Quick Video Version

Video with Voice Over

Jangri

Jangri

Jangri

1. We can buy Jangri cloth that is available in the shop. Also we can use thick plastic cover. In the bottom middle of the cover, heat the needle and insert the needle in middle of the cover to make a small hole. Soak the urdal and raw rice in water for 1 hour


2. After an hour, Rinse the urdal and rice and grind it in grinder by adding very little water like we do for medhuvadai


3. Take 1 handful of urdal flour and put it in plastic cover. First take a plate and try to squeeze the cover to make jangri pattern. We need to make one circle and then followed by small circles to make a flower like design. Try once or twice in the plate before trying directly in the oil just to be confident enough to proceed with. Heat oil in heavy bottomed pan. When the oil is hot enough, squeeze the plastic cover(like we do it using mehandi cone) so that the urdal flour comes out of the small hole in the plastic cover. Rotate your hand to squeeze the urdal flour in hot oil like a small circle with flower like design just we practised on a plate.


4. Let the urdal flour gets fried in oil. When the jangri turns golden brown color and becomes cripsy, remove from flame. Repeat the steps for the remaining urdal flour. 


5. Heat another heavy bottomed pan, add sugar. Add water so that sugar dissolves in water. Stir the sugar syrup continuously until the syrup is sticking in hands. Now add organge essence and kesar powder and stir it well. Switch off the flame. To prevent the sugar syrup to get crystallized, we can add a teaspoon of lemon juice. If the sugar syrup gets crystallized after some time we can again keep in low flame and add a tablespoon of water and make it dilute again.


6. To this sugar syrup, add 5-6 fried jangri and mix it well so that the jangris get dipped in sugar syrup. Leave this for 5-10 mins and then take those jangris out of sugar syrup and place it in a plate. Repeat the steps for the rest of fried jangris


7. The delicious tasty Jangri is ready to serve for any occassion especially for the festival of lights(Diwali)

Jangri

Quick Video Version

Detailed Video Version

Mysorepak

Preparation and Yield:

Preparation time	5 mins
Cooking Time	30 mins
Yield	25
Recipe Category	Sweet
Recipe Cuisine	South Indian

Mysorepak

Ingredients:

Gram Flour / Besan	1 Cups*
Ghee	1 Cup
Sugar	2 Cup

*1 Cup = 250ml

Mysorepak

Method:

1. Take a tray and grease it with ghee
2. Heat a pan, add ghee and allow it to melt. Add besan flour little by little and stir well so that there are no lumps. When the besan are nicely mixed with ghee the mixture starts to rise up like milk. When we boil milk, it starts to bubble up and rise up,  in the same way, the besan and ghee mixture starts to rise up, this is the time, you need to switch off the flame and remove the pan and keep the mixture aside. If you overcook the mixture, you will have the burning smell of ghee. 
3. In another pan, add 2 cups of sugar and add water to soak the sugar.When the sugar gets dissolved nicely, stir nicely till you get a one string consistency. When you take a drop of syrup and rub between your thumb and pointer, one string should be formed. You can refer the video for this consistency.
4. Once the one string consistency reached, slowly add the besan and ghee mixture and stir continuously till the besan, ghee and sugar and nicely mixed up and incorporated well. 
5. Slowly the mixture starts to thicken up and starts to roll up and doesn't stick to the sides of the pan. A frothy or foamy layer starts to form on top the mixture,  the whole mixture starts to rise up like boiling milk. Immediately switch off the flame and pour the mixture on to the tray and pat it with backside of the ladle
6. You can sprinkle a teaspoon of sugar on the patted mixture. Allow it to cool for a minute and then cut into square of diamond shaped pieces
7. The crunchy and delicious Mysorepak is ready!

Mysorepak

1. For Chandrakala take 6-7 balls of the maida dough, Roll the poori as mentioned in the above points (7 & 8)
2. Place a teaspoon of filling in the center of one rolled poori. Then apply little water around the edges of the poori. Cover one end of the poori with other end so that it would form like a crescent moon or like a semicircle. Seal the edges carefully.


3. Then take the stuffed poori and using your fingers start from one side and gently twist the corners as shown in the figure. Repeat this for rest of the pooris


4. Heat oil in a pan. When the oil is hot enough, keep the flame medium and add 3-4 Chandrakala and deep fry them till they turn golden brown color on both the sides. Remove the fried Chandrakala and place it in a strainer or paper plate to drain excess oil. Put the fried Chandrakala in the sugar syrup and coat it nicely in the sugar syrup on both the sides. Repeat the same for rest of the Chandrakala .


5. Tasty Chandrakala is ready to serve

Chandrakala

1. For Lavanga Lathika take rest of balls of the maida dough, Roll the poori as mentioned in the above points (7 & 8)
2. Place a teaspoon of filling in the center of one rolled poori. Then apply little water around the edges of the poori. Bring one end of the poori to the center covering half of the filling. Bring other end of the poori covering the entire filling


3. Then close the 2 edges and form like a rectangle. Insert a clove on the center of the closed edges.


4. Heat oil in a pan. When the oil is hot enough, keep the flame medium and add 3-4 Lavanga Lathika and deep fry them till they turn golden brown color on both the sides. Remove the fried  Lavanga Lathika and place it in a strainer or paper plate to drain excess oil. Put the fried  Lavanga Lathika in the sugar syrup and coat it nicely in the sugar syrup on both the sides. Repeat the same for rest of the  Lavanga Lathika .


5. Now our  Lavanga Lathika is ready to serve

Lavanga Lathika

Tasty and Yummy Suryakala, Chandrakala and Lavanga Lathika is now ready to serve. Allow it to cool and store it in a air tight container. 

Lavanga Lathika

Video Version

Text Version

One Pot Pav Bhaji in Pressure Cooker

One Pot Pav Bhaji in Pressure Cooker

Onion	1, Finely chopped
Chopped Ginger+Garlic	1 Tablespoon
Capsicum	1/2, Chopped
Tomato	3, Finely Chopped
Carrot	1, Finely Chopped
Potatoes	3, Cubed
Green Peas	1/4 Cup
Pav Bhaji Masala	2 Teaspoon
Red Chilli Powder	1/2 Teaspoon
Salt	To taste
Water	3 Cups
Butter	2 Tablespoon
Coriander Leaves	For Garnishing

One Pot Pav Bhaji in Pressure Cooker

Method:

1. Heat butter in a pressure cooker. When the butter melts, add onions and sauté the onions in medium flame till translucent. Add chopped ginger+garlic and sauté along with onions


2. Add Chopped capsicum to the sautéed onions. Next, we need to add tomatoes. 


3. Add the chopped carrots, potatoes and green peas and mix well. To this now add the Pav Baji masala, red chili powder, salt and give a good mix. 


4. Add 3 cups of water and close the pressure cooker with a lid and allow for 3 whistles


5. Allow the steam to escape completely and then open the pressure cooker. Mash the veggies roughly. Finally garnish with coriander leaves


6. The delicious Pav Bhaji is ready to serve with Ghee-Sauteed Pav!

One Pot Pav Bhaji in Pressure Cooker

Video Version

Text version

No Onion No Garlic Gujarati Dal

No Onion No Garlic Gujarati Dal

Thoor Dal	1/2 Cup*
Tomato	1, Finely Chopped
Green Chilli	2, Slit
Chopped Ginger	1 Teaspoon
Jaggery	2 Tablespoon
Turmeric Powder	1/4 teaspoon
Salt	To taste
Lemon Juice	2 Teaspoon
Coriander Leaves	For Garnishing

* 1 Cup = 250ml

For Tempering:

Ghee	1 Tablespoon
Mustard Seeds	1 Teaspoon
Cumin Seeds	1/2 Teaspoon
Cinnamon	1" Stick
Cloves	2
Asafoetida	a Pinch
Curry Leaves	Few
Red Chilli Powder	1/2 Teaspoon

No Onion No Garlic Gujarati Dal

Method:

1. Take a vessel. Add Thoor dal and add 1.5 cups of water and pressure cook the dal for 3 whistles.
2. When the pressure is fully released, open the cooker and take out the cooked dal. Using a hand blender or whisk or even with a back of a ladle, mash the dal nicely. If you want, you can add 1/2 cup of water and mash it nicely
3. Take the mashed up dal in a heavy bottomed pan. Add turmeric powder, salt, green chili, tomato, ginger, jaggery and stir well. Keep this in flame and cook in medium flame for 10 minutes
4. Meanwhile, in another pan, heat the ghee. Add mustard seeds and allow it to sputter. Then add cumin seeds. Add cinnamon, cloves and curry leaves and saute for few seconds. Then switch off the flame and add asafetida and red chili powder. Add this tempering to the cooking dal and stir well
5. Keep in flame for another couple of minutes and then switch off the flame. Finally add lemon juice and garnish with coriander leaves
6. The delicious No Onion No Garlic Gujarati Dal ready to serve with hot steaming rice / Rotis

No Onion No Garlic Gujarati Dal

Spicy Garlic Chutney | Lehsun Ki Chutney

Garlic Cloves	1 Cup*
Red Chilli	7-8
Cumin Seeds	1 Teaspoon
Salt	To taste
Oil	2 Tablespoon
Mustard Seeds	1 teaspoon
Fenugreek Seeds	1/4 teaspoon

* 1 Cup = 250ml

Spicy Garlic Chutney | Lehsun Ki Chutney

Method:

1. Soak the Red chillies in warm water for 10 mins. This will help in getting smooth garlic paste. 
2. After 10 mins, take garlic cloves in a mixer jar. To that add the soaked red chili along with cumin seeds and grind everything to a smooth paste
3. Heat oil in a pan. Add mustard seeds and allow it to sputter. Add fenugreek seeds and sauté it for few seconds. 
4. Add garlic paste and stir well. The garlic is raw and it needs cooking. So keep the  flame in low and cook the garlic paste for 10 mins till the raw smell goes off
5. When the garlic is cooked nicely, the chutney becomes thick and the oil starts to ooze out. Switch off the flame
6. The delicious Spicy Garlic Chutney is ready to serve with Paratha / Dal Batti or churma etc

Spicy Garlic Chutney | Lehsun Ki Chutney

Palak Moongdal Cheela | Spinach Moong Crepes

Palak Moongdal Cheela | Spinach Moong Crepes

Moong Dal	1 Cup*
Finely Chopped Spinach	1 Cup
Finely Chopped Coriander Leaves	1/4 Cup
Salt	To taste
Red Chilli Powder	1/2 teaspoon
Turmeric Powder	1/4 teaspoon
Cumin Seeds	1 teaspoon
Green chili+Ginger Paste	1 Teaspoon
Curd	1/2 Cup
Finely Chopped Onion	1/2 Cup
Lemon	1/2
Oil	for cooking Cheela

* 1 Cup = 250ml

Palak Moongdal Cheela | Spinach Moong Crepes

Method:

1. Wash and finely chop the spinach and set it aside
2. Soak moong dal in water for 3-4 hours. After 3-4 hours, drain the dal and take it to mixer jar and grind it to a smooth batter
3. To the batter, add salt, red chili powder, turmeric powder, cumin seeds, green chilli+ginger paste, curd, chopped spinach and chopped coriander leaves and mix everything well
4. Add water to adjust the consistency. Finally add the lemon juice and stir well. Our Cheela batter Ready!
5. Heat a tawa. The tawa should be medium hot when you pour the batter other wise the batter will gets stick on the tawa. So when the tawa is medium hot, pour a ladle of batter on the tawa and spread nicely to make a thin crepe
6. Add a teaspoon of oil around the crepe and allow it to cook till light brown spots form on the bottom. Flip the cheela and cook on the other side and once done, remove the Cheela from the tawa. Repeat the same for the rest of the batter
7. The delicious Palak Moongdal Cheela ready to serve! 

Palak Moongdal Cheela | Spinach Moong Crepes

Video Version

Vada Pav

Text version

Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe

Gram Flour	1  Cups*
Corn Flour	1 tablespoon
Turmeric Powder	1/4 teaspoon
Red Chilli Powder	1/2 teaspoon
Salt	To Taste
Baking Salt / Bi Carbonate of Soda	1 generous Pinch
Oil	1 tablepsoon + Frying

* 1 Cup = 250ml

Ingredients for Filling:

Boiled Potatoes	3
Green Chillies	2-3
Ginger	1 Inch Piece
Garlic Cloves	3-4
Turmeric Powder	1/4 teaspoon
Chopped Coriander Leaves	1 tablespoon
Salt	1/4 teaspoon
Oil	1 teaspoon
Mustard Seeds	1/2 teaspoon
Curry Leaves	few

Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe

Method:

1. First lets start with the filling of the vada. Take the green chillies, ginger and garlic cloves in a mixer and grind it to a nice paste. This is the spice mix for our filling. 


2. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and hing and fry for few seconds. Then add the ground ginger-garlic-green chilli paste and saute it for couple of minutes in medium flame.


3. I have already boiled the potatoes and mashed it coarsely and kept it aside. Add these coarsely mashed potatoes to the pan and mix well


4. Then add turmeric powder, salt and mix well. To the pan, then add finely chopped coriander leaves and mix everything well. 


5. Our Potato filling is ready. Allow the filling to come to room temperature and make lemon sized balls out of the filling and set it aside


6. Now, lets prepare out batter. In a mixing bowl, add besan flour, corn flour and turmeric powder and mix well. Then add red chilli powder and salt and mix well. 


7. Then add water little by little and mix well and make it like a bajji batter. The batter should not be too thick or too thin. Heat oil in a pan.  Just before you fry the dumplings, add a pinch of Bi Carbonate of Soda and a tablespoon of hot oil and mix everything well. Adding soda salt should be at last, just before frying the batata vada. If you plan to make these batata vada for guests, then prepare the dumplings and also the batter without adding soda salt and hot oil and keep it ready. When the guests arrive and they are ready to be treated, then heat the oil and add hot oil along with soda salt and mix the batter .


8. Add each dumplings to the vada batter and nicely coat then with the batter using a fork. Fork will help to have a nice coating than using our hand. Then using the fork itself, gently drop each coated dumplings in the hot oil and fry them


9. Flip the batata vada on other side and fry them in medium flame till they are crispy and turn golden brown outside. Remove the fried batata vada from oil and place them in paper towel to drain excess oil.


10. Yummy and Crispy Batata Vada is now ready! 

Lets Prepare Dry Garlic Chutney

Dry Ginger Chutney

Ingredients:

Garlic Cloves	10
Peanuts	1/4 Cup
Dry Coconut	2 Tablespoon
Salt	To taste
Red chilli Powder	1 teaspoon

Method:

1. Dry Roast Garlic Cloves till light golden brown. We just want to get rid of the raw smell of the garlic. Take these roasted garlic aside
2. In the same pan, dry roast the peanuts and take the peanuts aside
3. Again add the dry coconut and roast them till golden brown. 
4. Take all these in a mixer jar and add red chili powder and salt and grind it to a dry powder without adding any water
5. Dry Garlic Chutney Ready!

Dry Ginger Chutney

Lets Prepare Vada Pav

Vada Pav

Ingredients:

Pav	1
Dry Garlic Chutney	1 Tablespoon
Green Chutney	1 Tablespoon
Sweet tamarind Chutney	1 Tablespoon
Batata Vada	1
Roasted Green Chili	For Garnishing
Fresh Onions	For Garnishing

Method:

1. Take the Pav and slit it in half. Apply Green chutney on both the half of the bun
2. Also apply sweet tamarind chutney on the bun. These chutneys are optional
3. Add Dry Garlic Chutney to the bun. Keep a batata vada and gently press it
4. Close the bun with other half. Take this in a serving plate
5. Serve the Vada Pav with Roasted Green chili & Fresh Onions
6. The mouth-watering Vada Pav Ready!

Vada Pav

Gobi Manchurian is a famous appetizer and also a famous gravy. Instead of using only Gobi, we can add many vegetables and make it much more richer. This Dry Vegetable Manchurian is a real treat to us. It is so yummy and tasty and a perfect dish for a party to treat our family and friends. Vegetable Manchurian can be done either dry or gravy. Dry Vegetable Manchurian is a perfect appetizer. Chopping vegetables is little time consuming as we need really really finely chopped vegetables. If you have an electric chopper, I would recommend to use it as we will get a very finely chopped vegetables. Once the veggies are finely chopped, then its very quick and easy to make these mouth-watering Vegetable Manchurian. I made this tasty dish very recently for a potluck and got lots of appreciations. Try this version and I'm sure you will all like it :-)

Vegetable Manchurian | Dry Veg Manchurian Recipe

Preparation and Yield:

Preparation time	15 mins
Cooking Time	40 mins
Servings	4-5
Recipe Category	Appetizer
Recipe Cuisine	Chinese

Vegetable Manchurian | Dry Veg Manchurian Recipe

Ingredients:

Cabbage	100gms
Beans	10
Carrot	1
Green Capsicum	1
Onion*	1
Ginger	1 inch piecce
Garlic Cloves	3
Green Chilli	2
Coarse Pepper Powder	1/2 teaspoon
All Purpose Flour	5 tablespoon
Corn Flour	2 tablespoon
Soy Sauce	1 tablespoon
Salt	To Taste
Oil	For Deep Frying

* Spring onions are the better option than the usual big onions

Ingredients For Gravy:

Spring Onion	1 Bunch
Vegetable Stock / Water	1 Cup
Salt	To Taste
Sugar	1/2 teaspoon
Soy Sauce	1 tablespoon
Chilli Sauce	1 tablespoon
Tomato Ketchup / Sauce	1 teaspoon
Chopped Spring Onion Leaves	For Garnishing
Corn Flour	1 teaspoon
Oil	1 teaspoon

Vegetable Manchurian | Dry Veg Manchurian Recipe

Method:

1. First lets grind the ginger, garlic and green chilli to a nice paste. 


2. First finely chop all the vegetables. Take maida and corn flour in a mixing bowl along with the salt


3. To the bowl add, ground ginger-garlic-green chilli paste along with soy sauce, coarse pepper and mix well. Then add the finely chopped vegetables and mix well. We generally don't need any water. When we mix the vegetables the moisture in the vegetables are enough to make it like a dough.


4. Make lemon sized balls out of the vegetable mixture and keep it ready to fry them in oil. Heat Oil in a pan and when the oil is hot enough to raise the dough immediately, then gently drop the 3-4 vegetable balls in the hot oil


5. Deep fry in medium flame them till the vegetable manchurian balls are golden brown and crisp. Remove them and place it in a paper towel to drain the excess oil. Repeat the step 4 and 5 for the rest of the vegetable mixture. Now our manchurian balls are ready. Lets get started with our gravy

Method for Gravy:

1. Heat a pan and add oil. When the oil is hot, add finely chopped onions and saute them along with a pinch of salt till the onions turns transparent. Then add the vegetable stock along with salt and sugar. Vegetable stock adds a nice flavour to the gravy instead of plain water. 


2. When the stock starts to boil, add soy sauce, chilli sauce and tomato ketchup and mix well. Bring the gravy to boil. 


3. Meanwhile, mix the corn flour with 1/4 cup of water and add it to the gravy. Adding cornflour makes the gravy thick in consistency. Remove gravy from flame. When we are ready for serving, add the fried vegetable manchurian balls to the gravy and heat the gravy for a minute and garnish with chopped spring onion leaves 
4. Serve the delicious Dry Vegetable Manchurian as Appetizer and enjoy!

Vegetable Manchurian | Dry Veg Manchurian Recipe

Paneer Tikka Dosa | Mumbai Street Food | How to make Paneer Masala Dosa

Paneer Tikka Dosa | Mumbai Street Food | How to make Paneer Masala Dosa

Dosa Batter	1/4 Cups**
Paneer Cubes	1/4 Cup
Coriander Leaves	2 Tablespoon
Ginger-Garlic Paste	1 Teaspoon
Tomato Puree	1 Tablespoon
Kasoori Methi	1 Tablespoon
Red Chilli Powder	1/2 teaspoon
Coriander Powder	1/2 teaspoon
Garam Masala	1/2 teaspoon
Salt	To taste
Grated Cheese	1 Tablespoon

Paneer Tikka Dosa | Mumbai Street Food | How to make Paneer Masala Dosa

Method:

1. Heat a tawa, Take a ladle full of dosa batter and pour it in hot tawa and gently spread it nicely to a semi-thick dosa. Add Ghee and cook the dosa in low flame for a minute. 
2. After a minute, add finely chopped coriander leaves in the middle of dosa. Also add paneer cubes
3. Next add ginger-garlic paste, tomato puree and all spices along with salt. Gently mix everything without tearing the dosa
4. Make a small well in the middle and add 1/4 cup of water. Add cheese around the well. Again gently mix everything. Keep the flame in very low. Let the masala gets cooked for 5 mins in very low flame If you keep the flame high or medium, the dosa will become dark brown
5. After the paneer tikka masala is nicely cooked, we can just fold the dosa and serve or generally in road side shops, they will scrape the paneer and serve as a side dish and then fold the dosa and place it in a serving tray
6. The Scrumptious Paneer Tikka dosa is now ready! 

Paneer Tikka Dosa | Mumbai Street Food | How to make Paneer Masala Dosa

Samosa

Yield	12
Preparation Time	1 hour 30 mins
Cooking Time	30 mins

Samosa

Ingredients for Samosa outer cover:

Maida	2 Cups
Carom Seeds / Ajwain / Omam	1 Teaspoon
Ghee	2 Tablespoon
Salt	To Taste
Oil	For Frying

Ingredients for Masala:

Boiled Potato	3 big sized
Peas	1/4 Cup
Cumin Powder	1 Teaspoon
Garam Masala	1/2 teaspoon
Coriander powder	1 teaspoon
Turmeric powder	1/4 Teaspoon
Red Chilli powder	1 teaspoon
Pepper Powder	1/2 Teaspoon
Chopped Corainder Leaves	1/4 Cup
Chopped Mint Leaves	2 Tablespoon
Salt	To taste
Oil	1 Tablespoon + For Deep Frying
Green Chili	1, Finely Chopped
Chopped Ginger	1 teaspoon
Cashews	2 Tablespoon

Samosa

Method for Outer-cover Dough:

1. In a mixing bowl, add maida, carom seeds, salt and mix well. Add Ghee and mix ghee with the maida thoroughly. 
2. Add water very little by little and knead it to a stiff dough. Stiff dough is very much necessary for samosa, that will help us make stuff the potato filling and close the samosa outer-cover without damaging
3. Cover the dough and let it sit for an hour.

Puli Sevai | Tamarind Sevai

Traditional Sevai Nazhi

Puli Sevai | Tamarind Sevai

Idli Rice ( Parboiled Rice)	2 Cups*
Gingelly Oil	1 Tablespoon
Salt	To taste

* 1 Cup = 250ml

For Seasoning:

Gingelly Oil	1 Tablespoon
Mustard Seeds	1/2 Teaspoon
Tamarind	1 Gooseberry Size
Peanuts	1 Tablespoon
Split Urad Dal	1 teaspoon
Bengal Gram Dal	1 teaspoon
Curry Leaves	Few
Red Chilli	4-5
Salt	To Taste
Turmeric Powder	1/4 teaspoon
Asafetida	a Generous Pinch

Puli Sevai | Tamarind Sevai

Method:

1. Wash and soak parboiled rice for 2 hours. Set this rice aside for 2 hours. After 2 hours, drain the water from rice and take it to mixer jar


2. Grind the rice to a smooth batter like dosa batter. Heat a pan. Add the ground batter and start stirring


3. Add salt and gingelly oil and keep stirring in medium flame till the batter becomes thick like a dough. Switch off the flame and allow it to cool


4. Take ommapodi mould and press. Grease it with oil. Add prepared dough and close it with press lid. Grease oil in idli plates. Squeeze out the press to make like sevai. 


5. Steam cook the squeezed sevai for 5 minutes. Allow the cooked sevai to cool off completely


6. Then crumble the sevai and set it aside. 


7. Heat oil in a pan. Add mustard seeds and let it sputter. Then, add the split urad dal, bengal gram dal and peanuts and fry it on oil till the dal turns golden brown. 


8. Add curry leaves, broken chili, turmeric powder and give a good mix. Add tamarind extract along with salt and asafoetida 


9. Let the tamarind mixture boil nicely till the raw smell of tamarind goes off. Switch off the flame and add the tamarind mixture to the sevai and gently mix to coat the sevai with the tamarind mixture


10. The delicious Tamarind(Puli) Sevai is now ready to serve!

Puli Sevai | Tamarind Sevai

Madurai Kizhangu Pottalam | Spicy Potato Masala Parcels

Madurai Kizhangu Pottalam | Spicy Potato Masala Parcels

Potato	3 Big, Boiled, Peeled & Mashed
Shallots, Chopped	1 Cup
Green Chilli	2, Finely Chopped
Finely Chopped Ginger	1 Teaspoon
Finely Chopped Garlic	1 Teaspoon
Curry Leaves	Few
Red Chilli Powder	1 teaspoon
Salt	To Taste
Turmeric Powder	1/4 Teaspoon
Besan / Gram Flour	2 Tablespoon
Finely Chopped Coriander Leaves	For Garnishing
Gingelly Oil	2 Tablespoon
Fennel Seeds	1 Teaspoon

Madurai Kizhangu Pottalam | Spicy Potato Masala Parcels

Method:

1. Heat oil in a pan. Add fennel seeds and allow it to sputter. Then, add green chili, garlic, ginger and curry leaves and fry in oil 
2. Then add the chopped shallots along with turmeric powder, red chili powder and salt and sauté the shallots till they are nicely golden brown
3. When the onions are nicely sautéed, add gram flour along with boiled and mashed potatoes and mix everything well. Adjust salt if necessary
4. When the masala is combined well with potatoes, garnish with coriander leaves
5. Mouth-Watering Madurai special Kizhangu Pottalam ready! Pack it up on a lotus leaf and enjoy this delicious and scrumptious Spicy Potato Masala

Madurai Kizhangu Pottalam | Spicy Potato Masala Parcels

Video Version

Sukku Milagu Thipili Kuzhambu | Dry Ginger Pepper Kuzhambu

Sukku Milagu Thipili Kuzhambu | Dry Ginger Pepper Kuzhambu

Bengal gram Dal	3 Teaspoon
Urad Dal	2 Teaspoon
Coriander Seeds	1 Tablespoon
Peppercorns	1 teaspoon
Red chilli	3
Dry Ginger	50gms
Long Pepper / Arisi Thipili	1 Teaspoon
Oil	2 Teaspoon

Other Ingredients:

Tamarind	1 Lemon Size
Garlic Cloves	5-6
Shallots	10
Salt	To taste
Grated Jaggery	1 Tablespoon

For Tempering

Cumin Seeds	1 Teaspoon
Gingelly Oil	2 Tablespoon
Mustard Seeds	1 Teaspoon
Curry Leaves	Few

Sukku Milagu Thipili Kuzhambu | Dry Ginger Pepper Kuzhambu

Method:

1. Soak tamarind in warm water for 10 mins and extract a thick juice and keep it aside
2. Heat a teaspoon of oil in a pan. Add bengal gram dal, urad dal, coriander seeds, peppercorns and red chili and fry them in oil till dal turns golden brown color. Take these aside


3. Again heat 1 teaspoon of oil in the pan, add long pepper and dry ginger and fry for 3-4 mins in medium flame. Take these roasted ingredients in a mixer jar


4. Add cumin seeds and grind everything to a smooth paste


5. Heat 2 tablespoon of gingelly oil in a pan. Add mustard seeds and allow it to sputter. Add curry leaves and fry for few seconds


6. Next, add garlic cloves and shallots and stir-fry in oil till the onions turn translucent


7. Then, add the tamarind extract along with salt and boil the tamarind extract till its raw smell goes off. 


8. When the tamarind's raw smell goes off, add the ground spice paste and give a good mix


9. Keep the flame in low and allow the kuzhambu to boil for 10 mins. Finally add grated jaggery and give a good mix and switch off the flame


10. The tasty and healthy Sukku Milagu Thipili Kuzhambu ready to serve!

Sukku Milagu Thipili Kuzhambu | Dry Ginger Pepper Kuzhambu

Video Version

Pirandai Thogayal | Pirandai Thuvayal

Pirandai Thogayal | Pirandai Thuvayal

Pirandai Thogayal | Pirandai Thuvayal

Pirandai	1/2 Cup, Chopped
Curry Leaves	1/2 Cup
Urad Dal	2 Teaspoon
Bengal Gram dal	2 Teaspoon
Red Chilli	3-4
Tamarind	1 Gooseberry Size
Asafoetida	1/4 teaspoon
Salt	To taste
Oil	3 teaspoon

Pirandai Thogayal | Pirandai Thuvayal

Method:

1. We need to get tender pirandai for cooking as the thick ones will cause itching in the throat. Before After collecting pirandai, wash it well and break it at the nodes and remove the nodes too.  To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai.Scrap or peel the sharp angular edges (all sides) and discard the nodes and leaves. Chop the peeled pirandai into small pieces of 1" length
2. Heat a teaspoon of oil in a pan. Add urad dal, bengal gram dal, red chili and asafetida and fry everything till the dal turns golden brown color. Take these aside 
3. In the same pan, add a teaspoon of oil and add tamarind and sauté till it is tender and soft. Take this aside 
4. Again in the same pan, add pirandai pieces and stir- fry till it becomes pale green. Also add curry leaves and sauté along with Pirandai
5. Take all these fried  ingredients to the mixer jar along with salt and grind it to a coarse paste. Add water very little, if needed
6. Very healthy and also tasty Pirandai Thogayal is now ready! Mix it with rice and slurp!!!

Pirandai Thogayal | Pirandai Thuvayal

Makai Jajaria | Sweet Corn Halwa

Makai Jajaria | Sweet Corn Halwa

Sweet Corn	1 Cups*
Mawa / Koya	1/4 Cup
Milk	1 Cup
Sugar	1/2 Cup
Cardamom Powder	1/4 teaspoon
Ghee	2 Tablespoon
Saffron Threads	few
Slivered Almonds	For Garnishing

* 1 Cup = 250ml

Makai Jajaria | Sweet Corn Halwa

Method:

1. If you are using a fresh corn, just grate the corn and set it aside. If you are using frozen sweet corn, then boil the corn for 3-4 minutes, then take the corn in the mixer jar and grind it to a coarse paste
2. Soak saffron threads in a tablespoon of warm milk and keep it aside
3. Heat ghee in a pan. Add the coarse/ grated sweet corn and sauté in ghee for 5-6 minutes in low flame
4. Then, add mawa and mix well. Add milk and combine everything together. Mawa is optional, we can skip and add 1.25 cups of milk instead of 1 cup milk. Stir everything together. 
5. Add saffron threads and it will give a natural color and flavor to the halwa. Cook the halwa till it becomes thicker and milk is absorbed
6. Add sugar to the thickened mixture and stir well. Adding sugar dilutes the mixture again. Keep stirring till the halwa thickens
7. Add cardamom powder and mix well. Keep the flame low and cook the halwa till it becomes thick. When the halwa becomes thick, Switch off the flame
8. Garnish with Slivered Almonds and Serve the delicious Makai Jajaria (Sweet Corn Halwa) and enjoy the taste!

Makai Jajaria | Sweet Corn Halwa

Paneer Pulao | No Onion No Garlic Paneer Pulav

Paneer Pulao | No Onion No Garlic Paneer Pulav

Rice	1 Cup*
Paneer	150gms
Green Chilli	2, Slit
Chopped Ginger	1 Tablespoon
Mint Leaves	1 Fist Full
Chopped Carrot	1/4 Cup
Green Peas	1/4 Cup
Mint Leaves	1 Fist Full
Salt	To Taste
Water	2 Cups
Cinnamon	1" Stick
Cardamom	2
Cinnamon	1" Stick
Cardamom	2
Cloves	3-4
Peppercorns	1 teaspoon
Bay Leaf	1
Cashew	1 Tablespoon
Ghee	2 Tablespoon
Chopped Coriander Leaves	For Garnishing

* 1 Cup = 250ml

Paneer Pulao | No Onion No Garlic Paneer Pulav

Method:

1. Wash rice and soak it in water for 20mins
2. Heat ghee in a pan and add paneer cubes and fry in low flame till it is golden brown color on all sides. Take these Fried Paneer and soak in warm water to return its softness
3. In the same pan, add ghee and fry the whole garam masalas (bayleaf, cinnamon, cardamom, cloves, peppercorns) for a minute
4. Then add slit green chili followed by ginger and saute for few seconds 
5. Add cashews and fry till light brown color. Then add green peas and carrots and stir-fry veggies in medium to high flame without burning them for 4-5 minutes
6. Then, add the mint leaves along with drained rice along with fry for a minute. After a minute, add Fried Paneer Cubes along with water and salt and give a good mix
7. Bring the water to  boil and cook the rice till all the water evaporates. Then close the pan with a lid and cook the rice in low flame for 12-15 mins
8. Once the rice is cooked and becomes soft, garnish with coriander leaves and serve hot
9. Serve the delicious Paneer Pulao with your favorite Raita and enjoy this simple and yummy Rice with your family!

Paneer Pulao | No Onion No Garlic Paneer Pulav