I tried this recipe from spiceindiaonline on my girl's 4th birthday came out well.



Ingredients-1

6 nos -Dry red chili
2 tbsp -Coriander seeds
1 tsp -Raw rice
1 tsp -Black pepper corns
1 tsp -Cumin seeds
½ tsp -Fennel seeds
1 tsp -Poppy seeds
1 tsp -Split roasted grams(pottukadalai)
1 no -Cinnamon (1/2 " stick)
2 nos -Cloves
1 no -Cardamon
1 tsp -Dry coconut flakes


Ingredients-2

2 nos -Onions (finely chopped)
1 no -Tomato (chopped)
1 no -Green chili (finely chopped)
4 clove -Garlic (crushed)
1 inch -Ginger (crushed)
1 no -Cornish hen (or use 1 pound regular chicken)
½ tsp -Turmeric powder
1 tbsp -Fresh ground coconut paste (diluted with water)
2 no -Bay leaf (small)
2 no -Dry red chili (for tempering)
½ tsp -Mustard seeds
4 tbsp -Oil (sesame oil preferred)
1½ tsp -Salt (or to taste)
2 stks -Coriander leaves (chopped for garnishing)
10 nos -Curry leaves

Instructions

Step1. Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds + raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown.
Step2. Switch off and cool completely.
Step3. Grind to powder and keep aside.
Step4. Heat sesame oil and toast bay leaf, curry leaves and splutter mustard.
Step5. Now add chopped onions, green chilies, crushed ginger and garlic.



Step6. Fry them for 5 minutes or until slightly browned.
Step6. Now add the tomatoes and cook for a minute
Step7. add the cut chicken pieces, cover with a lid and cook further for 3 minutes.
Step8. When the meat turns all white, add the turmeric powder, our ground masala powder and saute.
Step9. Fry till the masala browns well, add salt and keep frying (definitely requires some scraping as the masala will be become very sticky at this point).
Step10. Now add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low.
Step11. Let it simmer for another 5 to 8 minutes, the oil should separate as the kuzhambu boils.
Step12. Garnish with coriander and finish the dish.

Note
For Color, flavor and gravy use 2 red chilies as that adds a lot for the taste
if you prefer extra spicy throw in a couple of chilies which also adds color.
Rice and Split roasted gram adds body to the dish, its literally thicken the gravy.
Dry coconut or copra gives that oily flavor to the gravy.
adjust with water if you prefer thin gravy.
Tempering dry red chili and mustard seeds in sesame oil adds traditional touch to the dish...its also OK to use regular oil.

Source
Mullai Madhavan-Spiceindiaonline

Khoozh

Koozh is a traditional southindian dish/drink on a hot, hot day. Only in the village side people are having it as a food..in city it is just for an occassion.. i like the way my grandma and my mom make..and my neighbour grandma, she use to make all the time the delicious khoozh and share it with us...so adorable memories..those are the days.

The thing is making of Khoozh takes minimum of 3 days.


Day1. First mix the raagi.
Day2. Cook it.
Day3. Eat it.
The day old khoozh is yummmy to drink/eat.

Ingredients-1

1 Cup - Raagi


Ingredient-2

1/4 cup - Rice
1/4 no -Onion finely chopped
2 T - Yoghurt
salt to taste

Instructions

Step1. First take 11/2 cups of water and mix raagi, if it is thick add extra water....but the consistent should not too watery...
Step2. Leave it unattended for around 1 day.
Step3. The next day at the same time..in a cooker/vessel cook the rice when the rice is well cooked add the raagi that soaked overnight.
Step4. In a medium flame cook the raagi and rice for around 5 mins with little salt...once they are well cooked.
Step5. Turn it off and keep aside for a day.
Step6. The next afternoon it will turn so thick. So take a vessel add one handful of cooked khoozh(raagi and rice)
Step7. Add few chopped onion , yoghurt ,water and mix well with ur hand...
Step8. Believe me if ur are khoozh lover it taste so good as your mother's love and ready to drink.

Source
My mom

Veggie Puffs

The perfect evening snacks with cup of tea make your day complete on nice Sunday evening.....The first time I ever made is with saras when they came for our visit...i tried yesterday with my touch, am so satisfied that even i can make nice puffs, as am eating in a bakery.




Ingredients -1

1 No - Pastry sheet

Ingredients -2

1 No - Potato
1/4 cup - Mixed veg.
3 T - Peas

Ingredients -3

2 Nos - G.chili(small size)
3 Nos - Garlic pods
1 inch -Ginger
3 Stalks - Mint leaves

Ingredients -4

1/4 No - Onion(Optional)
1 Tsp - Cumin seed
2 drops - Lemon juice
1 Pinch -Curry powder(Optional)
1 Tsp - Oil
1 Bunch - Cilantro(Coriander leaves)
salt to taste

Instructions

Step1. Unfrozen the puffs 15mins before making Puffs.


Step2. Meanwhile cook the potato and smash it ready and keep aside.
Step3. If using fresh vegetables cook them with little bit of salt and keep aside.
Step4. In a mixer grind the ingredients from the table-3, g.chili,ginger,mintleaves and ginger.
Step5. Then in a wide pan heat 1 tsp of oil and when it turns hot add 1 tsp cumin seed when it splutters add the grind-ed paste and fry the chopped onion.
Step6. Fry until the raw smells is gone. add the cooked vegetables and smashed potato...cook in medium flame...add little amount of water if it is too dry.
Step7. Now u can check for the salt don't add too much salt....and add any curry powder if u want...
Step8. When all the water consistent is absorbed add few drops of lemon juice and garnish it with coriander leaves(pics as shown below)



Step9. Now cut pastry sheets in to three small sheets



Step10. Fill the masala in the center and fold the edges of the puffs like sealing..




Step11. Preheat the oven to 350 degree.




Step12. Bake the puffs for around 20-25 minutes.



Step13. Serve it with hot sauce or ketchup.

Note
If it is blend want to add spice add little bit of chili powder

Karamura murukku

A deevali without muruku is function without joy....i will say. My mom use to make day ahead murukku and we love to taste all day without eating lunch or dinner.




Ingredients

2 Cups - Rice flour
1/2 Cup - Urad dhal
2 tsp -Cumin seed
2 tsp - Butter
1/4 tsp -Salt(increase or decrease as per your need)

Instructions

Step1. Sieve the rice flour and keep aside.
Step2. Slightly fry the urad dhal and grind it in the mixer and sieve it along with the rice flour.
Step3. Add salt, butter and cumin seed.
Step4. Add water to make dough, the dough should not so sticky or watery...careful with the dough.
Step5. Then take a handful of dough and press it with the machine that specially made to make muruku.
Step6. Meanwhile heat the oil in kadai.Make sure the oil is in right temperature.
Step7. If you are the beginner better to do muruku pattern in the spatula as shown below or u
can directly do muruku in the oil itself.



Step8. Fry until golden brown.
Step9. Wait until it is completely cool down.



Note.
when u add butter make sure it is melted . If you have pulp even a tiny butter pulp in the dough it will splutters.

Mint rice minnie

This kind of variety rice are famous in south India especially during occasions, so happy that i learned to make it.




Ingredients

1 tsp - fennnel seeds
3 no - bay leaves
3 nos - G.chillies(increase or decrease)
1 inch - ginger
6 pods - garlic
1 no - onion(small)
2 nos - sambar onion(optional)
1 cup - mint leaves(cleaned and washed)
2 tsp - oil
salt to taste

Instructions

Step1.First grind g.chili,garlic,ginger and onion in a mixer.
Step2. then grind the mint leaves separately..
Step3. In a wide pan add 2 tsp oil when it turns hot add funnel seeds and bay leaves.
Step4. Now add the firs grind ed paste and fry for sometimes until the raw aroma are gone.
Step5. After few minutes add the second grinded mint and cook for few minutes.



Step6. Wash the rice and keep aside.
Step7. Now mix the cooked mint and onion paste to the rice and add salt as per your taste.
Step8. Then cook rice in pressure cooker for 3 whistle or rice cooker it...as u do for ordinary pilaf...

Source
My sister

Lassi

A good yogurt makes a delicious lassi....the first time i tasted the good lassi is when we were in honeymoon in delhi....no secret behind any recipe rather than its quality...a good quality yogurt makes delicious lassi wherever you are.

Ingredinets

6 T - Yogurt
1/4 cup - Water
2 T - Sugar(increase or decrease as per taste)
3Nos - Ice cubes


Instructions

Step1. Grind yogurt in a mixer without any pulp.
Step2. Add water and sugar check for the taste if want additional sugar put.
Step3. Finally crush the ice and serve cold....

Upma

The breakfast i ate at my in-laws house after my wedding day....whenever i use to make upma...it remembers me the first day of my life after marriage.....eventhough am not such a big fan of upma,after a long time, i tried this dish...believe me i ate 4 scoop all by myself....

Ingredients

1 cup - Rava(semolina)
1/2 no - onion(finely chopped)
2 pods - garlic(crushed)
1 tsp - urad dhal
2 tsp - channa dhal
1 no - g.chili(split it in the center)
3 stks - curry leaves
21/4 cup - water
2tsp - oil
salt to taste..


Instructions

Step1 . In a wok add 1 tsp of oil when it turns hot add 1 tsp of mustard.
Step2. When mustard splutters add curry leaves, channa dhal.... fry in the oil until it turns golden brown.
Step3. Now add the chopped onion and chili and garlic..
Step4. Fry until the onion is soft and well cook..
Step5. Now add 21/4 cup of water and may be less than 1/4 tsp of salt.
Step6. When the water starts to boil add the rava(semolina) slowly in one hand and stir it in other hand.
(otherwise the upma will be pulp)
Step7. Now turn the stove to low flame and cook for 5 mins.
Step8. Now add the remaining oil and stir it...
Step9. Deliciousoo upma is ready.

Avarakai & shrimp curry (beans & shrimp curry)

I use to make shrimp with mushroom....my mom is a good cook.. she said to try shrimp with avarkai(beans) it turned out too good..

Ingredients

1/4 kg - Avarakai

15 nos - shrimp

1/2 no - onion

1 no - tomato(small)

1 pod - garlic

1 tsp - mustard seed

1 tsp - urad dhal

1 pinch - tumeric powder

1 tsp - oil

chili powder to taste

salt to taste

Instructions

Step1. Heat oil in the wok or kadai..

Step2. when oil is heat pop mustard seed and urad dhal.
Step3. Shallow fry the onion and garlic
Step4. When the onion turns out soft and transculent add the chopped tomato.
Step5. then add beans(avarakai) and shrimp and cook for 1 min or less.
Step6. now add tumeric powder, salt and chili powder .
Step7. then add water to cook the beans and shrimp.
Step8. when all the water are absorbed and veg. and shrimp are cook...turn on the stove.
Step9. Serve hot.

Mango Lassi

Awesome summer drink.....love to make it...the only drink my daughter love to taste....so happy to share it with you.


Ingredients


6 Tbs - Yoghurt(Thick curd)
7 Tbs - Mango Pulp
4 Tbs - Sugar(Increase or decrease as per your taste)
5 nos - Icecubes


Instructions


Step1. In a mixer add yoghut,mangopulp and grind it with medium speed for about 1 min.

Step 2. Slowly add sugar and mixer it for another 30 secs.





Step3. Now finally crush the icecubes with the lassi..

Step4. With in 2 mins...mango lassi is ready to serve.

Cantaloupe sherbet

Whenever i make cantaloupe sherbet it remains me of my childhood days....during summer vacation my grandpa use to make we use to help him as a little kids.......

Ingredients

1no - Cantaloupe(medium size)

3tbs -sugar(adjust as per ur taste)

6 nos - ice cubes

Instructions

Step1. Cut the cantaloupe in to two halves.

Step2. Take the seeds inside the fruit.

Step3. Take the flesh from the fruit leaving its skin.

Step4. In a big bowl add the pieces and smash it as possible as u can.

Step5. then add sugar and when sugar dissolves add the icecubes.

Note.

Serve cold on hot hot day..