Spicy Tomato Garlic Rice

It is a common rice recipe that is famous in the South Indian states. I just tried this recipe by referring Spanish tomato rice. But I have modified a little with spices. The taste is quiet different from the normal one.. .

The rice is spicier than the normal tomato rice. So I hope we can take this without any side dishes. 

This goes well with egg/fish/chicken fry/potato curry/papad/raita…

Ingredients

Basmati Rice – 2 cups

Finely Chopped Onion – 2 (big)

Finely Chopped Tomato – 2 (big)

Finely Chopped Capsicum – 1 (big)

Garlic Paste – 4 tsp

Chopped Green Chilli – 4

Red Chilli Powder – 1 tsp

Garam Masala – 1 tsp

Cinnamon – 1

Cardamom – 3

Bay Leaf – 1

Cumin Seeds – 1 tsp

Fennel Seeds – ¼ tsp

Dry Red Chilli – 3

Chopped Coriander Leaves – 2 tsp

Cashew – 15

Ghee – 2 tsp

Coconut Milk – 1 cup

Oil

Salt

Method

Heat ghee in a pan, and fry the cashew nuts and keep it aside in a separate plate.

Soak rice with water, salt, cardamom and coconut milk about 30 min. Then boil it on a low flame till the second whistle comes. Once done, take the rice and spread it over a plate. Keep it aside.

Heat oil in a pan, when the oil starts steaming; add fennel seeds, cumin seeds, bay leaf & red chilli. Then add cinnamon & glove.

Then add the onions and fry until change light brown colour. Now add capsicum and keep fry for 3 min.

Add garlic paste, green chilli, tomatoes & salt, cook on a medium flame about 5 min.

Then add the red chilli powder, garam masala and then mix well. Now add the boiled rice.

Mix well so that the masala is absorbed by the rice and keep cook on the low flame for 3 min.

Now add the fried cashew nuts and little bit extra ghee. Garnish with coriander leaves.

Drumstick Stir Fry

It’s a simple dish and healthy too. I used few ingredients to make this dish tastier. Every one wants to stay fit & healthy. We are searching many sources. But if we take food properly that will helpful to maintain your body.

Drumstick is one of the best vegetable. It provides all kinds of nutritional benefits and also cures many ailments.

I just wanted to share few things with you all. It fights cold & flu. To get strong bones, you can take this often. It is very good for pregnant women. In daily diet it will help to the pregnant women overcome the feelings sluggishness, giddiness & vomiting sensation.

And it avoids infection. It is preventing infections in the chest, throat & skin. It can also be used in treating fungal skin infections.

It has a high amount of iron, vitamins & calcium. I just mentioned few of nutritional benefits of drumstick. This goes well with steamed rice / rasam/ kulambu/ curd…

So why are you wasting your time…. Go & get it…. And try this dish immediately and enjoy with your family J

Ingredients

Drumstick – 3 (2 inches in size)

Turmeric powder – ½ tsp

Chilli Powder – 1 tsp

Coriander Powder – ½ tsp

Grated Coconut – ¼ cup

Vengaya Vadagam – ½ tsp

Fennel Seeds – ½ tsp

Chopped Onion – 1 (Big)

Chopped Tomato – 1 (Medium)

Coriander Leaves – 2 tsp

Ginger Garlic Paste – 1 tsp

Salt

Oil

Method

Wash & cut the drumstick into 2 inch pieces. Then cut into two halves.

Cook the drumstick pieces along with salt, and turmeric powder.

In a pan, heat oil, add vengaya vadagam. Once it popped out, add chopped onion.

Fry onions till it becomes mushy. Then add, ginger garlic paste & tomato keep fry for about 3 to 5 min.

In a blender, add grated coconut and fennel seeds. Then grind it well and keep it aside.

Once the drumstick pieces are cooked, add the ground coconut mixture. Mix this well by stirring for 5 min.

Switch off the flame when the mixture becomes dry. Then garnish with coriander leaves. Serve hot with any steamed rice…

Ghee Pongal / Ven Pongal

It’s a popular rice dish in Tamil Nadu & other south Indian states and Sri Lanka. It’s a very common breakfast. Mostly in weekend mornings I make it this ven pongal. It’s somewhat tricky to get right consistency.
In case if the rice is too thick or dry add milk to bring it to desired consistency.

If you want to make it spicier add pepper coarse powder to the pongal while mixing lastly.
It also can be made when you are in a hurry to cook a meal which will be satisfying and tasty too. This recipe is the typical Tamil style of making it and is called as the Ven Pongal.
This goes well with coconut chutney, sambar, kadappa….


Ingredients
Raw Rice – 1 cup
Moong Dal – ½ cup
Cashew – 15
Pepper – 1 tsp
Cumin Seeds – 1 tsp
Chopped Ginger – 1 tsp
Sliced Green Chilli – 3
Chopped Curry Leaves – 2 tsp
Chopped Coriander Leaves – 2 tsp
Salt
Ghee
Method
Wash rice & moong dal together and soak with water (4 ½ to 5 cups) for about 30 min.

Then add chopped ginger, coriander leaves, curry leaves & salt into the rice. Then add 2 tsp of ghee and pressure cook for 5 to 6 whistles.

The rice has to be cooked in such a way that it should be mushy. Let it cool for another 10 min.

Now open the cooker, once the pressure subsides and mash the contents well.

In a pan, add ghee and then fry cumin seeds, pepper, and cashews. Add fried items and mix everything well.

Add 2 tsp of ghee on the top of pongal. Once it melts in heat, it gives the extraordinary smell and makes this rice as so soft.

Now the hot & tasty pongal is ready to serve…

Aloo Spinach Curry

It is a Punjabi dish prepared with spinach and potatoes. I added cashew & coconut paste. This will give a good consistency and make the food as much tasty. This is the fantastic side dish for chapatti, roti, naan, parota, dosa, idli and rice.

Ingredients

Spinach – 1 bunch
Chopped Aloo – 2 (Big)
Chopped Onion – 1 (Big)
Tomato – 1 
Cumin Seeds
Green Chilli – 3
Chilli powder – 1 tsp
Cashew – 10
Coconut – ¼ cup
Red Chilli – 2
Coriander Leaves – few
Curry leaves - few
Salt
Oil


Method

Pressure cook potatoes till soft peel the skin and make into small pieces, then prick holes in it with a fork. It helps the potatoes to absorb the gravy well.

Then saute the potatoes, by adding little bit salt & 1 tsp of oil.

Wash spinach leaves and chop it into small pieces. 

In a pan, heat oil then adds cumin seeds, curry leaves and red chilli. Then add chopped onion, green chilli, and little bit salt. Then sauté well until onion gets mushy. 

Now add the spinach leaves and keep cook for about 5 min. Now add tomato puree and keep cook for 2 min on a low flame. Then add chilli powder and boiled potatoes. Mix well and covered for cooking 3 min.

Grind coconut with cashew, and then add this paste into aloo spinach curry. Keep cook for 2 min. Garnish with coriander leaves.

Chettinad Egg Gravy

Chettinad Egg Gravy is most popular because of it spiciness & aroma. In this dish, I have roasted the spices separately before grinding that gives very good taste.

Normally chettinad dishes are more spiciness than the normal dish. But if you don’t like spicier, you can reduce the ingredients or increase the quantity of coconut.

And one important thing, you allow at least 10 to 15 min resting time before serve the gravy; it blends well with the eggs.

This goes well with steamed rice/chapatti/Naan/Parota/Dosa/Idly…

Ingredients

Egg – 4 (hard boiled)

Chopped Onion – 1 (big)

Chopped Tomato – 1 (big)

Chilli Powder – 1 tsp

Coriander Powder – 1 ½ tsp

Mustard Seeds – 1 tsp

Urad dal – ½ tsp

Turmeric Powder – ½ tsp

Chopped Coriander Leaves – 2 tsp

Chopped Curry Leaves – 2 tsp

Grated Coconut – 4 tsp

Oil

Salt

To Roast & Grind

Dry Red Chilli – 2

Cumin – 1 tsp

Pepper – ½ tsp

Ginger – 1 inch

Peeled Onion – 4 (small)

Garlic – 3 cloves

Fennel Seeds – ½ tsp

Fenugreek Seeds – ¼ tsp

Cinnamon – 1

Poppy Seeds – 1 tsp

Cardamom – 1

Cloves – 2

Method

Wash the eggs properly, and then boil it with little bit salt & cooking oil. If you follow this method, it’s very easy to remove the egg shell.

Heat oil in a pan, and roast all the ingredients listed below to roast & grind. Let it cool down and grind it everything to a paste.

In the same pan, heat oil, add mustard seeds. When it splutters, add urad dal and curry leaves. Then add onion, salt, and tomatoes keep fry until it gets mushy. 

Once it done, add turmeric powder, chilli powder, coriander powder. Then add water and allow it to boil.

Then take the egg, cut into two halves. Put it in the gravy, and then keep cook for another 10 min on a low flame.

The egg should be soaked in this chettinad gravy. Keep simmer for about 5 min.

Now it’s ready to serve…

Beetroot Stir Fry

This is a simple, easy and healthy dish. Most of the children like this very much. We can have this without having any main dish. Beetroots are rich in minerals, vitamins & fibres.

I used to prepare this dish often in my home especially for my son. He used to have with plain white rice. It does not only look so attractive, also it serves as rich source of nutrients. This goes well with any steamed / fried rice / roti / chapatti.

Ingredients

Chopped Beetroot – 1 cup

Channa Dal – 4 tsp

Sliced Green Chilli – 4

Red Chilli - 1

Mustard Seeds – ½ tsp

Urad Dal – ½ tsp

Grated Coconut – 2 tsp

Fennel Seeds – ½ tsp

Salt

Oil

Method

Soak channa dal for about 10 to 15 min in hot water.

Heat oil in a pan, once it done, adds mustard seeds. When it pops out, add urad dal, red chilli, green chilli, and ginger one by one. And fry for a min.

Then add onion, salt and keep fry until it gets slight brown colour. Now add soaked channa dal. Mix well then add beetroot, and then fry for 3 to 5 min on a low flame.

Now add water as needed and cover the lid and keep cook the beetroot fully.

In a blender add coconut & fennel Seeds, grind it.

Then add the coconut into that beetroot mix it well. Then switch off the flame. Garnish with coriander leaves.

Spicy Potato/Aloo Fry

It’s a simplest & easiest potato fry. I didn’t use many ingredients. It is a food combination that is immensely enjoy in your home with any hot rice. This goes well with any steamed rice / Fried rice/ Veg Pulav/ Chapatti / Naan… 

Ingredients

Potato – 2 (large)

Chopped Onion – 1 (big)

Vengaya Vadagam – 1 tsp

Coriander & Chilli Powder – 2 tsp

Chopped Coriander Leaves - few

Salt

Oil

Method

Wash & peel the skin of potatoes. Then cut into small cubes. Keep it in water to avoid discoloration.

Heat oil in a pan, add vengaya vadagam. Then add chopped onion and fry until get mushy. Then add potatoes with salt and keep fry about 5 min.

Now add coriander chilli powder, and the amount of water as required to cook potato fully.

Cover and cook on a medium flame until the potatoes till soften.

The potatoes will begin to roast well. Sprinkle little bit oil for crispiness.

Turn off flame and remove to the serving bowl. Garnish with coriander leaves.

Beans Carrot Stir Fry

This is one of the simple & quickest stir fry. I have added channa dal, it gives unique taste. And I used ginger in this poriyal. It’s the home remedy for digestion. I suggest this recipe, whoever wants to reduce their overweight and keep to maintain their body shape. 

For breakfast, you can take 1 bowl of beans & carrot stir fry. I hope this recipe will be more useful for beginners in cooking. This stir fry goes well with any steamed rice / Rasam/ Kulambu/ Curd/Chapatti…

Ingredients

Chopped Onion – 1 (Big)

Chopped Beans – 1 cup

Chopped Carrot – 1 cup

Channa Dal – 5 tsp

Dry Red Chilli – 2

Sliced Green Chilli – 4

Chopped Ginger – 1 tsp

Turmeric Powder – ¼ tsp

Hing /Asafoetida – a pinch

Mustard Seeds – ½ tsp

Splitted Urad dal – ½ tsp

Coriander Leaves – 1 tsp

Fennel Seeds – ¼ tsp

Oil

Salt

Method

Soak channa dal for about 10 to 15 min in hot water. If you use soaked channa dal, it can be easily cooked.

Heat oil in a pan, once it done, adds mustard seeds. When it pops out, add urad dal, red chilli, green chilli, and ginger one by one. And fry for a min.

Then add onion, salt and keep fry until it gets slight brown color. Now add soaked channa dal, hing, turmeric powder. Mix well then add beans, carrot and then fry for 3 to 5 min on a low flame.

Now add water as needed and cover the lid and keep cook the vegetables fully. In a blender add coconut & fennel Seeds, grind it (No need to add water).

Then add the coconut into that beans mix it well. Then switch off the flame. Garnish with coriander leaves. Serve with hot steamed rice.

Beetroot Pulav

It’s a simple dish and perfect match for lunch. I used coconut milk, it gives great taste. I hope kids love this dish, because of slight sweetness. Even my son likes it very much. Depends on your taste you should increase or decrease your spiciness.
Beetroot is the main ingredient in the pulav will help to increase your red blood cells and maintain a balanced blood pressure level. The red color compound betanin is not broken down in the body.
It's colorful, not spicier so it suits perfectly. This goes well with fried dish, potato fry, chicken fry & curry, papad and raita also.

Ingredients

Basmati Rice – 2 cups

Grated Beetroot – 1 (Big Size)

Sliced Green Chilli – 4

Chopped Onion – 2 (medium)

Red Chilli Powder – 1 tsp

Garam Masala – ½ tsp

Chopped Mint Leaves – ½ cup

Chopped Coriander Leaves – ¼ cup

Cashew – 15

Ghee – 2 tsp

Raisin – 15

Crushed Ginger & garlic – 2 tsp

Coconut Milk – 1 cup

Water – 2 cups

Curd – ¼ cup

Cardamom – 2

Lime Juice – 1 tsp

Salt

To Temper

Cardamom -2

Bay leaf – 2

Cinnamon – 2

Fennel Seeds – ¼ tsp
(To Mix)

Milk - 3 tsp
Saffron - few
Cashew Paste - 2 tsp
Method

Soak rice with water, salt, cardamom and coconut milk about 30 min. Heat ghee in a pan, add spices (to temper) and onion and fry till they turn transparent.

Add the ginger, garlic, green chilli, coriander, mint, and beetroot one by one. Fry on low flame for about 10 min.

Now add the chilli powder, garam masala salt and curd. Stir fry for 3 min. then add the soaked rice and mix well.

Add the mix (Saffron + Milk + Cashew Paste) to this rice.

Then boil it on a low flame till the second whistle comes (2 whistles & 5 min simmer).

Finally add the chopped coriander leaves, and lemon juice mix lightly. Cover the pan and cook for about 5 min in a low flame.

In a separate pan, add rest of ghee and fry cashew & raisin till raisin gets puffed. Then mix it well with pulav & garnish with coriander leaves.

Then serve hot with any side dishes.

Tomato Chicken Curry

Tomato chicken curry is the fast and easy recipe to prepare. In this dish, chicken is marinated with curd, lemon juice & some spices.

I didn't use onion in this recipe. I hope who are all fond with chicken, they really love this dish. This goes well with any rice/ chapatti/ Dosa/ Idli…

Ingredients

Chicken – ½ kg

Tomato Puree – 3 (Big)

Curd -1/2 cup

Ginger garlic paste – 1 tsp

Green Chillies – 2

Pepper Powder – ½ tsp

Coriander Powder – ½ tsp

Chilli Powder – ½ tsp

Poppy Seeds – 1 tsp

Turmeric Powder – ½ tsp

Cumin Powder – ½ tsp

Garam Masala – ¼ tsp

Lemon Juice – 1 tsp

Coriander Leaves - few

Sugar – ¼ tsp

Salt

Oil

Method

Wash and clean the chicken pieces properly and cut into medium size pieces.

In a blender add poppy seeds & green chilli grinds it with little water into thick paste and keeps it aside.

In a medium bowl, marinate the chicken pieces with ginger garlic paste, curd, lemon juice, salt for about an hour.

Heat oil in a pan, add ginger garlic paste, fry for a min. Add the chicken pieces and saute for about 10 to 12 min.

Then add the tomato puree, salt, turmeric powder and cook for about 5 min. Now add cumin powder, coriander powder, pepper powder, sugar & the poppy seed paste.

Then add water, cover and keep cook for about 15 min. Add garam masala and mix it well. Keep cook until the chicken cooked fully.

Then switch off the flame. Garnish with coriander leaves.

You can sever this tomato chicken curry with steamed rice.

Pepper Chicken Fry

We love this dish. The roasted onion and ginger garlic paste in the dish gives the warm smell. And the tomato puree and lime adds a tangy taste. The pepper powder soothes a tough throat suffering from cold and cough. You sure can feel the home remedy as when the chicken slides down your throat. 

I hope when the hot pepper chicken fry goes in and your cold comes out. I would recommend this recipe for winter. No need to add any extra masala for spiciness except chilli and pepper. It’s something different from normal chicken fry. This goes well with any Roti/ Parota/ Steamed rice/ Fried Rice

Ingredients

Chicken – ½ kg
Chopped Onion – 2 (Large)
Sliced Green Chilli – 10
Tomato Puree – 1 (small)
Chopped Capsicum - 1
Ginger Garlic Paste – 1 tsp
Pepper Powder – 4 tsp
Lime juice – 1tsp
Curry leaves – few
Coriander – few
Coconut Milk – ¼ cup
Fennel Seeds – ½ tsp
Cinnamon – 2
Cardamom - 2
Cashew paste – 1 tsp
Oil
Salt

Method
Heat oil in a pan; add fennel seeds, cardamom, cinnamon and curry leaves allow to splutter then add finely chopped capsicum, onion, salt and green chilli. Then add tomato puree and saute till it turns soft and mushy. 

Then add all the chicken pieces and stir fry 10 min and cook covered in medium flame until chicken gets cooked soft and tender. Now add coconut milk and stir fry 7 min on a low flame. No need to add water. Finally add pepper powder and cashew paste and keep cook until chicken get roasted. It will give better taste.

Garnish with coriander leaves & chopped onions. Hot & spicy pepper chicken fry is ready to serve.

Murungaikeerai Masal Vada

Normally vada is very famous snacks in south India tea times. It’s something different from the normal one. I used to prepare this masal vada by adding drumstick leaves. I know, the cost of drumstick leaves is very high in US. But what can we do???

It is the best medicine for the most common diseases. It reduces the sugar level in blood. So I suggest this for sugar patients. Often, if you take drumstick leaves, you get strong & healthy hair. And this dish is something special for mother’s milk secretion and good dish for pregnant women. It gives major prevention and strengthens body for good baby growth.

Ingredients
Chana Dal – 1 cup
Drumstick Leaves – 1 cup
Chopped Onion – 1(big)
Coriander Leaves – 2 tsp
Chopped Ginger – 2 tsp
Red Chilli – 5
Fennel Seeds – 2 tsp
Garlic – 2 cloves
Ginger – 1 inch
Cinnamon – 1
Clove – 2
Ghee – 1 tsp
Salt to taste
Oil as requi
Method
Soak chana dal for about 3 hours. After that drain water and keep 2 tsp of chana dal separately.
Take ghee in a pan, the saute drumstick leaves for 2 min.
In a blender, add red chilli, ginger, garlic, fennel seeds, clove, cinnamon, salt and soaked chana dal, drumstick leaves(sauteed) and grind it a coarse paste with less water.
Once done, in a medium bowl add grinder chana, chopped onion, ginger, coriander leaves &2 tsp of drumstick leaves. Then add the whole soaked chana dal.
Mix everything well, and prepare round shaped balls and keep aside.
In a kadai, heat oil. When oil gets really hot take a round shaped ball mixture and flatten with palm and carefully drop it into the hot oil. Fry all vadas in medium heat. Fry the vada till turn crispy & golden brown on both sides.

Spicy Egg Adai

This is a favorite egg dish of my dad. It seems that my grandma (dad’s mom) used to prepare as a side dish for rice varieties. I learnt through my mom. She used to prepare this recipe without using in mixer jar. Of course, she used to prepare this kind of masala in her own way (Using ammikal). In rural area we used to say like this. In our friend’s gang, we were planned for dinner. They gave me the option to prepare any recipe with egg. 

Normally we used to prepare omelette, egg fry or gravy something. But I thought if we prepare any starter then would fine. So I just added few more ingredients from my Patti preparation. My family and friends enjoyed with this new dish. Thanks to my Patti (passed away) & my role model (my great MOM). I hope my sister will get tensed while seeing this kind of dishes from me :) now a day. Hard luck for u :)

Ingredients

Egg – 4
Chopped Onion – 2 (Big)
Chopped Capsicum – 1 cup
Chopped Tomato – 1
Roasted Channa Dal Powder – ½ cup (Pottukadalai)
Chilli Powder – 1 tsp
Turmeric Powder – ½ tsp
Salt
Curry Leaves - few
Coriander leaves – few
Oil

To Grind

Grated Coconut – 1/2 cup
Fennel Seeds – 1 tsp
Green Chilli – 3
Poppy Seeds – ½ tsp

Method

In a jar, add coconut, fennel seeds, poppy seeds, green chilli and grind well. Then keep it aside in a plate. 

Then break all eggs in the same jar, add salt, chilli powder, turmeric powder and grind well. Then add the coconut paste, roasted channa dal powder in it and grind it again. It should like as batter.

Add finely chopped onion, tomato, curry leaves and coriander leaves. 

Heat a pan and spread oil. Take a spoon of egg adai batter and spread it in a pan then add little bit oil and cook in a low flame. Once the slightly golden colour comes to one side and turns it and spread oil to other side also.

Hot & spicy egg adai is ready to serve.

Kohinoor Chicken Curry

This is a different kind of chicken recipe; it’s something different from the normal one. In this method, I fried the chicken separately and it absorbs the gravy. Once it has done its looks yummy and tasty too. By adding herbs gives an excellent aroma.

This dish goes well with any steamed rice/fried rice/chapatti/Naan/Roti…

Ingredients

Boneless Chicken -1/2 kg

Chopped Onion – 2 (medium)

Crushed Ginger Garlic – 1 tsp

Tomato Puree – ½ cup

Chilli Powder – 1 tsp

Pepper Powder – 1 tsp

Garam masala – ½ tsp

Lemon Juice – 2 tsp

Red Chilli – 4

Saffron/Saffron food colour – a pinch

Chopped Mint leaves - few

Maida Flour – 2 tsp

Chopped Curry leaves - few

Coriander leaves - few

Salt to taste

Oil

Method

Clean & wash the chicken pieces properly and cut into small pieces.

In a large bowl, marinate chicken by adding ginger garlic paste, garam masala, salt, pepper, saffron, chilli powder, and lemon juice. And keep it aside another 30 min.

Now dip the chicken pieces into maida flour coat. Heat oil in a pan, and fry all chicken pieces until gets golden brown colour.

In another pan, add oil, fry the red chilli, chopped onion & ginger garlic paste. Once the onion becomes mushy, add tomato puree and then add little bit salt. Finally add chilli powder with little water and keep cook for about 5 to 10 min.

Then add the chicken pieces to this pan, and mix it well until the gravy is fully absorbed into the chicken.

Now add the chopped curry leaves, coriander leaves & mint leaves. Finally mix it well. It will give the nice aroma.

Enjoy with this chicken curry J

Tasty Fried Chicken

It is a tasty fried chicken and very easy to prepare this. As per your taste you should take the spices. In this method, I used bread crumbs that give the crisp coating or crust to the exterior. The chicken which have been floured & battered and then deep fried. We are big fond of chicken.

So I hope every one enjoy with this simple tasty fried chicken. This goes well with any main dish. You can also serve this as a starter.

Ingredients

Chicken – ½ kg (Medium size pieces)

Ginger Garlic Paste – 2 tsp

Crushed Green Chillies – 4

Egg – 2

Pepper Powder – 2 tsp

Lemon Juice – 2 tsp

All Purpose Flour – 1 cup

Coriander Leaves – few

Chopped Mint Leaves – few

Bread Crumbs – 1 cup

Warm Water – ½ cup

Food colour – a pinch

Salt

Oil

Method

Clean & wash the chicken pieces and cut into medium sizes. Then rub salt on the chicken pieces.

Marinate the chicken pieces with ginger garlic paste, half the crushed chillies, food colour and pepper powder.

Leave the marinated chicken aside for 30 min.

In a medium bow, take all purpose flour, add 2 egg whites, and then beat well. Then add green chillies, warm water, and rest of pepper powder to this mixture.

Then add little salt to make this mixture soft and tasty, beat the mixture for 3 min thoroughly. Add the mint leaves & coriander leaves in this batter. It gives very good flavor to the mix.

Heat oil in a pan, then dip the chicken pieces in this mixture, roll them in bread crumbs and drop into the pan for frying.

Cover & fry the chicken until gets golden brown in colour.

Repeat the same process to fry all chicken pieces. You can serve them with any dish.

Maida Cake

Maida cake is one of the simple and easy recipe. It's very common to find this sweet in Indian Stalls. I have used jakkery to prepare this cake. This is too good for health. Even diabetics patient can have this without any limitations. Try this simple maida cake and enjoy with your family :)

Ingredients


Maida – 1 cup
Saffron – 1 tsp
Milk – ½ cup
Jakkery Powder – 2 cup
Cashew Paste – 3 tsp
Cardamom Powder – ½ tsp
Salt
Ghee or butter – ¼ cup
Baking powder – ½ tsp

Method

In a medium bowl, add maida, salt, butter, baking powder and milk little bit little to make a thick batter. Then add saffron, jakkery powder, cashew paste, cardamom powder and mix well. Then keep it aside another 15 to 30 min.

Take a cake pan, apply ghee then transferred the batter into this. In micro oven, cook 5 to 10 min in a normal mode. Keep it aside 10 min till gets cool. Then cut into small pieces. Before cutting this cake, apply little bit ghee in your knife, then the shape would be perfect. 

[The glucose from jakkery is comparatively slower than sugar. Sugar patients can have this kind of recipes. You can try using sugar also]

Cashew Vannila Cake

It is typically a sweet baked dessert. It is the simplest, great tasting cake. Great to make with kids, especially for their snacks. My son likes very much :) Hope u all!

Ingredients:
2 cup white sugar (grinded sugar)
2 cup maida
1/2 cup butter
1/2 cup milk
3 eggs
2 teaspoons vannila extract
1 teaspoon baking powder
1/2 cup oil
Cashew - 10
salt (to taste)
Directions:

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Add the fried cashew. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes in the preheated oven.

(Another method)

Take a medium silver bowl, apply butter then pour cake batter into that. Keep it in pressure cooker. No need to add water. Remove the gas cutter n whistle. Let it be for another 50 min. If you want, u can check every 15 min. Cake is done when it springs back to the touch.

Crispy Onion Samosa

It is a fried snack and often accompanied with green chutney or ketchup. It contains a maida flour shell stuffed with some filling. These snacks have become more popular in all over countries. I used onion & cabbage mix for filling. The entire pastry is then deep fried to golden brown colour. Shanu likes samosa very much J Hope you can also enjoy with this simple and tasty samosas...

Ingredients

Maida – 1 cup

Omam – ¼ tsp

Sliced Onion – 1 cup (Big)

Sliced Cabbage - ½ cup

Chopped Green Chilli – 3

Chilli Powder – 1 tsp

Coriander leaves – few

Fennel Seeds – 1 tsp

Salt to taste

Oil

Method

In a medium bowl, add maida, salt, omam & oil. Mix it well by adding little bit water and makes stiff dough. Then keep it aside for about 30 min.

Heat oil in a pan, add fennel seeds. Once it splutters then adds onion and fry for 3 min. Then add green chilli, cabbage one by one until the color has to change slightly. Now add salt, chilli powder and mix it well. Onion filling is ready to stuff inside the samosa.

Then take the small ball of dough, and rolled out thinly in a round shape. Then cut into half. You have to make this as cone shape.

Now take 1 tsp of onion filling inside the cone carefully. Now wet the cone surfaces with water lightly for sticking. Now you can able to see the triangular shaped samosa with filling inside.

Do the same process for the rest of dough. Then keep it aside. Heat oil in a kadai, drop the samosa into oil gently and fry both sides until golden brown. Serve hot & crispy samosa with tomato ketchup.

Crispy Masal Vada

It’s a high calorie morning food. And it is a traditional South Indian food.It’s a typical street food in the Indian Subcontinent and Sri Lanka. It is available in most hotels and road side shops. It is specially made with chana dhal & some spices.

You can serve along with a main dish such as Idli, Dosa or Pongal. It’s preferably eaten freshly fried, while still hot and crunchy and is served with a variety of dips ranging from Sambar to chutney to curd.

Ingredients

Chana Dal – 1 cup

Chopped Onion – 1(big)

Coriander Leaves – 2 tsp

Chopped Ginger – 2tsp

Red Chilli – 4

Fennel Seeds – 2 tsp

Garlic – 2 cloves

Ginger – 1 inch

Cinnamon – 1

Clove – 2

Salt

Oil

Method

Soak chana dal for about 3 hours. After that drain water and keep 2 tsp of chana dal separately.

In a blender, add red chilli, ginger, garlic, fennel seeds, clove, cinnamon, salt and soaked chana dal, and grind it a coarse paste with less water.

Once done, in a medium bowl add grinder chana, chopped onion, ginger, coriander leaves. Then add the whole soaked chana dal.

Mix everything well, and prepare round shaped balls and keep aside.

In a kadai, heat oil. When oil gets really hot take a round shaped ball mixture and flatten with palm and carefully drop it into the hot oil. Fry all vadas in medium heat.

Fry the vada till turn crispy & golden brown on both sides. Hope you will enjoy with this delicious vadas.