Kuzhi Paniyaram

Recipe & Image Courtesy: Farhana (My sis)
Ingredients

Dosha/Idli batter: 3 cups

Onion: 1 chopped

Sliced green chillies: 2

Ginger chopped: 1tsp

Asafoetida: a pinch

Curry leaves chopped: few
Salt: needed

Oil :2-3tbsp

Method Of Preparation

Add all the ingredients to dosha batter except oil. Mix well.

Heat paniyaram chatti and 2-3drops oil in each hole; add batter to each hole until it is 3/4^th full. Let it get cooked until bottom is browned and crisp.
Turnover and cook the other side. Make sure that the flame is between low n medium.

Once it is browned, cooked and turns crisp take out and drain in a kitchen tissue.

Serve hot with chutney.

Vermicelli Upma with Maggi touch

Ingredients

Semiya/Vermicelli: 2 ½ cups

Mixed Vegetables (frozen): 1 cup (green peas, beans, carrot and corn)

Capsicum: 1

Celery: 1 stick (u can omit this if you don’t like the taste of celery)

Onion: 2

Tomato: 1

Salt: needed (add salt only if required)

Oil: 4tbsp + 1tbsp

Maggi chicken cubes: 3

Coriander leaves chopped: 1tbsp

Method Of Preparation

Roast Semiya in 1tbsp oil till it turns slightly golden brown.

Heat some water and add a bit salt.

When water boils add semiya to it.

Cook till done and drain. Add some cold water over it so that it will not touch one another. Keep this aside.

Heat oil in a pan and add chopped onion and celery to it.

Saute it till it goes slightly transparent.

Then add chopped capsicum and mixed veggies.

Add maggi cubes to it and give it a stir and close with a lid.

Low the flame and wait for 4 minutes till the veggies get done.

Then add the cooked semiya and chopped tomato to it.

Stir it well and put in low flame for about 2-3 minutes.

Switch off the flame before the tomato gets mashed up.

Add coriander leaves and serve hot.

Coin Porotta

Ingredients

Atta/Flour no.2: 2 cups

Maida: ¾ cup

Sugar: 1tsp

Salt: needed

Baking powder: ½ tsp

Olive oil: required

Hot water: as needed

              

Method Of Preparation

In a bowl add maida, atta, sugar and baking powder.

Add salt to water and bring to boil.

Add boiling water to the flour mix.

Knead well so that the dough is soft. (Be careful, if the water is less you don’t get smooth dough, add enough water and knead well)

Apply oil to the dough and knead again.

Keep the dough in an air tight container to about 30 minutes-1 hour.

Take very small balls from the dough and roll it flat and thin. (TAKE SMALL BALLS SO AS TO GET COIN SIZE POROTTAS)

Apply oil on both sides and fold from one side, as shown in the picture.

Then roll the folded dough to a circle and add a bit flour and roll it again with a rolling pin slightly (don’t make it so thin, then the porotta will go hard)

Heat a frying pan and apply oil to it.

Add the porotta to it and cook till you get the both sides done by applying oil on both sides.

When the porottas get cooked give it a pat from the sides with both hands so that you will get the pleats separated and will be soft.

Lemon and Ginger in Honey (Cold Buster)

Ingredients

Lemon: 3

Ginger: 2” piece

Honey: 1 ½ cups or as needed

              

Method Of Preparation

Cut the lemon into thin slices as per your desire.

Thinly slice the ginger.

In a dry jar add the lemon slices and ginger slices.

Then add the honey to the jar(honey should cover the lemon).

Let it rest for 24 hours.

Keep in cool place or refrigerate it.

If it is juicy lemon the mix goes slightly watery.

First 2-3 days will feel a slight bitter taste. After few days when the lemon gets soaked in honey it tastes really good and it is a good home remedy for cold and sore throat.

Bread Jamun

Recipe & Photo Courtesy: Farhana (My Sister)
Ingredients

Bread sliced: 8

Milk powder: 3tbsp

Sugar: 1tsp

Salt: a pinch

Baking powder: ¼ tsp

Milk: as needed

Oil: for frying

Sugar syrup: 1 string consistency

              

Method Of Preparation

Add bread slices to a blender and blend it.

In a bowl add bread crumps, milk powder, sugar, salt and baking powder.

Add milk little by little to make smooth dough.

Make small balls out of it.

Heat oil in pan, deep fry in medium flame until golden brown.

Add these balls to the hot sugar syrup.

Sweet Madak

Recipe & Picture Coutersy: Farhana (My sister)

Ingredients

Maida: 1cup

Rava: 1cup

Sugar: 1tsp

Salt: needed

Baking powder: ½ tsp

Water: needed

Oil: for deep frying

Sugar syrup: 2 string consistency

              

Method Of Preparation

In a bowl add rava, maida, sugar, salt and baking powder.

Add needed water to make it dough.

Take small balls from it and roll it flat.

Make line impressions with fork and fold/roll it.

Heat oil in pan and deep fry until it turns brown and crispy.

Put this fried madaks in sugar syrup.

Fried Chicken Masala

Ingredients

Marination

Chicken: 1kg

Kasmiri Chilli Powder: 2tbsp

Turmeric powder: ½ tsp

Garam Masala: ½ tsp

Lemon Juice: 3tbsp

Oil: 2tbsp

Egg: 1

Refined Flour: 2tbsp

Salt: needed

Oil : for frying chicken

Sautéing

Onion: 3

Capsicum : 1

Green chilli: 4

Coriander leaves chopped: 2tbsp

Lemon juice: 2tbsp

Salt: needed

Oil: 3-4tbsp

              

Method Of Preparation

Cut the chicken into very small pieces.

Wash and drain.

In a bowl add chilli powder, turmeric powder, garam masala, refined flour, egg, oil, lemon juice and salt.

Mix this well and add the chicken pieces to it and marinate to about 30 minutes -1hour.

Heat oil in a pan and fry the chicken pieces until done. Make sure don’t fry until the chicken pieces are crispy.

Heat oil in another pan and add thinly sliced onion to it.

When the onion turns slightly transparent add in chopped capsicum and sauté for a while and add chicken pieces to it and stir.

Add in lemon juice and salt if needed.

Put in low flame to about 4-5 minutes or until all are in cooperated well.

Switch off the flame and add chopped green chilli and coriander leaves.

Serve with roti/chappathi