Tofu Scramble

Ingredients
Soft tofu - 1 cup
Big onion - 1/2  finely chopped
Ginger & Green chili paste - 1 1/2 tsp
Tomatoes - 1/2 finely chopped
Coriander powder - 1tsp
Cumin powder - 1/2 tsp
Turmeric powder - pinch
Block pepper - 1/2 tsp
Coriander leaves - Finely chopped
Salt - 1/2 tsp

To Make Tofu Scramble

• Heat the Oil in fry pan 
• Add Chopped Onion and Ginger green chili paste fry it until becomes golden brown
• Add Cumin powder and Coriander powder, Turmeric powder and mix it well 2 minutes
• Add Tomatoes and saute for a minute
• Add crumbled Tofu and salt 
• Mix well and saute for 5 to 6 minutes to let the tofu absorb all the flavors
• When the mixture is dry add the coriander leaves 
• Season with freshly ground block pepper
• Serve it warm with bread and Sambar rice

Kuzhi Paniyaram

Ingredients
Boiled rice - 1 cup (Pulungal arisi
Jasmine rice - 1 cup (Raw rice, Pacha arisi)
Urud dal - 1/2 cup
Methi seeds - 2 tsp
Onion - 1 medium size chopped
Green chili - 2 chopped
Coconut - shredded 6 tsp

To Make Kuzhi Paniyaram

• Soak the Rice and urud dal separately for 3 hours
• And grind it as like Idly batter 
• While mixing the batter add 1 tsp of salt and mix it well
• And leave it over night for fermentation
• Next day heat the oil in pan add mustard seeds, Onion, Green chili 
• Fry it until onion becomes golden brown
• And add in to the batter 
• Add Coriander leaves, Coconut and mix it well with batter
• If required can add little salt
• Pour in to the paniyaram pan 
• Wait for 2 minute and using the small stick turn upside and down 
• And allow it to cook for 2 minutes and take it out
• And serve it hot with Kara chutney 

Banana Muffins

Ingredients

All Purpose Flour - 1 1/2 cup
Baking soda - 1/4 tsp
Baking powder - 1/4 tsp
Brown sugar - 1/2 cup
Bananas - 2 (smashed)
Vegetable Oil - 1/4 cup
Milk - 1/4 cup
Egg - 2
Salt - Pinch
Vanilla extract - 1/2 tsp
Chopped walnuts - 1/2 cup

To Make Banana Muffins

• Pre heat the oven for 425 degree F. 
• Brush the muffin tray with butter and set aside
• Whisk the All purpose flour, Baking soda
• Brown sugar in a medium bowl and set aside ( dry ingredients together)
• In  another bowl whisk the Eggs for 2 minutes
• Add smashed banana mix it for 2 minutes
• Add Milk, Salt, Oil and vanilla extract and mix it well
• Make a small well in the dry ingredients (all purpose flour)
• Pour the wet ingredients in the center 
• And mix it with hand mixer machine 
• Mix until dry ingredients become moisture and lumpy(mix it for 5 minutes)
• Add the baking powder and mix it 
• Do not over mix the batter
• And gently stir in the nuts
• Divide the batter evenly in to the muffin tray
• Put the muffins in to the oven
• And immediately reduce the oven temperature in to 350 degree F
• Bake until golden brown for 25 minutes
• Insert a toothpick in to the center of the muffin to check if it is done 
• If toothpick come out clean means muffins are ready
• Cool down the muffins for 10 minutes and serve it

Note : Once the Batter is ready should keep it immediately in to the Oven, And in this measurement can make 10 muffins

Green gravy Chicken

Ingredients
Chicken - 1/4 kg
Onion - 1 1/2 medium size cut in to pieces
Pistachio Nuts , Cashew Nuts - 1/4 cup
Milk - 1/2 cup

To Make Paste
Green chili - 4 Chopped (how spicy required can add that much)
Coriander - 1/4 cup
Ginger Pieces - 1
Garlic - 5 flakes
Coriander Powder(dhania) - 1 tsp
Salt - 1/4 tsp

To Make Green gravy chicken

• In a Kadai put onion and Nuts in 1 cup of water, Cover it and cook it for 5 minutes 
• Cool slightly and grind the boiled onion pieces and Nuts along with water 
• And all the ingredients written under paste  make it as a fine green paste 
• In a pan add 1 tsp of oil and fry the chicken. Cook until becomes tender
• Add prepared green paste and onion paste and cook it for 5 minutes
• And add a pinch of sugar and salt
• Add milk and Mix well and 
• Switch it off and serve it hot with Chapatti 

Poli

Ingredients
All Purpose flour (Maida) - 1 cup
Channa dal - 1 cup
Jaggery - 1 1/2 cup
Shreded Coconut - 1 tsp
Rice flour - 2 tsp
Rava (suji)- 1/4 cup
Cardamom Powder - 1/2 tsp
Salt - 1 pinch
Yellow color - Pinch

To Make Dough

• Mix the All purpose flour, salt, oil 
• Add water little by little 
• Make it as soft dough but not sticky
• And close it with lid for 1 hour
• In the mean time can make puran

To Make Filling (Puran)

• Soak the Chana dal for 1/2hour and boil it in the pressure cooker 
• After boiling the chana dal smash it and keep it aside
• Heat the ghee in pan fry the Coconut, Rava, Rice flour in the low flame for 2 minutes separately and keep it aside 
• Heat the ghee in pan add cardamom smashed chana dal and mix it well
• Add jaggery and mix it 
• Keep the flame in medium heat
• Cook the dal until jaggery melts and become moisture
• And add fried Rava, Coconut, Rice flour in to the jaggery mix 
• And mix it well for 10 minutes 
• Switch it off after becomes dry mixture 
• Let it Cool down 

To make Poli

• Take a small lemon size dough 
• Flat it as small round shape
• And stuff the puran and seal the dough 
• And again sprinkle some oil
• And bring  it as round shape with chapati roller

• Keep the flame in medium 
• Heat the chapati maker and place the puran poli 
• Cook it on both the sides by applying ghee or oil
• Cook until becomes golden brown 
• And serve it hot

Rasgulla

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

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 mean time can make syrup for rasgullas
• 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 round shape balls 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 keep the flame in low
• Switch it off after 15 minutes
• Let it cool down 
• Add Rose water and mix it well
• Put this Rasgullas in the refrigerator to chill it and then serve it

Note : if we serve this next day, Rasgullas will be very tasty

Kozhi Rasam( Chicken bone Rasam)

Ingredients
Chicken Bone pieces - 200gms
Big Onion : 1/2 (chopped) or Pearl onion - 15 to 20
Tomato - 1
Chili Powder - 1/2 tsp
Turmeric Powder - 2 Pinch
Thick Tamarind water - 1/4 cup
Blcok pepper Powder : 2 tsp
Jeera powder  - 1 tsp (Cumin powder)
Coriander Powder - 1/2 tsp
Garlic - 3
Red chili - 3

To Make Kozhi Rasam

• Wash the chicken pieces and add chopped onion, tomato, turmeric powder, Chili powder, Garlic
• And add 3 cups of water. 
• Add all together in Pressure cooker 
• After 1 whistle and slow it down and switch it off after 10 minutes
• Take the chicken pieces separately from the Pressure cooker and keep it aside
• Heat the oil in pan add Jeera, curry leaves, Chopped Onion 2tsp and fry it
• Add Red chili,Tomato 2tsp and fry it
• Add the chicken pieces in the pan and fry it for 2 minutes 
• Pour the rasam ( chicken rasam  kept in pressure cooker) in to the pan
• Add tamarind water, and add water 1 cup
• Add Block pepper powder, Jeera powder, Coriander powder, Salt (can use rasam powder also)
• Mix it well
• Switch it off once start boiling like Rasam
• Finally add chopped coriander
• And serve it hot with Rice