Steamed Vegetable Dumplings

Ingredients
All Purpose Flour - 1 cup
Sesame oil - 3 tsp
Salt - 1/2 tsp
Water - to make dough

For Stuffing
Vegetables - 1 cup
Cabbage
Carrot
Beans
Onion - 1/2 medium size chopped
Green chili - 1 chopped
Ginger, Garlic paste - 1 tsp
Block ground pepper - 1 tsp
Soya sauce - 1 tsp
Salt - 1/2 tsp

To Make Steamed Vegetable Dumplings

• In a bowl mix all the ingredients to make dough
• Add water little by little and make smooth dough
• Cover and keep it aside for 15 minutes
• In the mean time we can make filling 
• Heat the oil in a pan add ginger garlic paste 
• Add Onion and fry until becomes golden brown 
• Add green chili fry it 
• Add All the vegetables and stir for a minute
• Finally cabbage mix well and cook for 2 minutes 
• And add Salt, Pepper and soya sauce and stir for a minute 
• Mix well and switch it off 
• Vegetables should be crunchy and not over cooked 
• Vegetables should be dry and leave it for cool down
• Take a lemon size of dough 
• Make it as small round shape Flatten the dough in round shape with chapatti roller 
• Use some round shape cutter or small steal bowl cap cut in to round puri

• The size depends on how big you want your momos to be
• Add the filling in center of the rounds close the puri filling 
• Heat the water in idly maker 
• Brush the plates with oil and place the momos in idly plates 

• And steam it for 8 to 10 minutes

I made Soya sauce for Dipping

To make soya sauce

Soya sauce - 2 tsp

Water - 3 tsp

Green chili - 2 chopped

Salt - pinch

• Mix it all together and serve it with hot vegetable momos 

Note : In this measurement ca make 8 momo,  and can add Chicken also, while adding chicken, should cook it properly with vegetables

Bisi Bela Bath

Ingredients
Rice - 1 cup
Toor dal - 1/4 cup
Moong dal - 2 tsp
Vegetables - 2 cups
Carrot
Beans
Potato
Tamarind paste - 1/4 cup
Red chili powder - 2 tsp
Salt - 1 tsp
Small onion - 10(Pearl onion) or Big onion - 1/2
Tomato - 1

To Make Bisi Bela Masala powder
Chana dal - 2 tsp
Red chili - 2
Fenugreek seeds - 1/4 tsp
Coriander seeds - 2 tsp
Dry Coconut - 3 tsp
Asafoetida - 1/2 tsp ( Perungayam)

To Make Bisi Bela Bath

• Dry roast the above ingredients except the coconut
• Let it cool, add the coconut and make fine powder 
• Cook the rice with moong dal
• Pour the rice in wide basin to cool down
• In a pressure cooker add toor dal and vegetables 
• Add tamarind paste and 4 to 5 cups of water 
• Add Red chili powder and salt
• Leave it for 4 whistles and switch it off 
• Heat the ghee in a pan add Onion fry it until becomes golden brown 
• Add tomato fry it and reduce the flame 
• And add the sambar in to the pan, mix it well and switch it off
• And mix the sambar with rice 
• And add the Bisi bela bath masala powder 
• And Mix it well
• Serve with some ghee on top and some pappad 

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