Broccoli Cheese Rice

Ingredients:

Basmati rice -1 cup
Chopped broccoli-1 1/2 cup
Green chillies-2 nos
Garlic paste-2 tsp

Oil-1 tbs

Cumin powder-1 tsp

Lemon juice-1 tsp
Oregano-1 tsp

Salt-As required
Parmesan cheese-2 tbs

Coriander to garnish

Method:

Cook the rice and set it aside. Microwave the broccoli florets for 3 minutes in water. Drain the water. Heat oil in a skillet and sauté the green chillies, cumin and the garlic paste. Add the broccoli with oregano. Stir in some salt and sprinkle the parmesan cheese. Pour the lemon juice on it. Toss it around. Put the cooked rice into it and combine it gently. Garnish it with coriander leaves. Serve it hot  .

Egg Bhaji/Egg Masala

Ingredients:

Eggs-3 nos

Onions-1 no

Tomatoes-1

Ginger -1/2 inch size

Garlic flakes-2 nos

Turmeric powder-1/2 tsp

Chilli powder-1 tsp

Garam masala-1/2 tsp

Salt-As required

Oil-1 1/2 tbs

Coriander/Cilantro to garnish

Method:

Boil the eggs in water for 15 minutes. Let it cool, peel the shells off and place them aside. Grind the onions, tomatoes, ginger and garlic. Heat oil in a skillet put the turmeric powder followed by the ground mixture. Stir it for sometime. After sometime put the chilli powder and the garam masala. Mix it,finally sprinkle some salt on it. Let the masala turn golden brown. Now put the hard boiled eggs into it. Let the eggs get coated with the masala. Garnish it with coriander leaves and serve it hot with rice.

Pulihora/Tamarind Rice

Ingredients:

Rice-1 cup

Mustard seeds-1 tsp

Channa dal-1/2 tbs

Hing-a pinch

Turmeric powder-1/2 tsp

Green chillies-2

Tamarind-lemon size

Peanuts-2 tbs

Finely chopped red chillies-2

Salt-As required

Water-3/4 cup

Curry leaves-few

Oil-1 tbs

Method:

Cook the rice and set it aside. Transfer it into a large vessel and let it cool a bit. Microwave the lemon sized tamarind mixed with 3/4 cup of water for 2 to 3 minutes. Check it every minute it spins around. Heat oil in a wok, fry the mustard seeds, hing, peanuts and the red chillies. Stir in turmeric, channa dal, chopped green chillies and finally the curry leaves. Saute it for few minutes. Add the tamarind mixture to it. Put some salt into it. Let it cook until the mixture thickens. Now add this tamarind mix to the rice and stir it gently. Pulihora is ready to serve. Some people would like to eat them with boiled eggs.You can also fool around serving it as biryani as it reminds me of a comedy in a movie :)

Whole Wheat Chocolate Chip Cookies

Ingredients:

Granulated sugar-1/2 cup

Brown sugar-1/2 cup

Butter -1/2 cup

Vanilla essence-1 tsp

Egg-1 no

Whole wheat flour-1 cup

Baking soda-1/2 tsp

Salt-1/2 tsp
Semi sweet chocolate chips-1 1/2 cup

Method:

Preheat the oven to 350 degrees F. Mix together the sugar, brown sugar, butter, vanilla essence and the egg in a large bowl. Stir in the wheat flour, baking soda and the salt. Add the chocolate chips to it. Dough will be little stiff. Now drop the dough onto ungreased cookie sheet. Leave an inch space between the cookies. Bake for about 10 minutes or until light brown. Cool it for few minutes. Remove it from the cookie sheet. Store it in an air tight container. Serves as a tasty chews for the toddlers as well as the adults.

Carrot Cake

Ingredients:

All purpose flour-2 cups

Baking soda-2 tsp

Baking powder-2 tsp

Salt-1/2 tsp

Ground cinnamon-2 tsp

Nutmeg-1/2 tsp

Eggs-4 nos

Oil-1/2 cup

Sugar-1 cup

Brown sugar-1 cup

Vanilla essence-2 tsp

Grated carrots-2 cups

Walnuts. raisins-1 cup

      

Method:


Preheat the oven to 350 degrees F. Mix together in a bowl  the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl whisk together the eggs, oil, granulated sugar, brown sugar and vanilla essence for a minute. Add the dry ingredients to the wet ingredients and mix for about 2 more minutes. Add the grated carrots into it. Then finally add the walnuts and raisins if desired. Now pour the cake batter in a buttered pan and bake for about 45 to 50 minutes. Cool it, frost it with cream cheese frosting. I did not do the frosting since i was content with the deliciousness of the cake.

Fish podimas

Ingredients:

Salmon(Any fish of your choice)- 2 pieces

Chopped onions-1 cup

Mustard seeds- 1/2 tsp

Curry leaves-few nos

Turmeric powder-1/2 tsp

Green chillies-2 nos
Grated coconut - 1 1/2 tbs

Garlic- 6 nos

Fennel seeds-1 tsp

Cumin seeds- 1/2 tsp

Coriander leaves-few
Water - 1 cup

Salt-As required

Oil- 1 tbs

Method:

Wash the fish with little turmeric powder. Then add a pinch of salt to it, boil the fish in water and keep it closed. Cook it for 10 minutes. Then crumble the fish and set it aside. Heat the oil in a skillet and fry the fennel seeds, mustard, curry leaves, onions, cumin and garlic. Saute it for sometime. Let the onions and the garlic turn little brown. Then add the chopped green chillies followed by a pinch of turmeric to it. Then stir in the crumbled fish to it. Check for the salt, if required add desired amount of salt to it. Fry it for sometime until you witness some change of color to slight brown. Finally put the grated coconut into it, stir it. Garnish it with coriander leaves and serve it.

Cocunut Rice

Ingredients:

Rice-1 1/2 cup

Curry leaves-few nos

Grated coconut-1 cup

Dry red chillies-2 nos

Mustard seeds-1/2 tsp

Urad dal-1 tsp

Channa dal-1 tsp
Salt-As required
Ghee(optional)-1/2 tbs

Asafoetida-1/2 tsp

Oil-2 tbs

Coriander leaves-few

Method:

Cook the rice and set it aside. Heat the oil in a medium sized skillet and when hot, add the red chillies, channa dal, urad dal, curry leaves, asafoetida and the mustard seeds. Stir it and fry until the chillies and the dals turn golden brown. Add the grated coconut and salt to it. Gently cook the coconut until it turns reddish brown and becomes quite crisp. Put the cooked rice into the skillet and mix it evenly. I added 1/2 tbs of ghee for additional aroma and taste :) Garnish it with coriander leaves and serve it.

Suzhiyam/Maida Balls

Ingredients:

Channa dal-1 cup

All purpose flour/maida-4 tbs
Grated coconut -1/2 cup
Cardamom - 1/4 tsp
Jaggery -100 gms
Cashews(optional)-few nos
Salt - a pinch
Water - As required

Oil to fry

Method:

Pressure cook the channa dal for 3 whistles. Mash it, set it aside. Put the jaggery in a skillet, later melt it by pouring 3/4 cup of water to it. To it, add the grated coconut and cardamom. Stir it well. Finally add the mashed channa dal. It will attain thick consistency. Remove from heat.

Allow the mixture to cool completely and make small round balls with it. If you want to make it little quick refrigerate the balls for sometime and then use it. Prepare a medium thick batter with maida, water and a pinch of salt. Dip the balls in the batter and fry it in the oil until it turns golden brown. Delicious suzhiyam is ready to serve.

Spicy potato fry

Ingredients:

Potatoes-2 to 3 nos
Chopped onions-1 cup
Chopped tomatoes-1/2 cup
Turmeric powder-a pinch
Coriander Powder -2 tsp
Chilli Powder -2 tsp
Curry leaves -few nos
Mustard seeds-1/2 tsp
Oil-As required
Salt-As required

Method:

Boil the potatoes in water for 15 minutes. Take the potatoes, peel it, cut it into small pieces and keep it aside. Heat oil in a skillet and add the mustard seeds, curry leaves, turmeric powder and onions. Fry till the onions turns golden brown. Then add the tomatoes and fry it for 2 minutes. Now put the boiled potatoes in it and stir in the chilli powder, coriander powder, salt and fry till the raw smell goes away. Pour few drops of oil around the potatoes while its getting cooked because it might stick on to the skillet. Finally add little water to it and close the pan for sometime if curry consistency is desired. As we all know that lemon rice and potato fry is the ultimatum :)

Carrot Roti

Ingredients:

Wheat flour-2 cups

Grated carrot-3/4 cup

Salt-As required

Cumin-1/2 tsp(optional)

Water-As required

Oil-1 1/2 tsp

Method:

Take the flour and carrot in a bowl. Mix it gently. Knead well by adding desired water, salt and oil. Knead nicely and make small balls and flatten them up with the rolling pin which results in rotis. Cook it in the pan for few minutes tossing it around with few tsps of oil. Serve it hot with dal or raita.

Walnut Chutney

Ingredients:

Walnuts-1/2 cup

Dry red chillies-2 to 3 nos
Salt-As required

Yogurt-1/2 cup

Coriander leaves-to garnish

Method:

Marinate the walnuts in hot water for 10 minutes or so. Now grind the walnuts, red chillies and salt. Pour little water into it. Add the yogurt to it. Mix it well. Garnish it with coriander leaves and serve it with rotis, sandwiches.

South Indian Fish Biryani

Ingredients:

Tilapia(Any fish of your choice) -1/2 kg

Basmati rice-1 1/2 cup
Chilli powder-1 1/2 tbs
Turmeric powder-1/4 tsp
Salt-As required

Green chillies-1
Ginger garlic paste-2 tbs
Chopped onions -1 cup
Chopped tomatoes -1/2 cup
Cloves-4 nos
Cinnamon-2 nos

Mint leaves-few
Coriander leaves-few
Lemon juice-1 tsp
Oil-As required


Method:


Wash the fish, slice them into pieces and marinate the fish with some salt, turmeric powder, little chilli powder and keep it aside for 30 minutes. After 30 minutes dip the fish in maida/all purpose flour and fry it in the oil. Place it aside. Grind together the ginger garlic paste along with one portion of the onions, coriander, cloves and cinnamon. Heat oil in a pan put the remaining onions, green chillies,mint  and saute it. Put the ground paste into it along with the tomatoes. Pour 3 cups of water into it. Now it's time to put the turmeric powder, salt and chilli powder. Close the pan with a lid. Let the water boil for sometime. Put the uncooked basmati rice. Mix it well. Sprinkle some lemon juice on it. Transfer it to the electric rice cooker. Wait for sometime and when you get to witness the rice being  partially cooked add the fried fish to it. After the rice is done completely, garnish it with coriander leaves and serve it hot with some curry or raita.

Supreme Veggie Pizza

Ingredients:

For the pizza dough:

All purpose flour-2 cups

Salt-1/2 tsp

Active dry yeast-1 pack

Olive oil-1 tbs

Warm water-100 ml

For the pizza topping:

Sliced onions-1/2 cup
Crushed garlic-2 nos
Chopped red chillies-1 no
Tomato puree-1 cup

Jalapeno -few
Red pepper-1/4 cup
Green pepper-1/4 cup
Yellow pepper-1/4 cup
Sliced mushrooms-1/2 cup
Oregano-1/2 tsp
Grated pizza cheese/mozzarella cheese-1 cup


Method:

For the pizza dough:


Mix together the flour, salt, yeast and sift into a bowl. Make some space in the center and add the olive oil and the warm water, gradually mixing the flour until a sticky dough has formed.Transfer the dough onto a floured work surface and knead well until it becomes smooth  and it's not sticky. Smear little oil on palms to feel comfortable while kneading.Leave the dough warm for about an hour. When ready turn the dough onto a floured surface and roll the dough balls to make a perfect pizza base.


For the main track:

Preheat the oven to 450 degrees F. Place the pizza base on a baking sheet and prick all over with a fork. Allow to stand in a warm place while preparing the topping. Heat 2 tbs of oil in a pan and fry the onions, garlic and chillies for few minutes. Stir in the tomato puree and bring it to boil, then reduce the heat and simmer gently for 10 minutes. Meanwhile slice the pepper and set it aside. Heat the remaining oil in another frying pan and fry the chopped peppers for 2 minutes.

Now add the mushrooms and continue to cook for few more minutes. Spread the tomato puree over the pizza base and top it with  the peppers, mushrooms, oregano and jalapenos. Sprinkle the grated cheese over the pizza. Brush the pizza base with little oil. Bake for about 20 to 25 minutes or until the base is cooked and  turns little brown. Serve it hot with tomato ketchup or marinara sauce.

Green/Spinach Poori

Ingredients:

Wheat flour-2 cups
Salt-As required

Rava/sooji-1 tbs
Curd- 1tbs

Spinach-1/2 cup

Green chillies-1
Milk-1 tbs

Ghee-1/2 tbs
Oil -As required

Method:

Boil the spinach .Drain the water and add the green chillies to it. Grind it and set it aside. Take the spinach in a bowl ,make soft dough using the rest of the ingredients. Rava/sooji is added just to have puffiness as well as crispness. Make small balls out of the dough and roll it thin. Then fry it in the oil. Serve it with chutney or raita.

Chinese Tofu Curry

Ingredients:

Tofu -150 gms

Chopped onions-1 cup
Chopped capsicum/green pepper-1/2 cup

Soy sauce-1 1/2 tsp
Vinegar-1 tsp
Chopped green chillies-1 no
Corn flour-1 1/2 tsp

Red chillies-3

Water- 1 cup

Salt- As required
Oil-1 1/2 tbs

Method:

Slice the tofu into small pieces and place it aside. Grind the red chillies. Heat the oil in a pan and fry the onions, add the chopped green chillies to it. Now add the green pepper to it and stir fry it for few minutes till it turns little tender. Then add the soy sauce, vinegar, ground red chillies and salt to it. Add a cup of water and let it boil for sometime. Now add tofu to it and leave it for sometime. Mix the corn flour in little water to make a paste and add to the pan. This helps in the formation of thick gravy. Serve this yummy chinese tofu curry with noodles, rice or any other desired dish.

Cauliflower Kurma

Ingredients:

Cauliflower-Medium size cut into florets

Chopped Onions-1 cup

Chopped tomatoes-1/2 cup

Ginger-1 inch size

Garlic flakes-4 nos

Cumin-1 tsp

Fennel seeds-1/2 tsp

Salt-As required

Turmeric powder-1/2 tsp

Chilli powder-1/2 tbs

Grated coconut-3 tbs

Water- 1 cup

Coriander-to garnish

Green chillies-2

Oil-1 tbs

Method:

Take the cauliflower florets in a bowl and put little salt to it and pour some hot water to it. Leave it for few minutes  and later drain the water and set it aside. Grind together the coconut, green chillies, ginger and cumin. Heat oil in a pan, add the garlic and fry till it turns brown. Add the onions and fennel seeds and fry it for a minute. Now add the tomatoes and stir it for sometime. Then add the cauliflower florets and mix it gently.

At this point add the turmeric powder and salt followed by chilli powder. Stir fry it.It's time to add the ground paste to this and pour a cup of water to the pan. Let it cook for sometime. Garnish it with coriander leaves and serve it hot with roti, paratha, idly or poori.

Rava ladoo

Ingredients:

Rava/semolina-1 cup
Sugar -3/4 cup

Ghee-1 1/2 tbs
Milk-2 tbs
Cardamom powder-1 tsp
Cashew nuts-15 nos
Raisins-10 nos


Method:

Heat the ghee in a pan, add the cashews and raisins to it. Fry the cashewnuts and raisins till golden brown. Remove them from the pan and set it aside. In the same pan add the rava or sooji and roast it for sometime till a nice aroma arrives out of it and it turns light brown. Then take a bowl add the sugar, cardamom powder, roasted rava and little ghee. Mix it well. 

Now pour the milk slowly into it and make small balls or ladoos and top it with a roasted cashewnut and raisin. It might tend to break but it has to be made with little patience you will end up having an aromatic and gorgeous rava ladoos. It just takes less time to prepare when compared to other sweets.

Spicy Veg Spaghetti

Ingredients:

Chopped onions-1/2 cup

Chopped tomatoes-1/2 cup

Peas -1/4 cup

Carrot-1/4 cup

Beans-1/4 cup

Green bell pepper(capsicum)-1/4 cup

Ginger garlic paste-1 tbs

Green chilli sauce-3 tsp

Oil-2 tbs

Tomato paste-1 tbs

Pepper powder-1 tsp

Turmeric powder-1/2 tsp

Garam masala powder- 1 tsp.

Salt-As required

Lemon juice-1 tsp

Coriander leaves to garnish

Method:

Boil the spaghetti with salt in water. Drain the water and keep it aside. Heat oil in a pan and add the onions,turmeric,ginger garlic paste. Saute it for a while, add the tomatoes to it. Fry it. Now add all the vegetables. Add some salt and pour sufficient water, cover it with a lid. Let the vegetables cook for sometime.When the vegetables are done add the garam masala powder, tomato paste, green chilli sauce. Mix it well. Sprinkle some pepper powder and lemon juice on it. Garnish it with some coriander leaves and serve it hot with ketchup.

Thattai

Ingredients:

Idly rice(mota rice)- 2 cups.

Roasted gram dal(pottu kadalai) - 1/4 cup

Melted butter-1 tbs

Channa dal-2 tbs

Chilli powder-1 tbs

Salt-As required

Peanuts-1 1/2 tbs

Oil to fry

Method:

Soak the mota rice in water for 2 hours. Powder the roasted gram dal(pottu kadalai) and set it aside. Soak the channa dal in water for 15 minutes and drain the water out of it. Now drain and grind the mota rice. Grind it carefully until it turns out into thick consistency so as to flatten it. Now mix all the other ingredients into it. Add water little by little to the mixture. Make sure that it retains the thick consistency.

Take a wet cloth. Make small balls out of the dough and flatten it as a circle on the cloth. Poke it with fork twice or thrice (otherwise it will puff up while frying and wont be so crispy). Deep fry it in oil till it turns golden brown colour. You can store them in air tight containers and enjoy it as a delicious snack for the festival.Do not worry about the shape  :) overall it's a tempting snack to munch around .

Doodh Peda Balls

Ingredients:

Condensed Milk-1 tin(400 gms)

Butter- 1 1/2 tsp

Cardamom powder-a pinch

Milk powder-1 cup

Pistachios or almonds-few nos

Method:

Melt the butter in a microwave safe bowl. Add the condensed milk, cardamom powder and milk powder to it and mix well. Cook the mixture in the microwave for a minute. Take it out and stir it. Then cook it for one more minute and stir it later. Repeat it twice for 2 more minutes. Set the time according to the microwave power. Take it out and put the mixture in a greased plate. It will turn little brown. After it gets set, grease the hands with ghee or butter, make small balls out of it and place almonds or pistachios in the center.

Ven Pongal

Ingredients:

Raw Rice-1 cup

Moongdal/Green Gram Lentils-1/4 cup

Peppercorns-1/2 tbs
Ginger(thumb size)-chop the ginger into small pieces

Curry leaves-few nos
Ghee-1 tbs
Cumin -1 tsp
Cashews-few nos

Salt-As required

Method:

Pressure cook the rice, moong dal, peppercorns, salt and ginger upto 5 to 6 whistles. Meanwhile heat the ghee in a pan put the cumin, curry leaves and cashews into it. Fry them until they turn brown. Once the pressure is released in the cooker mix the pongal in the cooker and add the fried cashews, cumin and curry leaves to it. Ghee adds aroma to the pongal. Serve it hot with eggplant gotsu, chutney or sambar.

Blueberry Pancake

Ingredients:

All purpose flour-1 1/2 cup

Salt-1 tsp
Sugar-1 tbs
Milk-1 1/2 cup
Egg-1
Melted butter-3 tbs

Baking powder-3 tsp
Blueberries-1/2 cup

Method:

Sieve the flour, baking powder, salt and the sugar together in a bowl. Make some space in the center and pour the milk, egg and the melted butter into it. Mix it well, ensure that the batter is little thick. Now add the blueberries to it. Spread oil in a  pan over medium heat. Pour the batter on the pan and pour little oil or melted butter around it. Leave it for sometime and wait until both the sides turn brown. Serve it hot with maple syrup.

Chocolate Mousse

Ingredients:

Chocolate(finely chopped)-100 gms
Water-2 tbs
Unsalted butter-2 tbs

Eggs-3 nos


Method:

Separate the yolk and white of the eggs. Put the chocolate and water into a bowl and set over a saucepan until the chocolate is just melted. Double boiling system should be followed. Do not let it get too hot, stir it constantly. Now remove the bowl from heat and add the butter to it. Leave it for a minutes or so. Then stir in the egg yolks, one at a time. Put the egg whites into a bowl and whisk them using an electric egg beater until stiff peaks form. Stir about half a portion of the egg white into the butter and chocolate to loosen the mixture. Then add  the rest of the egg whites in equal divisions.

Carefully pour the mixture into the serving glasses or bowls. Refrigerate it for for two hours. Top it up with whipped cream before serving. You can use some cherries, strawberries or some fruits as well for toppings or grate some chocolate bar and sprinkle on top of it. Make sure that you finish eating  them the same day or the very next day. It is an appealing and a tasty dessert to get off with a dinner.

Fish Fingers

Ingredients:

Fish(tilapia,salmon) -1/2 kg
Lemon juice-1 1/2 tbs
Chilli powder-2 tsp
Egg-1

Bread crumbs-2 tbs
Salt-As required
Oil-As required


Method:

Clean and cut the fish into finger sized pieces. Marinate the fish pieces with chilli powder, salt and lemon juice. Refrigerate for10 to 15 minutes. Now dip them  in beaten egg and roll it in the bread crumbs. Repeat it once again if you desire. Make sure that it is evenly coated. Heat oil in a pan and deep fry the fish fillets until they turn golden brown. Garnish it with some coriander and onions. Serve it with tomato ketchup.

Chole Masala

Ingredients:

Boiled chickpeas- 1/2 cup

Chopped Onions - 1 cup
Tomate paste- 2 tbs
Cumin- 1 tsp
Cinnamon - 2 nos
Cloves - 2 nos
Grated ginger - 1 tsp
Ginger garlic paste - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Sugar - a pinch

Jaggery-a small piece
Garam masala powder-1/4 tsp
Yogurt-1 tbs
Bay leaves-2 nos

Coriander leaves-few

Water-2 cups
Salt-As required

Oil-As required

Method:

Grind the chickpeas coarsely and place it aside. Then grind the onions, cumin, little chilli powder, ginger, cinnamon, cloves, sugar and salt to a paste. Divide the portions of chilli powder into two equal parts and use it accordingly. Pour oil in a pan, add the bay leaves and the ground onion paste. Saute it for a while. Now add the ginger garlic paste, tomato paste and cook it covered for few minutes. It's time to add little more chilli powder, coriander powder ,salt, garam masala and fry it well. Allow it to cook for sometime and pour the yogurt little by little. Mix it, now it's time to add water and the chickpeas. Finally add the jaggery and the lemon juice. Garnish it with few coriander leaves. It gets along well with rotis, poori as well as with rice.

Bread Upma

Ingredients:

Bread slices-8 to 10

Chopped onions-1/2 cup

Diced tomatoes-1/4 cup

Mustard seeds-1 tsp

Cumin-1/2 tsp
Urad dal-1/2 tsp

Turmeric powder-1/2 tsp
Asafoetida-a pinch

Tomato paste-1 tsp

Salt-As required

Oil-As required

Lemon juice-1 tsp
Coriander leaves-few

Method:

Remove the crust from the bread slices and cut them into desired shapes, set it aside. Pour oil in a pan add mustard seeds to it, let it splutter. Post that add the cumin and urad dal. Now add the chopped onions and saute them until golden brown. Put the turmeric powder followed by asafoetida  and tomatoes. After few minutes  put the bread into it and mix it gently. Finally add  the salt and one tsp of tomato paste. Sprinkle some lemon juice on it and mix it once again to acquire tangy taste. Garnish it with few coriander leaves. Serve it hot with mint chutney, egg burji or tomato ketchup.

Oatmeal Raisin Cookies

Ingredients:

Butter-4 tbs

Sugar-3 tbs

Egg whites-2 nos

Vanilla essence-1 tsp

All purpose flour-1 cup

Baking soda-1 tsp

Salt-1/4 tsp

Uncooked oats-1 cup

Chopped raisins-1/3 cup

FYI: This cookie can be done without using egg whites as well. This info is for those who don't prefer eggs.

Method:

Preheat the oven to 350 degrees F. Spray the baking sheet with cooking spray. In a large bowl, beat the butter and sugar until fluffy. Add the egg whites, beat it well. Pour 1 tsp of vanilla essence to it. Beat it once again. Now add the flour, baking soda and salt. Mix it thoroughly. Combine the oats and raisins with the dough. Drop the dough on the cookie sheet to desired shapes. Bake for 15 minutes, turn the cookies in the meanwhile so that it gets baked evenly. Cool it and store it in an air tight container. Crunchy cookies are ready to have a tasty munch.

Chettinad Pakoda Kozhambu

Ingredients:

For Pakoda:

Chopped Onions - 1/2 cup
Diced Carrots - 1/4 cup

Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp
Finely chopped coriander leaves-1/4 cup
Finely chopped curry leaves-1/4 cup
Gram flour(besan) - 5 tbs
Baking soda- a pinch
Salt-As required
Oil -As required

For Kozhambu:

Chopped Onions-1 cup

Chopped tomatoes-1cup

Chilli powder-1 tbs

Coriander powder-2 tbs
Tamarind-lemon sized ball soaked in water
Asafoetida-a pinch

Fenugreek seeds-1/2 tsp
Dry Red chillies-4 nos
Curry leaves-10 nos

Garlic flakes-4 nos
Mustard seeds-1 tsp
Urad dal-1 tsp
Cumin-1 tsp
Fennel seeds-1/2 tsp

Sugar-1/2 tsp

Ground cashews-2 tbs

Water-1 cup

Method:

Mix all the ingredients for pakoda except onions and carrots. Add little water to it to form a thick batter. Now combine the onions and carrots to the above. Divide them into equal portions and fry them in oil. Pakoda is ready and then set it aside to add to the gravy later.

Microwave  the onions and tomatoes in water for 5 to 7 minutes. Drain the water and add sugar to it, grind them to a paste. Heat oil in a pan add the mustard seeds, urad dal, cumin, fenugreek, fennel seeds, red chillies and finally the curry leaves. Saute it for few minutes. Now put the garlic flakes accompanied by asafoetida. When the garlic flakes turns brown add the onions and tomato paste. Saute it till the oil separates. Now it's time to add the salt, chilli powder and coriander powder. Put the cashew paste and add 1 cup of water to it and let it boil for few minutes. Finally pour the tamarind extract and let it be under sim for 10 minutes and put some coriander leaves. Make sure that the gravy becomes thick. Marinate the pakodas in the gravy for 5 to 10 minutes. Serve it hot with rice, rotis or dosas. An authentic chettinad style pakoda kozhambu is ready to dine. Trust me it tastes really wow and it gives great satisfaction to have had a complete authentic south indian dish.