Egg 2
Milk 1 cup( optional)
Vanila essence 1 spn
Sugar 3 spn
Butter for toast
Mix egg milk vanilla essence sugar in a bowl
Beat well
Dip bread slice in the egg mix
Toast it well in a pan with butter
Use medium flame for toasting
Serve with butter
😋😋😋
Wheat flour or multigrain atta 3 cups
Ajwan 1 spn
Oil ghee as needed
Salt
Mix flour salt ajwan oil in a bowl
Add water little by little and make a smooth dough.. apply little oil on the top.. cover it..
Let it set for 15 mins atleast
Take a small ball size dough roll it like chapathi
Apply ghee on the top of it
Fold it into square shape
Like this make with how many count of paratha needed
Again roll it and cook it as like making chapathi…
Serve hot😋😋😋
Paneer 1 cup
Ghee 3 spn
Onion 3
Tomato 2
Ginger 1 inch
Cashew 10 to 15
Whole spices (cinnamon, cardamom, jeera, cloves, bay leaves)
Chilli powder 2 spn
Turmeric 1/2 spn
Garam masala 1 spn
Salt as required
Dry methi leaves 1 spn
Half n half milk or cream milk 3 spn ( optional)
Keep the panner cubes into hot water..
Heat 1 spn ghee in a kadai
Add ginger, followed by onion n tomato
Fry until tomato mushy
Add cashew let it cool down completely
Blent it as a smooth paste
Heat 2 spn ghee in the same pan
Add the whole spices
Add chilli powder, turmeric and garam masala
Fry until the raw smell leaves
Add the ground paste
Add panna also
Add salt
Cook in medium flame until oil separate frm gravy
Add the cream milk
Add finally add dry methi leaves …
Serve hot with roti pulav or any paratha ….
Cauliflower 1 medium size
Rice flour 1/4 cup
Corn flour 1 spn
Chilli powder 2 spn
Hing 1/4 spn
Baking powder 1 pinch optional
Salt
Oil for frying
Cut the cauliflower gently
Clean with hot water and salt
Boil it for five mins
Or microwave for 3 to 4 mins
Mix all the other ingredients in a bowl
Add the microwaved cauliflower in the powder n mix well
No need to add water bcoz already cauliflower leave some water
Fry it in hot oil until it becomes crispy
Serve with onion and lemon😋😋😋
Tomato 2 big size
Onion 1 finely chopped
Ginger 1 inch finely crushed
Garlic 4 pods finely crushed
Both ginger and garlic optional
Mustard seeds 1/4 spn
Urad dhal 1/4 spn
Jeera 1/2 spn
Curry leaves few
Tamarind juice 1/4 cup optional or can be reduced
Chilli powder 1/2 spn
Pepper 1/4 spn
Turmeric 1/4 spn
Salt as required
Hing 1 pinch
Corriander leaves for garnishing
Heat a spn of oil in a kadai
Add mustard seeds
Once it splutter add urad dhal
Followed by hing
Add jeera curry leaves one by one
Add onion fry until golden brown
Add tomato fry until mushy
Add chilli powder turmeric powder and salt
Add the tamarind juice as well
Add water as per the tanginess of the rasam
Add pepper
Check the salt
Cover and cook in medium flame
Once it started bubbling switch off the stove
Garnish with coriander leaves
Can add rasam powder for flavor but it’s optional…
Serve hot….
Chicken 500 g
Ghee 3 spn
Onion 2
Ginger garlic paste 1 spn
Turmeric 1/2 spn
Chilli powder 2 spn
Corriander powder 1 spn
Chicken masala 1 spn optional
Pepper powder 1 spn
Salt corriander leaves for garnishing
Heat ghee in a pan
Add ginger garlic paste
Add onions fry until golden brown
Add all spice powders one by one
Fry for a minute
Add chicken
Add salt too
Cover and cook in medium flame
No need to add water just sprinkle some water if needed
Once chicken cooked soft n juicy turn off the flame
Garnish with coriander leaves
Yummy yummy chicken ready😋😋😋
Cat fish 500 g
Chilli powder 1 spn
Turmeric 1/4 spn
Salt as required
Lemon juice 1/2 spn optional
Ginger garlic paste 2 spn
Fish fry masala if u hav 1 spn optional
Or garam masala 1/2 spn optional
Oil for frying
Clean the fish
Mix all the ingredients in a bowl
No need of water
Just sprinkle if required
Marinate the fish with the paste
Leave it for atleast 1 hr
Fry it in oil until golden brown
Serve with sliced onions and lemon
I used sesame oil ( nallennai)
It gives more tasty especially for fish fry
Carrot poori
Wheat flour or multigrain atta 3 cups
Salt 1/2 spn
Carrot 2 big
Oil as required
Take a blender put the diced carrots and blend well
If u don’t hav blender use mixi to blend
Add wheat flour salt
Knead well
Make it as poori dough
Apply oil to keep the moisture
Make poori
Egg curry
Egg 4
Onion 3
Coconut 1/4 cup
Corriander powder 3 spn
Chilli powder 1 spn or u can use green chilli instead of chilli powder
Oil 1 spn
Turmeric 1/4 spn
Curry leaves
Mustard
Salt
Boil the egg
Mean while fry the coconut, corriander powder and chilli powder with one spn of oil
Keep it cool
Add some water and grind it
Heat oil in a pan
Add mustard and curry leaves
Add thinly sliced onions
Fry till golden brown
Add turmeric
Add the paste and add water as required
Use less water the gravy should be thick
Add salt
Slit the eggs add that too in the gravy
Cook in medium flame until oil separate from the gravy
This gravy suitable for poori chapthi idiyapam or any tiffin items
And its easy to prepare
Recipe same as catfish fry
…..
Toor dhaal 1 cup
Caster oil 1 spn
Turmeric 1/2 spn
Garlic 4 pods
Ghee 2 spn
Mustard 1/2 spn
Urad dhaal 1/4 spn
Jeera 1/2 spn
Curry leaves few
Red chillies 3
Salt as required
Hing 1 pinch
Pressure cook dhaal with 2 1/2 cup water , caster oil and turmeric
Crush the garlic
Add it to cooked dhal
Mash dhaal well…
Heat a pan
Add ghee
Add hing
Mustard seeds, urad dhaal , jeera
Add red chillies fry for a minute
Add curry leaves
Pour it to mashed dhaal
Yummy dhaal ready😋😋😋
This will go with rice and chapathi or any roti…
Cooking for passion 
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