil and vanilla extract beat on medium speed of mixer
• Stir together Sugar, flour, cocoa, baking soda, baking powder and salt in large bowl
• Add the flour mixer slowly to the liquid mixer and mix it properly with out lumps
• Batter will be thin
• Pour batter evenly in to preheated baking pan
• Bake it 35 to 40 minutes for rectangular pan 30 to 35 minutes for round pan
• Bake until wooden pick inserted in center comes out clean
• Cool 10 minutes, serve it with Vanilla Ice cream on top 

Notes : In this measurement can serve 10 to 12 pieces,
To make sour milk use 1tsp white vinegar in 1 cup milk 

Palak Paneer

Ingredients
Spinach - 1 bunch
Paneer - 250gms
Jeera - 1 tsp
Ginger - 1 tsp
Garlic - 4 pods
Onion - medium size full chopped
Green chili - 2
Red chili powder - 1 tsp
Coriander powder - 2tsp
Garam masala Powder - 1/2 tsp
Tomato - 1
Methi seeds - 1 tsp
Butter -1 tsp
Salt - 1/2 tsp
Milk - 1/4 cup
Sugar -1/4tsp

To Make Palak Paneer

• Heat the oil in kadai add jeera, garlic, ginger, onion  fry it for 2minutes
• Add green chili, coriander powder, garam masala fry it 
• And add tomato, methi seeds fry it 
• Wash the spinach and add it with the onion tomato mixture
• Fry it until spinach has cooked
• Add butter, red chili powder
• Mix it well and add crushed paneer or 
• Cut the paneer as small cubes and add
• Add Salt, sugar, milk and 1/4 cup water 
• Mix it well and close with lid and cook it for 5 minutes
• Serve it hot with Roti's

Fried Rice

Ingredients
Basmatirice - 1 cup
Water - 2
Capsicum  - cut it as straight
Cabbage - cut it as straight
Onion 1/2 big onion cut it as straight
Frozen Peas -1/4 cup
Green chili - 2

To Make Fried Rice

• Heat the oil in kadai add crambu, bay leaves, cordamom, green chili
• Add rice and fry it for 3 to 4 minutes 
• Add salt and Cook it in the rice cooker with 2 cups of water
• Again heat 1tsp oil in kadai add onion fry it 2seconds
• Add cabbage, and add capsicum fry it 2 to 3 seconds
• Add 3 pinch of salt
• Color should not change, close it with lid and cook it
• And Mix the vegetables with rice
• Close it with lid with heat
• Serve it hot with cauliflower kurma

Note - if you are cooking in pressure cooker leave it for 3vessels and switch it off and 

for green peas, soak it and cook it with rice

Chicken Keema(Podimas)

Ingredients
Grounded Chicken - 1/2 kg
Chana dal (kadala paruppu) - 1/4 cup
Onion - 3/4 big onion (chopped)
Green chilli - 6
Red chili powder - 1 tsp
Salt - 1/2 tsp
Egg - 1
Shreded Coconut - 1/4 cup

To Make Chicken Podimas

• Soak the chana dal for 1hr
• Heat the oil in kadai add Jeera, Urud dal
• Add Onion, Green chilli fry it for 3 to 4 minutes
• Add grounded chicken fry it,  add salt
• Close it with lid and cook it for 5 minutes 
• Add chana dal mix it and close it with lid 
• Mix the egg and keep it ready in bowl
• After chicken and chana dal has cooked 
• Add egg in chicken mix it well
• And add shreded coconut and switch it off 
• Serve it hot with Rice

Mango Cheese Cake

Ingredients

Cream cheese - 250gm, Philadelphia Cream Cheese
Cream - 170 gm
Sugar - Half a cup
Mango puree - 3/4 of a cup
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 to 2 cups
Unsalted butter, melted - about 1/3 of a cup

To Make Mango Cheese cake

• Grind graham crackers coarsely.  Add melted butter and whiz again until the mixture comes together.
• Press into the bottom individual glasses. Refrigerate while preparing the rest of the cheesecake.
• Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand. An electric beater is optional.
• Add the gelatine to the hot water and stir till it completely dissolves. 
• Add the mango puree and stir well. 
• Keep half of this mixture aside and add the rest to the cream cheese mixture. 
• Stir gently until well combined.
• Pour on top of the graham cracker base. Return to fridge for another 10-30 mins.
• Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. 
• Refrigerate overnight and get ready to surprise your guests with an awesome dessert. 

Note: in this measurement can serve to 6 to 7 members

Vatral Kozhambu

Ingredients

Oil - 1 Big spn
Mangai vathal - 4
Kathiri vathal - 4
Sunda vathal - 2 tspn
Tamarind - lemon size
Perungayam powder - 1/2 tspn
Toor dal  - 1 tspn
Red chili  - 4
Red chilli powder - 1 1/2 tspn
Salt - 1/2 tspn
Jaggery - 1/4 tspn

To Make Vatral Kuzhambu

• Soak the tamarind and salt together
• Heat the oil in kadai add red chili,  asafoetida powder, mustard seeds, urud dal, toor dal
• Add curry leaves and all vathal fry it for 5 minutes
• Add red chili powder and tamarind water, salt
• Add 1 or 1 1/2 cup of water 
• Let cook on the medium flame for 10 minutes until oil separates from gravy
• And add jaggery finally and switch it off
• Serve hot with steamed rice.   

Vegetable Pongal

Ingredients

Jasmine Rice (pacha arisi) - 1 cup
Water - 3 cup
Moong daal - 1/2 cup (paasi paruppu)
Ginger - 1/2 inch ( chopped)
Green chilli - 3 small size
Tomato - 1 mediem size
Onion - 1 medium size
Potato - 1 mediem size
Carrot - 1
Jeera - 1/2 tsp
Crushed Pepper - 1/2 tsp
Curry leaves - little

To Make Vegetable Pongal

• Wash the rice and daal together
• Heat the water and add rice in water
• Once start boiling add potato, carrot, ginger, tomato, Onion
• Add salt and close it with Lid
• Leave it for 1 vessel keep the flame in slow
• Switch it off after 10 minutes  
• Heat  2tsp ghee in kadai add cashew, jeera, pepper, curry leaves, coriander leaves 
• Fry it for 1second
• Mix it well with Pongal
• And serve it hot with coconut chutney, drumstick sambar 

Rava Laddu

Ingredients

Rava -2 cups
Sugar - 1 1/2 cup
Shreded Coconut - 3/4
Badam - 10 chopped
Dry grapes - 1 tsp chopped
Cardamom - 3 chopped
Ghee - to fry
Warm Milk - 1/4 cup

To Make Rava laddu

• Heat a 1tsp ghee in kadai add chopped badam, dry grapes, cardamom fry it for 1minute
• Fry the shreded coconut for 2 seconds in 1 tsp ghee and keep it separate 
• Fry the Rava in 2 tsp ghee for 1 minute and keep it separate
• Switch it off and mix all together and finally add sugar 
• Mix everything together in hand 
• Add warm milk little by little mix it and make it as round shape 

Notes : In this measurement can make 25 Rava laddu's

Cauliflower Kurma

Ingredients

Onion  - 1 medium size
Tamota - 1 medium size
Garlic - 6
Cauliflower - 1 small size
Coconut milk - 1 cup thick milk
Shreded Coconut - 1 tsp
Redchilli - 4
Chick pea - 2 tsp(Pottu kadalai)
Fennel seeds - 1 tsp
Jeera -1tsp

To Make Cauliflower Kurma

• Grind the shreded coconut, red chilli, chick pea, sombu, Jeera as masala and keep it aside
• If required more spicy add little redchilli powder extra and grind it 
• Heat oil in kadai add patta, sombu, urud dal 
• Add Onion fry it until becomes golden brown  
• Add Tomato fry it and add grinded masala
• Fry it for 2 minutes and add required water 
• And add cauliflower, Salt
• Change it in to pressure cooker and keep it for 1 vessel and switch it off 
• Finally add coriander leaves
• And serve it hot with Idly, dosa, Chappathi 

Methi seed rice (vendaya satham)

Ingredients
Jasmine Rice - 1cup (pacha arisi)
Methi seeds - 1 tspn
Green chili - 1
Onion - 3/4 cup chopped
Garlic - 6 pods
Oil - 1 big spn
Thick coconut milk - 3/4 cup
Water - 2 cup

To Make Vendayam satham

• Heat the oil in kadai add Bay leaves, crambu and some spices as you like
• Add Methi seeds, garlic, green chili, Onion fry it for 2minutes
• Add Jasmine rice Fry it and add coconut milk, water and salt
• Close it with lid and Pressure cook it for 1 sound
• Keep the flame in slow after 10minutes switch it off
• And serve it hot with Kurma, Potato fries

Banana Fritters

Ingredients
Banana - 2 smashed
Egg - 1
Butter - 2 tsp room temperature
All purpose flour - 1 cup
Salt - 1/3 tsp
Baking powder - Pinch
Sugar - 1/4 cup
Milk - 1/4 cup
Vanilla essence - 3 drops (optional)
Oil - to fry

To make Banana Fritters

• Mix All purpose flour, salt, Baking powder, Sugar together
• Mix Egg, Butter together and combine with All purpose flour
• Add Vanilla essence, milk and mix it well
• Heat the oil in pan 
• And Pour one by one spoon in hot oil
• Once it become brown color from one side turn it to other side
• Fry it and remove it from oil (it will happen very quickly)
• Keep the flame in medium
• Serve hot with Ice cream, frozen Yogurt
• Or drizzle with chocolate syrup or dust it with powdered sugar and serve it

Liver Pepper Fry

Ingredients
Liver - 500 gm
Turmeric Powder - 1 tsp
Red Chili powder - 1 tsp
Block Pepper - 1 tsp
Onion chopped - 1 medium size
Tomato - 1 chopped
Ginger garlic Paste - 1 tsp
Cinnamon powder - 1/4 tsp
Cloves - 3
Curry leaves - Little
Salt - 1/4 tsp

To Make Liver Pepper Fry

• Heat the pan add oil, Add cinnamon, cloves, Chopped onion fry it until onion becomes brown
• Add ginger garlic paste fry it until raw smell goes off
• Add the tomato, salt fry it until tomato becomes soft
• Add curry leaves and washed liver fry it for 5 minutes 
• Finally add the coriander powder, red chili powder fry it with liver 
• Add little water mix it well and close it with lid 
• Reduce the flame and cook 
• Finally add block pepper and mix it well
• Cover it and cook for 15 minutes, don't over cook it liver will become hard  
• Switch it off and garnish with cilantro
• And serve hot with Roti's, Rice, Dosa

Rice Murukku

Ingredients
Rice flour - 1 cup
Urad flour - 1/4 cup
Split chick peas powder - 2 tsp
Butter - 2 to 3 tsp (room temperature)
Sesame seeds - 1 tsp
Hing (Asafoetida powder) - 1/4 tsp
Cumin powder - 1 tsp
Water - as need for consistency
Salt - 1/2 tsp
Oil - to fry

To Make Murukku

• Take a Big bowl add rice flour, urad flour, split chick peas, Butter, Sesame seeds, Hing, Cumin powder, salt
• Mix all the ingredients together 
• Make it as soft dough by adding little by little water

• Heat the oil in big kadai to fry murukku
• Take 1 star shape attachment and fix to the murukku maker 
• Take 1 plastic sheet brushed with oil lightly
• Take a small amount of dough place it inside the murukku maker
• Close the maker with top and press it as round shape in the plastic sheet 

• Remove it from the plastic sheet and drop it in the hot oil
• Fry it until becomes golden brown
• Once finish making the murukku
• Let them cool and store it in the air tight container

Note - If Murukku becomes little hard, can add little hot oil in the dough and press it as round shape

Methi Mushroom Mutter Masala

Ingredients
Methi Leaves - 1 bunch
Boiled green Peas - 3/4th cup
Mushroom buttons - 3/4th cup
Cashew - 8 to 10
Garlic cloves - 6
Green chillies - 6 to 8
Big Onion - 1 medium size chopped

To Make Methi Mushroom Mutter Masala

• Make a paste of Green chillies, Garlic, Cashew
• Heat the oil in pan add Onion and fry it until becomes brown color 
• Add a paste to the onion and saute it until raw garlic smell goes
• Add Mushroom saute it until give out water
• Add methi leaves and saute it for 5 minutes
• Add half cup of water and bring to boil
• Mushroom will cook and the gravy will thicken
• Keep the flame in medium 
• Add the green peas and cook it 3 minutes
• Switch it off and serve it hot with Rice 

Mysore Pak

Ingredients
Basan flour - 1 cup
Ghee or Butter - 1 1/2 cup
Oil - 1/2 cup
Sugar - 2 cup
Water - 1 cup

To Make Mysore Pak

• Melt the ghee, in Room tempareture and keep it aside
• Grease a tray evenly with ghee and keep it aside
• In a big kadai add sugar and water and bring them to boil until string consistency
• Reduce the flame in to low
• Heat the oil and ghee in low flame and mix it well
• Fry the Besan flour in kadai for 2 to 3 minutes color should not change
• Now add besan flour in to the sugar syrup and mix them well  
• And slowly add by using one by one big spoon of oil and ghee mixture 
• Mix it continuously and throughly stirring
• Cook until the ghee starts to leave the sides of the pan and the mixture starts to thicken
• And the mixture turns to become light golden color 
• when the mixture is hot pour in to the greased tray 
• And level it out evenly with spatula
• when it is in medium hot cut in to shape as you required and serve it.