POTATO STUFFED BUN

 INGREDIENTS FOR BUN

1. Maida flour                3 cups
2. Yeast                          11/2 tsp
3. Water                          11/2 cups
4. Salt                             1 tsp
5. Sugar                          1 tbsp             
6. Baking powder           1 tsp
7. Baking soda                1/4 tsp
8. Oil or butter                11/2 tbsps

METHOD

• In a cup add yeast, 2 tbsps of maida, and sugar.
• Warm water, pour 1/2 cup of water into the cup.
• Stir well and close with a lid.
• Keep it aside for 15 minutes.
• Take another glass bowl or steel bowl.
• Add flour, baking soda, baking powder,salt, and oil.
• Add yeast mix to the flour and mix well.
• Knead for 5 minutes and cover the dough with a lid.
• Keep it aside for 1 hour, After an hour knead again for 10 minutes.
• The dough should look smooth, again close it and keep it for an hour.
• Again knead lightly and make 6 balls.
• Flatten a ball to small chappati size.
• Stuff a potato ball in the middle and close with the dough.
• Make a smooth ball without any holes.
• Without oven you can bake in a idly pan.
• Brush the idly mould with oil and place the balls.
• Close them by a towel for 15 minutes.
• Heat idly pan on low heat,  place the mould and close the lid.
• Bake for 10 minutes or more until the bun changes to orange color.
• In an oven preheat at 180 degree and bake for 15 minutes.

INGREDIENTS FOR STUFFING

1. Potatoes                      3 big
2. Onion                         1 big
3. Tomato                       1 big
4. Ginger-garlic paste     1 tsp
5. Turmeric                     1/2 tsp
6. Chilly powder            2 tsp
7. Coriander powder      1 tsp
8. Jeera powder              1 tsp
9. Garam masala            1 tsp
10. Pav bhaji masala        1 tsp
11. Lemon juice               1 tsp
12. Salt                             1 tsp
13. Mint leaves                little
14. Coriander leaves       little
15. Oil                             2 tbsps

METHOD 

• Wash and boil potatoes, cut onion, tomato, coriander and mint leaves.
• Peel and mash potatoes, add salt, chilly powder, coriander, jeera, turmeric, garam masala and pav bhaji masala.
• Mix well and keep it aside.
• Heat oil and add cut onion, fry until light brown in color.
• Add tomato, ginger-garlic paste and fry till mashed.
• Add mashed potato and fry welluntil mixed well.
• Garnish with coriander, mint leaves and lemon.
• Cool and make 6 balls.
• Stuff a ball into the dough and make a smooth ball without any holes.
• Preheat in an oven at 180 degree and bake for 15-20 minutes.
• Serve with tomato sauce.

PAV BUNS

 INGREDIENTS

1. Maida flour             500 gms
2. Water                      450 ml
3. Instant Yeast           1 tbsp
4. Salt                          1 tbsp
5. Sugar                       1 tbsp
6. Butter or oil             1/2 cup

METHOD

• Take a bowl add flour, yeast, salt, and sugar. Mix well.
• Warm water and add to the flour, mix thoroughly.
• Now add oil or butter and knead for 5 minutes.
• Close a lid and keep it in a warm place for 1 hour.
• After an hour knead the dough until it won't stick to the hand.
  
  
  
• Make smooth balls, brush aluminium tray, place a baking sheet.
• Arrange the balls and close by a towel for 1/2 a hour.
• To bake in an oven pre heat by 180 degree and bake for 15 minutes.
• Pre heat on a low heat in a cooker pan place a ring or stand.
• Place the bun tray, brush oil on top and close a lid, bake for 10 minutes.
• Serve with peas, green gram, or channa gravy.
• Serve with sliced onion, cut lemon.

RESHMI KABAB

 INGREDIENTS

1. Chicken breast          2

MASALA PASTE

1. Ginger                      1" piece
2. Garlic                       10 pods
3. Cinnamon                 2" piece
4. Cloves                      5 nos
5. Cardamom               3 nos
6. Pepper corns             8 corn
7. Cashewnuts              10
8. Green chiles              4
9. Coriander leaves       handful
10. Mint leaves               little
11. Lime                         2
12. Curd                         1 cup
13. Salt                           2 tsp
14. Turmeric                  1 tsp

METHOD

• Grind all the indredients to a smooth paste.
• Wash and cut chicken into a square pieces.
• Drain water completely.
• Apply the paste to the chicken and marinate fior 5 hours.
• Keep it in the fridge for good result.
• Pre heat oven on medium heat, 
• Arrange the chicken pieces in a skewer.
• Place on a rack and roast on both sides.
• Serve hot with green chutney.

BROWNIE CAKE

 INGREDIENTS

1. 
   Maida                    100 gms
   
2. Dark chocolate      250 gms
3. Unsalted butter      200 gms
4. Walnut                    10
5. Brown sugar           200 gms
6. Eggs                       3 nos
7. 
   

METHOD

• Break the chocolates to bits. pound walnuts to small pieces.
• Pre heat oven at 180 degrees, or heat cake oven on low heat.
• Melt chocolate and butter in micro oven for a minute.

                                              [OR]

• Boil water in a cooker pan, put chocolate bits in another bowl.
• Melt chocolates adding butter together.

• Separate yolks and egg whites.
• Add castor sugar and yolks to melted chocolate.
• Mix well ad beat eggs whites till stiff by mixy or by hand.  
• Add maida flour walnuts to the chocolate mix and stir well.
• Slowly add egg whites little by little and mix in a circular motion.
• Grease pan cut butter paper place in the pan.
• Pour the  cake mix and spread evenly. garnish walnuts on top.
• Bake for 15-20 minutes. Serve hot or cold with butter.

MASALA MACARONI

 INGREDIENTS

1. Macaroni                   1 packet
2. Tomatoes                   3 nos
3. Onion                        2 nos
4. Ginger-garlic             1 tbsp
5. Chilly powder           2 tsp
6. Coriander powder      1 tsp
7. Garam masala            1 tsp
8. Water                          2 cups
9. Corn flour                   1 tbsp
10. Coriander leaves         little
11. Mint leaves                 little
12. Salt                             2 tsp
13. Oil                               3 tbsps

METHOD

• Boil macaroni in 1 litre of water for 3 minutes.
• Drain water and add cold water, drain the water completely.
• Cut 1 onion, coriander and mint leaves.
• Grind aother onion and tomatoes separately.
• Heat oil and fry the cut onion till light brown in colour.
• Add onion paste and ginger-garlic paste, fry until the oil floats.
• Add tomato paste and saute until well cooked.
• Add chilly powder, garam masala and coriander powder.
• Mix well and add 1 cup of water, bring to boil.
• Add coriander and mint leaves.
• Mix corn flour in one cup of water and pour into the boiling water.
• Stir well and now add macaroni.
• Mix and cook for another 2 minutes on slow heat.
• Serve hot.

MUTTON RIBS FRY

 INGREDIENTS

1. Ribs                                6 pieces
2. Ginger-Garlic paste        1 tbsp 
3. Chilly powder                 2 tsp
4. Garam masala                 1 tsp
5. Salt                                  2 tsp
6. Corn flour                       2 tbsps
7. Oil                                  for frying 

METHOD

• Wash ribs and dry on kitchen towel.
• Mix corn flour, ginger-garlic paste, salt, chilly powder, and garam masala.
• Add little water and make a paste.
• Marinate ribs and keep it in fridge for 2 hours.
• Heat oil, medium heat is enough to fry.
• Fry for 1 or 2 minutes turning two or three times.
• Serve hot with onion rings and lemon.

MASHED POTATOES

 INGREDIENTS

1. Potatoes               5 big
2. Milk                     2 cups
3. Butter                   50 gms
4. Salt                       2 tsp
5. Pepper                  1 tsp
6. Garlic                   6

METHOD

• Peel and crush garlic.
• Wash potatoes and boil until tender.
• Peel and mash well with fork or masher.
• Heat milk with butter, boil and garlic, salt and pepper.
• Add potatoes and cook on low heat.
• Stir untill mixed well.
• Serve hot with steamed chicken.
• This is thanks giving day dish.
  

STEAMED WHOLE CHICKEN

 INGREDIENTS

1. Whole Chicken       1
2. Potatoes                   5 medium
3. Carrot                      2 medium
4. Onion                      1 big
5. Garlic                      10
6. Unsalted Butter       100 gms

FOR MARINATING

1. Garlic paste              1 tbsp
2. Ginger paste             1 tbsp
3. Chilli powder           2 tsp
4. Garam masala          1 tbsp
5. Salt                           1 1/2 tbsps
6. Turmeric                   1 tsp

METHOD

• Wash the whole chicken and drain for 1 hour.
  
• Wash and peel the potatoes, carrot, onion.
• Keep the potatoes and onion whole, cut carrot into 2" pieces
• Prick the chicken by knife or with fork.
  
• Apply the masala paste well on outside and inside the chicken.
• Fill the vegetables and butter.
• Wrap the chicken with aluminium foil.
• Keep the chicken in a bowl, add water in a pressure cooker.
• Keep a stand and place the bowl.
• Pressure cook for 3 or 4 whistles.
• Cool down, open the lid and remove the chicken.
• Keep chicken stock for soup or for sauce.
• Serve hot with mashed potatoes.

DRUMSTICK LEAVES CHAPATI

 INGREDIENTS

1. Drumstick leaves            1 cup
2. Wheat flour                     3 cups
3. Water                               1 cup
4. Salt                                  1 1/2tsp
5. Oil                                    1 tbsp
6. Turmeric                          1/2 tsp

METHOD

• Clean and wash drumstick leaves in a colander.
• Mix all the ingredients and knead to a soft dough.
• Keep it aside for 1 hour and make 12 balls out of it.
• Roll as chapati and roast on a hot tava.
• Roast on both sides and serve with tomato chutney.

DEHUSKED BEANS GRAVY

 

INGREDIENTS

1. Beans                 1 cup
2. Small onion       10
3. Small brinjal      6
4. Turmeric            1/2 tsp
5. Water                  5 cups
6. Salt                     3 tsp

FOR MASALA

1. Coconut                  2 tbsps
2. Coriander seeds      1 tbsp
3. Patta                        1"
4. Lavanga                  5
5. Fennel seeds           1 tsp
6. Garlic                      10 pods
7. Small onion             5
8. Bengal gram            1 tbsp
9. Rice                         1/2 tsp
10. Urad dhal                 1/4 tsp
11. Red chilies               10
12. Curry leaves             10
13. Oil                            1 tsp

FOR SEASONING

1. Badaga                   little [optional]
2. Oil                         3 tbsps
3. Mustard seeds       1/2 tsp
4. Urad dhal              1/2 tsp
5. Bengal gram          1/2 tsp
6. Curry leaves           10
7. Hing                       1/4 tsp

METHOD

• Soak the beans over night and dehusk.
• Press a bean in between the fingers, the outer skin will peel off.
• Fry the masala ingredients adding oil until the rice puffs.
• Cool and grind to a smooth paste. Cut onion, slit brinjal.
• Heat oil in a cooker, add seasoning, splutter mustard, and fry dhal.
• Add curry leaves, hing and fry onion, brinjal for a minute.
• Add masala paste and beans to it, add turmeric, salt and water.
• Mix and cook for 3 whistles, cool down and garnish with coriander leaves.
• Serve hot with rice and ghee, it tastes yummy.

PLAINTAIN STEM GRAVY STUFF DOSA

FOR STUFF DOSA

• Heat tawa and pour a ladleful batter, let it be thick.
• Turn over and roast lightly, turn again and put a ladleful of the stem gravy on it.
• Fry on low heat and fold, smear ghee or oil.
• Serve with garlic chutney.
• Refer chutney from this blog.

VALAI THANDU KURMA[ PLAINTAIN STEM ]

 INGREDIENTS

1. Plaintain stem           scale size
2. Curd                         1 tbsp
3. Water                        5 cups

CUTTING METHOD

• Peel the outer thick skin, cut into wheel shapes in 1/4" size.
• Discard the fibre, pull and twist in a circular motion from each wheel.
• Mix curd and water,Cut into small pieces and add to the curd water.
• Soak for 15 minutes, take tomato knife dip and move into circular motion and pull.
• Remaining fibres from it will come out, do it for 6 or 7 times.

FOR GRINDING MASALA

1. Coconut                     1 cup
2. Jeera seeds                 1 tsp
3. Fennel seeds              1 tsp
4. Coriander seeds         1 tbsp
5. Cinnamon                  2"
6. Cloves                       10
7. Garlic                        10 pods
8. Ginger                       2"
9. Roasted gram            2 tbsps
10. Bengal gram flour     1 tbsp

FOR GRAVY

1. Onion                       1 big
2. Tomatoes                  3 nos
3. Chilly powder          1 tsp
4. Turmeric                   1 tsp
5. Coriander powder     1 tsp
6. Garam masala           1 tsp
7. Salt                            4 tsp
8. Water                        5 cups
9. Coriander leaves      little
10. Mint leaves              little

FOR SEASONING

1. Oil                          1/4 cup
2. Mustard seeds        1 tsp
3. Urad seeds             1 tsp
4. Bengal gram          1 tsp
5. Curry leaves          few
6. Hing                      little

METHOD

• Chop onion, tomatoes, coriander and mint leaves.
• Heat oil in a pressure cooker, add seasoning, splutter mustard seeds.
• Fry urad and bengal gram, add onion, tomatoes, turmeric and hing.
• Cook tomatoes amd mash it, drain the curd water and add the cut plaitain.
• Fry for a while and add ground masala paste, chilly powder, garam masala,and coriander powder.
• Add salt, water and stir well, cook for 3 whistles.
• Wait until the pressure settles down, open the lid.
• Garnish with coriander and mint leaves.
• Serve with chapati, roti, dosa and idly.

KOTHAVARE KAI PALYA [ CLUSTER BEANS]

 INGREDIENTS

1. Cluster beans          250 gms
2. Onion                      1 big
3. Garlic                      6 pods
4. Tamarind                 lemon size
5. Sambar powder       1 tsp
6. Rasam powder        1 tsp
7. Chilly powder         2 tsp
8. Turmeric                  1/2 tsp
9. Water                       1 cup
10. Salt                          1 tsp
11. Sugar                       1 tsp     
12. Coriander leaves      little

FOR SEASONING   

1. Oil                           2 tbsps
2. Mustard seeds         1 tsp
3. Urad dhal                1 tsp
4. Channa dhal            1 tsp
5. Curry leaves            few

METHOD

• Wash and cut the beans, chop onion, garlic, and coriander seeds.
• Soak tamarind and, extract the water and filter it.
• Heat oil in a kadai, add seasoning and splutter mustard seeds.
• Add urad and bengal gram, fry and add curry leaves.
• Add onion, garlic and fry for a minute, add cut beans.
• Stir and add turmeric, chilly powder, sambar powder, and rasam powder.
• Add tamarind water, salt, sugar and mix well.
• Cook on low heat for 10 minutes or cook in a pressure cooker for 1 whistle.
• Simmer till it dries up and garnish with coriander leaves.
• Serve with chapati, rice.