Raw Papaya Curry

Ingredients

500gms Raw Papaya

1/2 tsp mustard

1/2 tsp asafoetida powder

10 curry leaves

1 tbsp oil

 1 big onion finely chopped

1 small tomato

1 tsp red chilli powder

2 tsp coriander powder

1 tsp turmeric powder

10 raw cashew nut

1/2 cup coconut

1 tsp white poppy seeds(soak in hot water for 10 minutes)

salt to taste

Preparation

Peel off the skin from Papaya and discard the seeds.Chop into pieces and put it in water.

Paste poppy seeds with coconut and cash we nut with 2 tbsp of water.

Method

Heat oil in pan

Add mustard and allow to pop

Next add asafoetida.curry leaves and onion.

Once onions are cooked add tomato,chilli powder,coriander powder, turmeric powder and papaya.

Fry nicely  once  tomatoes are tender add the coconut paste with some water and salt.

Close cook until the papayas are tender.

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Paavakai thokku

Ingredients

1 medium size bitter gourd

1 big onion

1/2 tomato

10 garlic cloves

10 curry leaves

25 gm of tamarind(soak in water)

1 tsp fenugreek seeds

1 tsp asafoetida powder

2tsp chilli powder

1tsp turmeric powder

1 tsp jaggery

2 tbsp of gingerly oil

salt to taste

Preparation

Soak tamarind in water

Discard the inner seeds and pulp and chop the bitter gourd length wise

Method

Heat oil in a pan

Add fenugreek seeds and asafoetida.

Next add onion garlic and curry leaves.

Fry until the onions become translucent

Next add finely chopped tomato, bitter gourd and turmeric powder

Open fry on low heat until oil separates from the mixture

Once the bitter gourd is tender add tamarind  juice,chilly powder and salt.

Cook further for 10 minutes

Add jaggery and remove from heat

Serve hot with hot rice or roties.

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Choco chip cookie-Recipe 2

Ingredients

180 gm plain flour

1 tsp baking powder

100gm unsalted butter

100gm of brown sugar

30gms of caster sugar

1 egg

200gm of choc chips

1 tsp salt

Method

In a bowl add egg to the melted butter and mix roughly.

Next add all other ingredient and mix using a wooden spoon.

Preheat the oven to 180 degree centigrade.

Lightly grease the baking tray with butter.

Place tablespoons of the mixture onto the prepared tray, spacing them well apart.

Bake for 8 to 10 minutes(don't over bake the cookies).

Remove from oven allow to cool completely before tasting . 

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Pudalangai Kootu-Snake gourd with dal

Ingredients

1 big Snake gourd

1/2 cup green gram 

1/2 cup chenna dal

1 tsp turmeric powder 

2 tbsp shredded coconut

4 green chilies

2 tsp cumin seeds

1 tsp oil

1 tsp ghee

1 tsp mustard seeds

1/2 tsp asafoetida powder

5 curry leaves

Preparation

Peel Snake gourd skin and remove the inner pulp and seeds.

Cut into cubes.

Next grind coconut with cumin powder and green chilly.

Method

Wash both lentils together and add turmeric powder.

Half cook both lentils  together with water up to the top.

Next add snake gourd  to lentils and cook them completely.

Once the lentils and the vegetable is cooked add the coconut paste and salt.

Cook further 10 minutes switch off the flame add ghee.

For seasoning

In small pan heat 1 tsp oil.

Add mustard allow to pop,next add ,adafoetida and curry leaves.

Remove from heat and pour over the kootu.

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Paneer capsicum Gravy

 Ingredients

1 cup cubed paneer

2 medium size onion

2 tomatoes

1 inch ginger

3 garlic cloves

1 medium size red capsicum 

1 medium size green capsicum

1 tsp turmeric powder

2 tsp red chilly powder

3 tsp coriander powder

1 tsp garam masala powder

2 tbsp of cooking oil

salt for taste

coriander leaves to garnish

Method

Heat 1 tbsp oil and fry roughly chopped onion with garlic and ginger.

Fry until onion changes brown in color.

Remove onions from pan and set aside to cool. 

In the same pan fry roughly chopped tomato .

Remove tomatoes from pan and set it aside to cool.

In the same pan add some oil and fry the paneer cubes for couple of seconds.

Remove from pan keep it aside.

Next chop the capsicums into cubes and fry in the same pan for 5 minutes and keep it aside.

Grind the onion and tomatoes separately into fine paste.

Now heat the same  pan with 1 tbsp of oil and add the onion paste.

cook on low flame for couple of minutes and add the tomato paste with some water.

Close cook as the mixture starts to splatter everywhere.

When oil floats on top of the mixture add chilly powder, coriander powder, and salt.

Next mix in  paneer,capsicum and garam masala  .

Garnish with coriander leaves and serve hot.

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Ellu Urandai- sesame saad balls

 

 Ingredients

1cup black sesame seeds

3/4 cup shredded jaggery

 

Method

1. Heat pan on low flame, add sesame seeds and fry them until it starts to pop.
2. Allow the sesame seeds to cool completely.
3. Pulse the sesame seeds in blender first and add the powdered jaggery and blend it together.
4. Transfer it to a large bowl and roll it into small balls.

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Brown Rice-Fried rice

Ingredients

1 cup brown rice

2 cups of water

1 tbsp of olive oil

1/4 cup peas

1/4 cup corn

1/4 cup red capsicum

1 tbsp soy sauce

2 tsp ginger garlic paste

1 tsp red cilly powder

salt to taste.

Method

1. Soak rice in enough water for 30 minutes.
2. Wash rice and cook with 2 cups of water.
3. Once cooked strain the excess water and keep it aside.
4. Heat oil in pan and half cook the  vegetables on low heat.
5. Add Ginger garlic paste fry until the raw smell goes.
6. Next add chilly powder and soy  sauce.
7. Once the soy sauce is heated toss in the rice stir for a minute and switch off the heat.

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Chocolate cake

Ingredients

2 cups flat all purpose  flour

3/4 cup of water

250gm unsalted butter at room temperature

200gms of cooking dark chocolate

1/2 cup milk

1/2 cup coco powder

4 eggs at room temperature

500gms of castor sugar

2 tbsp coffee powder

2 tbsp vegetable oil

1 tsp baking powder

1 tsp salt

Steps to follow

Sieve all purpose flour, baking powder,coco powder and salt together.

 Heat water and dissolve the coffee powder.

Beat the eggs and keep aside.

Next double boil chocolate,sugar, butter and coffee.

Once chocolates combined together remove from  heat and allow the  mixture to cool.

Next fold in eggs and milk.

Once the mixture in well combined mix in the dry ingredients don't overdo the mixture.

Bake the cake mixture at 180degree centigrade on 8inch greased

 tin lined with baking paper. 

Allow the cake to cool completely.

Level the top by  removing the excess and flip the cake over the cooling rack.

Chocolate ganache

2 cups heap chopped dark cooking chocolates

150gm of unsalted butter

130 ml of thickened cream

Method

Double boil all three ingredients  together until the chocolates and butter combine together.

Keep whisking but don't overcook.

Put off the heat and pour the ganache over the middle of the cooled cake gently.

In couple of minutes ganache will flow by itself and cover the cake completely.

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Date slice

INGREDIENTS 

2cup pitted dates

1 cup self raising flour 

3/4 raw sugar 

60gm butter

2 eggs 

1 tsp baking soda 

1 1/4 cup water 

A pinch of salt 

Melted butter to grease baking paper 

Pecan nut to garnish

METHOD 

Preheat oven to 170degree centigrade.

Chop dates roughly 

In a saucepan add dates and water cook for five minutes. Remove from heat add baking soda.

In a separate bowl combine sugar,egg,salt and melted butter.

Add flour and dates to the mixture.

Grease 20 cm square pan with butter and line it with baking sheet.

Pour the date mixture tap the tin and sprinkle  the top with  pecan nuts and press gently.

Bake on a preheated oven for 20min or unit cooked. 

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Jangiri Recipe

For  Sugar syrup

3 cup sugar

water up to the sugar surface

1 tbsp ghee

Method

Boil the sugar until it reaches one string consistency.

Switch of the flame and add ghee to the top of the syrup.

Keep it aside.

How to make Jangiri

1 cup whole urad dal

1 tsp raw rice

Preparation

Soak urad dal and rice together for 2 hours.

Grind it into fine thick paste.

Make a small hole in the sandwich cover as shown in the picture to squeeze the dough.

Method

Heat oil in wide skillet pan.

oil should not be very hot.

Squeeze the dough directly into the oil.

Fry on one side and turn to other don't flip it often.

In the meantime heat the sugar syrup prepared earlier.

Remove the Jangiri once it reaches golden brown and immediately press it in the hot sugar syrup.

Allow it to sit for two minutes. 

Remove from the syrup sprinkle some saffron and serve.

Note

Both jangiri and the sugar syrup should be hot.

The dough for the jangiri can be prepared and stored immediately into the fridge for a day or so.

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