Rava kesari

INGREDIENTS:  Serves 4 to 5

1. Rava - 1 cup
2. Sugar - twice of rava. 
3. Water - twice of rava.
4. Ghee - more or equal to the measure of rava.
5. Cashews - for seasoning

METHOD:

• Roast the rava till golden brown adding few spoons of ghee.
• Add the measured water and stir well without any lumps and close it with lid for 3 to 5 mins .
• After it has got cooked, remove from flame and add the sugar little by little and stir continuously.You will notice many lumps as you add sugar. Remove all the lumps and then keep it again on stove.
• Add the ghee and stir well till it reaches the desired consistency.
• Roast the cashews in a spoon of ghee separately and add it finally after switching off the stove.You can add almonds and dry grapes too if you like them.

French Fries

INGREDIENTS: Serves 3 to 4

1. Potatoes - 7 or 8 medium sized 
2. Salt 
3. Oil for deep frying

METHOD:

• Peel the potatoes and cut the potatoes lengthwise.
• Add the salt needed and pour enough water to cook the potatoes.Close the vessel with a lid so that the steam does not escape.Let the potatoes boil only for 15 min. If you take lesser number of potatoes allow only 10 min. 
• Switch off the stove after 15 min, drain the water and cool the potatoes with the help of  a kitchen towel or any plain dry cloth which absorbs moisture. Keep the potatoes under fan for 10 min or so. Spread the potatoes well in the towel.
• Now , you can deep fry the potatoes taking a handful at a time. The potatoes need not become brown , once the potatoes turn golden brown remove it from stove and serve hot.

Onion and Tomato Chutney

INGREDIENTS:  Serves 4 to 5

1. Onions - 3 medium sized onions 
2. Tomatoes - 2 medium sized
3. Red chilly - 6 to 10 depending on taste
4. Salt
5. Bengal gram and roasted gram(pottu kadalai) - 1 spoon each
6. tamarind - roughly the size of a cashew (Optional)
7. Mustard seeds ,Urad dhal and Bengal gram(1 spoon each ) - For seasoning.

Cut the onions and tomatoes into big pieces.No need to cut them finely.

METHOD:

• Take a small kadai and pour 3 to 4 teaspoons of oil.
• Add the onions,tomatoes,red chilly ,bengal gram, roasted gram and tamarind . Remove from flame after they get fried. For the amount specified it  roughly takes 7 to 8 min.
• After it cools ,add the salt needed , some water and grind it .You can taste the chutney and add more salt/chilly if needed before you remove from the mixie jar.
• Take a spoon of oil and sputter few mustard seeds and Urad dhal , bengal gram  and add it to the chutney for seasoning.

Bread Upma

INGREDIENTS: Serves 1 to 2

1. Bread - preferably Salt or sandwich bread.
2. Onions - finely chopped - 1 medium sized onion
3. Tomato medium sized- 1 finely chopped 
4. Coriander and curry leaves - for seasoning
5. Mustard seeds - for seasoning
6. Asafoetida powder - 1 pinch
7. Salt - to taste
8. Chilli powder - half spoon
9. Ghee/butter- 4 teaspoons
10. Green chillies - 1 finely cut

METHOD:

• Take the ghee/butter in a kadai and add 5 to 6 slices of bread cut into square pieces. If you do not like the corners remove them and then cut the bread into pieces.
• After it gets fried remove it from stove and keep it aside.
• Take 2 spoons oil in the kadai and after it heats up put few mustard seeds and allow it to sputter.
• Add the asafoetida powder,green chillies,coriander and curry leaves.
• Add onions ,tomatoes, salt needed and chilli powder if you need spicy flavour and fry well.
• After the onions and tomatoes gets fried well add the roasted bread and stir well.
• Bread upma is ready to fill your tummies now:)

Rava/Vermicilli Upma

INGREDIENTS:

1. Rava - 1 cup
2. Onions - cut length wise - 1 medium sized
3. Green chillies - 1 or 2 chopped 
4. Coriander and curry leaves - for seasoning
5. Mustard seeds - for seasoning
6. Asafoetida powder -  a pinch
7. Bengal gram and urad dhal - 1 spoon each

METHOD: 

• Dry roast the rava/vermicilli in a kadai . Fry it until it turns golden brown. Even though the rava or vermicilli is roasted you have to dry roast it in kadai again. Only then the rava/vermicilli will not stick to mouth.
• Keep the roasted rava/vermicilli aside.Add 2 teaspoons of oil and add mustard seeds  .After they splutter add the bengal gram, urad dhal ,green chillies ,asafoetida powder, coriander and curry leaves. 
• Add onions and after they turn to golden brown add 2 cups of water. The water should be twice of the rava/vermicilli you measure. 1:2 is the ratio of RAVA /VERMCILLI : WATER .
• Add the roasted rava and stir well.
• Keep the stove in low flame ,add the salt needed and close it with a lid so that the steam does not escape.
• After 10 to 15 min(Rava will cook faster than vermicilli) open the lid and check if it has got cooked.
• After all the water has got drained switch off the stove and enjoy your easy upma:)
• You can squeeze half lemon to the rava upma if you like tangy taste. Squeeze it after you switch off the stove.

Tasty Malai Kulfi

INGREDIENTS:

1. Milk - 2 litres
2. Cashews - 100 grams
3. Almonds - 100 grams
4. Pista - 100 grams
5. Plain unsweetened khoa - 1/2 cup
6. Sugar - 2 cups
7. Powdered elachi - 1/2 teaspoon
8. Kesar - 3 to 4 strands
9. Cornflour - 1 table spoon

METHOD: 

• Soak the almonds in hot water and remove the skin. 
• Grind the almonds,cashews and pista along with little milk. Let the texture be coarse.
• Take a heavy bottomed vessel and pour the milk. Let the milk become half of what we have added i.e thick stage.
• Add the coarse paste to the thickened milk and simmer the stove.After 5 min add the sugar,elachi,kesar and cornflour and mix well.
• When the milk starts boiling after adding these switch off the stove.
• Let the mixture cool and the pour it to the kulfi mould .
• Deep freeze them and enjoy the coool kulfi:)

P.S : If you do not get unsweetened khoa, take half litre milk in a heavy bottomed pan and keep stirring until it comes to khoa state. I used the khoa i made at home without adding any sugar.

Few Kitchen Tips

• To find out if honey is original or not, refrigerate the honey bottle . The honey should maintain the same texture even after refrigerating.If the texture changes it is not original honey.
• For pooris to come out fluffy add a handful of rawa to the dough you make with wheat/maida. It will be crispy and stay fluffy longer.

Capsicum Curry Masala

INGREDIENTS : Serves 3 to 4

1. Capsicum - 4 to 5 medium sized - cut into squares
2. Bengal gram - 1 table spoon 
3. Coconut shredded - 1 table spoon
4. Red chillies - 10 to 12 according to taste
5. Coriander seeds - 2 tea spoons 
6. cashew - 2 pieces
7. Garam masala 
8. Kasuri methi 
9. Ginger - Garlic - Paste
10. Turmeric powder - 1/2 spoon
11. Cumin seeds - 1/2 spoon

METHOD: 

• Dry roast bengal gram, red chillies,cashew, coriander seeds separately .Do not mix all these items and roast together. Fry them separately. Add coconut (do not roast the coconut) along with these items.
• Add 3 or 4 spoons of water for the items to blend well.If you do not have ginger garlic paste,add ginger and garlic pods to this mixture before grinding.
• Take a kadai and add 5 spoons of oil. Add half spoon of cumin seeds.Add the  paste first and fry it for 2 minutes.
• Add 2 or 3 cups of water and add salt,half spoon turmeric powder according to your taste.
• Put the cut capsicum and keep the stove in medium flame covering the mixture with a lid for the steam not to escape.
• After 15 min or so remove the lid and check the taste .Add salt and chilli powder if needed now.
• Once the curry reaches the gravy stage add garam masala and simmer the stove. 
• Add kasuri methi and give one more final minute on low flame. Switch off and add coriander leaves for seasoning.

chenna masala

INGREDIENTS: Serves 6 to 8 ppl

1. Chenna dhal( Soak overnight or in hotwater in a hotcase for 4 to 6 hours. ) - 1/4 kg . 
2. Onions - medium sized finely chopped  - 6 to 7 
3. Tomatoes - 3 finely chopped
4. Coriander leaves and curry leaves - finely chopped for seasoning
5. Chenna Masala - 3 teaspoons
6. Garam masala - 1/2 teaspoon
7. Bay leaves - 1 
8. Elachi - 1 piece
9. Cloves - 3 pieces
10. Cinnamon - 2 pieces
11.  Green chillies - cut vertically - 4 
12. Cumin seeds for seasoning
13. Chilli powder - 2 teaspoons
14. Salt - to taste
15. Turmeric powder - 1 tea spoon
16. Potatoes cut  into medium size - 3 medium sized potatoes
17. Butter/Ghee - as needed
18. Ginger(around 2 inches)  and garlic 10 pods - shredded

METHOD : 

• Take a pressure pan add around 10 to 12 teaspoons of ghee or butter.Once the butter heats up add the chillies,coriander and curry leaves,ginger and garlic shredded to the butter and fry for one min.Add the bay leaf,elachi,cumin seeds,cloves,cinnamon too and fry for one more min.
• Add the finely chopped onions and add the salt needed for the onions.Once they are half fried add the finely chopped tomatoes. Add more salt needed for the tomatoes. Also add the 2 spoons chilli powder , turmeric powder .
• Now add the soaked channa and potatoes and add around 4 to 5 cups of water roughly around half litre. Add the salt needed for potatoes and chenna. Add 2 spoons of chenna masala and close the pressure pan. Allow 7 to 10 whistles then switch off. 
• Once the pressure is down check the salt and spiciness. You can add salt and chilli powder if needed at this stage. Put a lid and allow the extra water to get steamed for 10 to 15 mins.
• Once the water becomes less and it comes to the desired consistency add half spoon of garam masala and mix well. 
• After 2 min switch off the stove, and add coriander leaves and finely chopped raw onions (two medium onions). Enjoy the chenna masalaaaaaaaa:)

Bread Pizza

INGREDIENTS:

1. Sandwich bread 
2. Pizza/Pasta Sauce 
3. Salt
4. Red chilli flakes - You can grind dry chillies for lesser time to reach the flakes state
5. Sweet corn 
6. Capsicum - 1 cup
7. Onions - 1 cup
8. Cheese - grated
9. Paneer cubes - 1/2 cup 

METHOD: 

• Boil the sweet corn adding a pinch of salt 
• Fry the onions adding a pinch of salt needed for the onions . Do not fry it completely , fry it just for 2 or 3 minutes.
• Fry the capsicum also separately in the same method above. Use olive oil instead of cooking oil if its available.
• Take the sandwich bread and spread the pizza sauce. Arrange the capsicum ,onions,sweet corn,panner and add chilli flakes as needed.Finally add the grated cheese on top.
• Take a tawa and keeping it in low flame, place the bread. add ghee on the corners of bread and cover the bread with lid so that the steam does not escape.
• Let it be for 3 to 4 mins always in low flame. 
• The bread pizza is ready to serve! :) You can add or remove any of the toppings and create innovative pizzas:)

Tiffin Sambhar

INGREDIENTS: Serves 6 to 8 people

1. Tamarind - Roughly size of an amla
2. Cut carrots - 1 normal sized cut into small cubes
3. Drumstick - 1 cut
4. Small onions/shallots - 12 to 15 onions peeled
5. Toor dhal - pressure cooked 2 table spoons
6. Coriander leaves and mustard seeds - for seasoning
7. Tomatoes - 1 finely cut

    FOR GRINDING:

1. Bengal Gram(kadalai paruppu) - 1 table spoon
2. Coriander seeds - 3/4 table spoon
3. Cumin seeds - 1 teaspoon
4. Methi seeds - 1 teaspoon
5. Turmeric powder - 3/4 teaspoon
6. Dry chillies - around 8 to 10 or more depending on your taste
7. Coconut - 1 table spoon
8. Asafoetida/perungayam - 2 pinches 

METHOD: 

• Dry roast the bengal gram,dry chillies,coriander seeds,cumin,methi seeds, asafoetida(if solid fry it by adding one drop oil else add the powder directly while grinding) separately and powder it ,coconut and grind it.
• Cook the carrots,drumstick and green peas adding the salt needed for them.
• Take a vessel and pour 3 spoons oil and put the small onions and tomatoes. When they are half fried add the cooked vegetables(carrots and drumstick.I added little green peas too.) and fry for 3 to 4 mins. Add half cup of water and allow them to get cooked.
• Pressure cook the toor dhal with a pinch of turmeric powder.
• Add the grounded paste and pour 2 cups of water. Add the needed salt . 
• Add the tamarind water ,Close the vessel with lid and keep it in medium flame for 10 mins.
• Open the vessel and add the cooked dhal.Add one or two cups of water and taste the sambar for salt and spiciness. Add salt and chilli powder now if needed.
• Until the raw smell subsides and the mixture comes to the required consistency add water and keep boiling.
• After the sambar comes to the required consistency switch off the stove. 
•  Take 3 teaspoons of oil and  add popped mustard seeds.Once they crack add vertically cut green chillies and coriander leaves for seasoning.
• This tastes best for Idli,dosa,upma and pongal varieties.

Yummy Soft Chocolate

INGREDIENTS:

1. Cocoa Powder - 2 to 3 teaspoons 
2. Milk Powder - around 100g
3. Sugar (Powdered) - equivalent to Milk powder
4. Butter - around 50 g
5. Milk - about half a cup to mix the sugar.

METHOD:

• Take a plate and keep it greased ready.
• Mix the milk powder and cocoa powder separately in a bowl and make sure there are no lumps.
• Take a heavy bottomed vessel and put the sugar. Make sure the stove is it in low flame always.
• Add milk for dissolving the sugar.
• Once the sugar is dissolved in the milk, add the butter and make sure it gets mixed well.
• After the butter mixes well with the mixture add the mixed powder and stir well continuously.
• Once the mixture reaches the necessary consistency remove it from flame.
• Pour it in the greased plate. Add nuts and raisins on top if you wish.
• Allow it to cool and serve.  Your SOFT CHOCOLATE is ready!!!!
 

 NOTE : The chocolate will not be very thick or frozen. If needed in that consistency you can deep freeze it in the desired shape by pouring it in moulds.