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