Egg Puffs

INGREDIENTS:

• Pastry sheet -1 
• Hardboiled eggs - 4 nos
• Sliced Onion - 2 nos
• Ginger and garlic paste - 1 tsp
• Slit Green chillies - 4 nos
• Coriander powder - 1 tsp
• Red chilly powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - ¼ tsp
• Garam masala powder - ¼ tsp
• Oil - 1 tbsp
• Salt - to taste
• Beaten egg  - 1no (for egg wash)

PREPARATION METHOD:

• Slice each egg into 2 pieces and keep aside.
• Heat oil in the pan.
• Add onions, green chillies, ginger and garlic paste.
• Fry onions till it turns translucent.
• Add red chilly powder, turmeric powder, coriander powder, fennel seed powder, garam masala powder and salt sauté well.
• Slow down the flame and cover the pan and let it cook for 2-3 mins.
• Turn off the stove and let it cool.
• Thaw the frozen puff pastry sheet (as per instructions on the pack).
• Roll out the sheet and cut them into squares pieces.
• Take one piece and place a spoonful of masala and place an egg slice on it.
• Brush the four edges of the sheet with egg wash, then fold the four edges to the center and slightly press the edges  to seal .
• Brush the puffs with egg wash for getting shiny appearance.
• Repeat the same process for the remaining sheets.
• Preheat the oven to 400 deg F.
• Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
• Bake for 20-25 mins till it turns golden brown color.

Recommended Combination: Serve hot with tea / coffee.

Paneer Biriyani / Paneer Rice

INGREDIENTS:

• Paneer - ½ lb or 250 gm
• Chopped onion - 1 cup
• Chopped tomato - 2 no
• Basmati rice - 2 cup
• Ginger and garlic paste - 1 tsp
• Slit green chillies - 2 nos 
• Coriander powder - 2 tsp
• Red chilly powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - ½ tsp
• Pepper Powder - ½ tsp
• Cinnamon – 2 one inch stick
• Cardamom – 2 nos
• Cloves – 3 nos
• Bay leaves – 2 nos
• kasoori methi - 1 tsp
• Finely chopped coriander leaves - 2 tbsp
• Ghee - 1 tbsp
• Salt to taste
• Oil 

PREPARATION METHOD:

• Cut paneer into small pieces, lightly fry and keep aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry cinnamon, cardamom, bay leaves and cloves together for a minute. 
• Add drained rice and fry for a minute.
• Add water and salt (to taste) and mix well.
• Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
• Remove the rice from the fire and let it cool.
• Heat 2 tbsp oil in a pan.
• Add onion, green chillies, ginger and garlic paste.
• Sauté onion till it turns transparent.
• Add red chilly powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, turmeric powder, salt and sauté.
• Add tomato and sauté well till the oil separates from the masala.
• Add fried paneer into it and saute well.
• Slow down the flame and cover the pan and let it cook for  5 mins.
• Add corriander leaves into it and cook for a minutes.
• Add Kasoori methi and mix well.
• Add cooked rice into it and mix well.
• Let it cook for a minute.
• Turn off the stove.
• Garnish the biryani with chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Healthy Colourful Chappathi / Roti

This colorful chappathi contains spinach, carrot, and beetroot. So it is good for health.

Kids will love it because of its visual appearance and taste.

INGREDIENTS:

• Wheat Flour - 3 cups
• Beetroot (chopped)- 1 medium
• Carrot (chopped)- 1 no
• Spinach - 2 cup
• Ghee - 2 tsp
• Salt to taste

PREPARATION METHOD:

• Grind carrot in to fine paste (with little water).
• Put spinach in boiling water for 2 mins, drain it and mash it in a mixer to make a paste.
• Grind beetroot into a smooth paste.
• Add the beetroot paste, salt and ½ tsp ghee to 1 cup flour and mix well.
• Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
• Repeat the same process with carrot paste and spinach paste instead of beetroot paste.
• Make the dough into small balls.
• Use this colorful doughs to make colorful chappathi in any desired shape you like.
• Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.

Nurukku gothambu Payasam / Cracked wheat Payasam

INGREDIENTS:

• Cracked wheat / Sooji Gothambu - ½ cup
• Jaggery - 250 gm
• Thick coconut milk - 1 cups
• Medium thick coconut milk - 2 cups
• Coconut slices - 1 tbsp
• Sesame - 1 tsp
• Cumin seed - 1 tsp
• Cardamom Powder -  ¼ tsp
• Dry ginger powder -  ¼ tsp
• Cashew nuts - 10 nos
• Raisins - 2 tbsp

PREPARATION METHOD:

• Mix Jaggery in water till dilute it.
• Filter jaggery and keep aside.
• Cook the cracked wheat in water.
• Heat a heavy bottomed pan and add 3 tsp ghee.
• Add cooked cracked wheat into it and sauté for 2 -3 minutes.
• Add the jaggery to cooked wheat and mix well.
• Cook the cracked wheat in jaggery till the water in the jaggery is almost dries up.(stir continuously)
• Add medium thick coconut milk and let it boil.
• When the payasam starts boil, add thick coconut milk and boil for a minute and turn off the stove.
• Add dry ginger powder and cardamom powder and stir well.
• Heat the remaing Ghee in a pan.
• Fry coconut cut in light brown colour.
• Fry cashew nut, raisin, cumin seed, sesame.
• Add this seasoning to the payasam

Palak Paneer Samosa

For the filling

INGREDIENTS:

• Grated Paneer - 1 cup
• Chopped Spinach / palak - 1 cup
• Chopped Onion - 1 tbsp
• Crushed garlic - 1 tsp
• Crushed ginger - ½ tsp
• Chilli powder - ½ tsp
• Turmeric powder - ¼ tsp
• Garam masala powder - ¼ tsp
• Oil - 1 tsp
• Salt to taste

PREPARATION METHOD:

• Heat  oil in a pan.
• Add  onion, garlic and ginger and sauté till the onion turns translucent. 
• Add chilli powder and garam masala and sauté for a minute.
• Add chopped spinach, turmeric powder and salt and mix well.
• Let it cook for 4 -5 minutes.
• Add grated paneer into it and cook for 2 - 3 minutes.
• Turn off the stove and let it cool.

For the dough

INGREDIENTS:

• Wheat flour / all purpose flour - 1 cup
• Rava / semolina - 1 tbsp 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Mix together all purpose flour, rava and salt. 
• Add enough water and make a stiff and smooth dough and keep it aside for 8- 10 minutes.
• Make small balls out of the dough.
• Roll out each ball into thin sheet (like chappathi). 
• Cut each chappathi into a square shape.
• Cut the square sheet into 2 rectangle pieces.
• Fold each piece from a corner to form a cone shape.
• Put a spoonful of  filling inside the cone. 
• Seal all the sides by pressing with your finger.
• Deep fry till it turns golden brown.

Recommended Combination: Serve hot with tomato sauce and tea / coffee.

Capsicum Spinach Masala

INGREDIENTS:

• Bell pepper / Capsicum(chopped) - 1 no
• Spinach(chopped) - 3 cup
• Onion(chopped) - 1 no
• Garlic(chopped) - 1 tsp
• Tomato (chopped)-1 no
• Green Chilly(slit)-2 nos
• Chilly powder- ¼ tsp
• Corriander Powder- ½ tsp
• Garam masala Powder- ¼ tsp
• Turmeric powder - ¼ tsp
• Pepper Powder - ¼ tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Salt – to taste
• Oil - 1 tbsp
• Curry leaves- few

PREPARATION METHOD:

• Heat oil in the pan.
• Put mustard seeds and red Chillies and allow to Splutter.
• Add curry leaves.
• Add onions, garlic, green chillies and sauté onions till it turns transparent.
• Add tomatoes and sauté well.
• Add red chilly powder, corriander powder, garam masala powder, pepper powder and sauté for a minute.
• Add spinach and bell pepper into it and mix well.
• Add turmeric powder and salt into it .
• Let it cook for 5 - 6 minutes.
• Turn off the stove when the vegetables are cooked well and water dries up.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Panipuri

For Poori

INGREDIENTS:

• Poori / Golgappa - 10 nos
• Potato (boiled and mashed) - 1cup
• Cooked channa / chick peas - ½ cup
• Finely chopped Green chilli - 1 no
• Finely chopped Onion - 1 no
• Finely chopped Corriander - ½ cup
• Cumin seed powder -½ tsp
• Chaat masala 
• Salt to taste

PREPARATION METHOD

• Add chopped greenchilli, cumin seed powder,  pinch of chat masala and salt to the mashed potato and mix well.
• Take each poori and crack the top to make a hole.
• Fill the poori with potato mix, chopped onion, cooked channa and corriander leaves.

For Pani

INGREDIENTS:

• Chilled water - 2 cups
• Chilli powder - 1 tsp
• Chaat masala powder- 1 tsp
• Sweet chutney - 3 tbsp
• Green chutney - 3 tbsp
• Cumin seed powder -1 tsp
• Salt to taste

PREPARATION METHOD

• Mix all ingredients together to make the pani.
• Dip each poori in pani and eat it.

Chicken Dosa / Chicken Pancake

INGREDIENTS:

• Boneless Chicken(finely chopped) - 250 gm or ½ lb
• Onion (Finely chopped) - 1 small
• Tomato (finely chopped)- 1 nos
• Green Chilly(sliced) - 2 nos
• Ginger-Garlic Paste- 1 tsp
• Chily powder-1 tsp
• Corriander Powder- 1 tsp
• Garam Masala Powder- ½ tsp
• Turmeric powder- ¼ tsp
• Pepper Powder - ¼ tsp
• Coconut Oil - 3  tbsp
• Salt -to taste
• Curry leaves - a few
• Dosa Batter

PREPARATION METHOD:

• Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
• Mince the cooked chicken and keep aside.
• Heat 2 tbsp oil in a Pan.
• Add onions, green chillies and saute well till they turn transparent.
• Add the ginger-garlic paste and curry leaves in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder and garam masala, stir well till the raw smell goes.
• Add tomato and sauté for 2-3 minutes.
• Add cooked minced chicken and saute it for 2 - 3 minutes.
• Remove the masala from the stove and let it cool.
• Heat a frying Pan.
• Pour one spoon full of batter on the pan and spread it in round shape and let it cook for a minute.
• Put some chicken masala and spread it evenly on the dosa.
• Lightly press the masala with a spoon.
• Pour little oil over it.
• Turn the dosa slowly and cook the other side.
• Remove from the pan and serve.
• Repeat the same process with the remaining dosa batter.

Paav Bhaji

For Bhaji

INGREDIENTS:

• Chopped onion - 1 no
• Ginger (crushed) - 1 tsp
• Garlic  (cushed)  - 1 tsp
• Green Chilli - 2 nos
• Chopped Tomato - 2 nos
• Potato - 1 no
• Carrot - ¼ cup
• Green Peas - ¼ cup
• String Beans - ¼ cup
• Cauliflower florets - ¼ cup
• Capsicum-  ¼ cup
• Turmeric powder - ¼ tsp
• Chilli powder - 1 tsp
• Pav Bhaji Masala - 2 tsp 
• Chopped Corriander leaves - 1 tbsp
• Salt to taste
• Butter - 3 tbsp

PREPARATION METHOD:

• Cook carrot, beans, potato and peas  and keep it aside.
• Heat  Butter in a pan.
• Add onion, crushed ginger, crushed garlic, green chili  and sauté till onion turns transparent
• Add chilli powder, turmeric powder and pav bhaji masala and saute for a minute.
• Add tomatoes and sauté till the oil separates.
• Add cauliflower, capsicum, cooked vegetables, salt and  water into it and mix well.
• Cover the pan with lid and let it cook for 12 - 15 minutes in medium heat.
• Once the vegetables are cooked well and the curry becomes thick, mash it thoroughly.
• Put a tsp of butter on top of the curry and garnish with chopped coriander leaves.

For Pav

INGREDIENTS:

• Pav bread - 6 no
• Butter - 1 tsp

PREPARATION METHOD:

• Heat a tava or a frying pan.
• Cut the Pav bread horizontally in to two pieces. 
• Spread little butter on each side and lightly fry till the bread is light brown.

Serving Method

• Serve the pav bread with bhaji, sliced onion, coriander leaves and lemon slice.

Carrot Payasam / Carrot Kheer

INGREDIENTS:

• Grated Carrot - 1 cup
• Milk - 2 cups
• Sugar - ¼ cup
• Ghee - 2 tbsp
• Cashew nuts - 10 nos
• Cardamom powder - 2 -3 pinch

PREPARATION METHOD:

• Heat ghee in a heavy bottomed pan.
• Lightly fry cashew nut  in it and remove from ghee, keep it aside.
• Add the grated carrots and saute on medium heat till the carrots change the color.
• Add 2 cups of milk into it and mix well.
• On medium heat cook it well until the carrot absorbs the milk.
• Add sugar into it and mix well.
• Add remaining milk into the cooked carrot and let it boil for another 5 minutes.
• Remove it from the fire and add cardamom powder and fried cashew nut.
• Mix well and serve.