Coconut Tangy Chutney

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Coconut grated 1 cup
Urad dhal 1/4 cup
Red chillies 4 to 5
Tamarind small piece
Salt as required
Hing a little bit
For seasoning oil mustard. Cumin seeds and curry leaves

Heat a pan..
Add a spn of oil..
Add urad dhal and red chillies..
Fry until urad dhal turns golden brown..
Add Coconut and Tamarind..
Fry for a minute and switch off..
Let it cool down a bit..
Add salt and grind it into coarse paste..
Do the seasoning with oil, hing mustard , Cumin seeds and curry leaves..
It goes well with dosa idli and even hot rice..

Carrot Beans Thoran

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Carrot 1 cup chopped
Beans 1 cup chopped
Oil 2 spn
Hing a pinch
Mustard seeds 1 spn
Cumin seeds 1 spn
Urad dhal 1/4 spn
Red chillies 4 to 5
Curry leaves few
Roasted peanuts 1/4 cup
Salt as required

Heat oil in a pan..
Add hing , mustard seeds, Cumin seeds, urad dhal..
Fry in medium flame until urad dhal turns into brown..
Add red chillies and curry leaves..
Add chopped veggies..
Add little salt ..
Saute well..
Cover and cook 10 minutes in medium flame..
Stir in between once or twice..
In the meantime grind roasted peanuts into a coarse powder..
Once veggies cooked add peanut powder..
Mix well..
Once it blend with veggies switch off flame..
Serve hot as side dish.. or with hot rice..

Onion Muruku

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Rice flour 1 cup
Urad dhal flour 1/4 cup
Onion 1 medium size
Red chillies 4 to 5
Sesame seeds 1 spn
Hing 1/4 spn
Ajwan seeds 1 spn
Salt as required
Melted Butter 1 spn
Oil for deep frying

Grind onion and red chillies into a fine paste..
In a mixing bowl add rice flour, urad dhal flour, onion chillies paste, Sesame seeds, hing, ajwan seeds, melted butter, required salt..
Mix it evenly..
Add water little by little and knead a soft dough..
Heat oil in a frying pan..
Use muruku maker to make shape..
Use desired shape..
Press directly in oil.. use medium high flame..
Remove once the bubbles stop from oil..
Break if you want..
Cool it and store it in a air tight container..
Spicy onion flavored muruku ready..

Orange pound cake (Eggless)

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Orange zest 1 spn (grated Orange skin)
Orange juice 1/2 cup
Sugar 1/2 cup
Curd 1/2 cup
Ghee/melted butter 1/4 cup
All purpose flour 1 cup
Baking soda 1/2 spn
Baking powder 1 spn
Salt a pinch

Grate skin from fresh Orange..
Squeeze juice and keep both aside..
In a mixing bowl add sugar, curd, Orange zest..
Beat it with hand blender..
Once sugar melted add ghee..
Beat again…
Now add flour, baking soda, baking powder, salt..
Mix it .. add Orange juice little by little..
Beat without lumps until it reaches creamy consistency..
Grease a cake pan with butter..
Pour the batter..
Preheat oven 375 deg F
Bake for 20 to 25 minutes..
Once done wait until it cool down…
Remove gently from the cake pan..
Make slices and serve…
Yummy spongy egg less Orange pound cake ready..

Tomato Chapathi

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Tomato 2
Wheat flour 2 cups
Fennel seeds 1 spn
Ginger 1 inch
Garlic 3 to 4 pods
Red chillies 3
Salt as required
Oil for sprinkle
Ghee 1 spn optional
Cumin seeds 1 spn
Curry leaves few finely chopped

In a mixi take Tomato, Fennel seeds, Ginger, garlic, red chillies…
Grind into a smooth paste..
Pour it into a mixing bowl..
Add cumin seeds and curry leaves..
Add wheat flour and salt..
Mix well..
Add 1 spn oil or ghee..
Add water little by little..
Knead it into a soft dough like regular chapathi dough..
Let it sit for 5 to 10 minutes..
Make small balls..
Roll it flat and put it in not tawa..
Cook both sides .. Sprinkle oil both sides..
Once it cooked remove it from tawa..
Serve hot with coconut chutney or any mild gravy..
I used regular red chillies.. if it is kashmiri chillies chapathi will be in red color..
Yummy Tomato flavored chapathi ready..

Ghee Mysorepak

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Besan flour 1 cup
Ghee 1 cup
Sugar 1 cup

Dry fry Besan flour in low flame until nice aroma comes out..
Sieve the flour without any lumps..
In a mixing bowl add the flour and half cup ghee..
Mix it without any lumps..
Keep aside..
Heat a heavy bottom pan..
Add sugar and half cup water..
Boil 5 to 7 minutes until it reaches one string consistency ..
Add the besan ghee mix and stir continuously.. once the flour absorb ghee and the other half cup ghee little by little..
Keep stirring until it turns soft dough..
Once it reaches the perfect consistency remove it from flame..
Pour it into a greased bowl or plate..
Let it cool down..
Make slices and store it..
Yummy ghee mysorepak ready…

Milk Burfi

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Milk powder 2.5 cup
Sugar 3/4 cup
Milk 1 cup
Ghee 1/4 cup
Badam or mix of finely chopped nuts for garnishing..
Saffron few optional

In a mixing bowl add Milk powder, sugar, milk..
Mix it without any lumps..
Transfer into a nonstick pan..
Turn on flame..
Add ghee too..
Keep stirring in low flame until the batter thickness..
It will turn into halwa consistency in 5 to 6 minutes..
Once it turn into dough transfer into a greased bowl…
Add the chopped nut and saffron on top of it..
Press it gently..
Let it cool and cut into desired shape…
Instant milk burfi ready…

Thenkuzhal Muruku (Coconut milk Muruku)

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Rice flour 1 cup
Urad dhal flour 1/4 cup
Coconut milk 1 cup
Sesame seeds/Cumin seeds 1 spn
Hing 1/4 spn
Melted butter/ oil 2 spn
Salt as required
Oil for deep frying

In a mixing bowl add rice flour, urad flour,Sesame seeds, hing,butter and salt..
Mix it, let the butter or oil spread evenly..
Add Coconut milk little by little ..
Knead it into a soft dough..
Not too tight.. not too loose..
Heat oil for deep frying..
Take a muruku maker .. make desired shape..
Fry in medium flame until the bubbles stop from oil..
Crispy tasty Thenkuzhal muruku ready…
Store it in a airtight container..

Oma podi / Sev

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Besan flour 1 cup
Rice flour 1/4 cup
Butter or oil 1 spns
Hing 1/4 spn
Turmeric powder 1/4 spn
Omam/Ajwan seeds 1 spn
Salt as required
Curry leaves few
Oil for deep frying

Grind Ajwan seeds to a powder..
Add 1/4 cup water and grind again..
Drain it and keep the water..

In a mixing bowl add besan flour, rice flour, butter, hing, Turmeric powder, salt..
Mix once..
Add the Ajwan water little by little..
Knead it little loose dough..
Put it in oma podi achu in muruku maker..
Heat oil for deep frying..
Press the dough from muruku maker directly in hot oil..
Make one big circle..
Make small batches..
Once the bubbles stops remove it and strain the oil..
Repeat the process..
Once it cool down break the oma podi..
Finally fry curry leaves too..
Add it into the oma podi..
Mix all together..
Quick and easy oma podi ready..

Badhusha

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Maida / All purpose flour 1.5 cup
Curd 1/4 cup
Ghee or melted butter 5 spn
Sugar 1 cup and a half spn
Baking soda a pinch
Baking powder 1/2 spn
Cardamom powder 1/4 spn
Saffron few optional
Oil for deep frying

In a mixing bowl add curd, ghee, sugar, melted butter, baking soda and baking powder..
Beat well until sugar melts..
Add in maida..
Mix well firsr..
Add very little water (approximately 3 to 4 spn) knead gently and make a soft dough..
Let it sit for 15 to 20 minutes..

Heat a pan for sugar syrup..
Add 1 cup sugar and half cup water..
Once sugar melted add Cardamom powder and saffron..
Boil for 5 to 7 minutes..
Keep aside..

Make small balls and make badhusha shape..
Fry in oil.. keep low medium flame..
Fry until it turns golden brown..
Strain oil completely..
Add it immediately to the sugar syrup ..
Flip after 3 minutes.. let the syrup spread evenly..
After 6 to 7 minutes remove from the sugar syrup..
Repeat the process..
Make sure sugar syrup is warm when u put the fried balls..
Yummy Flaky Juicy Badhusa ready…