Wheat Banana Appam

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Banana 2 riped
Powdered Sugar 1 cup
Wheat flour 1 cup
Cardamom powder 1/2 spn or vanilla essence 1/2 spn
Milk 1/2 to 3/4 cup
Baking powder 1/4 spn
Ghee or melted butter 2 to 3 spn

In a mixing bowl add peeled banana..
Mash it with a fork..
Add sugar mix again..
Add wheat flour,baking powder, cardamom powder and milk..
Mix it into pancake consistency..
Take a paniyaram pan ..
Add little ghee in each portion..
Pour the batter..
Cook in medium flame for 1 minute..
Flip it.. cook it for one more minute..
Cook until both side turn golden brown..
Serve hot with honey…
Can make it a pancake too..

Potato Meal Maker Biriyani

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Basmati rice 2 cups
Meal maker 1 cup
Potato 2 big diced
Onion 2 big thinly sliced
Tomato 2 thinly sliced
Green chili 3
Ginger garlic paste 3 spn
Mint leaves 1/4 cup finely chopped
Corriander leaves 1/4 cup finely chopped
Curd 3 to 4 spn
Chilli powder 2 spn
Biriyani powder 1 spn
Cinnamon 1 piece
Cloves 2
Bay leaves 1
Cardamom 2
Oil 4 to 5 spn
Salt as required

Wash and soak basmati rice and keep aside..
Wash and soak meal maker in hot water..
Heat a heavy bottom or no stick pan..
Add oil , onion, cinnamon, cloves, cardamom, bay leaves..
Fry until onion turns into golden brown…
Add corriander leaves first..
Fry for a minute..
Add mint leaves fry again for 1 minute..
Add chili powder now..
Add biriyani powder..
Saute well..
Add ginger garlic paste..
Fry for 2 minutes ..
Add curd now.. saute again..
Add tomatoes now fry for 2 minutes..
Add salt..
Add meal maker and potato..
Add 1.5 cup water cover and cook for 5 minutes high flame ..
Now add rice..
Mix gently ..
Cover well.. keep the heat high..
After 2 minutes make it medium low heat..
Cover it.. keep a weight on top..
Cook for 15 to 18 minutes…
Once it’s done mix gently..
Serve hot with raitha or any gravy…

Ajwan leaves/karpooravalli chutney

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Ajwan leaves 10 to 12
Onion 2
Tomato 1
Garlic pods 4 to 5
Curry leaves few
Corriander and mint leaves 1/2 cup in total purely optional
Green chillies 3
Red chillies 3
Roasted channa dhal / pottukadalai 1/4 cup
Coconut grated 1/2 cup
Tamarind very little optional
Salt as required
Oil 2 spn (preferably Sesame oil)

Heat oil in a pan
Add Green chillies and red chillies
Add in onions fry until translucent..
Add in tomatoes saute well..
Add curry leaves..
Add Corriander and mint leaves..
Add in ajwan leaves..
Fry for 2 minutes…
Don’t cook the leaves more than 2 minutes..
Add in Garlic fry well…
Add Coconut and roasted dhal too..
Cook for 1 minute..
Let it cool down..
Add salt..
Grind everything into coarse paste..
Add water if required..
Add tamarind at the end if you are using..
Season with mustard and curry leaves if required..
Healthy yummy chutney ready for dosa, idli or any rice varieties too…
Karpooravalli also called as Mexican mint which has lot of health benefits especially for cold related issues..

Apple Halwa

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Apple 3
Sugar 1 cup to 1.5 cup adjust as per requirement
Ghee 1/4 cup
Nuts and raisins roasted in ghee 3 spn
Cardamom powder 1/2 spn

Peel the apples.. cut and grind it into a smooth paste..
Do not add water..
Heat a heavy bottom pan or non stick pan
Add the Apple paste..
Cook until raw smell leaves…
Add sugar at this point..
Cook well..
Once the sugar melted add ghee little by little..
And saute continuously..
Once it starts thickness add the nuts and raisins..add cardamom powder too..
Wait for halwa consistency..
Turn off and transfer into a serving bowl..
Serve hot or cold..
Yummy healthy Apple halwa ready…

Mushroom Dum Biriyani

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Mushroom sliced 1 cup
Basmati rice 2 cup
Onion 1 big thinly sliced
Tomato 1 big or 2 small ones sliced
Green chili 3
Ginger garlic paste 3 spn
Mint leaves 1/4 cup finely chopped
Corriander leaves 1/4 cup finely chopped
Curd 3 to 4 spn
Chilli powder 2 spn
Cinnamon 1 piece
Cloves 2
Bay leaves 1
Cardamom 2
Oil 4 to 5 spn
Salt as required

Wash and soak basmati rice and keep aside..
Heat a heavy bottom or no stick pan..
Add oil , onion, cinnamon, cloves, cardamom, bay leaves..
Fry until onion turns into golden brown…
Add corriander leaves first..
Fry for a minute..
Add mint leaves fry again for 1 minute..
Add chili powder now..
Saute well..
Add ginger garlic paste..
Fry for 2 minutes ..
Add curd now.. saute again..
Add tomatoes now fry for 2 minutes..
Add salt..
Add mushrooms too..
Add 1.5 cup water cover and cook for 5 minutes high flame ..
Now add rice..
Mix gently ..
Cover well.. keep the heat high..
After 2 minutes make it medium low heat..
Cover it.. keep a weight on top..
Cook for 15 to 18 minutes…
Once it’s done mix gently..
Serve hot with raitha or any gravy…

Chicken Salna in pressure cooker

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Chicken 1/2 kg
Onion 1 finely chopped
Tomato 1 finely chopped
Ginger garlic paste 1 spn
Green chilies 2 to 3
Cinnamon 2 piece
Cloves 2
Cardamom 2
Stone flower / kal pasi few pieces optional
Bay leaves 1
Chilli powder 1 spn
Corriander powder 1 spn
Turmeric 1/4 spn
Garam masala or chicken masala 1 spn
Grated coconut 1/4 cup
Poppy seeds 1 spn
Cashew 6 to 8
Oil 2 spn
Corriander leaves for garnishing

Take all ingredients ready..
Grind coconut, 1 piece cinnamon, poppy seeds, cashew with little water..
Make it as smooth paste keep aside..
Heat a pressure cooker
Add oil followed by cinnamon, cloves, cardamom, kal pasi, bay leaves along with onions..
Fry until onion turns golden brown..
Add ginger garlic paste fry well..
Add tomatoes and chicken..
Add in all masala powders and salt..
Cook for 3 to 4 minutes in high flame..
Add the coconut paste now..
Add required water..
Check salt..
Cover and cook for 2 whistle..
Once the pressure is down garnish the gravy with corriander leaves..
Yummy chicken salna ready…

Simple Pepper Rasam (Pepper Soup)

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Whole black pepper 1 spn
Garlic pods 6 to 8 with skin
Red chilies 2 to 3
Cumin seeds 1 spn
Coconut oil or ghee 2 spn
Mustard seeds 1/2 spn
Curry leaves few
Hing 1/4 spn
Salt as required
Tamarind juice 1 cup
Corriander leaves for garnishing

Crush or grind pepper, garlic, red chilies and cumin seeds in a coarse mix..
Heat oil or ghee in a pan
Add mustard seeds..
When it splutter add curry leaves and the coarse mix..
Fry in medium flame for few minutes..
Add in tamarind juice and required water..
Not more than 2 cups..
Add salt ..
Cover and cook until one boil..
Turn off the flame..
Add hing mix only once..
Garnish with coriander leaves..
Leave it closed for 2 to 5 minutes..
Serve hot…
Can eat with rice or just we can drink it..
Very good cold and cough remedy..

White Veg Kurma Hotel Style

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Carrot chopped cup
Beans chopped cup
Potato 1 diced
Dried peas 1 cup (soak overnight)
Or use frozen peas
Onion 1 thinly sliced
Tomato 1 diced
Oil 2 spn
Cinnamon 1 piece
Cloves 2
Cardamom 2
For masala..
Grated coconut 1/2 cup
Fennel seeds 1 spn
Cumin seeds 1 spn
Cashew 8 to 10
Poppy seeds 1 spn
Green chillies 5 to 6
Ginger 1 inch
Garlic 6 to 8 pods
Cinnamon 1 piece
Cloves 2

Grind the given ingredients for the masala with little water ..
Make it as smooth paste..
Keep aside..

Heat oil in a pressure cooker..
Add cinnamon, cloves, cardamom and onion..
Fry until onion is translucent..
Add in tomatoes fry for a minute..
Add all veggies and peas ..
Add the masala paste..
Add salt and little water..
Cover and cook for 2 whistle..
Once the pressure is down transfer into a serving bowl..
Garnish with coriander leaves…
Tasty hotel style veg white kurma ready..
It goes well with chapati, parota, biriyani and pulav too…

Corriander Seeds Chutney

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Corriander seeds 1/2 cup
Garlic pods 10 to 12
Red chilies 8 to 10
Tamarind 1/2 lemon size
Curry leaves few
Grated coconut 1/4 cup
Sesame oil 4 to 5 spn
Mustard seeds 1 spn
Salt as required

Heat 1 spn oil in a pan..
Add corriander seeds..
Fry in medium flame without burning until raw smell leaves..
It will take 2 to 3 minutes..
Keep aside..
Heat 1 spn oil again…
Add garlic and red chilies..
Fry for a minute..
Add curry leaves, tamarind and coconut..
Fry again for 1 minute..
Make everything cool..
In the mixi take corriander seeds first..
Grind coarsely..
Add the rest of the fried items along with salt..
Grind it into a smooth paste..

Heat 2 spn oil in a pan..
Add mustard seeds and curry leaves..
Add the ground paste..
Add little water..
Cook until oil separate from gravy…
The corriander seeds chutney ready to serve..
Perfect combination for idli and dosa..
Its very good for our digestive system also for fat burning..
Any oil can be used instead of sesame oil..
But sesame oil gives the authentic taste to this chutney…