pacha arisi kuzhakattai (raw rice balls, chawal balls)

soak rice for 6 hours, drain,dry and powder it not too fine.
in a wok add mustard seeds, dry red chillies, urud dal, chana dal, curry leaves in oil and let it splutter. add necessary water with salt and grated coconut (as per u need) hing, let it boil. add rice powder and stir it into a thick paste, so that u can make balls. steam and serve with dosa powder (gun or molagai powder)

dosa/ idili flour

4 cups of rice
1 cup of full urud dal

wash and soak it with enough water in the vessel for 6 to 8 hours. grind it seperately, rice 1st with necessary salt. after done take it in a vessel and keep aside. now grind urud dal. after done mic with rice and keep it in a vessel for fermenting.

for dosa to have better taste (only for dosa) add few mustard seeds while you soak it.

then for dry flour. wash and dry the above ingredients to a rough powder. take 1 cup of the powder and mix with enough water to make batter. keep it for fermenting. add salt when you are using as fresh batter. this could be easy for office going ladies..

there are different kind of dosas.. if you need plz ask so that i can put it for you guys

mulakai podi (gun powder/ dal chillie powder)

This is supposed to be brahmin's favourite... we make it @ home to serve it with dosa/ idilis... or even rice.. as i love it...

red chillies
urud dal
chana dal
hing

fry it in a wok. in the low flame, add salt to taste... ( if you like curry leaves taste can add it too, and also jaggery if u like it a bit sweet)
after cooling make it into powder not soo fine.. can be stored for months in air tight container. serve it woth gingely oil... yummmy...

dry beans (all types)

cut the beans into 1" length and follow it like bitter gourd/karela/pavaka vattal recipe.

dry karelas (bitter gourd/pavaka) vattals

slice karela into thin pieces. apply enough salt & steam for a minute. ( see to it that it is not over done) remove into a thali (plate) sprinkle haldi (turmeric, manjal) powder and dry in the sum until crisp. deep fry before serving

Beet root jam

500 gm boiled beetroot
350 gm sugar
juice of 4 lemons
1 cup water
10 cloves
2 tsp vanilla essence

cut the boiled beetroot into bits & mash it in the liquidizer with water. transfer into a pan, add sugar and dissolve it completely. crush the cloves and add to it and boil until the jam sets. remove from fire add essence and cool

Banana (long green type) jam

500 gm ripe banana slices
350 gm sugar
juice of 4 lemons
1 cup water
vanilla essence
yellow food color

Boil the bananas with the water and proceed as per the apple recipe. add food color and mix well..

Snacks : Apple Jam

Ingredients :
1. 500 gms Apple
2. 350 gms Sugar
3. Juice of 2 Lemons
4. Vanilla Essence
5. 1 Cup Of Water

How To :
1. Peel, core and slice the apple.
2. Cook with water till it becomes pulp.
3. Remove from the fire add sugar & dissolve it completely before putting onto fire again.
4. Now boil again and test for setting.
5. Remove from fire, add lime juice and essence.
6. Cool it and store it in bottle.

There you have your Apple Jam ready, home made jam for morning breakfast!

Dry fish chutney

1/2 cup fried dry fish
1/2 cup grated coconut
2/3 nos red chillies
2 cloves garlic
1/4 onion
salt to taste
pound all these to a round paste and use it...


all posted chutneys can be added or deleted ingredients as per your desire..

radish or radish leaf chutney

a few tender radish leaves
1 onion
2/3 green chillies
a small tamarind ball
salt to taste
a bit ginger optional
cut curry leaves & grind all into paste...

you can use radish in the place of leaves too

roasted coconut chutney

ingredients are the same as coconut chutney only variation use roasted coconut and red chillies in the place of fresh coconut & green chillies

Mint or coriander chutney

follow the coconut chutney recipe using mint or coriander leaves in place of coconut

coconut chutney

1 cup grated coconut
2-3 no: chillies ( red or green)
1/4 onion
a small bit of ginger
few curry leaves
small ball tamrind
salt to taste
grind all the above with water or without...
the chutney could be made without onion too

apple chutney

2 cups apple cubes
1/2 cup vinegar
1 tsp ginger garlic paste
1 tsp chilly powder
salt to taste

boil the apple cubes in a little water possible.when it is well cooked add the rest of the ingredients and stir until well cooked and thick

mango chutney

1 cup mango cubes
2/3 green chillies
1" ginger
1/4 no. onion
1 cup grated coconut
salt to taste

grind all the above together into rough paste.. serve at once

peanut chutney

my brother's fav... even my hubby loves it....


roasted peanuts : 1 cup
red chillies : as per ur taste
(i prefer green as it gives a different taste)
salt to taste
( i add garlic, ginger, onion too when i add green chillies)
pound all together into a fine powder, store it, would be there for many days & serve with anything you prefer....

if you grind it with green chillies & rest then make it paste adding water or coconut

spring onion missal

I was lazy and roaming inside the house... felt hungry thought of eating something... even kids were behind me....had some spring onions left @home...
the recipe goes like this

oil : 4 tbs
chopped spring onions : 4 tbs
2 eggs & 2 yolks
200gms plain flour
400 gms milk
salt to taste
water as per need

heat 1 tsp oil and fry spring onions till soften and keep aside
beat the eggs & yolks lightly, sift the flour & salt and mix with the eggs. then add milk and water slowly to the flour and mix with hand add spring onions.
heat the tawa add oil, pour the batter cook it not till brown.
when done roll it and cut into pieces to serve...
it was yum...

caramel cheese cake

Crust:

1 1/4 C. graham cracker crumbs

3 T. brown sugar

1/4 C. melted butter

Mix crust ingredients together and pat into the bottom of a 9 or 10 inch spring-form pan.

Filling:

1 1/2 lbs. cream cheese

1 14 oz. can condensed milk

4 eggs

2 t. vanilla

1 T. lemon juice

20 caramels minced

In a mixer combine cream cheese and condensed milk until smooth. Add eggs, one at a time. Add vanilla and lemon juice. Fold in minced caramels.

Pour filling over crust. Place in oven and bake at 350°F. until cake is set.

Add:

1 1/2 C. sour cream

1/2 t. vanilla

1 T. sugar

Blend and place on top of cheesecake. Bake another 10 minutes. Let cheesecake cool in oven 1 hour with door cracked. Chill.

Before serving, sprinkle garnish with 1/3 C. toffee bars, coarsely chopped.

plain cheese cake

1 1/2 lbs. cream cheese at room temperature

1 C. sugar

4 eggs

1 t. vanilla

1 t. almond extract

1/2 C. sour cream

Bake this cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the bottom.

Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well blended. Add vanilla, almond extract and sour cream. Pour into pan.

Place a pan filled with 8 C. boiling water in the oven to create a moist oven.

Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes, or until center is set. Turn oven off and let cheesecake set in oven 1 hour before chilling.

To remove cake from pan, take a knife and run it around the edges. Place a cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment paper. Place your serving dish on the bottom of the cheesecake and turn it over.

Chocolate Peanut Butter Freeze

Ingredients:

* 2 to 3 scoops (about 1 cup) vanilla ice cream or frozen yogurt
* 1/2 cup cold milk
* 3 tablespoons REESE'S Chocolate Peanut Butter Topping
* 1 REESE'S Peanut Butter Cup, unwrapped (optional)

Directions:
1. Place ice cream, milk and chocolate peanut butter topping in blender container. Cover; blend until smooth.

2. Garnish with peanut butter cup, if desired. About one 10-oz. serving.

chocolate dip & toffee bit cookies... l;ove from hershey's

Ingredients:

* 2-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup (1-1/2 sticks) butter or margarine, softened
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1 cup HEATH BITS 'O BRICKLE Toffee Bits
* 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions:
1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs; blend well. Gradually add flour mixture, beating well. Stir in toffee bits and chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

COLA-CAKE

1 regular cake mix, any variety
1 c. Coca Cola
Follow the directions on the back of your cake mix but replace your water with
Cola. It will be a sweeter cake. Bake 25 degrees less than normal.

CHERRY - COKE JELLO MOLD
1 can bing cherries, dark and seedless
2 sm. boxes cherry Jello
1 c. drained, crushed pineapple
1 c. sugar
1/2 c. water
12 oz. Coca-Cola
1/2 c. nuts, chopped
Cook cherries, sugar and water with cherry juice until sugar dissolves. Add Jello,
cook until it dissolves - let cool. Add Coca-Cola, pineapple and nuts. Put into a 9 x
13 inch pan.TOPPING:
2 pkgs. Dream Whip
8 oz. cream cheese
Nuts to top
Make Dream Whip as per package directions. Beat in cream cheese. Spread over
Jello and sprinkle nuts over top.

i just made now & we had it for dinner

cheese pasta with veges...

i didnt have a camera to click the picture. sorry folks!
this recipe came into my mind just like a splash tonight... the method & ingredients go like this

ingredients:
green peas : boiled, 1 cup
onions :chopped, 2 nos
big green capsicum :chopped 1nos
tomatoes : chopped 3 nos
ginger garlic paste : 1 tbs
pepper powder : 1 tbs
turmeric powder : 1tbs
red chillie powder : 1 tbs
salt : to taste
pizza cheese : as per ur need
spiral pasta : 250 gms
oil : as per requirment

Method

boil 2 1/2 lt water with salt & few drops of oil. when it boils add pasta and stir it occasionally. cook it for 10- 15 mts. after done drain it and let the cold water flow on it. keep aside.

in a wok add oil ginger,garlic paste, pepper powder and fry for 5 mts. after done add the rest vegetables with turmeric, chilli powder with salt. saute and cook it 5mts. add the boled green peas and cover it for 5 mts. later add pasta and cook it for 2 mnts. garnish with grated cheese and serve hot with tomato sauce or chilli sauce...

kindly try my recipe... this is my creativity.... sole... and do give comments

Orange Delight

Ingredients:
Milkmaid : 1 tin (400g)
Gelatine : 3 tbsp
Cream : 2 cups
Tinned Orange Juice : 3 cups
Orange : ½ (optional)

Method:
1. Soak gelatine in orange juice. Heat over a pan of hot water till gelatine dissolves. Cool.
2. Whip cream till light and fluffy (Save 3- 4 tbsp cream for decorating). Fold in Milkmaid.
3. Mix in juice and gelatine mixture. Pour into a wet chill tray and freeze.
4. Unmould and serve decorated with orange sections or peel and stiffly beaten cream.
Quick Tip: To remove the pith and skin from orange segments, use a pair of kitchen scissors instead of a knife.
Suggestion:
• Pineapple or mango may be substituted for orange for variation. Orange Delight

Noodle Pakora

Ingredients :
Maggi 2-Minute Noodles (Masala) : 1 pack (100g)
Paneer : 100g, cut into small cubes
Green Chillies : 3, chopped
Besan (gramflour) : 1 cup (70g)
Salt : To taste
Water : 2/3 cup (100ml)
Oil : For frying

Method :
1. Prepare Maggi Noodles as per instructions on the pack. Keep aside.
2. When cool add the paneer cubes and green chillies.
3. Mix besan, salt and water to form a smooth thick batter. Add to the noodle mixture and mix well.
4. Heat oil in a karahi. Shape the mixture loosely into small pakoras and deep fry till golden brown and crisp.
5. Serve hot with Maggi Tomato Ketchup / green mint chutney. Noodle Pakora

Aloo Pastry Puffs

Ingredients

1 pastry puff sheet (this is found in the forzen foods section)
1 big potato
some cumin seeds
some fennel seeds
1/2 teaspoon of garam masala
a pinch of turmeric
salt to taste


Method

Boil the potato, peel the skin and mash it, but not like a paste.
Take the pastry puff sheet and cut into 9 small squares.
In a kadai, put a little oil and add the cummin seeds. When they splutter add the fennel seeds. Fry for about 30 seconds and add the smashed potato. Add garam masala, turmeric and salt. Mix everything well and keep on flame for about a minute. Remove from gas and allow it to cool a little bit, say for about 5 minutes.
Now take the square piece of the pastry puff sheet and put some of the potato mixture in the centre.
Dip your finger in water and apply water on all the four sides of the sheet so that the sides can be stuck.
Now fold the square piece diagonally, in the shape of a triangle. Make the remaining squares pieces in the similar way.
Preheat the oven to 400 degrees F.
Place the made pastries in a baking tray and bake it for approximately 20 minutes or until the puffs are golden in color. Once they turn slightly golden then turn it over and allow the other side to cook too.
Serve hot with tomato ketchup

PS: Can make 9 puffs from 1 sheet and 1 big potato (approx)

vegetable custard

1 teaspoon butter or margarine
1 teaspoon whole wheat
¼ cup hot milk
1 tablespoon milk powder
1 large egg, beaten
½ cup cooked, mashed vegetables
Preheat oven to 350º F. Grease 2 custard cups.
Melt butter in medium-size saucepan over medium heat. Gradually add hot milk and milk powder. Cook and stir until thickened. Stir a small amount of this hot sauce into egg in small size bowl, then mix egg into rest of sauce. Add mashed vegetables. Pour mixture into cups. Place the cups in a pan of hot water that comes up to level of mixture. Bake for 30 minutes or until a knife inserted in the center comes out clean. Store covered in the refrigerator.

fruity gels

½ cup cool water
1 tablespoon agar flakes
1 ½ cups fruit juice
1 cup pureed fruit

Place water in small saucepan. Sprinkle in agar and stir to dissolve. Add juice and heat for 1 minute, stirring well. Pour into 4 small cups. Place in refrigerator. After ½ hour, stir and add puréed fruit. Refrigerate again till it forms fruit gels. Your baby will love these colored, flavored gels.

quicky

if you have sudden guests at home and you are to give them sweets, the quickest way to make "gulab jamun"

1. bread slices : 10 cut the edges separately as it is hard
2. milk : as per the requirement... not warm
3. sugar syrup : as per the requirement
4. cardamom : 1/3 tbs spoon
5. oil : to fry


Method:

soak the bread slices and make dough out of it. make small balls of it and keep separately.
while you make syrup add cardamom to it.
heat the oil and fry the bread balls until it is golden brown. add them to the syrup.

serve it hot or cold as per our requirements.

this was made by me during college days in the institute of mentally handicapped... to our surprise it came out really nice..

Five-Jewel Creamed Lentils

Ingredients

175 Grams Yellow Split Peas (channa dal)
(6 ounces) 90 Grams White Gram Beans (urad dal)
(3 ounces) 45 Grams Yellow Mung Beans (moong dal)
(1 1/2 ounces) 45 Grams Red Lentils (masar dal)
(1 1/2 ounces) 1/2 Teaspoon Turmeric
2 Teaspoons Salt (or to taste)
6 Tablespoons Vegetable Oil
2 Medium Onions, Peeled, Sliced in Thin Rings
2 Teaspoons Garlic, Minced
2 Teaspoons Ginger, Grated or Crushed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 Tablespoons Vegetable Oil
1 1/2 Teaspoons Cumin Seed
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
4 Tablespoons Fresh Coriander, Chopped
2 Green Chilies, Minced


1. Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered, for about 30 minutes.
2. Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings.
3. Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat. Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes).
4. Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced butter.
5. Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter.
6. Serve garnished with coriander and more paprika.

try this very tasty, and good...

saag gost

Ghee - 4 tbs.
Mustard Seeds - 1.5 tbs.
Garlic cloves, crushed - 2
Cardamom seeds, crushed - 2 tsp.
Ground Coriander - 1tbs.
Fresh root ginger, peeled and chopped - 1.5 inches
Lean boned lamb, cubed - 2 lb.
Medium Onion chopped - 1
Green Chilies, chopped - 3
Sugar - 1 tsp.
Turmeric - 1 tsp.
Spinach, trimmed, washed and chopped - 2 lb.
Salt - 1.5 tsp.
Black Pepper - .5 tsp.
Yogurt - 3 Tbs.

Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chilies and sugar and fry until the onion is golden brown. Stir int he turmeric and spinach and cook for three minutes. add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to cool 150 C (Gas Mark 2, 300 F). Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once.

4-6 servings....
try it dear.. punjabi khana..

lamb chops masala

This rich, flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with plain boiled rice


Ingredients

3 in piece of fresh ginger peeled and coarsely chopped
3 tbsps peeled and coarsely chopped garlic
6-8 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yoghurt beaten
1 1/2 tsps salt
1 tsp ground roasted cumin seeds
1-2 tsps Punjabi garam masala
3 tbsps lemon juice
2-3 tbsps chopped fresh green coriander

Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve.

TIPS

In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh. The spice combinations in garam masala vary in different parts of India. In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.

Our style

Fresh salad

hey please prepare this salad just before your main course... if you are on diet this salad would fill in your tummy...

carrots : 3 nos
beans : 5 nos
cabbage : 3 leaves
onions : 2 nos
tomatoes: 3 nos
capsicum: 3 small size/1 big/2 medium
groundnuts: 100gms (without skin)
salad oil : as per u need

you can add whatever veges wish to eat raw along with others.

chop all the veges and mix them together with salt and salad oil.

it would be really wonderful.... try it dear

Almond Ice Cream

Ingredients

* 1 pound (3 rounded cups) blanched almonds
* 8 cups water
* 2 1/2 cups sugar
* 2 tablespoons grated lemon zest
* 1 cinnamon stick


Preparation

In a blender or food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil, which will turn them into nut butter.

In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds. Place over high heat and bring to a boil, stirring constantly. Decrease the heat to medium and add the rest of the almonds, continuing to stir. As soon as the mixture boils again, remove from the heat and let cool completely.

Transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions. If you do not have an ice-cream maker, transfer the mixture to a 4-cup container (a glass, stainless-steel, or plastic bowl will do) and place in the freezer for about 1 hour, or until half frozen. During this hour, remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming. After the first hour, return the ice cream to the freezer and leave it there for at least 2 hours, or until fully frozen. When made by either method, transfer the finished ice cream to an airtight container and store in the freezer. It will keep for up to 1 week.

When ready to serve, remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly. Spoon into small dishes

channa Rice

This was invented by me...once i had hell lot of white channa @ home... didnt know what to do... here goes...


ingredients

1/2 kg white channa
3 nos tomatoes medium size
3 nos onions medium size
chillies as per your taste
1/2 tsp ginger garlic paste
5/6 nos curry leaves
5/6 nos coriander leaves
1/2 kg briyani rice
100gms ghee
salt to taste
1 nos bay leaf
1,2 nos patta
2 nos cardamom
2 nos cloves
2 nos star anise
few cashews


method

soak the channa the day before so that it would be easy to cook for the rice...
dice all the vegetables. grind all the dry spices, make it paste.
in a pan put some ghee, add ginger garlic paste and the spices paste saute
add the diced vegetables and saute till done. add the channa and salt to it. cover and keep for a while so that the masala gets into it.

fry the rice with ghee and cashews, and boil it and make rice.

after the channa is done add it along with the rice..
decorate it with curry leaves & coriander leaves
serve it with khachumer salad

Anda Misal... (Egg with bread)

This is a very interesting snack or grub which is very easy to make.. as one day i was wondering how to make something different out of the eggs. while we were in a road side sandwich shop he was making it.. and i added few more to it...

ingredients

(for kids use one egg, elders can add more)

1 egg
salt to taste
pepper to taste
garam masala to taste
chilli powder to taste

beat all together and spread it in the tawa, add ghee to it

while it is done take 1 slice bread dip it on one side the egg which is on the tawa and keep it in the middle of the egg dosa. turn it like normal dosa adding ghee if needed. place the next bread like sandwich and serve kids with tomato sauce.

for elders
procedure is same with a little difference...
with the above ingredients

add 2 more eggs
make coriander paste

make egg dosa on tawa, take 2 slices of bread dip it completely on one side and turn the slices and place it on top of the egg dosa. turn the whole dosa on the tawa add ghee if needed.
spread the coriander paste fold the dosa like sandwich and serve hot.

with love from kerala

chakka choola thoran (jackfruit curry)

raw jackfruit cut the inside in long piece - 3 cups
turmeric powder - 1 pinch
coconut - grated 1 cup
garlic - 3 pieces
green chillies - 3 nos
salt to taste
coconut oil 2 tbs


method

in a pan splutter the mustard seeds, (make a paste with less water coconut, garlic, green chillies, turmeric powder), add chakka ( jack fruit) and salt. cover it and cook. if you like add boiled and salted jack fruit seeds to it mashed.

jack fruit pickles

I. chakka cut it in 1/2 inch thickness long pieces - 1 cup
ginger paste 1 tbs
garlic paste 1/2 tbs
red chilly powder 1 tbs
turmeric powder 1/2 tbs
vinegar 1 tbs
salt to taste

II. ginger cut long pieces 1 piece
garlic cut long pieces 15 pcs
green chillies chopped 4 nos
turmeric powder 1 tbs
gingely oil 1/2 cup

Marinate the IInd set with the chakka ( jack fruit)keep it for 1 hour. after that 3/4 boiled chakka is fried in gingely oil.

add chilli, turmeric powder in the hot oil, heat it. add in the hot oil vessel/pan vinegar + salt as per needed and boil it. add fried chakka, ginger, garlic, green chillies with it. if you feel that the liquid is not sufficient in the pickle add Luke warm water to it.

raita with a difference

curd 1 1/2 cup
powdered jeera 2 pinch
chopped dhania leaves 1/4 cup
salt to taste
chakka upperi broken into small pieces 2 tbs

whip the curd and keep in the fridge. add jeera powder, curry leaves, salt to it. before serving add upperi...

pizza roll

this is just a picture... not what i made sorry folks.. didnt have the camera to click..:)
I. sugar 1 small tbs
yeast 2 small tbs
luke warm water 1/4 cup
maida 1 1/2 cup
salt 1 small tbs
oil 1 big tbs
luke warm water 1/2 cup

tomato sauce

II. garlic smashed 1 small tbs
peeled tomatoes made paste 1/2 cup
tomato sauce 1 big tbs
sugar 1/2 small tbs
origano 1/2 small tbs
black pepper powdered 1/2 small tbs

topping

III. onion chopped in small pcs 1/2 cup
capsicum chopped in small pcs 1/4 cup
boiled egg chopped in small pcs 2 nos
grated mozzarella cheese 1/4 cup

method

1. pre heat the oven for 180C
2. Add the 1st ingredients in a bowl. cover it and keep it for 10 mts
3. add salt, yeast, oil & maida with luke warm water. make it a dough
4. knead the dough in a powdered plate or place for 10 minutes to make smooth.
5. after the dough is made, oil a bowl keep the dough inside, and place the bowl in hot water for 45 mts. as it should grow into double size of the original dough.
6. to make tomato sauce : in a pan heat the oil, add garlic and saute for 1 minute.
7. added tomato sauce and the rest for making the sauce along and cook. add salt & pepper as per needed and keep it aside.
8. after the dough is doubled again in a powdered plate knead till it is very smooth & soft. after done make it into half.
9. take one half and spread it into a square (18" X 18")
10. spread tomato sauce, then spread it on the ingredients which is mixed for topping.
11. now, roll inside, again cut it into 1 1/2 inch small pcs
12. in the buttered baking tray, spread these small pcs. the rest half is made in the same way.
13. close the baking tray for 15 to 20 minutes. after that keep it in the oven for 15 minutes.

serve hot.... yummy

cheese & corn savory

1. water 1/2 cup
2. vanaspati/dalda 1/4 cup
3. maida 1/2 cup
4. salt to taste
5. chilli powder 1/4 small tbs
grated cheese 1/2 cup
powdered mustard seeds 1/2 small tbs
boiled corn or tinned corn 1/4 cup
celery boiled or tinned 1/4 cup
6. egg 2 nos

Method
1. boil water in a sauce pan, add vanaspati till mixed well.
2. add maida & salt with the water, keep stirring
3. add all the ingredients when it is in form, remove it from heat and add all the ingredients in 5.
4. add an egg at a time and mix it with a spoon.
5. keep pan which is used to make unni appam with necessary oil to fry.
6. when oil is heated, pour one spoon mixed ingredients in each hole of the pan
7. fry it till golden brown

Serve it with tomato sauce

Mathi(sardine) curry with coconut milk

1. mathi - 1/2 kg
2. coconut i nos
3. mango 2 pcs
4. kudam puli (tamarind) 2 pcs
5. turmeric powder 1/4 tbs
6. chilli powder 2 tbs
7. dhania powder 2 tbs
8. ginger i pc
9. green chilli 4 nos
10. small onions 6 pcs
11. sombu 1/4 tbs
12. patta 1 pc
13. jathi pathri 2 pcs
14. cardamom 2 pcs powdered
15. curry leaves few

*clean the fish
*grate & grind the coconut keep aside the squeezed 1st & 2nd milk of it
* grind 8,9,10 & level into paste with 5,6,7 in a pan with oil. add 2nd milk of the coconut. add 4 and boil it. then add the fish into it with necessary salt let it cook
* after done add 12,13 & 14 to it (remove it from heat)along with 1st milk with curry leaves.

prawns rice

1. Basmati rice : 2 cups
2. oil : 2 tbs (big)
3. garlic cut in small pcs : 2 pcs
4. red chillies cut in small pcs: 2 nos
5. cleaned prawns : 125 gms
6. fish sauce : 1 big tbs
7. sugar : 1/4 tbs
8. soya sauce : 1/2 tbs
9. spring onions cut in small pcs : 2 big tbs
10. capsicum cut in thin pcs : 1/2 of it
11. stem of spring onion : i pc cut
12. celery to decorate

Method

* wash the rice drain it and keep aside for drying, add rice into boiling water with salt and cook it till done.
* in a vessel heat oil add garlic, and saute til golden brown. then add chillies & prawns saute for 2-3 minutes or till it is cooked.
* add fish sauce, sugar, soya sauce etc and cook it for 30 sec by stirring or till it is cooked.
* add boiled rice stir, then add spring onions, capsicum, and cook till done.
* decorate with celery & serve it hot