Spring Onion & Tomatoe Masala (Relish)

1 or 200 grms Bunch of spring onion cut into 1 inch pieces
2 Large tomatoes finely chopped
1 Large Onion finely chopped
1 Sprig curry leaves
2 tbsp Coriander leafs finely chopped
1/2 tsp Cumin powder
1 Large tbsp Coriander powder
1 tsp Chilly powder
1/2 tsp turmeric
1/2 lemon

For tempering
1/2 tsp Mustard seeds
1/2 tsp cumin seeds
1/2 tsp Split chick peas
1/2 tsp Split black gram dhal
1 pinch of Asafoetida
1 Dry red chilly
2 tbsp Oil
1 tsp Salt

Heat a wok add 2 tbsp oil temper with mustard seeds allow to splutter and add split chick peas, black gram dhal , cumin and fry till golden add red chilly and asafoetida fry for a sec add curry leaves and fry add onion fry add the dry masala cumin, coriander, chilly & turmeric powder and fry add tomato fry add salt fry for 3 mins add spring onion fry for another 5 mins allow the masala to incorporate well add lemon coriander leafs and serve hot with roti, Bread or rice...enjoy...:)

I've also done detail video on youtube do watch subcribe and post your comments..enjoy...:)

Aloo Paratha Step by Step Recipe

Tip 1:- Do not over cook the potatoes...to get good results while rolling the roti if the potatoes are over cooked there are chances of filling coming out of the roti.

Tip 2:-For roti dough Sift the whole wheat flour and maida before forming roti dough.

3 Large Potatoes (Boiled and mashed)
1 Medium Onion (Finely chopped)
2 Green chilly (Finely chopped)
2 tbsp Coriander leafs (Finely chopped)
1 tsp Mint (Finely chopped)
1/2 tsp Cumin powder
1 tbsp Chilly powder
1 tsp Garam masala
2 tbsp Oil
Salt to taste

For the roti dough:
1 Cup of whole wheat flour
1/2 Maida or all purpose flour
1 tsp salt
2 tsp Oil
1 Water

Step 1:-Heat a wok add 2 tbsp of oil and fry onion and green chilly fry till transparent add all the dry masala chillypowder, cumin powder and garam masala to the onion and fry add the coriander and mint fry for a sec add the boiled potatoes add salt and fry till masala gets incorporated in the filling set the masala a side to completely cool before filling into the roti.

Step 2:- Sift the flour and mix salt and oil add water as you get to a dough consistency the dough should be very soft and knead the dough to get best roti's cover set aside for at least 1/2 hr before preparing roti.

Step 3:- Roll out 2 small roti and spread the filling layer the second roti and seal the edges and gently roll out once more fry the roti on a hot tava or pan adding butter or oil serve hot with ketchup , butter or curds ....enjoy....:)

Fenugreek Leafs/ Methi /Vendikeerai Pulao Recipe

I'm updating this recipe with new video and pics. Fenugreek leaves is a herb. In India we use it in dried format or fresh leaves to enhance the aroma and taste of curries and pulao. 

These methi leaves  are known for its medicinal properties. According to Ayurveda when consumed regularly these leaves help curb diabetic levels, relieve joint pain, body pain and also helps in hair growth. 

Since both my parents are diabetic we consume these greens on a regular basis and also try to include it in as many dishes as possible.
Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

1 Cup Basmati Rice, Jeera or Bullet Rice
3 Medium Tomatoes blanched and crushed
1 1/2 Large Onion Sliced
1 Bunch Fenugreek leaves (coarsely chopped)
2 Tbsp Ginger and Garlic Paste
2 inch Piece Cinnamon
3 Cloves
3 Cardamom pods
1 Bay leaf
1 Tbsp Tomato Ketchup
1 Tsp Chilly powder
1 Tsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Cup Coconut or Cows Milk
2 Tbsp Oil
1 Tbsp ghee ( clarified butter)
1 Tbsp salt
Finely Chopped Mint, Coriander and 1/2 Lime Juiced for Garnish...

Wash and soak rice for 10 mins.
Heat a pressure cooker add oil and ghee fry cinnamon, cloves, cardamom and bayleaf allow the spices to splutter.

Add the onions, slit chillies, ginger and garlic paste fry till onions turn transparent. Add the crushed tomatoes, chilly powder, coriander powder and chilly powder fry till oil is separated from the masala.

Add the fenugreek leaves and tomato ketchup fry for 2 more minutes. Drain excess water from rice. Transfer the rice to the masala fry for a minute. 

Measure and add liquid water and milk. For every cup rice add 1 cup milk and 1 cup water. Once the liquid is added stir adjust salt as per taste cover, place a whistle and cook on high flame for three whistles.

After three whistles remove the pressure cooker from flame allow the pressure to release for 2 minutes before opening. Open the lid and mix the pulao garnish with mint coriander and lime juice before serving...Serve hot...Enjoy :)

Cucumber & Carrot Raita Recipe

1 Cup Cucumber
2 Carrots
1 Large red onion
1 tsp Mustard
1/2 tsp Cumin seeds
1 Dried red chilly
2 Green Chilly
1 Pinch Asafoetida = hing
Curry leafs
1 Cup Yogurt
2 tsp Oil

De-seed the cucumber and finely chop shred the carrots chop the onion and chilly finely chop the coriander and curry leaf finely mix all the ingredients with yogurt and add 1 tsp of salt heat oil in a fry pan and add mustard, cumin, red chilly and hing add the curry leafs and fry for a second and temper the mixed yogurt and cucumber serve along with pulao or any rice dishes or can even be served as a dip along with corn chips...do try this and post your comments...enjoy...:)

I've also done a detail recipe video on youtube do post your comments and suggestions I would love to hear from you...:)

Idly upma

Idly upma is a quick tea time snack to prepare using leftover idlys.  

Ingerdients :
5 Idly's
1 Onion finely chopped
2 Chillies
1 Tsp Mustard seeds
1 Tsp Channa Dhal
1 Dried red chilli
1 Tsp Split black gram dhal
1/2 Tsp Turmeric powder
1 Pinch Asafoetida = hing
1 Tsp Salt
2 Tbsp oil
coriander and curry leaves finely chopped

Method: Heat a wok and add oil. Add mustard seeds allow to splutter once the mustard stops spluttering add chick peas, black gram dhal, red chilli, hing and curry leaves fry a bit.

Add onions along with green chilli and add salt and fry till onion turns transparent. Crumble the idly's and add to the onion masala toss and fry. Garnish with coriander and serve hot with pickle...enjoy...:)

Keema cutlets (lamb mince cutlets with peas)

500 grms Lamb mince

1 tsp of Chilly powder

1 tsp of Coriander powder

1 tsp of Garam masala

1/2 tsp of turmeric powder

1 1/2 tsp of Ginger garlic masala {please look in to the muttar kheema recipe for this ginger garlic masala}

1/2 Cup of bread crumbs

1 tsp of salt

1/2 Onion finely chopped

1/4 Cup peas

1 Cup boiled and mashed potatoes

3 Green chillies finely chopped

3 tbsp Coriander and mint finely chopped

!/2 Cup water

1 Egg

Oil for frying

Salt to taste

Preboil the kheema adding chilly powder,

turmeric powder, coriander powder, Garam masala, salt, ginger garlic paste adding 1/2 cup of water.

Mix the potatoes, onion, chilles, coriander and mint , peas and bread crumbs into the preboiled lamb mince and mix every thing throughly and form patties you can use any cutlet or cookie cutter to form shape refrigerate for 2 hours.

before frying the cutlets egg wash the cutlets and roll them in bread crumbs fry in oil and serve hot with ketchup or mint chutney. Kheema cutlets are great for parties kids will love them try this recipe and enjoy...:)

Mango Milk Shake Recipe...^_^

Mango Milk Shake has always been my fav I still remember my mama(maternal uncle) used to prepare this milk shake for me as a kid i still remember he used to sit and watch me enjoy the mango milk shake that he prepared for me i was totally a spoilt mama's pet....this recipe I dedicate to my manu mama....love you mama...:)

1 Cup chopped mango
2 to 3 tsps sugar
1/2 Cup chilled water
1 Cup chilled milk or soy milk
2 to 3 drops of cardamom essence or 1/2 tsp powder
orange food color (optional)

In a blender add chopped mango water sugar and blend to puree consistence add milk cardamom food color and blend well for 3 mins serve chill in a tall tumbler with a mango wedge decorated do try this and serve for friends and family this will be your kids fav item happy cooking...enjoy...:)
I've also done a detail recipe video on you tube do watch the link and post your comments and suggestions we would love to hear from you...:)

Papaya Milk Shake Recipe My Way

Papaya Milk Shake Is my fav, I drink this milk shake almost everyday its good for skin and helps in digestion papaya is a fruit many people hate the flavor and taste but every one likes it in a milk shake form every one must try this at home elderly and kids will love it do try this recipe and post your comments.

1 Cup Papaya
2 tsps sugar
1 Cup Milk or soy milk (Chilled)
1/2 Cup water (Chilled)
1 pinch Orange colour
3 to 4 Drops rose water
or Cardamom essence

Blend 1 cup of papaya with sugar and water in a mixer to a puree consistency then add cold milk rose water a pinch of colour and blend well serve chill in a tall tumbler...enjoy....:)

I've also done a detail recipe on papaya milk shake do view and leave us your comments and suggestions we would love to hear from you...:)

Keema mutter (minced lamb & green peas) Recipe

Ingredients for keema mutter:
500 grms lamb mince
2 large red onions
2 whole peeled and semi crushed garlic
6 green chillies chopped
2 tbsp coriander leaves
1 cup green peas
1 1/2 tsp of ginger garlic paste
4 cloves
4 pods of cardamom
1 inch piece of cinnamon
1 bayleaf
2 tbsp oil and 1 tbsp ghee
salt to taste.
For the masala:
1 inch piece of cinnamon
3 pods of cardamom
3 cloves
1 tsp of fennel seeds
In a wok or a fry pan add 1/2 tsdp of oil and fry the above masala allow to cool and add to a blender to prepare a paste and prepare a paste a set aside.this masala can be used for any poultry or meat preparation.can be stored in a air tight container in the fridge shelf life 2 weeks
To par boil the meat:
1 tsp of red chilli powder
1/2 tsp of turmeric powder
1 tsp of coriander powder
1 tsp of salt
Heat a wok or a heavy bottom pan add 1/2 tsp of oil and tip in the meat and the dry masala along with the meat precook the meat to a parboiled consistency and set aside. 
In a Khadai or wok heat oil and ghee add the whole masala cinnamon, cardamom, cloves & bay leafs fry and add the onions & green chilli fry and add the garlic and the dry masala fry well and add the par boiled keema and salt fry add the green peas and add 1 cup of water and cover allow to cook well and the oil to leave the sides garnish with coriander and lemon serve hot with rice or roti...Enjoy..:)
I've also done a detail video on the recipe do leave your comments and suggestions we would love to hear from you...:)

Bisi Bele Bath recipe

Bisi Bele Bath is famous and authentic recipe of karnataka. We normally prepare bele bath on auspicious occasions or during festivals. This bele bath recipe serves for 3 to 4 people but prior preparation for this recipe is important.

Bisi Bele Bath Ingredients:
1 Cup Green beans, carrots, navil kosu or Indian turnip, green peas or frozen peas...
1 Large Onion
3 Large Tomatoes blanched
2 Green chillies slit
1/2 Lemon
2 Tbsp Coriander Leaves
3 Sprigs Curry Leaves
1/2 + 1/2 Tsp of Chilli Powder
1/2+1/2 Tsp of Turmeric Powder
salt to taste

Dry masala:
2 tbsp split chick peas = channa dhal
2 dried red chilli
1 inch piece of cinnamon
3 cloves
1 pinch of fenugreek seeds
1 tsp black pepper corns
1 tsp of cumin
1 tbsp of sesame seeds
1 pinch of asafoetida or hing
1/2 tsp of red chill powder
1/2 tsp of turmeric powder
2 tbsp of dried coconut powder

For Rice:
1 cup rice
1/3 cup pigeon peas = thoovar dhal

For Tempering:
2 tbsp oil and 1 tsp ghee for tempering
1 tsp of mustard seeds
1/4 Tsp Asafoetida

For Garnish:
Finely Chopped Coriander
1 Tbsp Tamarind pulp or lime juice 
3 Tbsp Ghee

First Step:
pre cook the vegetables with salt  chilly powder and turmeric powder leaving the green chillies and onion for frying also blanch 3 tomatoes or you can use canned or tomato puree.

Second Step:
Heat a wok on medium flame dry roast all the ingredients mentioned above. transfer the roasted spices on a plate allow to cool. Grind the masala to powder format and reserved. We can prepare this masala powder in a air tight container and store upto 3 weeks. 

Third Step:
wash and soak the rice for 5 to 10 mins, drain excess water before adding to the cooker. Add the rice and dhal to the cooker and cook for 3 whistles. Water ratio to cook rice and dhal for 1 cup rice its 2 cups water and for 1/3 cup dhal its 1 cup water we added 4 cups water to get a mushy rice and dhal. 

Final Assembly:
Heat oil and ghee in a wok  . Add mustard and allow to splutter then add the chopped onions and fry till transparent. Add 1 pinch of asafoetida and fry add curry leaves and blanched tomatoes fry. 

Add chilly powder, turmeric powder and fry well. add this tadka  and cooked veggies to  the cooked dhal and rice adjust salt  as per taste. Bring 1/2 cup of water  to  boil add dry ground masala to the water and mix into the bele bath mix the masala well. We can either add 1 tbsp tamarind pulp or lime juice place on low flame for a minute and serve very hot with ghee, pickles boondi and potato chips...Enjoy.... :)

Kept this old pic for memories...

Gobi Paratha: Step By Step Recipe

Gobi paratha for the dough
1 cup Whole wheat flour
1/2 cup maida
1/2 tsp salt
2 tsp oil
water to knead the dough

Tip:-sift the maida and wheat flour
prepare the dough and refrigerate a head of time
mix all the ingredients and knead well adding water and oil...the dough should not be tight or stiff....knead well and allow to rest for 1/2hr.

for the gobi stuffing
1 medium size Gobi or cauliflower finely chopped
1/2 cup finely chopped onions
1 tsp of ginger garlic paste
1 green chilly finely chopped
2 tsp finely chopped coriander leaves
1 tsp red chilly powder
1 tsp coriander powder = dhania powder
1 tsp cumin powder = jeera powder
1/2 tsp turmeric powder
1 tsp garam masala powder
2 tbsp of oil
salt to taste 2 tbsp water
Heat a khadai add oil fry the onions add the ginger garlic paste and powder masala along with the green chillies and fry well add the cauliflower salt and 2 tbsps of water mix well cover and allow to cook then add the coriander leaves and allow the masala to rest.

its very important to cool the masala before preparing the paratha's .

Now roll out 2 small roti's and fill in the prepared masala on top of one roti and then layer the 2nd roti seal the edges well and gently roll out once more so that the filling will spread out equally and you will get a even paratha.

Heat a tava and fry the paratha add 2 tsp of oil and serve hot with yogurt, pickles or onions....:)

we have to be extra cautious when cleaning cauliflower its better to wash and clean thrice....twice in running tab water and once with 1tbsp of salt and 2 tbsps of vinegar in lukewarm water this would help remove all insects and pesticides sprayed on top of the cauliflower...

I've also done 2 part video in detail and explained if any quires or suggestion please comment below we would love to hear from you....:)

Maddur vada

Maddur vada is traditional dish from mysore. my mom and aunty are experts in preparing maddur vada this dish is very simple and jat pat recipe we love maddur vada for coffee and this snack can be prepared in no time if you have unexpected guests at home.

Ingredients for maddurvada:
Onions : 1 cup (onions are chopped into small pieces) (1 cup holds 100ml water)
Green chilli chopped: 4-5 (you can add more if you need spicier vades)
Curry leaves : 5-8 (chopped)
Coriander leaves: 1bunch(chopped)
Maida/All purpose flour : 1 cup (1 cup holds 100ml water)
Chiroti rava/semolina: 1cup
Rice Flour: 1/2cup
salt as required
Hot oil : 1/4 cup
peanuts optional
Oil for deep frying

1.Mix all ingredients given above using a spoon.Caution : Do not use your hands to mix the flour at this stage as hot oil might burn your fingers.
2.Leave the mixture aside for 15 minutes. The moisture in onions will wet the flour at this stage.
3.If do not intend to deep fry at this stage do not mix the flour with water. You can mix it with water when you want to deep fry. You can also mix partial flour with water and leave the other part. This small tip helps prevent the dough becoming soggy. This is an important step.
4.Heat oil over low flame. When oil is warm start with the next step.
5.If you wish to deep fry vades, sprinkle water over the flour if needed and mix to make dough. The dough here at this stage resembles soft chapathi dough.
6. Pull a small lemon sized dough and pat it on a greased non sticky paper or laminated paper (food wrapping paper in Singapore can be used) to make a nice circle.
7. Transfer these to your fingers (hold it on 4 fingers) and slide them over to hot oil. Be careful.
8. Fry them till they are red and crisp. Drain them on a kitchen towel. Enjoy hot hot vades with coffee or tea.
9. I made masala chai/tea with hot hot vades.
you can also make maddur vada out of left over upma....man i hate to reheat upma i some how hate to eat left over upma but nothing goes waste at my home when i was a kid mom came back from office and prepared maddur vada out of left over upma it was really tasty this fun item will be your family fav in no time.

Ingredient for maddur vada with left over upma:
Upma 1 cup
2 large table spoons of maida
2 table spoons of rice flour
salt if needed

Mix all the dry ingredients to the upma and flatten into round shape and deep fry serve hot with coffee or masala tea

Coffee cake

I always love to have some slightly bitter cake along with my tea or coffee. I made some bitter coffee cake for tea this evening and would like to share the recipe how ever I totally did not intend to cook today it was just a hopeless rainy and cold day any how cooking cheers me up when ever i bake this cake I remember 2 most important and beautiful ladies whom I admire and would still love to learn more from them they are none other than my granny and my boss :) My granny was a chennai born and bought up being from a very affluent and upper class family she had traveled a lot i used to listen to all the stories she used to tell from her travel and it always used to feel so romantic to here them she got married at a very young age and had to travel along with my grandpa in the army he was a major general from madras regiment he loved her cooking even today I cant forget all the good snacks she used to make for us at tea time...as a kid i remember tea time used to be so formal and important it was time for family and friends get to gather it was so much fun watching all the ladies cook i also remember granny taking me to the local iyengar bakery to get me some honey cake it used to be so dil that was my Saturday treat. as I moved into the IT field i got to meet one of the most enterprising lady she was my boss she used to always make us her famous filter coffee at office she used to make us feel at home very kind person i admire her passion for cooking and entertaining friends and family...me and my boss also used to go to a local coffee shop near my school koshys best coffee and snacks served there i still visit koshys when ever i'm at MG's such a nostalgic place and the place to experience old times....:)

What we need:
1/2 Cup Butter
1/3 Cup Oil
3 Eggs
1/2 Cup Milk
1 Cup sugar
4 Tbsp Nescafe or sunrise Coffee
10 Tbsp Dark Coco Powder
1/2 Tsp Vanilla Extract 
2 to 2 !/2 Cups Maida
1/2 Tsp Baking powder

Use a blender to blend all the wet ingredients first eggs, oil and milk tip in the butter and vanilla along with coffee powder and sugar in the wet ingredients blend well sift baking powder, cocopowder and maida and add by spoon fulls to the wet ingredients and blend well pour in a baking dish coated with oil and dusted with flour bake at 250 degree for 10 mins on micro wave high and check by pricking a knife in the middle if the blade comes out clear your cake is done dust with coco and sugar dust and serve with coffee or tea...enjoy...:)

Cup cakes my way

Couple of weeks back when I was at a kitty party my friend had made some amazing cup cakes it was a bit sweet but I loved it but the twist was she baked those cup cakes using micro wave I was a bit skeptical on this but i had to try it out to my surprise it came out really good and tasty.

P.s this recipe calls to use microwave convection oven only I use Samsung convection microwave.

Recipe for the cupcake

¼ cup butter, softened
¼ cup castor sugar
2 egg
1 cup all purpose flour – 1 tbsp
1 tbsp sunflower oil
1 tsp baking powder
1 tbsp white choco chips
1 tbsp water
1 tsp lemon juice and rind
1 tsp vanilla extract

Beat all the wet ingerdients togeather leaving the flour and white choco chips behind the batter must look satin smooth then mix the dry ingredients togeather and fold slowly take your time to get everything incroporated if you feel the ingrdients are bit dry then you may add couple table spoons of milk arrange your cupcake moulds and spoon out the cake batter to the moulds please prepare the moulds and then pre heat your oven @ 250 for 5mins and bake on bread and cakes mode for 5 mins depending on the heat i found out my micro wave works much faster compair to my friends. Its real good taste but i warn people who hate to much sweet you may remove the white chocochips from the recipe and bake...This was a very easy bake for me i used 3 different size cup cake moulds to see which bakes faster my favorite is silicon cupcake in medium this mould amazed me love it....try this out and leave me your comments...love you all...Happy Cooking...:)

Chaat Series: Mango Pani Puri Recipe (2 Variations-Sweet & Spicy)

A favorite summer and monsoon snack prepared with king of fruits “mangoes” was a family favorite. Crispy spheres filled with tangy, spic...