Tawa Peas Biriyani with Leftover rice

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Leftover rice 2 cups or cooked rice
Onion 1
Tomato 1
Ginger garlic paste 1 spn
Frozen Peas 1 cup
Biriyani powder or pulav masala 1 spn optional
Just for flavor
Chilli powder 2 spn
Corriander powder 1 spn
Salt as required
Corriander leaves for garnishing
Rusk 4 cut into dice optional
Oil or ghee 2 spn

Heat oil or ghee in a tawa..
Add onion fry for 1 minute
Add ginger garlic paste fry until raw smell leaves..
Add in all spice powders and salt..
Fry few minutes
Add tomatoes now..
Fry until mushy..
Add peas and check salt..
Cook until peas cooked fully
Add cooked rice mix gently..
Add in rusk cook for 1 more minute..
Garnish with coriander leaves..
I used biriyani powder to get the flavor of biriyani.. can skip it..

Stuffed Mirchi Bajji

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Bajji mirchi 4
Potato 1 big
Chilli powder 2 spn
Turmeric 1/2 spn
Salt as required
Cumin seeds 1 spn
Ajwan 1 spn
Hing a pinch
Baking soda 1/4 spn
Besan flour 1 cup
Rice flour 2 spn
Oil for deep frying

Boil potatoes.. remove skin and mash it..
Add chili powder,cumin seeds, turmeric 1/4 spn, salt and mix well..keep aside..
Cut mirchi into two pieces ..
Remove seeds ..
Fill the potato mixing inside the mirchi..
Keep it ready..

In a mixing bowl add besan flour, rice flour, chili powder 1 spn, turmeric 1/4 spn, baking soda, ajwan and salt..
Mix well.. add water little by little make it until it comes to bajji batter..

Heat oil for deep frying..
Dip the stuffed mirchi into batter.. deep fry in medium flame until it turns golden brown..
Serve hot with chutney or ketchup..

Sabudhana / Sago Vada in Airfryer

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Boiled potatoes 2
Sabudhana 1 cup
Green chillies 2 to 3 finely chopped
Onion 1 finely chopped
Curry leaves few
Corriander leaves few
Ginger 1 spn grated optional
Hing a pinch
Turmeric 1/4 spn
Roasted peanut 1/4 cup
Salt as required
Oil 2 spn

Soak sabudhana for 8 hours or overnight ..
Drain the water completely from sabudhana..
Grind the peanut into powder..
Mix all other ingredients.. knead well..
Don’t add water..
Make desired shape.. keep in airfryer trays..
Keep Airfryer mode 375 deg for 10 to 12 minutes..
Flip inbetween and brush with oil..
Adjust time until it becomes crispy..

Serve hot with ketchup ..
This vada taste like crispy outside and juicy inside.. can deep fry in oil too if not in airfryer..

Sabudhana Beetroot Kheer

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Sabudhana 1 cup
Beetroot 1 small
Milk 2 cups
Water 1 to 2 cups
Sugar crystals/ kalkandu 1 to 1.5 cup
Rose essence 3 drops or cardamom powder 1/4 spn
Ghee or butter 2 spn
Cashew and raisins 2 spn each

Grind beetroot in mixi with little water. Strain it and keep the juice .. don’t add more than 1 cup water..
Roast cashew and raisins with ghee.. keep aside..
Heat a pan
Add butter
Add sabudhana fry until it turns into white color..
Add water now.. cook for 5 minutes in medium flame..
Add the beetroot juice now.. once it starts boiling add milk.
When milk boil add the sugar crystals..
Add the roasted cashew and raisins after the sago cooked completely..
Add in rose essence or cardamom powder at the end..
Turn off.. keep it closed for 5 minutes ..
Serve hot or cold..

Masala Peanuts Air Fryer

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Peanut 1 cup (fresh dry peanut)
Besan flour 1/2 cup
Rice flour 2 spn
Corn flour 2 spn optional
Chilli powder 1 spn
Turmeric 1/2 spn
Ginger garlic paste 1 spn
Salt as required
Baking soda 1 pinch optional
Chat masala 1/2 spn optional
Oil 2 spn
Water 2 to 3 spn
Hing 1 pinch

In a mixing bowl add besan flour, rice flour, corn flour, chili powder, turmeric, salt, hing, baking soda..
Mix well.. add ginger garlic paste mix well..
Add the peanuts.. mix it..
Add oil too..
Add water little by little mix it..
Mix until the masala coated well with peanuts..
Arrange it in airfryer tray..
Keep 375 deg for 8 to 10 minutes..
Mix inbetween once..

Add chat masala once its done.. mix it and keep it in air tight container..

We can bake it too in oven… or deep fry in oil..

Yummy crunchy masala peanuts ready..

Banana Halwa

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Banana 5 to 6
Sugar 1 cup
Ghee 6 to 7 spn
Cornflour 2 spn optional
Water 2 spn
Cashew raisins 2 spn

Mix cornflour with 2 spn of water and keep aside..
Peel the banana and mash it well.. or put it in mixi and make it as fine paste..
Heat a pan
Add a spn of ghee
Roast cashew and raisins and keep aside..
In the same pan add mashed banana..
Cook well for 5 to 6 minutes until the banana color change..add sugar in this stage..
Let it melt completely..
Add the cornflour water mix well..
Add ghee little by little stir continuously..
At one stage ghee will separate from halwa..
Turn off and transfer into a serving bowl..
Corn flour is purely optional.. it gives a glossy texture to the halwa..
Use nonstick pan for good results..
Yummy banana halwa ready…

Kachayam (Maida Sweet)

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All purpose flour 1 cup
Sugar 1/2 to 3/4 cup as per taste
Banana 1 or 2
Cardamom powder 1 spn
Rava 1/4 cup
Baking soda 1 pinch optional
Oil for deep frying

Mash banana in a mixing bowl..
Add all other ingredients with little water..
Like cake batter consistency..
Make small balls and deep fry in medium flame until it turns golden brown..
Can use wheat flour instead of all purpose flour..

Stir Fry Veggie Noodles

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Thin noodles or noodles pasta 1 pack
Garlic thinly sliced 8 to 10
Capsicum thinly sliced 1 cup
Carrot thinly sliced 1 cup
Broccoli 1 cup
Olive oil or butter 2 spn
Salt as required
Pepper or chilli flakes as required
Cheese 1 cup optional

Boil noodles as per boiling instructions with little salt.. drain water and keep aside..

Heat a pan
Add butter or olive oil
Add garlic fry until it roast well..
Add in carrot, capsicum and broccoli ..
Sprinkle little salt..
Cook in high flame.. once it turns crunchy add the cooked noodles..
Mix gently..
Add pepper powder or chilli flakes..
Give it a fry.
Add grated cheese at the end mix well..

Serve with chilli sauce or ketchup..

Pesaratu (Green Dhal Dosa)

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Whole green gram dhal 1 cup
Raw rice 1/4 cup
Split channa dhal 2 spn
Red chilies 3 to 5
Ginger 1 inch optional
Onion finely chopped 1 cup
Green chillies finely chopped 2 spn
Cumin seeds 2 to 3 spn
Oil for making dosa
Salt as required

Soak green gram dhal, raw rice, channa dhal overnight..
Grind it with red chilies and ginger as smooth dough..
Add water if required..
Add salt..
Maks it as dosa batter consistency..

Heat a dosa pan
Spread the batter .. make it as thin dosa..
Spread few cumin seeds, onions, and green chilies..
Spreay oil..
Cook in medium flame..
Press gently until it cooks well. Do not flio the dosa..
Draw a triangle on top dosa using dosa flipper..
Folt it into triangle..
Serve hot with desired chutney or sambar..
Spr

Lemon Rice

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Cooked rice 2 cups
Lemon 2 squeeze it
Onion 1 chopped
Ginger i inch finely chopped
Cumin seeds 1/2 spn
Fenugreek seeds 1/4 spn
Split channa dhal 1 spn
Mustard 1/4 spn
Green chillies 2 chopped
Red chilies 2
Curry leaves few
Turmeric 1/2 spn
Sesame oil 2 spn / any oil
Salt as required
Roasted peanuts 3 spn optional

Heat oil in a pan
Add mustard, cumin seeds..
Add channa dhal, fenugreek seeds.. fry for few seconds..
Add in curry leaves, ginger, green chilies and red chilies..
Add in onions now..
Add peanuts too. Its purely optional ..
Fry for a minute..
Add turmeric and salt.. and lemon juice too..
Add 1 cup water..cook it..
Once oil releases add in the cooked rice..
Mix gently..
Lemon rice ready..
Serve with vada and chutney or any desired side dish..