Cinnamon Rolls

Ingredients

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

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

Glaze 
 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.

Breakfast Pies

Ingredients
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

Pathir Pheni

Ingredients
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

  

Chilli Paratha

Ingredients
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

vellai kurma

Ingredients

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

Tadka
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

Chicken 65

Ingredients
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

Tadka 
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.

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