Pancake

 Ingredients

All purpose flour        - 1 1/2 cups

Baking powder           - 3 teaspoons

White or Brown sugar - 1 tablespoon

Salt                           - 1/4 teaspoon

Egg                            - 1

Milk                            - 1 1/4 cups

Butter melted               - 3 tablespoons

Method

Preheat the Pancake griddle.

Melt the butter in microwave. Mix egg, milk and butter together. Add the dry ingredients all purpose flour, baking soda, salt and sugar. Mix together and pour 1 scoop of the batter on the griddle or frying pan. Flip the pancake after a minute.

Yummy pancake is ready to serve and eat. Serve with maple syrup and your desired toppings like whipped cream, strawberry, blueberry or banana.

Waffle

 Ingredients

Eggs                     - 2

All purpose flour     - 2 cups

Milk                        - 1 3/4 cups

Vegetable oil            - 1/2 cup

opt(peanut oil)    

White or Brown sugar - 1 tablespoon

Baking soda                - 4 teaspoon

Salt                            - 1/4 teaspoon

Vanilla extract (opt)      - 1/2 teaspoon

Method

Preheat the waffle maker.

In a bowl mix all the wet ingredients eggs, milk, oil and then mix all the dry ingredients all purpose flour, sugar, baking soda, salt.

Mix together. 

Optional spread the butter on the waffle maker. Take one big scoop of the batter in a waffle maker. Cook for 3-4 minutes.

Yummy waffle is ready to ready, top as you desired like maple syrup with whipped cream, strawberry, chocolates or anything you like. 

Millet Idly/Dosai

 Ingredients

Foxtail Millet - 1/4 cup

Barnyard Millet - 1/4 cup

Pearled kodo Millet - 1/4 cup

Brown top Millet - 1/4 cup

Quinoa - 1/4 cup

Urad dal - 3/4 cup

Fenugreek seed - 5-10 seeds

Salt - for taste

Method

• Wash all the millets well and soak it with fenugreek seeds for 6-8 hours.
• Soak the urad dal seperately.

• After 6 - 8 hours grind the urad dal first and take it out then grind the millets.
• And mix it with salt and leave the batter for fermentation.
• After 10 - 12 hours of fermentation the batter is ready for idly or dosai.
• Now we can make the idly or dosai in a regular basis.
• Yummy Millet Idly or Dosai is ready to eat. Any side dish is good with this millet idly or dosai.

Chocolate chips cookies (Almond Flour)

Chocolate Chip Cookies 

Ingredients

Almond Flour  - 2 cups

Brown sugar    - 1 1/4 cup

Salt                   -  pinch

Baking soda      - 1/2 tsp

Unsalted butter  - 1/4 cup ( room temperature softened)

Egg                    - 1

Chocolate chips  - 1 cup

Method

Preheat oven 375 degree F

In a small bowl mix flour, sugar, salt, baking soda, egg and unsalted butter and blend together. Once it form into dough add the chocolate chips and mix. 

On the cookie sheet you can use the parchment paper and keep the dough in a round shape in 2 inches apart. 

Bake 8 to 10 minutes or until light brown. Cool down 2 minutes and remove from the cookie sheet to cooling rack. Cool completely and store in the airtight container. And enjoy having the cookies. 

Banana Bread

Banana Bread

Almond Flour Banana Bread (Gluten free)

Ingredients

Almond Flour  - 1 cup
Sugar            - 1/2 cup
Baking Soda   - 1/2 tsp
Ground Cinnamon - 1/2 tsp

Salt               - a pinch

Ripe Banana   - 2   

Eggs              - 2

Coconut oil     - 2 tbsp

Walnut           - 1/2 cup

Chocolate chips - 1 Handful(optional)

Method

Preheat oven 350 degree F

Combine almond flour, sugar, baking soda, ground cinnamon and salt in a large bowl, mix well and set aside. In a medium bowl mash the banana, and combine with eggs, coconut oil and mix well. Add the wet ingredients into dry or dry ingredients into wet ingredients anything works. Now mix until just blended. Place the batter into the loaf pan that has been lightly coated with oil spray. Bake for 25 - 30 minute. Cool completely before slicing. Yummy banana bread ready to eat now.

Second Option

Same batter you can make banana muffin too.

 

 

Chapathi

Ingredients

Aashirvaad Wheat flour - 5 cups
Salt - as per taste
Oil - 2 tsp
Water - almost 2 cups depends when we kneed

Method

Put all the ingredients and kneed with hand, when you start kneed don't pour all the water, once in a while pour the water and kneed the dough. The chapathi dough has to be soft not hard.

Second method to make chapathi dough is put all the ingredients into the food processor and press the dough button. Within 2 minutes soft dough will be ready to make chapathi. Here too don't pour all the water. Once in a while check the dough and pour the water.

Keep the dough in the bowl and put slight oil all over the dough and keep a side for half an hour - 1 hour. This is optional.

Now the dough is ready to make the chapathi.

Take the dough and make small ball size. Then take the ball and dust with the wheat flour and keep it in the chapathi rolling board and make the ball into a big circle. (The other method is make the ball into small circle and put small amount of oil and spread all over and fold it into traingle and now make that triangle into a big circle. This way the chapathi has layers when you make.)

Heat the chapathi pan and put the big circle chapathi and wait for a minute to see the bubble kinda all over now it's the time to turn the chapathi. Now press all over the corner of the chapathi and pour little bit oil and spread turn again. Now it's ready to take the chapathi. Like this do all the small ball into a good round chapathi.

Yummy chapathi is ready to eat.

Rava Upuma

Ingredients

Rava(Semolina) - 3 cups
Big Onion - 1/4
Green Chilli - 2 or 3
Ginger - very tiny piece(optional)
Yellow Channa dal - 2 tsp
Mustard seed & urad dal - 1/2 tsp
Oil - 2 tsp
Curry leaf - 1 stem
Water - 6 cups
Salt - as per taste

Method

Dry roast the rava and keep a side. Cut the onion into small pieces and slice the green chilli. Cut tiny pieces of the Ginger.

Heat the pan and pour the oil. Add the mustard seed & urad dal, once it sputtered add the yellow channa dal, ginger, onion, green chilli and curry leaf. Once the channa dal roasted and other items changed color add the water and salt and close the lid. When the water started boiling add the roasted rava and stir well. and close the lid for 2 minutes. After 2-3 minutes stir again once the rava cooked well turn off the stove and close the lid. After 5 minutes, fluffy yummy rava upuma ready to eat.

Semiya Upuma

Ingredients

Semiya(Vermicili) - 3 cups
Big Onion - 1/4
Green Chilli - 2 or 3
Ginger - very tiny piece(optional)
Yellow Channa dal - 2 tsp
Mustard seed & urad dal - 1/2 tsp
Oil - 2 tsp
Curry leaf - 1 stem
Water - 6 cups
Salt - as per taste

Method

Dry roast the semiya and keep a side. Thinly slice the onion and green chilli. Cut tiny pieces of the Ginger.

Heat the pan and pour the oil. Add the mustard seed & urad dal, once it sputtered add the yellow channa dal, ginger, onion, green chilli and curry leaf. Once the channa dal roasted and other items changed color add the water and salt and close the lid. When the water started boiling add the roasted semiya and stir well. and close the lid for 2 minutes. After 2-3 minutes stir again once the semiya cooked well turn off the stove and close the lid. After 5 minutes, fluffy yummy simple semiya upuma ready to eat.

Rasam

Ingredients

Tomato - 1
Tamarind - small lemon size
Salt - as per taste
Rasam powder - 3 tsp
Garlic - 3 cloves
Red chilli whole - 1
Curry leaf - 1 stem
Cilantro - as per you need
Turmeric powder - 1/4 tsp
Water - 6 cups
Asafetida  - a pinch
Oil - 1 tsp

Method

Rasam powder see the link under powders - how to make...

In a bowl take 6 cups of water and cut the tomato in to slices and the tamarind with salt put altogether and keep a side to soak after some time mash with your hand and taste it to check the salt and sourness level what you want then keep a side.

Take the garlic and mash it with the stone.

Take a pan heat and pour the oil, put the whole red chilli, rasam powder, turmeric powder, mashed garlic, asafetida and curry leaf. Once it saute pour the tamarind water in to, when you pour filter with your hand. Add the cilantro. once it come to the boil switch off the stove and move the pan. Yummy rasam ready to eat with rice.

Pasta

This pasta is my own way of cooking and my kids love it.

Ingredients

Pasta - 3 cups (any shape)

Tomato - 2

Garlic - 1 clove

Ketchup - 1 tsp

Egg - 1

Olive oil - 2 tsp

Unsalted Butter - small piece

Salt - as per taste

Method

Cooked the pasta with salt and one tsp olive oil and keep a side. Grind the tomato and garlic.

Heat the pan and put the unsalted butter and olive oil. Once it heat, add the grinding tomato garlic paste, after 3 minutes add the ketchup and stir well. Then add the egg wait for a minute and the stir well. After 2 minutes add the cooked pasta and stir well. My own way of simple pasta ready.

Optional:

You can add spinach, mushroom, basil leaf or cooked Chicken/vegetables

Egg Curry

Ingredients

Egg - 5

Onion - 1 Small size

Tomato - 1

Curry leaf

Cilantro

Mint

Cinnamon stick

Cloves - 3

Cardamon - 2

Kuskus -1/4 tsp

Fennel seed - 1/4 tsp

Black pepper - 3

Coconut - 2 tsp

Ginger - small piece

Garlic - 3 cloves

Oil - 2 tsp

Mustard seed and urad dal

Potato

Red chilli powder - 1/2 tsp

Coriander powder - 3 tsp

Turmeric powder = 1/4 tsp

Masala Grinding

Grind well the below items and keep a side

Coconut

Fennel seed

Black pepper

Kuskus

Cardamon

Cinnamon stick

Cloves

Ginger and Garlic

Onion and Tomato

Method

Boiled(for about 20-25minutes) the egg and potato and keep a side.

Cut the onion and tomato and keep a side. Cut the potato with skin. Remove the egg shell.

In the pan pour the oil once it heat put the mustard seed and urad dal. And then add the fennel seed, cinnamon stick, cardamon, cloves and curry leaf. Then add the onions after 2 minutes add the tomatoes. After 3 minutes add the cut potatoes, cilantro and mint leaf. Now add the Red chilli, Coriander and turmeric powder and salt too. Add some water and put the lid on, once the water boiled add the grind masala and check the salt. Once the masala cooked add the boiled egg and simmer the stove for 5 minutes. Egg curry done. 

(Optional, You can add the egg in a different way, cracked the egg and put in the middle of the curry and close the lid for 5 minutes, half boil egg will be done in the curry it will be a good taste if you don't like the boiled egg.)

Simple Sambar

Ingredients

Toor Dal/Moong dal - 1 cup

Garlic -3 cloves

Asafetida - a pinch

Small Onion -  5-7 or Big Onion - One slice

Tomato - 1

Green Chilli - 2 or as per your spice

Turmeric powder - 1/4 tsp

Cumin powder - 1/4 tsp

Saute

Oil - 2 tsp

Mustard seed/Urad dal - 1 tsp

Red chilli whole - 1

Cumin seed

Curry leaf - 1

small onion - 2

Method

Cook the toor dal in the pressure cooker with Garlic, Onion, Tomato, Green Chilli and Asafetida. Once it cooked let it cool and then  add some water and mash the dal little bit. Add turmeric, cumin powder and salt. Aside saute with the above ingredients and add into the sambar. Very simple and yummy sambar ready for Idly, Dosai, Chapathi or even rice too.

Chicken Curry(Kulambu)

Ingredients

Chicken - 1 lb
Onion - 1
Tomato - 1
Mint Leaf(optional)
Cilantro - as per your wish
Ginger/Garlic Paste - 2 tsp
Curd - 2 tsp
Red Chilli powder - 11/2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Cardamon - 2
Cloves - 4
Cinnamon stick - 3 small pieces
Star Anise - small piece
Fennel seed - 1 tsp
Pepper - 5
Cocount - 3 tsp
Kuskus - 1 tsp
Oil - 3 tsp

Method

Marination

Wash the chicken and put 1 tsp red chilli powder, 1 tsp - coriander powder, 1/4 tsp turmeric powder, 2 tsp ginger/garlic paste, 2 tsp curd and salt and marinate well.

For Grinding the Masala

Coconut, 1 cardamon, 2 cloves, 2 cinnamon stick, 1/2 tsp fennel seed, pepper and kuskus grind and then add 1/4 onion and 1/2 tomato grind well and keep a side.

Cut the onion and tomato and keep a side. In the pressure cooker pour the oil let's heat, then add the fennel seed, 1 cardamon, 2 cloves, star anise, 1 cinnamon stick then add the onion and add lttle bit salt saute it untill transparent. Add the marinated chicken and mix well with the onion after 3 minutes put the tomatoes and cilantro. After 2 minutes add 1/2 tsp red chilli powder, 3 or 21/2 tsp coriander powder and 1/4 tsp turmeric powder and mix well. After 1 minute add the ground masala and salt then mix well. Add some water according to the curry consistency you want. Check the salt and spice level. Now close the lid and put the whistle wait for 20 minutes after that switch off the stove and keep a side. Once the whistle gone open the lid the yummy Chicken kulambu is ready to serve and eat. It's good with Rice, Idly and Chapati. Enjoy!

Another simple way of Mushroom Rice

Ingredients

Basmati Rice - 2 cups
Onion - 1
Green Chilli - 2
Tomato - 1
Mushroom - 1 packet
Fennel seed - 1/4 tsp
Red chilli powder - 1/4 tsp
Corriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Salt - as per taste
Ghee - 1/4 tsp
Water - 3 cups

Method

Cut the onion, green chilli and tomato in thin long slices. And cut the mushroom slices into half. Soak the rice for 15 - 30 minutes.

In the cooker, pour the ghee and oil and heated and put the fennel seed once it splutter add the onions and green  chilli and little bit of salt and saute for 3 minutes. Then add tomatoes and saute for 2 minutes. Then add all the powders(red, corriander and turmeric). After one minute add the half sliced mushroom and saute well. The mushroom itself leave some water on that it will cook or if necessary add little bit water. After 5-8 minutes add the rice and saute then add the water. Put the lid on and the whistle too. After 10 minutes it all done very simple mushroom rice is ready to eat.

Bread Uthappam

Ingredients

White Bread - 4
Semolina(Sooji) - 4 tbsp
All purpose flour(Maida) - 3 tbsp
Curd(Yogurt) - 1 tbsp
Salt - as per taste
Water - as per need to grind
Onion - 1/4
Green pepper - 2 tbsp
Yellow pepper - 2 tbsp
Curry leaf
Cilantro
Green Chilli - 1 (optional)
Oil


Grinding

Remove the crust from the sides and cut into cubes and keep aside.

Put the bread, sooji, maida, curd, salt and water into the blender or mixer. Blend well until to a thick smooth paste or till consistency for the uthappam.


Method

Finely chopped the onion, both peppers, green chilli, curry leaf and cilantro and keep aside.

Now add all the chopped items in the batter and mix well, taste the salt and if need add some. The batter is not be too runny or not be too thick, medium consistency to pour the uthappam. Heat athe skillet or pan in a medium heat. Pour the batter into thick small uthappam and pour little oil around that. Lets cook for 2 minutes each side in slow heat and the bread uthappam should be light brown both sides. Now the yummy bread uthappam is ready to serve and eat. Serve with the coconut chutney or sambar or tomato or onion chutney asper your taste.

Avocado Smoothie

Ingredients

Avocado - 1
Milk - 2 cups
Sugar - 3 tsps

Method

Take medium ripped avocado, put it in the blender put the sugar and milk blend well. Tasty avocado smoothy is ready. Kids love to drink adults too.

Lemon Rice

Ingredients

Cooked Rice - 2 cups
Lemon - 1
Oil - 2 tsp
Red Chilli whole - 2
Mustard Seed - 1 tsp
Urad Dal - 1 tbsp
Cumin Seed - 1 tsp
Ginger chopped - Very tiny piece
Channa Dal - 1.5 tbsp
Curry Leaf
Peanut - 2 tbsp
Cashew Nut - 1 tbsp
Turmeric Powder - 1/2 tsp
Salt to taste

Method

Extract lemon juice and keep aside.

In the pan heat the oil, then add red chilli whole, mustard seed, urad dal once it splutter add the curry leaf, chopped ginger and saute. After 30 seconds add cumin seed, channa dal, peanut and cashew nut and allow to fry. After two minutes slow the stove and add the turmeric powder and lemon juice and add little salt once it come to little bit boiling then add the cooked rice stir well. Yummy lemon rice is ready. Serve it with Parrupu thogayal or any vadagam or boiled egg.

Chicken Cutlet

Ingredients

Chicken thigh/breast pieces
Potato - 1
Onion
Green chilli - 1/2
Garlic - 1clove
Ginger - small piece
Egg - 1
Bread crumbs - small amount
Chilli powder - 1/2 tsp
Coriander powder - 1/2tsp
Turmeric powder - 1/4tsp
Cilantro
Oil
Salt

Method

Boil the potato and mash it and keep aside
Marinate the chicken pieces with Chilli, coriander, turmeric powder and salt

Saute the marinated chicken in the oil once it cooked keep aside and cool down. Once it cool down grind the chicken with garlic and ginger. In the pan pour oil and put the chopped onion, green chilli. After 2 minutes put the potato, little bit of all the powders and salt saute it and then add the ground chicken and in low flame 3 minutes. Allow it for cool down then add 2 tsp of bread crumbs for binding and add cilantro. Now take a frying pan with oil, keep ready with one beaten egg in a bowl and bread crumbs in the plate. Roll out small portion of the mixture into lime size ball flatten it between the palms to give it shape(oval or circle). Dip the cutlet into the beaten egg and roll them in the bread crumbs to nicely coated then put it the heated oil fry pan, till they are golden brown. Chicken cutlet is ready to eat and serve with tomato ketchup.

Bisibelabath

Ingredients

Rice - 1 cup
Toor Dal - 1/2 cup
Tamarind - small round size
Onion - for sauteing
Beans - 15
Carrot - 1
Peas - 1 handful
Drumstick - half (optional)
Egg plant - 1 (optinal)
Ghee - 1 tsp
Oil
Mustard seed - 1 tsp
Curry leaf
Fenugreek seed - 5
Red Chilli powder - 1/4 tsp
Coriander powder - 1 tbsp
Sambar powder - 11/2 tbsp
Turmeric powder - 1/2 tsp
Asafoetida - 1 pinch
Salt

For Grinding the Masala

Coriander seed - 1 tbsp
Channa dal - 2 tbsp
Cumin seed - 1 tsp
Fennel seed - 1/4 tsp
Cinnamon stick - small
Cloves - 2
Cardamom -1
Kuskus - 1/4 tsp
Coconut - 2 tbsp
Red Chilli whole - 2

Method

Soak the Rice and dal for half an hour.

Soak the Tamarind.

Fry the ingredients mention above for grinding the masala and once it cool down grind the mixture into paste and keep aside.

In the cooker add the ghee and oil. Add mustard seed, fenugreek seed and curry leaf then add onion saute the onion till it golden brown in color. Then add the vegetables mention above one by one and put little salt and saute. After 3 minutes put red chilli, coriander, turmeric powder and asafoetida then add little water and saute. Then add the ground masala paste and little water saute well. Then add the tamarind paste. After 5 minutes Pour 4 cups of water, once it come to boil add the rice and dal put salt for taste. Put the cooker lid after 10 minutes yummy Bisibelabath ready to eat. Serve with Pappad or vadagam or beetroot fry or avarakkai(broad beans) fry.

Rasam

Ingredients

Tomato - 1
Tamarind - small round size
Water - 6 cups
Oil - 1tsp
Red Chilli - 1
Rasam powder - 21/2 tsp
Garlic - 3 cloves
Turmeric powder - 1/4 tsp
Asafoeetida powder - 2 pinch
curry leaf
Cilantro
Salt

Method

Take the bowl pour the water, soak the tomato, tamarind and salt. Keep a side for 15 minutes. Then smash altogether.

Crush the garlic and keep a side.

Heat the oil and put the red chilli, rasam powder, turmeric powder, crushed garlic, curry leaf and asafoetida powder. Saute for 1 minute and pour the tomato tamarind water filter the chunks.  Put the cilantro. Wait for the bubbles to come. Once it started boiling switch off the stove. Tasty and yummy rasam is ready to eat with rice.

Note: See my Rasam Powder under the lable powders.