Ingredients

soya chunks-1 cup

curd -1/4 cup

red chilly powder-1 tsp

turmeric-1/4 tsp

salt

basmati rice-1 1/2 cup

butter-1 tbsp

oil-1 tbsp

spices

onion-1 cup(2 nos)

ginger garlic paste

tomato-2

red chilly powder-1 tsp

turmeric-1/4 tsp

garam masala powder-1 tsp

coriander and pudina

salt

water-2 1/2 cup

Preparation

Soak the soya chunks in hot water, then remove from water and marinate with curd, chilly, turmeric and salt, keep aside, next soak the rice for 20 min and wash well then keep aside. Heat a pan add butter and oil, then spices , onion, ginger garlic, tomato,  next red chilly powder, turmeric powder , and saute well then add ,arinated soya, garam masala and coriander pudina then cook well, add rice into it cook for a while then add water, salt then cover and cook well

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Ingredients

milk-1/2 cup

vinegar-2 tsp

wheat flour-1 cup

cocoa powder-1/4cup

baking soda-1/2 tsp

salt- a pinch

oil-1/4 cup

powdered sugar-1/2 cup

milk-1/2 cup

for chocolete sauce

dark chocolete-1/4 cup

milk

Preparation

For butter milk mix milk with vinegar rest for 2 min, then add wheat flour in a bowl, then add cocoa powder, baking soda, and salt and mix together and keep aside, take another bowl add refined oil, sugar and milk then mix well, next add dry ingredients into a strainer, then make a perfect cake batter by adding milk, next pour the batter to a mould and seal the mould , then steam the cake. After the cake is cooked well pour chocolete sauce above it, decorate with some sprinkles

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Ingredients

semolina-1 cup

flattern rice-1/2 cup

curd-1/4 cup

lemon juice-1 tbsp

baking soda-1/4 tsp

salt

Preparation

Soak rava 15 min in water, in another bowl mix poha with curd and rest for 15 min, then take a blender add both mix and required batter and blend smoothly, then pour the batter to a bowl add salt, baking soda, and lemon juice mix well, then make smooth dosas, serve with chutney

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Ingredients

Gooseberry-6( taken from pickle)

dry red chilly-4

shallots-8

coconut oil

curry leaves

Preparation

Heat a pan add oil , then shallots, chilly and curry leaves, saute well, then in a blender add gooseberry and sauted shallots , blend well and add some coconut oil and salt

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Ingredients

rice flour-1 cup

boiled rice- 1/4 cup

grated coconut-1/2 cup

sugar- 3/4 cup

cardamom powder-1/4 tsp

yiest-1/2 tsp

salt- a pinch

water

Preparation

Take a blender add rice flour, boiled rice, coconut, sugar,yiest, cardamom, and water into it , blend smoothly, pour into a air tight bowl, rest for 4 hrs, after 4 hrs take the batter and mix smoothly , then pour small quantity of batter to a oiled plate and steam well

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Ingredients

maida-1 1/2 cup

Rice flour-1/2 cup

water-4 cup

jaggerry-1/2 kg

water

cardamom

ghee

cashews

Preparation

Take maida and rice flour in a bowl add water and mix well, then add more water and make loose batter, then keep aside, next melt the jaggerry, and transfer to a pan in to a strainer, add flour mix into it cook until it becomes thick, then add ghee frequently, add cardamom powder cook well, once it turns to non sticky turn off the flame , then transfer to a plate, and allow to cool

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Ingredients

milk-1/2 ltr

sugar-5 tbsp

cardamom powder-1/4 tsp

vermicelli

cherry

Preparation

In a sauce pan add milk cardamom, sugar then boil until become half , then pour into a blender , blend smooth, then transfer to kulfi mould, then add some cherries and vermicelli, seal the mould with aluminium foil, and refrigirate overnight

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Ingredients

urad dal-1/2 glass

roasted rice flour-2 glass

coconut chopped-1 piece

curry leaves

turmeric- 1/2 tsp

salt

coconut oil

Preparation

Soak urad dal for 5 hrs and blend into a medium consistency, and pour in a bowl, then add rice flour, turmeric, salt, and water make a thick batter, keep aside. Heat a pan roast coconut with curry leaves , mix this with batter, then make inderi appam in steamer and kalthappam in a pan

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Ingredients

Butter-1/2 tbsp

sunflower oil-2 tbsp

mustard-1 tsp

urad dal- 1 tsp

channa dal-1 tsp

cashew nuts-5-8

Dry red chilly-2

curry leaves

chopped ginger, chilly

hing

grated coconut- 2 cup

cooked basmati rice-2 cup

Preparation

Heat butter in a pan, add sunflower oil, then add mustards, channa dal, urad dal and roast well, then add cashews, dry red chilly and curry leaves, then add ginger and chilly, next add hing, grated coconut and cooked rice, mix well

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