Cauliflower 1 cup
Broccoli 1 cup
Onion 1 optional
Capsicum 1 diced
Fennel seeds powder 1 spn
Turmeric 1/2 spn
Chilli powder 1 spn
Oil 2 spn
Salt
Heat oil in a pan
Add fennel seeds powder
Add onions
Fry until golden brown
Add capsicum and broccoli
Fry with little salt and sprinkle some water if needed
Once half cooked add turmeric and chilli powder salt
Fry in medium flame until veggies become crispy
Add capsicum at the end fry for five mins
Serve hot….
Fish 500 g ( i used tilapia)
Onion 2
Tomato 2
Ginger 1 inch
Garlic 4 pods
Coconut milk 1 cup
Tamarind juice 1 cup
Turmeric 1/2 spn
Chilli powder 2 spn
Corriander powder 2 spn
Fenugreek powder 1 spn
Salt
Mustard 1/4 spn
Curry leaves few
Grind onion tomato ginger garlic as smooth paste
Heat a cooking vessel
Add 2 spn oil
Add mustard and curry leaves
Now add the grounded paste
Add all spice powders
Cook for until raw smell leaves
Add coconut milk now
Bring the gravy to boil
Now add tamarind juice
Add fish also now
Check the salt and spice tanginess
Adjust if needed
Cook in medium flame until oil separate from gravy
Garnish with coriander leaves (optional)
Yummy easy fish curry ready…
Serve with rice or any tiffin items 😋😋😋
Carrot 1 cup finely chopped
Beans 1 cup finely chopped
Onion big 1 finely chopped
Green chilies 2 or 3
Curry leaves few
Mustard 1/4 spn
Jeera 1/4 spn
Urad dhal 1/2 spn
Channa dhal 2 spn
Turmeric 1/4 spn
Oil 2 spn
Grated coconut 1/4 cup
Heat a pan
Add oil heat it
Add mustard seeds, jeera and curry leaves
Let it cracks
Add urad dhal and channa dhal
Fry in medium flame
Add green chilies followed by onions
Fry well
Add carrot and beans with little salt
Add turmeric
Sprinkle water if required
Cover and cook well
Once 70% cooking done check the salt
Finally add grated coconut
Fry for a minute…
All done
Yummy carrot beans fry ready 😋😋😋
Bhindhi 250 g cut into small pieces
Onion 2
Tomato 3
Ginger garlic paste 1 spn
Oil 4 spn
Turmeric 1/4 spn
Chilli powder 1 spn
Corriander powder 2 spn
Garam masala 1/2 spn
Fennel seeds powder 1 spn
Fenugreek seeds powder 1/2 spn
Capsicum 1/2 diced optional
Corriander leaves for garnishing
Heat oil in a pan
Add 2 spns of oil
Add bhindhi
Fry until half cooked
Transfer it frm the pan
In the same pan add 2 spn of oil
Add finely chopped onions
Fry until golden brown
Add ginger garlic paste
Fry well
Add in tomatoes
Fry until mushy
Add all spice powders
Cook until raw smell leaves
Add half cooked bhindhi
Cook for 5 mind in medium flame
Add capsicum cook again for five minutes
Remove it from stove
Garnish with coriander leaves
Yummy kadai bhindhi ready to serve 😊😊
Chicken 1/2 kg
Bay leaves 1
Cinnamon 1 inch
Gloves 2
Cardamom 1
Onion 2
Tomato 2
Ginger garlic paste 1 spn
Turmeric 1/4 spn
Chilli powder 1 spn
Corriander powder 1 spn
Chicken masala or garam masala 1 spn
Fennel seeds powder 1 spn
Oil 2 spn
Corriander leaves and curry leaves for garnishing
Heat oil in a pan
Add oil
Add bay leaves, cinnamon, gloves, cardamom
Fry for a minute
Add onions now
Fry till golden brown
Add ginger garlic paste
Fry well
Add tomatoes fry until mushy
Add chicken along with all spice powders
Add salt
Fry well
Add little water
Close and cook in medium flame for 15 to 20 mins until oil separate frm gravy
Mix the gravy in the middle
Finally garnish with coriander leaves and curry leaves
Gravy ready to serve…
Channa 1 cup
Onion 2
Tomato 2 big ones
Ginger 1 inch
Garlic 3 to 4
Mint 1/4 cup
Corriander leaves 1/4 cup
Green chilies 4 or less
Turmeric 1/4 spn
Chilli powder 1 spn
Corriander powder 1 spn
Garam masala 1 spn
Salt as required
Oil 1 spn
Bay leaves 1
Cinnamon 1 inch
Gloves 2
Cardamom 1
Soak channa over night
Pressure cook it and keep aside
Grind onion tomato ginger garlic corriander leaves and mint leaves as a smooth paste
Heat oil in a pan
Add bay leaves, cinnamon, gloves, cardamom
Now add the grinded paste
Fry for five mins in medium flame
Add all spice powders and salt
Cook till oil separate from the gravy
Add cooked channa and required water
Cook in medium flame until gravy becomes thick..
Now the gravy ready to serve….
Moong dhal 1 cup
Onion 1
Tomato 1
Green chilies 2
Chilli powder 1 spn
Turmeric 1/2 spn
Dry methi 1 hand full
Oil 1 spn
Mustard 1/4 spn
Jeera 1/2 spn
Curry leaves few
Garlic 5 pods
Pressure cook moong dhal with little turmeric
Wash methi leaves
Keep aside
Heat oil in a pan
Add mustard seeds
Jeera and curry leaves
Now add garlic and green chilies
Fry well
Add onions fry until golden brown
Add in tomatos
Add turmeric, chilli powder as well
Cook until tomatoes become mushy
Add soaked methi leaves
Cook well
Now add cooked moong dhal
Cook in medium flame for 10 mins
Methi dhal ready…
Suitable for rice or roti ….
Wheat flour 1 cup
Ragi 1 cup
Salt 1/4 spn
Ajwan 1/2 spn optional
Oil 2 spn
Mix everything in a bowl with little water
Make it as smooth chapathi dough
Cover it and keep it for atleast 1 hr
Make chapathi like regular chapathi..
Can add oats powder too..
Tried muruku with health mix…
Taste like normal muruku…
Health mix 1 cup (any health mix i used manna)
Roasted gram dhal ( pottu kadalai ) flour 1/4 cup
Ajwan 1 spn
Chilli powder 1 spn
Hing 1/4 spn
Salt
Oil for deep frying
Mix health mix, roasted gram dhal powder , ajwan , chilli powder, salt, hing also 2 spoon hot oil
Add water little by little
Make it as smootg dough
Not too hard too loose too
Heat oil in a pan
Make muruku with muruku maker with ur desired shape
Fry until bubbles stop
Drain it..
Yummy healthy muruku ready 😋😋
Cooking for passion 
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