Vegetable Omlette

Ingredients

• Eggs
• Carrot
• Beans
• Corn kernels
• Mushroom
• Onion
• Tomato
• Red Chilly powder
• Cumin powder
• Salt
• Cheese

Method:

1. 
   
   Heat oil in a pan and add chopped onion. Fry onion till it becomes translucent.
2. 
   
   Then add chopped tomatoes and fry till it becomes soft.
3. 
   
   Then add chopped mixed vegetables and fry them.
4. 
   
   Then add cumin, red chilly powder and salt. Fry until the vegetables are cooked.
5. 
   
   Beat the eggs in a bowl and keep it aside
6. 
   
   Once when the vegetables are cooked add the beaten egg to the frying pan.
7. 
   
   After 3-4 minutes, fold the omlette into two and leave it to cook for another 3-4 minutes.
8. 
   
   Garnish with cheese and Vegetable Omlette ready to taste as a breakfast meal.

Pori Urundai

Ingredients

• Puffed Rice - Pori
• Fried Peanuts
• Brown Sugar
• Cardamom
• Butter

Method:

1. 
   
   Fry puffed rice lightly in a pan and keep it aside.
2. 
   
   Make brown sugar syrup (paagu) with little water and brown sugar. Take this from heat.
3. 
   
   Add crushed cardamom powder to the sugar syrup
4. 
   
   Add puffed rice and peanuts to the syrup and mix gently without breaking the puffed rice
5. 
   
   Make small balls before the heat gets reduced from the mixture
6. 
   
   This is special made for Karthiigai Deepam Neivedhiyam.

Frankie

Ingredients

1. Peas
2. Tofu
3. Chilly powder
4. Turmeric powder
5. Coriander powder
6. Garam masala
7. Onion
8. Chappathi
9. Egg
10. Crushed pepper corns
11. Salt

Method:

• 
  
  Beat egg with salt and pepper powder.
• 
  
  Place the rolled chappathi flour on the pan and brush the beaten eggs throughout the rolled chappathi
• 
  
  Flip over the flour and get the chappathi done with the brushed eggs.
• 
  
  To prepare the filling:
• 
  
  Cut tofu into smaller peices and saute them in little oil.
• 
  
  Add water in a pan and boil the fresh green peas with little salt
• 
  
  When the peas is have done, add all the dry powders and fry until the raw smell leaves
• 
  
  Now add the fried tofus and cook them for 7-10 minutes.
• 
  
  The filling is ready now.
• 
  
  Place the filling at the centre of the roti along with chopped onions, little bit salt and pepper.
• 
  
  Roll both the ends and the frankie is ready to taste.

Oats Paniyaram

Ingredients

1. Oats - 3 cups
2. Roasted Rava - 2 tspn
3. Onion - 1
4. Cumin seeds - 2 tspn
5. Rice flour - 1 cup
6. Salt
7. Green chilly - 3
8. Channa dhal - 1 tspn

Method

• 
  
  Soak oats in water for 15 minutes
• Add rice flour to the oats mixture and mix well
• Now add oil in a pan and add mustard seeds.
• Once when it splutters add channa dhal.
• Add chopped onions, chopped green chillies and cumin seedds and saute them
• Add the fried items to the wet mixture.
• Finally add salt and roasted rava and mix well
• The batter is ready to put in the paniyaram pan
• Paniyaram ready to taste with coconut shutney, tomato and coriander chutney.

Fish Kuzhambu

Ingredients

1. Fish - Tilapia
2. Garlic
3. Ginger
4. Onion
5. Green chilly
6. Red chilly powder
7. Turmeric powder
8. Cumin powder
9. Coriander powder
10. Sambhar powder
11. Tamarind
12. Coconut milk
13. Mustard
14. Cumin seeds
15. Tomato
16. Coriander leaves
17. Salt

Method:

• 
  
  Cut tilapia fillets into peices. Add turmeric powder and keep it aside.I used 2 tilapia n cut into 6 peices
• 
  
  Chop 1 big onion, 3-4 garlic pods and 2 green chillies.
• 
  
  Add oil in a skillet and add mustard seeds.
• 
  
  Once it splutters add cumin seeds. Then saute onion and garlic until they are translucent
• 
  
  Add tomato and fry until it becomes tender
• 
  
  Add all the dry powder ingredients and fry until the raw smell goes.
• 
  
  Add coconut milk and tamarind paste(mix it with water and then add)
• 
  
  Leave until the masala boils.
• 
  
  Wash the fish peices and add it to the boiling masala.
• 
  
  Leave it for five minutes and garnish with chopped coriander leaves
• 
  
  Fish kuzhambu ready to taste with rice, dosa and chappathi.

Murukku

Ingredients

1. Rice flour
2. Urad dhal
3. Sesame seeds
4. Cumin seeds
5. Salt
6. Butter

Method:

• Fry urad dhal in a kadai.. just heat it and allow it to cool. Grind into smooth powder
• Add rice flour and urad dhal powder(in 4:1 ratio) with little water.
• Also add sesame seeds, cumin seeds and butter.
• Mix the ingredients and make into a smooth dough.
• Keep the dough inside the murukku-maker and press into different desired shapes.
• Deep fry them in oil until it is cripsy and light golden color.
• Enjoy diwali with tasty murukku.

I am sending this recipe to Priya's diwali contest

Boondi Laddoo

Ingredients

1. Besan flour
2. Sugar
3. Cardamom
4. Cashew nut
5. Raisins

Method:

• 
  
  Mix the besan flour with equal amount of water and make a smooth batter
• 
  
  Heat oil in a pan and pour the batter into the hot oil pan through a seive with small round holes.
• 
  
  Fry the boondi's and keep it ready
• 
  
  Make a sugar syrup and add cardamom powder to it.
• 
  
  Mix in the fried boondi's and roasted cashew nuts and raisins when the sugar syrup is hot.
• 
  
  Make small balls out of this mixture when it is warm
• 
  
  Boondi laddoo is ready to be served.

Soya chunks cutlet

Ingredients

1. Soya chunks
2. Potato
3. Cumin seeds
4. Chilly powder
5. Coriander powder
6. Breadcrumbs
7. Salt

Method:

• 
  
  Soak the soya chunks in hot water for 10minutes
• 
  
  Boil the potato. Remove the skin and mash the boiled potato.
• 
  
  Drain the water from soya.
• 
  
  Grind the soaked soya chunks with cumin seeds.
• 
  
  Mix the mashed potato, ground soya chunks along with salt, chilly powder and coriander powder
• 
  
  Make small balls and flatten a little bit.  Season it with breadcrumbs.
• 
  
  Add oil in a pan and fry the cutlets.
• 
  
  Pan fry the cutlets until it turn little brown and crispier.
• 
  
  Delicious and protein-rich cutlet ready to serve with tomato sauce.

Masala Poori

Ingredients

1. Wheat chips
2. Puffed rice (pori)
3. Roasted peanuts
4. Cooked Garbanzo beans(white kondakadalai)
5. Onion
6. Chilly powder
7. salt

Method

• 
  
  Chop the onion to fine peices
• Mix pori with roasted peanuts, garbanzo beans and onions along with salt and chilly powder
• Finally toss it with the crushed crunchy wheat chips
• Yummy masala poori is ready for evening snack

Wheat chips

Ingredients

1. Wheat flour
2. Salt
3. Oil

Method

• 
  
  Make a dough with wheat flour by adding warm water and salt
• 
  
  Make small balls with the dough
• 
  
  Roll each ball like we do for chapathi
• 
  
  Cut the rolled dough into peices in a desired shape.
• 
  
  Deep fry the dough peices in oil.
• 
  
  Yummy wheat chips ready for evening snack

Simple-n-Healthy Breakfast

Ingredients

1. Multi-Bran wheat bread
2. Eggs
3. Onion
4. Salt
5. Pepper

• 
  
  Toast the wheat bread
• 
  
  Make omlette - beat the eggs and add chopped onions, salt and freshly ground pepper
• 
  
  Simple and healthy breakfast ready to serve

Quick-n-Easy Salad

Ingredients

1. Lettuce
2. Salt
3. Pepper

• 
  
  Chop the lettuce.
• 
  
  Sprinkle some salt and fresh ground pepper.
• 
  
  Toss the lettuce and its ready to eat.
• 
  
  Healthy, Simple and quick salad

Rasagulla

Ingredients

1. Milk
2. Lemon juice
3. Sugar
4. Cardamom

Method:

• 
  
  Boil the milk.
• 
  
  When the milk is well boiled, add a teaspoon of lemon juice.
• 
  
  Milk will start curdling to a semi-solid form
• 
  
  Allow it to cool.
• 
  
  Take a strainer and place a tissue cloth over it.
• 
  
  Pour the curdled milk and strain the water out of it.
• 
  
  Make little balls out of the strained curdled milk.
• 
  
  Make sugar syrup and add powdered cardamom to it. Now add the milk balls to the syrup.
• 
  
  Let it cool down with the syrup inside refrigerator for 1 hour.

BlueBerry Oatmeal Muffins

Ingredients

• Oatmeal - 3 cup
• All-Purpose flour(Maida) - 1 cup
• Blueberries - 1/2 cup
• Baking soda - 1/2 tspn
• Baking powder - 1/2 tspn
• Honey - 1/2 cup
• Eggs - 1
• Vegetable oil - 1/4 cup
• Unsalted butter - 1/4 stick
• Salt - a pinch

Method:

• 
  
  In a bowl mix oatmeal, all-purpose flour, baking powder, baking soda, salt.
• 
  
  In a separate bowl, beat the eggs and then add honey, melted butter and oil and beat them well with a whisk.
• 
  
  Add this to the dry ingredient mixture and whisk until the dry ingredients are well mixed with the fluid
• 
  
  Finally add the blueberries and just mix it roughly.
• 
  
  Take a muffin pan and pour the muffin batter.
• 
  
  Preheat the oven to 350 degrees .
• 
  
  Place the muffin tray and let it cook for 15 minutes
• 
  
  After 15 minutes, bluerberry muffin is ready to taste.

Kothamalli (Cilantro) Chutney

Ingredients

1. Cilantro - 1 bunch
2. Red chilly - 3
3. Onion - 1
4. Coconut - 4 to 5 tspn
5. Tamarind - 2 tspn
6. Salt

Method:

• 
  
  Clean and wash cilantro.
• 
  
  Chop the onions.
• 
  
  Add oil in a kadai and fry onions
• 
  
  Add chillies to the onions and then fry for 3-5 minutes
• 
  
  Now add the cilantro and fry until the cilantro becomes soft and it will shrink to half.
• 
  
  Now add the shredded coconut and fry for another 5 minutes.
• 
  
  Allow it to cool and grind with tamarind and salt.
• 
  
  Cilantro chutney goes well with hot idly or dosa

Chikki

Ingredients

1. Peanuts
2. Brown sugar

Method:

• 
  
  Split the peanuts and remove the husk from it.
• 
  
  After cleaning, dry roast the split peanuts.
• 
  
  Meanwhile prepare the jaggery with water.
• 
  
  When the jaggery comes along to form lightly thicker, add the roaster peanuts.
• 
  
  Mix peanut well with the jaggery.
• 
  
  Now take a plate and cover it with foil paper.
• 
  
  Pour the jaggery, peanut semi-liquid batter to the foiled plate.
• 
  
  Before it cools down, just cut into peices in a desired shape.
• 
  
  Let it cool and it will be set to solid form.
• 
  
  Yummy chikki is ready to taste.

Vegetable Couscous

Ingredients

1. Couscous
2. Mixed vegetables - carrot, beans, corn kernels, peas
3. Sundried Tomato
4. Green chilly
5. Coriander leaves
6. Olive oil
7. Mustard seeds
8. Channa dhal
9. Peanuts
10. Salt

Method:

• Add couscous to a clean and dry bowl.
• Pour hot water to the couscous bowl. See to that the water level is just above the coucous.
• Note to take care the water level as extra water will make couscous to be very soggy.
• Keep this covered for 10-15 minutes.
• Meanwhile add little oil in a kadai, add mustard seeds.
• Once when the mustard splutters, add channa dhal and peanuts and let it fry.
• Now add onions, green chillies and saute the same
• Once when the onion becomes tender and fried, add the mixed vegetables and saute the same.
• Add the salt as per taste. Sprinke some water and let the vegetables cook.
• Now chop the sundried tomatoes and add it to the frying pan.
• After 15 minutes, uncover the couscous pan and mix the cousocus with the fork without forming lumps
• Add the cooked mixed vegetable mixture to the couscous bowl.
• Toss the couscous and vegetables.
• Finally garnish couscous dish with minced coriander leaves.
• This dish will be really tasty and it is a light meal.

Iam sending this recipe to WYF: Light Meal event

Kathrikka Chutney

Ingredients

1. Kathrika - big one
2. Onion
3. Coconut
4. Green chilly
5. Tamarind
6. Salt
7. Oil

Method:

• Wash the brinjal and fry directly in the stove until its skin gets dried off.
• Allow the brinjal to cool
• Heat oil in a pan, Add onion and saute it until the onion becomes soft and translucent .
• Then add green chillies and saute for 2 min
• Now add the shredded coconut and let it fry for few minutes.
• Peel the skin off from the brinjal.
• Grind the fried ingredients along with the peeled brinjal and little tamarind along with salt and little water
• This chutney goes well with dosai.

Banana Cake

Ingredients

All-purpose flour - 3 cups
Bananas(ripen) - 2
Baking soda - 1/2 tspn
Baking powder - 1/2 tspn
dry fruits - 1/2 cup
Butter - 1 stick
Egg - 2
salt - a pinch
Butter Milk - 1/2 cup
Sugar - 1/2 cup

Mix all the dry ingredients together except dry fruits
Mash bananas and keep it aside.
Beat the eggs and add the butter milk to it.
Now add the mashed bananas and the egg mixed with butter milk to the dry mixture
Stir it lightly 5-6 times along with the butter
Now add the dry fruits and pour the cake mix to the cookware greased with butter
Preheat the oven to 350degrees
Place the cake mix and bake it for 30minutes
Once the cake is baked allow it to cool and the yummy cake is ready to cut and serve

Oatmeal cookie

Ingredients

1. Oats - 2 cups
2. All-purpose flour(maida) - 1 cup
3. Butter - 1 stick
4. chocolate chips
5. honey
6. salt - a pinch
7. baking soda - 1/2 tspn
8. baking powder - 1/2 tspn
9. Almonds - sliced
10. Milk - 1 cup
11. Egg - 2
12. Vanilla essence - 2 tspn

• 
  
  Take a bowl and mix all the dry ingredients except choclate chips and almonds
• 
  
  In another bowl beat eggs along with milk, honey, vanilla essence
• 
  
  Now add the liquid slowly into the dry ingredients and mix them
• 
  
  Finally add the melted butter, chocolate chips, sliced almonds and just give a quick whisk
• 
  
  Preheat the oven to 350 degrees
• 
  
  Place the foil paper in a tray
• 
  
  Split the cookie mix, lightly flatten and place it on the greased foil paper
• 
  
  Place this tray and bake the cookie for about 20min
• 
  
  After 20 min, take out the tray and allow it to cool
• 
  
  Oatmeal cookie is ready to eat and healthier too

Chicken Kuzhambu

Ingredients

Potato Poriyal

Ingredients                                       
 

1. Potato
2. Garlic
3. channa dhal
4. Urad dhal
5. Salt
6. Chilly powder
7. Mustard seeds

• Clean and Cut the potato into cubes
• Heat oil in kadai, add mustard seeds.
• Once when the mustard splutters, add channa dhal and urad dhal
• When the dhal gets fried, add minced garlic
• Add the cubed potatoes
• Fry the potatoes for 5 minutes
• Add chilly powder and salt and let the potato fry until it becomes soft.

Curd Semiya

Ingredients



Vermicelli
Urad dhal
Channa dhal
Mustard seeds
Red chilly
Dry fruits
Grapes
Curd
Salt
Curry leaves

Method:

• Boil water in a pan and add vermicelli
• Drain the water when the vermicelli is soft and cooked
• Let it cool down
• Heat oil in a pan, add mustard seeds
• When the mustard splutters add urad dhal and curry leaves
• Then add red chillies and fry
• Add this tadka to the cold vermicelli along with curd and salt. Mix it well
• Garnish with dry fruits and grapes.

Asparagus Fry

Ingredients

1. Asparagus
2. Salt
3. Pepper
4. Oil

• Heat oil in pan
• Place the Asparagus
• Fry it for 2 minutes
• Add Salt and pepper
• Fry until the Asparagus is slightly soft and crisp

Shankar's Signature Soup

Ingredients

1. Water
2. Onion - 2
3. Ginger
4. Garlic
5. Channa dhal
6. Urad dhal
7. Horsegram(kollu paruppu)
8. Garbanzo(chic peas)
9. Pinto beans
10. Potato
11. Carrot
12. Peas
13. Corn kernels
14. Rice
15. Cumin powder
16. Coriander (Dhaniya) powder
17. Chilly powder
18. Oregano
19. Basil
20. Soy sauce
21. Chilly Sauce
22. Tomato paste
23. Little oil
24. Butter
25. Salt

• 
  
  Add oil in a pan, add channa dhal and urad dhal
• Fry the dhals
• Add onion and let it become translucent
• Add cumin powder, coriander powder and chilly powder
• Fry until the raw smell goes
• Now add horsegram, rice, all the beans, vegetables and fry them
• Add oregano,basil powder, soy sauce, chilly sauce and tomato paste
• Fry it for about 3-5 minutes
• Then add enough water and salt and allow it to boil
• When the soup is boiling, slow down the heat to low
• Allow the soup to low heat for about 30-40min
• Before getting down the soup add 1/2 part of unsalted butter stick.
• Soup is ready to server with bread toast.(Goes well with garlic bread)

Chicken Biriyani

Ingredients

Fish Fry

Ingredients

Orange Chicken

Ingredients

1. Chicken pop-corns - frozen
2. Red Chilly flakes
3. Orange juice
4. Orange zest
5. Soy sauce
6. Sugar
7. Vinegar
8. Olive oil

Method:

1. 
   
   Take a pan and add all the ingredients except chilly flakes and orange zest
2. 
   
   When the ingredients in the pan gets along well to a thick paste add chilly flakes and orange zest.
3. 
   
   Fry it for 5 minutes. Now add the chicken popcorns and mix it well for few minutes
4. 
   
   When the paste is uniformly coated with chicken and when the chicken is cooked, remove from heat
5. 
   
   Orange chicken is ready to serve as an evening snack.

Chicken Ceasar Salad

Ingredients

1. Chicken boneless
2. Salt
3. Pepper
4. Cumin powder
5. Coriander powder
6. Olive oil
7. Lettuce
8. Mayyonaise
9. Carrot
10. Fried bread peices

  

Method:

• 
  
  Pan fry the chicken with salt, cumin powder, coriander powder, pepper and little turmeric with little oil.
• 
  
  Chop the lettuce and carrot.
• 
  
  Take a  big bowl, add olive oil and mix it with little salt and pepper.
• 
  
  Now add the chopped vegetables and mix it well
• 
  
  Then add mayyonaise and mix it once again.
• 
  
  Cut the pan cooked chicken peice into smaller peices and add it to the salad
• 
  
  Also add the fried bread peices.
• 
  
  Salad is now ready to serve.

Mutton Biriyani

Ingredients

Mutton Kuzhambu

Ingredients

Mutton Mizhagu Varuval

Ingredients

1. Goat meat -  1/2 lb
2. Onion - 1
3. Tomato - 1 big
4. Cumin powder - 2 tspn
5. Coriander powder - 2 tspn
6. Pepper powder - 3 tspn  Freshly ground pepper corn
7. Ginger - 1 small peice
8. Garlic - 2-3 pods
9. Cilantro leaves
10. Oil
11. Salt

Method:

• Pressure cook goat meat along with giner, garlic, turmeric powder, salt and required amount of water(not much water).
• Leave it for 5-6 whistles so that the meat gets cooked well.
• Meanwhile fry the chopped onions and tomato separately.
• Grind onion and tomato and keep it aside.
• Once when the meat is ready, transfer it to pan.
• Add the ground onion n tomato and let it boil.Allow the meat to boil until all the water evaporates.
• Now add the cumin, coriander and pepper powder and fry it.
• Add little olive oil at the stage so that the dry powders gets coated well to the juicy meat.
• Finally garnish with chopped cilantro.
• Yummy and spicy mutton varuval ready to taste.

Iam sending this post to http://padmasrecipes.blogspot.com/2010/05/cooking-with-seeds-pepper.html

Note: I usually will not add the entire water content from the cooker to the pan along with the meat.. I do add water little by litte whenever the water evaporates. By this way, the meat remains juicy and will not get very dry

Shrimp Cocktail

Ingredients

Chicken-65

Ingredients

1. Chicken peices
2. Salt
3. Turmeric
4. Chilly powder
5. Salt
6. Cumin powder
7. Garam masala
8. Curd
9. oil

Method:

• 
  
  Marinate the chicken with all the ingredients except oil and let it rest for atleast 30min
• 
  
  Then drizzle little oil in a microwave plate covered with foil paper.
• 
  
  Place the chicken peices individually and broil it for 15 minutes.
• 
  
  The chicken peices will be tender and crunchy and it is ready to taste.
• 
  
  Chicken - 65  can be enjoyed without oil unlike the usual deep fry method.

Chicken Lollipop

Ingredients

1. Chicken -leg peices
2. Salt
3. Pepper
4. Garam Masala
5. Turmeric
6. Ginger-Garlic paste
7. Olive oil

Method:

• Clean the chicken peices. Marinate with turmeric powder.
• Heat oil in  a pan.
• Add the marinated chicken peices. Add ginger-garlic paste. Fry for 5 minutes.
• Sprinkle water and cover it with a lid for 5 minutes.
• Once when the water gets dried,  add garam masala, salt and pepper as per the saute the chicken peices.
• When the peices are soft and cooked and when it turns little brown it is ready to serve.

Vegetable Rice

Ingredients

1. Basmati rice
2. Oil
3. Green chillies
4. Potato
5. Carrot
6. Green Beans and Peas
7. Soy chunks
8. Salt
9. Cumin powder
10. Coriander powder
11. cumin seeds
12. Ginger garlic paste

• 
  
  Soak soy chunks in hot water
• 
  
  Add little oil in cooker add mustard seeds and cumin seeds
• 
  
  When it splutters, add ginger garlic paste and fry until the raw smell goes
• 
  
  Then add the green chilly, chopped potatoes, carrot, beans and peas
• 
  
  Drain the water and add soy chunks.
• 
  
  The add cumin, coriander powder and fry until the spice smells out nicely
• 
  
  Add soaked basmati rice after draining the water
• 
  
  Close the lid and leave for 2 whistles
• 
  
  Garnish with mint and cilantro
• 
  
  Serve with raitha.

Mushroom Rice

Ingredients

1. Mushroom
2. Basmati rice
3. Tomato
4. Ginger Garlic paste
5. Onion
6. Bay leaf
7. Cinnamon
8. Cloves
9. Mustard seeds
10. Cumin seeds
11. Ghee
12. Saunf
13. Cumin powder
14. Coriander powder
15. Chilly powder

• Soak basmati rice in water for 15 minutes
• Heat little ghee in a kadai, add mustard seeds and cumin seeds
• When it splutter add bay leaves, saunf, cinnamon and cloves
• Add ginger garlic paste and fry until the raw smell goes
• Add chopped onions and fry until it becomes translucent
• Add mushroom peices and fry until it leaves water
• Then add tomato and fry until it becomes soft
• Then add chilly, cumin and coriander powder until the smell comes
• Drain the water and add the rice to the mushroom gravy paste
• The add water and salt and allow it for 2 whistles
• Garnish with cilantro and dry fruits
• Serve hot mushroom rice with raitha or white veg kuruma.

Kothamalli Rice

Ingredient

1. Cilantro
2. Mint
3. Basmati rice
4. Cinnamon
5. Saunf
6. Cashew nuts
7. Ginger
8. Garlic
9. Tomato
10. Green chillies
11. Bay leaf
12. Cloves
13. Salt
14. Cumin powder
15. Coriander powder
16. Water

• Soak the basmati for 15minutes
• Drain the rice and fry it in a pan with little ghee(so that the rice is not soggy when cooked)
• Grind cilantro, mint and green chillies to a fine paste
• Add little oil and ghee in a cooker and add bay leaf, cloves and cinnamon
• Then add ginger, garlic paste and fry until the raw smell goes
• Add the cilantro,mint and chilly paste
• Add chopped tomato and let it fry until it becomes soft
• Add cumin and coriander powder and fry for 2 min
• Add the rice to it and fry until the rice blends with the paste
• Now to the rice add water in 1:1.5 ratio and salt, allow it for a whistle and stop the heat.
• Let the pressure release competely.
• Garnish with roasted cashew nuts.
• Serve hot kothamalli rice with raitha

Veg Pizza

Ingredients                            

1. All-purpose flour
2. wheat flour
3. Baking soda
4. Baking powder
5. Salt
6. Pepper
7. Marinara Sauce
8. Red Onion
9. Capsicum
10. Cheese
11. Mushroom

• Make a dough with all-purpose flour, wheat flour, salt, baking soda & powder.
• Keep this dough with the wet tissue on it for 3-4 hours.
• The dough will rise and it will be very fluffy
• Cut capsicum, onion and mushroom into long and thin peices
• Roll this dough and spread marinara sauce throughout
• Place mushrooms, onion and capsicum peices across the flat dough

• Sprinkle crushed pepper and cheese throughout the flatenned dough
• Preheat the oven to 350 degree
• Place the raw dough into the oven for 20-30 min
• Home-made pizza ready to taste with any soda

Pal Payasam

Ingredients

1. Milk
2. Vermicelli
3. Sugar
4. Cardamom
5. Dry fruits - almonds, cashew, raisins
6. Saffron
7. Water
8. Butter

• Dry roast vermicelli with little butter and keep it aside
• Boil milk in a pan.
• When the milk is boiled, add vermicelli.
• When the vermicelli is half-cooked, add the rest of milk and water and bring it to boil
• In a separate pan, add little ghee and roast the dry fruits
• Crush the cardamom and add to the boiling milk along with the roasted nuts
• In a glass with little milk add saffron and mix the milk until the milk turns yellow
• Add this saffron mixed milk to the boiling payasam.
• Allow it to boil and the payasam is ready to taste.

Vazhaipoo Vadai

Ingredients

1. Channa dhal - 2 cups
2. Vazhaipoo - handful
3. Curry leaves
4. Fennel seeds - 1 tspn
5. Green Chilli - 2
6. Red Chilli - 2
7. Ginger
8. Salt
9. Oil

Soak channa dhal for 1-2 hr
Clean and cut vazhaipoo into peices and soak in butter milk
Coarse grind the soaked channa dhal along with fennel seeds, red chilli, green chilli, ginger and salt
Add and Mix curry leaves  and vazhaipoo to the ground paste
Deep fry in oil
Yummy vadai - ready to taste
Goes well with Tea for an evening snack.
Also taken in traditional form with payasam for lunch

Test

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Avial

Ingredients

1. Carrot
2. Drumstick
3. Potato
4. Raw Banana
5. Green beans
6. Coconut shredded
7. Green chilly
8. Cumin seeds
9. Urad dhal
10. Saunf
11. Salt 

• Cut vegetables into lengthy peices and boil in water with salt
• Grind the coconut, cumin and green chilly into a fine paste
• Add little oil in a pan and then add mustard seeds, saunf and urad dhal
• Add the boiled vegetables and then the ground paste
• Add little water and allow it to boil for 5 - 7 minutes
• Avial is then ready to server.
• Goes well with any variety rice and with adai.