Ingredients:

Cooked rice                         : 2 cups

Eggs                                    : 3 nos

Cloves                                 : 3nos

Cinnamon                            : 1"pc

Onion                                  : 2 nos

Green chilli                         : 2nos

Ginger garlic paste              : 1 tsp

Tomato                                : 1 

Yoghurt                               : 1tbsp

Kasmiri chilli pdr                : 1tbsp

Coriander pdr                      : 1tbsp

Turmeric pdr                       : 1/2 tsp

Oil                                       : 3 tbsp

Salt to taste

Fried onion to garnish         : 2 tbsp

Coriander leaves chopped   : 1 tbsp

Method:

Boil eggs, shell it,  and keep aside.

Slice onions nicely and keep aside.

Cook rice in a rice  cooker adding little salt , make sure that the grains should be separate.

In a non stick kadai heat oil and add cinnamon, cloves,ginger garlic paste and sliced green chilli. Saute till the raw smell goes and add sliced onion and saute well till it changes into light brown colour.

Reduce the flame  add the chilli pdr, coriander pdr and turmeric pdr. Saute well and add the chopped tomato and saute again till the tomato becomes soggy and add the yoghurt and salt,mix well.

Cut the eggs into halves and add this to the masala and mix it gently till coated with the masala.

Add the cooked rice and mix it evenly. Garnish with fried onion, fried cashews and coriander leaves. Serve hot with onion raita!!

 

Ingredients:

Cooked rice                        : 2 cup

Broccoli                              : 1 

Ginger                                 : 1/4pc

Garlic                                  : 2 cloves

Green chilli                         : 1
Mustard seeds                     : 1/2tsp

Salt to taste

Turmeric pdr                       : a pinch
Pepper pdr                           : 1 tsp

Oil                                       : 2tbsp

Method:

Wash broccoli florets in hot water, Drain and put it in food processor or blender to crush it into small pieces.

Make ginger and garlic to a paste. Chop green chilli.

Heat oil in kadai, add mustard seeds. When it splutters and ginger garlic paste and chopped green chilli, saute it well.

 Add turmeric pdr  and pepper pdr and the crushed broccoli. Mix and saute it a few secs, add cooked rice and salt, mix well. Keep it in low fire for a minute and switch off the flame. Serve it hot!!

Maida                    : 2 cups
Yoghurt                 : 1/2 cup
Salt to taste
Sugar                     : a pinch
Yeast                      : 1/4tsp
Butter                     : a small piece


Method:


Mix sugar and yeast with 2 tbsp of warm water and keep aside.
In a large bowl or on a clean granite surface of the kitchen put the flour. Make a  hole in the middle and add yoghurt, salt and the yeast mixture to this and mix it slowly with the flour and knead it to soft dough. Cover it with a wet tissue of muslin cloth and keep it for 2 hours. After 2 hours check it the dough it should be double the size, in room temperature. Knead it slightly again and cover again for half an hour.





Divide it into equal parts and roll each one into an oval shape (or round shape). 
Heat a dosa tawa, when it is hot sprinkle very little water over it and stick the nan over the pan.


                                               

                                                   Stick the nan over the pan.

         It will start bubbling and when it cooks just turn the tawa over the flame.




Then remove from flame and rub the butter over it...thats it.....soft and tasty   nan is ready!! Serve it with Chicken kurma or Chana masala or Malai Kofta!!

Ingredients:

Chicken breast                : 1 pc

Cloves                             :3 pcs

Cinnamon                        : 1"pc

Garlic                               : 2 cloves

Ginger                              : 1/2"pc

Onion                               : 1 big

Curd                                 : 1 tbsp

Tomato                             : 1medium

Coriander pdr                   : 2 tbsp

Chilli pdr                          : 1 tsp

Turmeric pdr                     : a pinch

Green chilli                       : 1

Grated coconut                 : 1 cup

Cashew                             : 4nos

Poppy seeds                     : a pinch 

Oil                                    : 2-3 tbsp

Salt to taste

Coriander to garnish

Method:

Wash and tenderise chicken pieces and cut into medium pcs. Mix chilli pdr (here I used kashmiri chilli pdr) turmeric pdr, little salt and yoghurt together and marinate the chicken pcs for half an hour.

Cut onion roughly and mince it in a mixie along with garlic, green chilli and  ginger  and keep aside.

Grind coconut, cashew and poppy seeds together to a paste and keep aside.

In a kadai heat oil add cloves and cinnamon, add the minced onion and saute it the raw smell goes.

Now add the coriander pdr and mix well,then add the chopped ( you can even grind tomato to  puree) tomato and saute again.  Then add the marinated chicken  and mix well and close it and cook it in a low fire till the chicken becomes soft.  

Then add the ground coconut to this and mix well, check the gravy, if its too thick add a little water and let it cook for a few minutes.  Switch off the stove and garnish with coriander leaves. Serve hot with chappathi or nan.

Maida                : 1 cup

Sugar                 : 2 cups

Melted butter    : 2 tbsp

Baking pdr        : a pinch

Baking soda      : a pinch

Oil for frying

Method:

Add melted butter, baking pdr and baking soda to Maida and mix well with the fingers adding water little by little to make a smooth dough. Cover it with a wet tissue and keep it for one hour.

After one hour knead the dough once more and roll it to a thin chappathi ( we need a table to roll it as the chappathi is too big and thin).

Sprinkle maida over it, then fold it like a mat  sprinkling maida over it . Instead of maida we can mix  ghee with 1 tsp of rice powder and smear it over when folding.  Fold the whole chappathi like a mat and wet the end of chappathi with water and seal the end of it.  Now it looks like a folded mat and cut it evenly into pieces.

Ingredients:

Pori                     : 2 cup

Chilli pdr            : 1/4 tsp

Turmeric pdr      : a pinch

Oil                      : 1 tsp

Mustard seeds    : 1/4 tsp

Salt                     : a pinch

Peanuts               : 2 tbsp

Omappodi           : 1/4 cup

Curry leaves        :5 nos

Method:

  Heat oil in a kadai, add mustard seeds, when it pops reduce fire and add curry leaves, turmeric pdr, chilli pdr and salt and mix well. Add pori stir well and keep it in alow fire for 2 minutes stirring frequently. Add peanuts, omappodi and mix it well. Serve hot.....it'll be crispy and tasty!!

Ingredients:

Corn                       : 1

Onion                     : 1/4

Garlic                     : 1clove
Salt to taste

Corn flour              : 1tsp
Milk                       : 2 tbsp
Oil or butter           : 1 tbsp
Pepper pdr             : 1/2 tsp



Method:


Use a sharp knife to cut  the corn kernels from the corn.  Cut it close to the core to remove the kernels.
Heat  butter or oil in a tawa and add chopped garlic and chopped onion to this and saute for a while. Then add the corn kernels and saute again for 2 mins.



Add  2 cups water or vegetable stock to this and let it boil. Add salt and stir it well. Remove from fire, let it cool and blend it in a blender or mixie.
Return to fire, simmer it for a minute and mix corn flour to milk and add this to the soup and stir well. When it starts boiling remove from fire. Serve it hot sprinkling pepper powder.

Ingredients:

Pori                           : 2 cups

Jaggery                     : 6 pieces

Cardamom powder   : 1/4tsp

Ghee                         : little

Rice powder             : 1tbsp

Method:

Mix jaggery with 1/4 cup of water and boil it till the jaggery pieces dissolve in water. 

When is dissolved completely filter it to remove the impurities and put it back and boil it again. To test the consistency take a drop of the jaggery syrup in a cup with little water, when it drops in water it should be hardened and  can make a small soft ball out of it. Add cardamom powder to this and mix.

Take pori in a wide vessel and add this syrup to that pori and mix well. 

Smear ghee in hands and  dust some rice powder and take a handful of the mix and make balls

out of it. 

Ingredients:

Channa dal (kadala paruppu)    : 1/2 cup

Jaggery                                      : 1/4 kg

Thin coconut milk                     : 2 cups

Thick coconur milk                   : 1 cup

Cardamom pdr                          : 1 tsp

Coconut pieces                          : 1/2 cup
Ghee                                          : 1 tbsp

Method:

Here I'm using the canned coconut milk .  Add 1 cup coconut milk and 1 cup water then you'll get  thin coconut mlk. Use it as it is for thick coconut milk.

You can also use  coconut milk powder for making coconut milk.  Add 200ml water to 25 gm milk powder then it is thin milk. If you add 100ml water to 25 gm powder then you'll get thick milk.

Pressure cook channa dal with 1 cup of water till it cooks well. After cooling open the cooker and mash it slightly and keep aside.

Heat  a thick bottomed pan and put jaggery and a little water to this and melt it. Filter it to remove the impurities and return to the fire.  Add the mashed dal and thin coconut milk and boil it  till it starts thickening.  Finally add the thick coconut milk and switch off the stove before it starts boiling.

Fry the coconut pieces in ghee and pour this over the payasam..... serve it hot or cold!!

Tips: When it becomes cold it will become thick.  .In case the payasam is too watery  mix  one tablespoon of rice powder with a little milk and add this. Boil it for one or two minutes, it will become thick.