Ingredients :

2 cups rice flour

1 cup powdered Hurigadale( fried gram dal)

50 gms butter/3.5 Tbsp [bring it to room temperature]

1 tsp redchili powder ( according to taste)

Salt to taste

1 tsp cummin seeds/jeera

1 tsp sesame seeds

Oil for deep frying

Method:

• Take a big plate and add all the flours, add the salt, red chilli powder, sesame seeds and cumin seeds. Mix it thoroughly with hand.
• Now add the star ingredient ‘butter’ to this and mix well with your fingers until incorporated. The entire flour should be mixed giving it a crumbly flour texture.
• Note: do not add oil instead of butter as it might not have the same crispy effect.
• Check for taste and add other seasonings if required. Now add water little by little to make thick dough. (Do not add too much water, the lesser water the better).
• Keep the dough covered with damp cloth/towel and set aside.
• Add oil into a big kadai and get it ready for deep frying. Keep the murukku/chakli press ready by greasing it on the inside.
• To make sure the oil if of the correct temperature, drop a bit of dough and when you hear the sizzling sound and it turns light brown it is ready.
• Make small balls of above mixture and put it in chakkali press and press it directly over hot oil and fry.
• Note: The dough might break because of the butter, but that is ok.
• Fry in oil until golden brown. Drain it on a plate covered with paper towel/napkin. Let it cool and store it in an air tight container. Stores well for at least 2 weeks.

Ingredients:

Ginger - 1 inch
Tea powder - 2 tsp
Cardomom - 2
Cloves - 3 to 6
Cinnamon - 1/2 to 1 inch
Milk-250 ml
Water - 250 ml
Sugar - 3 tsp

Method:

 Crush the ginger using motar and pestle.
Heat the vessel,  add water, spices to it. Bring a boil,  now add crushed ginger.  Boil till you feel the aroma.


Add tea powder and lower the flame.  Add the milk,  sugar and bring it boil.

Stir once in a while.

When forth is seen and milk heats up. Switch of the heat and serve it.

https://youtu.be/1WXF7GxcHkU

Summer greetings,  After a very long gap I'm back with few recipes. Hope you all enjoy. Leave your opinion as a comment. Thank you lovelies. 

 Ingredients

I've used white Promfret you can also try with angel fish or surmai fish

6 to 8 slices of promfret fish

2 Tsp oil( to mix)
5 tsp oil (to fry)

For the marination:

1 inch ginger, mashed

1 tsp cumin
2 tsp dainya seeds

7-8 cloves garlic
2 tsp black pepper
1/2 tsp mustard seeds
9-10 curry leaves
Salt, to taste

1 tsp fennel
1 tsp of oil
1 tsp water
1/2 tomato, chopped finely
1 tsp red chilli powder
2 tsp turmeric powder
5 tsp tamarind extract (for the actual  taste of tangy)
1 Tbsp cornflour, to coat the fish

Method

1.In a pan, dry roast garlic, ginger, cumin, fennel, daniya seeds, black pepper, mustard seeds and curry leaves.

2.Grind them coarsely . Add a little salt, oil and water .

3.Now add the finely chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.

4.Grind them together till pulp like. Now spread masala over the fish pieces like a outer coating .

5.Sprinkle some cornflour over the coated fish. ( this helps the masala to stick on the fish)

6.Marinate the fish and keep in the fridge for 15-20 minutes.

7.In a shallow pan, add the 5 tsp of oil and fry the fish till it turns crisp ( be careful while tossing it as there are chances of breakdown of flesh) .

Serve hot with sauce. Ready to eat

Ingredients

Paneer - 1 cup cube sized chopped

Onions - 1.5 cup ( divided them into two parts 1cup + 1/2 cup)

Tomato puree - 1 cup

Coriander

Salt

Capsicum - 1/2 cup

Fresh creamcream (4-5 spoons)

Oil - 5 spoons

Ginger-garlic paste - 3 spoon

Garam masala powder -3 spoon

Kastoor methi

Coriander seeds (dhaniya)

Red chillies

Method

Step-1

Dry roast 2 spoons of coriander seeds and dry chillies till you smell the aroma,turn off the heat and allow it to cool. Later grind them coarsely .

Step-2 

Take a pan add oil ,onions and saute till they turn brown ,add ginger-garlic paste, grinded masala powder, garam masala ,salt, tomato puree , add little amount of water and allow it to boil.

Simultaneously take another pan add oil ,onions(1/2cup) ,capsicum and fry for a minute.

Step-3

When gravy thickens add fresh cream and saute for a minute. Now add fried capsicum and chopped panned . Turn of the heat . Decorate with methi and coriander leaves.

Ready to serve.

Ingredients

Ghee-1/4cup

Rice-1 cup

Onions - 1 cup

Cashew

Salt

Chillies -(4-5)

Cloves

Cinnamon

Cardamom

Bay leaf

Coriander(for garnishing)

Method

Wash and soak rice for 20 to 30 minutes.

Add ghee to a frying pan ,add cashews and fry till they appear golden colour ,keep them aside. Now add onions to the same frying pan and fry using little amount of ghee.(Onions should turn golden brown colour).

Take a cooker add little more ghee to fry bay leaf, cloves, small cinnamon stick and a cardamon. Saute for a few minutes now add chopped green chilies and fry it till they splutter.

Strain the water from the soaked rice ,add strained rice to the cooker and fry for about 3 to 4 minutes.Add two cups of water and salt. Pressure the cooker for 2 whistle. 

When pressure is  down add the fried onions and cashews to the ghee rice .

Ready to eat with vegetable kurma or plain curry

Ingredients

Finely chopped pineapple - 1 cup

Urad dal - 2 spoons

Dry red chilli - 4 to5

Turmeric powder - 1 spoon

Mustard seeds - 1 spoon

Curry leaves

Coconut powder -  1 cup

Jaggery - 1/4 inch

Salt

Water - 1/2 cup

Method

Take a thick bottomed kadai add water, pineapple to it and make it boil for 5-10 minutes . Strain the excess water and keep pineapple aside .

Take a frying pan add urad dal,chillies and saute for a minute. Now along with these fried items add turmeric powder , coconut powder to it and coarsely grind it using little amount of water 

Take a pan add oil,mustard seeds,curry leaves,grinded masala and water , jaggery ,salt to it and allow it boil for half a minute . Later add the boiled pineapple to it and turn the heat off.

Tastes good with rotis or chapati . 

Ingredients

Chocolate powder - 1 cup

Milk powder - 2 cup

Sugar - 2 cup

Butter - 0.5 cup

Water - 1 glass

Method

Mix milk powder and chocolate powder together , keep aside.

Now take a pan add water, sugar  to make  a fine sugar syrup(pakka) or make the syrup to boil till 2-4minutes .{Syrup should not be thick}

When the forth is seen in sugar syrup add butter to it and stir for 1 minute.At this stage add mixed powder to it  and stir well (thick consistency).  Turn off the heat.

Now pour the chocolate into a greased plates or moulds .Allow it to cool and cut into desired shape.

Even ice cube trays can be used as moulds.

Ingredients

I've used 5 kinds of spinach 

1.Dill 

2.Fenugreek spinach

3.Mountain spinach

4.Amaranth spinach

5.Palak leaves

You need

Onions - 1 cup

Garlic - 6 to 7 pieces

Dry chillies - 5

Channa dal - 1.5 cup

Tomatoes - 3 to 4

Coriander

Coconut powder - 1.5 cup

Cumin - 1 spoon

Samabar powder - 1 spoon

Mustard seeds

Curry leaves

Method

Wash the spinach for couple of times and them to the cooker, add onion ,garlic, dry chilli,channa dal , coriander, tomatoes (3) and little amount of water and pressure it for 2 whistle. Allow the cooker to cool and strain the excess water and grind the boiled spinach .

Take a blender add coconut powder ,cumin seeds, sambar powder , 1 small tomato, onion, garlic and blend well. 

Note :

I've used few spoons of onion and 2 garlic pieces while blending .

Need to blend thoroughly one whip is enough as the spinched has pressured before .

Take a pan add oil, mustard seeds,curry leaves and grinded masala, blended spinach to it. Add live ttle amount of water ,salt to it . Boil for a minute .

Ready to taste with rotis,rice or ragi ball.

Ingredients

Potatoes- 4
Boiled peas-1/2cup
Oil
Salt
Green chillies-2
Chilli powder-1 spoon
Garam masala -1spoon
Jeera powder-1spoon
Finely chopped coriander - 2 spoon

Method

Pressure the potatoes in a cooker for a few minutes . Peel and smash the potatoes.

To the smashed potatoes add peas,salt to one's requirement ,coriander, jeera powder, chilli powder,garam masala, chopped chillies and mix well. Make the tikkis of 1/4 th of your palm size.

Brush the tawa with little oil and keep tikkis on it. Brush the tikkis with oil till they get roasted equally on the both sides.

Note: Roast the tikkis approximately for 3-4 minutes each side.

Ready to eat with tomato sauce . Serve hot

Ingredients

Dry coconut powder - 1 cup

Elachi powder -1 spoon

Sugar - 1 cup

Water - 1/2 cup

Method

1. I've grinded the dry coconut into powder by removing the outer brown part so that it look like milk white burfis that are available in the shops.

2. Prepare a sugar syrup by adding 1 cup of sugar and 1/2 a cup of water (single thread paccka).

3.When the syrup is ready add elachi powder and grinded coconut powder to it ,keep stirring till it gets fine thick consistency.

4. Turn off the heat and pour it on the ghee greased plate . Slice them into desired shape when it is warm.

Ingredients

Amaranth leaves - 2 bunches

Onions- 1 cup

Red chillies - 6 or 7

Garlic - 2 or 3 pieces

Coconut powder -1/2 cup

Method

Take the bunch of amaranth leaves and chop finely excluding the root part.Wash couple of times till the silt is gone.

Now heat oil in pan , add onions, garlic, red chillies ,salt and fry till onion gets roasted.

When onions are roasted add amarnath leaves and leave it to cook for 5 to10 min.

Note: No need to add water as spinach will be containing enough water content in it.

Turn off the heat when the spinach is cooked(i.e, no water content or complete dehydration). Add coconut powder and mix well.

Ready to eat with chapathis  or rotis.

Ingredients

Plain biscuits-1 cup

Choco powder

Vanilla essence

Condensed milk-1/2lit

Rusk- (1-2 piece)

Icing sugar

All you need to do is

Take 5-7  biscuits, rusk and grind it to powder.

Now take a pan add condensed milk to it, let it boil then add essence, choco powder to it and stir well.

When you feel the consistency add powdered  biscuit and rusk mix well such a way that it should not stick to pan.

When it is warm according to one's wish cut into slices on greased plate or roll them to balls , for a final touch sprinkle icing sugar and allow it set in refrigerator for 2- 3 hrs.

Ingredients

Milk- 3/4 lit

Badam powder- 3-4 spoons

Sugar

Pista ( grated )

Lemon

Sugar syrup( pakka)

All you want to do is:

Take a pan add milk and make a boil,put off the fire.

Now add lemon drop to it such that it gets curdled.

Strain the curdled milk using the cotton or muslin cloth, collect the paneer and wash lightly as to avoid the aroma of lemon.

When you get the panner whip nicely using hand.

When paneer has nice texture make them into small balls.

Cook the panner balls in sugar syrup for 10- 15 min .Take a caution that balls should not over cook as there are 

chances that they may break.

When they are boiled squeeze the excess water and keep aside.

Take a boiled milk in bowl add sugar , badam powder and pista to it.

Now put the ragada or paneer balls to the milk and allow it to cool for few minutes,

I mean freeze them to taste delicious rasmali.

Ingredients

Tamarind-0.25kg

Curry leaves

Ground nuts

Oil

Red dry chillies

Cashew

Puliyogare powder

Urad dal

Channa dal

Mustard seed

Jaggery - 1 inch
Til
Coconut powder(dry)

Method

Step1- Soak tamarind in water for an hour

Step2- Squeeze out the tamarind and strain excess water.

Step3- Take the strained tamarind  and let it boil about half an hour (till it appears thick) ,now add the puliyogare powder, jaggery.When you feel the consistency shift aside.

Step4- Take a pan add oil in more quantity then add mustard seeds, urdal, channa dal , curry leaves, ground nuts,red chillies, cashew and fry well.

Step5- Now add these fried tadka to the bowl containing tamarind that has been strained out, Add coconut powder and til powder.Mix well the gojju.

To prepare puliyogare rice add few spoons of gojju to boiled rice and mix well

For puliyogare powder see my link: 

Puliyogare Powder

Ingredients

Daniya - 1 cup
Sesame - 1/2 cup

Jeera - 1/4 cup

Peeper seeds - 1.5 spoon

Channa dal - 1.5 cup

Urad dal - 1.5 cup

Asafetida - 50 gram

Fennel seeds - 1.5 spoon

Til- 1.5 cup

Dry coconut powder - 1 cup

How to prepare

Grind all above ingredients finely .

But grind til and dry coconut powder separately.

For preparing puliyogare gojju see my blog

Banana

They act as antacid

They strengthen bones

They are rich in fibre

They help to lose weight

Papaya 

They enhance the skin complexion

They protect colon cells 

They help to recover from respiratory diseases

They can cure chronic ulcers

Guava

They improve eyesight

They have high dietary fibre hence reduces the sugar level

They can prevent cancers like oral,prostate etc,.

They help to outcome from survey

Tomato

They act as anti oxidants

They improve Complexion

They provide energy

They protect bone

They reduces low blood pressure

Carrot

They enrich complexion

They improve eyesight

They can prevent stroke

They reduce water retention

They can resist infections

Asparagus

They can improve growth of hair and nails

They improve the immune system

They helps in digestion

They are source of vitamin K

Pear

They are rich in calcium

They act as anti oxidants

They are natural boosters

They are anti inflammatory

Apple

They can reduce blood pressure

They improve ones immune system

They can be consumed by any one as it is free from cholestrol and fat

They are rich in calcium and help in growth of teeth and bones

Lemon

They prevent high blood pressure

They can reduce the weight

They can prevent asthma

They help in digestion

Water melon

They can decrease the risk of obesity and 

 diabetis

They can be used for asthma prevention

They can reduce blood pressure

They improve your skin and helps to retain the moisture in the hair as it contain vitaminA

How to prepare

Apple-2

Ginger- one fourth of the palm

Pepper

       Grind all above ingredients with half a cup water and few drops of honey . Strain it and ready to drink..

Uses of drinking

Lung cancer prevention

Helps in digestion

Improves eyesight

Lows down the cholestrol