All purpose flour 2 cup
Rava 3 tspn
Sugar 1 spn
Salt 1 spn
Curd 1/4 cup
Baking soda 1 pinch optional
Oil for deep frying
In a mixing bowl take all the ingredients except oil..
Add water little by little and knead it into a soft dough..
Not too tight or too loose..
Let it rest for 15 to 20 minutes or more..
Make small balls..
Roll it into poori shape..
Deep fry both sides in hot oil..
Serve hot with chole (channa masala)..
Channa 1 cup
Onion 2 finely chopped
Tomato 2 finely chopped
Ginger garlic paste 2 spn
Green chillies 3 to 5
Cinnamon 1 piece
Cloves 3
Cardamom 2
Turmeric powder 1/4 spn
Chilli powder 1 spn
Corriander powder 1 spn
Cumin powder 1/2 spn
Channa masala powder 1 spn
Salt as required
Oil 2 spn
Corriander leaves for garnishing
Soak channa for 8 hours or overnight..
Pressure cook channa with little salt for 3 whistle..
Heat oil in a pan
Add cinnamon, cloves and cardamom..
Add in onions.. fry until golden brown..
Add ginger garlic paste fry until raw smell leaves..
Add all spice powders and little salt..
Fry in medium flame for few minutes..
Add tomatoes now fry until mushy..
Add the cooked channa along with the water..
Adjust water as per thickness of the gravy..
Check salt..
Mash few channa for giving thickness to the gravy..
Cover and cook in medium flame until oil separate from gravy..
Garnish with coriander leaves..
Serve hot with poori , chapathi or batura..
All purpose flour 300g little more or less
Melted butter 1/4 cup
Milk 140 ml
Sugar 2 spn
Egg 1
Yeast 1/2 spn(4g)
Salt 1 spn
Mix yeast and sugar in watm milk..
Let the yeast get activated..
After 10 minutes take a mixing bowl..
Add butter and egg..
Beat with a ladle or spoon..
Add activated yeast..
Add flour and salt too..
Mix with spoon itself..
Once it reach sticky dough consistency cover it ..
Let it sit for 1 hour to 1.5 hours..
Now the dough becomes double..
Now punch the gas.. roll it..
Cut it into equal portions..
Arrange it in a baking tray..
Let it sit again for 30 minutes for second proofing..
Now the dough raise little more..
Beat egg and apply on top of the bread dough..
Bake 375 deg for 20 to 25 minutes until the top portion turns little brown..
Remove from oven..
Apply butter on the top..
Cover it…
After 10 minutes open it..
Now the soft fluffy milk bread is ready..
If you want sweet flavor add 1/4 cup sugar while mixing the dough…
Moong dhal 1/2 cup
Spinach 1 cup finely chopped
Curry leaves few finely chopped
Green chillies 3 to 5 finely chopped
Corriander leaves finely chopped 1/4 cup
Cumin seeds 1 spn
Ginger thinly sliced 2 spn
Salt as required
Oil for deep frying
Soak moong dhal for 1 hour..
Drain water.. grind it into coarse paste..
Add all other ingredients..
Mix well with little water if required..
Batter should be thick.. like pakoda batter..
Take small portions.. deep fry in hot oil..
Fry until it turns crispy texture..
Drain oil completely..
Serve hot…
Raw banana 3
Onion 1 finely chopped
Red chillies 3 to 5
Curry leaves few
Oil 2 spn
Mustard seeds 1/2 spn
Urad dhal and channa dhal 1 spn each
Cumin seeds 1 spn
Fennel seeds 1 spn
Hing 1/4 spn
Turmeric 1/4 spn
Grated coconut 1/4 cup optional..
Salt as required
Peel the edges of banana..
Pressure cook for 2 whistle..
Dont over cook..
Once pressure is down remove the skin..
Grate it ..keep aside..
If banana over cooked just mash it with hands..
Heat oil in a pan
Add hing..
Add mustard seeds , urad dhal, channa dhal..
Fry in medium flame for 1 minute..
Add cumin seeds and fennel seeds..
Let it splutter..
Add curry leaves and red chillies..
Add onion too.. fry until translucent..
Add salt and turmeric powder..
Fry for 1 minute..
Add grated banana..
Fry well until it mix well..
Add grated coconut now..
Fry for 2 more minutes..
Yummy raw banana fry ready…
Perfect side dish for rasam and curd..
Those who don’t eat vazhaikai they also will like this …
Egg 6
Onion 1 finely chopped
Tomato 2 finely chopped
Chilli powder 1 spn
Turmeric 1/4 spn
Corriander powder 1 spn
Garam masala 1/2 spn
Oil 2 spn
Mustard seeds 1/4 spn
Curry leaves few
Salt as required
Corriander leaves for garnishing
For roast and grind ..
Oil 2 spn
Onion 2 chopped
Corriander seeds 3 spn
Cumin seeds 1 spn
Fennel seeds 1 spn
Garlic pods 6 to 7
Ginger 2 inch piece
Whole pepper 1 spn
Red chillies 4 to 5
Cinnamon 2 big piece
Cloves 3
Curry leaves few
Turmeric 1/4 spn
Poppy seeds 1 spn
Grated coconut 1/4 cup
Roasted gram dhal/bengal gram dhal 2 spn
Boil eggs ..
Peel skin and keep aside..
Lets roast spices for masala
Heat oil in a pan
Add pepper, cumin seeds, fennel seeds, cinnamon, cloves, corriander seeds one by one..
Roast without burning..
Add curry leaves and red chilies..
Then add garlic and ginger, onion ..
Fry until translucent..
Add poppy seeds, turmeric..
Add in coconut and bengal gram dhal too..
Make it cool..
Grind with little water..
Make it as paste..
Heat oil in a pan..
Add mustard seeds then curry leaves..
Add onion fry until translucent..
Add in all spice powders..
Fry for a minute..
Add tomatoes fry until mushy..
Add in the masala paste..
Add required water too..
Add salt..
Cook for 7 to 8 minutes..
Once the raw leaves from gravy slit the eggs and put it in the gravy ..
Check salt..
Cook for 2 more minutes..
Turn off the flame. .
Garnish with coriander leaves..
Yummy masala rich egg gravy ready..
Suitable for idli dosa chapathi even with rice…
All purpose flour 3.5 cup (450g approximately)
Yeast 5g (1 pocket)
Sugar 1/4 cup and 1 spn(10 g)
Salt 5g(1 spn)
Milk 1 cup (250 ml)
Egg 1
Melted butter 1/2 cup
Oil or butter for greasing
Keep all ingredients ready..
Lets activate the yeast first..
In a mixing bowl add yeast, sugar 1 spn and milk..(milk should be lukewarm)..
Let it set for 10 minutes..
Now you can see the yeast activitied..
Add melted butter and egg now..
Mix well with a spoon or ladle..
Add sugar, salt and flour now..
Mix well..
Transfer into a flat surface for kneading..
Grease butter or oil in palm and the dough as well..
Sprinkle little flour for kneading.. so that dough not stick in our hands..
Knead well for 10 minutes until the dough becomes smooth..
This kneading is very important to achieve a soft texture of our rolls..
Cover it air tight and keep aside for 1 hour..
For first proofing..
After 1 hour you can see the dough becomes double..
Punch the gas from the dough..
Now make it flat and cut it into pieces..
Roll each piece by tucking the dough into a smooth ball..
Do all the pieces into ball..
Arrange it in a baking tray.. (use parchment sheet if required)
Grease with oil on the top..
Cover again for 30 minutes for second proofing..
Now the dough raise again..
Now preheat over for 375 deg…
Meanwhile take 1 egg and a spn of milk..
Remove the cover from the tray
Beat well .. and give the rolls egg wash gently..
Bake for 18 to 20 minutes..
Adjust 5 to 8 minutes more depending upon the oven type..
Remove once the rolls turn brown on top..
Yummy homemade dinner rolls ready..
Egg 6
Onion 2
Tomato 1
Ginger garlic paste 2 spn
Chilli powder 1 spn
Corriander cumin powder 1 spn
Turmeric 1/4 spn
Garam masala 1 spn
Curd 150 ml
Salt as required
Pepper powder 1 spn
Oil 2 spn
Corriander leaves for garnishing
Boil egg.. peel the skin and keep aside..
Heat a pan
Add oil and onion..
Fry until golden brown..
Add ginger garlic paste.. fry for a minute..
Add in all spice powders and salt..
Saute well for 1 minutes..
Add curd fry again 1 minute..
Add in tomatoes fry until mushy..
Slit eggs on all sides..
Add in eggs..
Add 1 cup water ..
Adjust water as required consistency of the gravy..
Cook until oil separate from gravy..
Add pepper powder.. leave it for a minute..
Garnish with coriander leaves..
Serve hot…
Chicken 1/2 kg
Onion 200 g
Tomato 200 g
Ginger garlic paste 75 g
Green chillies 3
Cinnamon 1 piece
Cloves 3
Cardamom 2
Corriander leaves 1 hand full
Mint leaves 1 hand full
Curd 100 g
Oil 100 ml
Basmati rice 500 g
Chilli powder 2 spn
Salt as required
Soak basmati rice for 30 minutes..
Heat a heavy bottom kadai..
Add onion and oil together ..
Add in cinnamon, cloves, cardamom..
Fry until onion turns golden brown..
Don’t skip this step..
This will give natural color to biriyani..
Keep the flame low..
Add corriander leaves fry for a minute .
Add mint leaves ..
Add in green chillies too..
Add chilli powder now.. fry for a minute..
Now add ginger garlic paste..
Fry again for a minute..
Add salt now.
Add curd now.. fry a few seconds..
Add tomatoes..
Keep the flame high now..
Fry for 2 minutes..
Add 400 ml water now..
Cover for 10 minutes..
Meanwhile boil water for rice separately.
After 10 minutes keep the flame low mix and cover again for 5 minutes…
After 5 minutes add chicken..cover the lid..
Keep high flame for 2 minutes ..
Now mix it and keep the flame low.. cover it and let it cook while preparing rice..
Now in boiling water add 2 spn of salt..
Add the soaked rice..
Let it boil for 2 minutes in high flame..
Mix gently..
Rice have to cook only 50 %..
Now drain the water.. save the drained water too..
Now check the salt in gravy adjust if required..
Add the cooked rice on top of gravy.. do not mix..
Gently press..
Add water if required.. water should be in the same rice level..
Use the drained water not more than 1 cup..
Now cover well..
Keep the weight on top of the kadai..
Keep it high flame for 2 minutes..
After smoke come out from the lid keep the flame low..
Leave it for 15 to 20 minutes..
Open carefully once its done..
Mix gently..
Serve hot…
Yummy chicken biryani ready.. No masala No ghee but tasty wedding style biriyani…
Spinach 1 bunch
Onion 1 chopped
Garlic pods 6 to 7
Green chillies 3 to 4
Oil 2 spn
Mustard seeds 1/4 spn
Cumin seeds 1/2 spn
Curry leaves few
Turmeric less than 1/4 spn
Salt as required
Clean spinach ..
Heat a kadai..
Add 1 spn oil..
Add cumin seeds..
Then Add onion , garlic and green chilies..
Fry for a minute..
Add spinach fry for 2 minutes in high flame..
Add 1 cup water..
Don’t put the lid.. let it cook for 4 to 5 minutes..
Add turmeric and salt..
Switch off ..
Blend it with blender..
Heat a pan for seasoning..
Add oil
Mustard seeds and curry leaves.
Once it cracks add it in the blended spinach..
Mix well..
Serve hot with rice..
Its very easy to prepare also iron rich curry..
For kids add ghee for a nice flavor..
Cooking for passion 
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