Garlic pull apart roll by Yogita Uchil

Garlic Pull-Apart RollsRecipe source: Suhaina
Makes 8 mini rolls

Ingredients:
Plain Flour - 1.5 cups
Warm Water- 1/2 cup + 1 tbsp
Yeast - 1/2 tbsp
Salt - 1tsp
Sugar - 1 tbsp
Olive Oil - 1 tbsp + 1 tsp

For Garlic Spread:
Salted butter, at room temperature - 6 tbsp
Minced garlic - 2 tbsp
Chopped coriander leaves - 2 tbsp

How to Make Eggless Garlic Pull Apart Rolls
1. Mix flour, yeast, warm water, salt and sugar together until you get a smooth, slightly stick dough.

2. Add oil to your fingertips and knead until the dough springs back when you press with your fingers - about 4-5 mins.
3. Wrap in cling film and allow to double by keeping in a warm place for about 45 mins. Meanwhile, make the garlic spread by simpy mixing all the ingredients.

4. Grease a baking pan or loaf tin with olive oil. I used my Pyrex loaf pan which was the perfect size for 8 mini garlic rolls.
Knock down the air in the dough and divide the dough into two equal portions.

6. Transfer one portion of the dough to a floured surface and roll gently into a rough rectangle of 1/2" thickness. Apply more flour sparingly if sticky.
7. Spread about 2 tbsp of garlic spread on one side.
8. Roll from one end gently and firmly.
9.Cut into half and then each half again into two halves to get 4 equal portions.
10. Now place the rolls with the cut side up in the greased pan.
Repeat the same procedure for the remaining dough.

11. Spread a little milk on the rolls and add the remaining garlic spread on top. I am sure sesame seeds as Suhaina has added will make the flavour even better but I didn't have any.

12. Allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.

13. Bake for about 30 mins until the top is golden brown. My Pyrex glass pan usually takes longer to bake in, so mine took about 35 mins to bake just right.
These are really really soft and have an amazing flavour. Serve fresh and hot!
Notes:
1. The amount of water depends on the type of flour you are using. Use your judgment to get a slightly sticky dough that behaves when you apply oil.

2. The amount of yeast can be reduced if you don't like the flavour of yeast too much in your breads. You can add just 1 tsp and let it double over a couple of hours, slowly.




 

Rava Puttu with Cheru Payar by Yogita Uchil

Rava puttu with cherupayar.
Rava Putu
1) 2cups Roasted rava
2) Grated Coconut
3) I cup of Water with 1tsp or ½ - 1tsp salt dissolved . (According to taste)
Take the roasted rava in a bowl add some grated coconut and mix well, sprinkling salt water little by little and mixing it simultaneously.Keep repeating this till Rava gets properly moistened/Wet....
Fill the Puttu mould with 1 tbsp of fresh grated coconut then 5-6 tbsp of wet rava then again 1tsp of coconut. Repeat till the mould is filled. The mould should not be tightly packed. Everything should be filled loosely, don't press the content into the mould after filling.
Keep it on the pressure cooker or puttu vessel and let it steam for 5mins.

 

Broken-Wheat and Banana Payasam... - Sangeetha Sridhar

recipe: fry cashews alminds and raisins in ghee, add soaked broken wheat (can use aval also), sliced bananas (bake them when in plenty and stock) with 3cups water for 4 whistles. Add jaggery syrup and coconut milk.

Reduce sweetness and u have a yummy meal.

Juhi Lalka Adai

Chilly Panneer - Deepa Chawla

CHILLY PANEER.....

PANEER 400 gms (cottage cheese) , cut into small pieces ( 1/2") thick strips
oil for deep-frying
...
For The Batter
2 tbsp cornflour
3tbsp cup plain flour (maida)
2 tsp soy sauce
pinch of baking powder
salt to taste

Other Ingredients
1 tsp grated ginger (adrak)
3 tsp garlic (lehsun) , chopped

1/2 cup chopped spring onions
2 to 3 green chillies cut into pieces
1/2 cup capsicum , sliced
2 tsp soy sauce
2 tsp sugar

2 tbsp cornflour mixed with 3 tablespoons water
2 tsp oil
salt to taste

For The Garnish
1/2 cup spring onion greens , chopped

Method

Combine all the ingredients for the batter in a bowl and make a smooth batter by adding ¼ cup of water.
Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown.
Drain and and keep aside

METHOD...

Heat the oil and add the ginger, garlic, , spring onion whites and green chillies and sauté over a high flame for 1 to 2 minutes.
Add the capsicum and sauté for a few more seconds.
Add the soya sauce, sugar, cornflour paste and salt and allow it to come to a boil.
Toss in the fried paneer and mix well.
Serve immediately, garnished with the spring onion greens.
Photo: CHILLY PANEER..... PANEER 400 gms (cottage cheese) , cut into small pieces ( 1/2") thick strips oil for deep-frying For The Batter 2 tbsp cornflour 3tbsp cup plain flour (maida) 2 tsp soy sauce pinch of baking powder salt to taste Other Ingredients 1 tsp grated ginger (adrak) 3 tsp garlic (lehsun) , chopped 1/2 cup chopped spring onions 2 to 3 green chillies cut into pieces 1/2 cup capsicum , sliced 2 tsp soy sauce 2 tsp sugar 2 tbsp cornflour mixed with 3 tablespoons water 2 tsp oil salt to taste For The Garnish 1/2 cup spring onion greens , chopped Method Combine all the ingredients for the batter in a bowl and make a smooth batter by adding ¼ cup of water. Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown. Drain and and keep aside METHOD... Heat the oil and add the ginger, garlic, , spring onion whites and green chillies and sauté over a high flame for 1 to 2 minutes. Add the capsicum and sauté for a few more seconds. Add the soya sauce, sugar, cornflour paste and salt and allow it to come to a boil. Toss in the fried paneer and mix well. Serve immediately, garnished with the spring onion greens.

PC made Choco cakes by Sandhya Ramkumar

Maida 120g
Sugar 120 g
Baking pdr 1/2 tsp
Coco pdr 40 g
Oil 70 ml
Milk 100 ml
Condensed milk - 50 ml
Vannila essence 1/2 tsp
Sugqr 120 gm
Mix all dry ingredients together.seive it before
Mix all liquid ingredients together in a separate bowl.
Blend it for 5 mins till it becomes thick
Now add both and mix by folding the liquid ib to the flour.if its too thick add little milk
Preheat pc without cascade n weight
Keep the cooker plate..no water needed.simmer the pc...grease the cups and two cups one on another just to bear heat.
Pour half cup of flour and bake it for 40 mins
Once its done immediately remove it from pc and allow to.cool...n ur ready for a click like mine...

PC chicken fry - Yogita Uchil

Pressure cooker Chicken Fry. I make this often. But this picture is not mine. Recipe - 1/2kg chicken (with bone or boneless) 1tsp Turmeric powder, 3-4tsp chill powder, 1tsp salt or according to taste. 1tbsp vinegar or lime juice. Mix all the above ingredient and make a paste. Mix the masala and chicken and cook it in the pressure cooker for 2 whistles. Open the lid when cool. Evaporate the excess water by keeping the lid open and on high flame. When all the water evaporates, add 1-2tbsp of oil and a few curry leaves. Yummy chicken fry ready to be served

Rava idly - Yogita Uchil

My Mom's simple Rava idly recipe. Soak 1 Cup Urad Dal for 4 hours. Grind the dal and move the ground urad dal into a pot. Add 2cups of roasted Rava to the ground urad dal, add 1tsp sugar and 1 teaspoon salt. Leave it over night to ferment. Keep the batter in a large pot since it will raise. Morning pour the idly batter in to the idly mould and steam it in the pressure cooker for 15minutes. Soft yummy Rava idly ready.

Phuket Fish - Sabaritha Balaji

 Fillet fish ( toman or any),corn flour- 2 tbsp, big finely cut onion-2, mincedginger - garlic -2 tbsp,soya sauce- 1 1/2 tbsp, thai chilli paste -2 tbsp, pepper powder-1 tsp, salt ,chillies

Method: Dust fish fillet in corn flour and deep fry till the fish is half done. Then in a pan put some oil and fry onion, ginger garlic, and every ingredient and add some water occasionally . Then add fried fish into the pan and spread the fried masala and simmer it for 5 mins.

Vallarai pudhina chutney - Sabaritha balaji

Vallarai 1 bunch, pudina - 1 bunch, urad dhal-2 tbsp, kadalaparuppu - 1 1/2 tbsp, jeera -1 tsp, red chilles-6,tamarind little bit, salt

Method:
Fry jeera,red chilles, urad dhal, kadalaparuppu , tamarind for few minutes and add pudina, vallarai , Coconut pieces Simmer for 10 mins and at last add salt and grind it

Chocolate Brownie-- Sabaritha Balaji and Jeivitha Purushothaman

Sandesh Bengali sweet by Yogita Uchil

My way of making easy Sandesh (Bengali Sweet)
1Litre milk
1 ½ tsp of Lime juice/ Vinegar
1/4 kg fine sugar or as per taste (I prefer mine not too sweet)
½ tsp rose water...
few strands of saffron soaked in hot milk
Nuts (optional)
Boil the milk. Once it is well boiled, reduce the flame and slowly add the lime juice or vinegar till the milk starts curdling. Stir the milk slowly till the milk curdles completely. Switch off the gas and pour the curdled milk (chenna) on a muslin cloth. Pour the ice water over the chenna in the muslin cloth and wash well so that the sourness due to the vinegar will go away. Drain out all the water and hang the cloth at least for 20 min so that all the water is removed. Now your chenna is ready. Knead the chenna and fine sugar till the sugar incorporates with the chenna. Add the rose water and mix well. Make small balls flatten them and create a small dent in the center. Sprinke saffron water on that dent and place your nuts on top.
This is not an authentic way of making Sandesh, but easy way of making it It tastes as good or even better

Wheat rava idly by Sangeetha Sridhar

Gobi roast,brinjal chutney,coconut chutney!!!!!-- Kokila Premanand

Tomato Bhajji.,
Brinjals-6,tomatoes-2,green n red chillies-2each,cook together n mash wel.heat oil-mustard,curry leaves,small onion few-cut,fry...add mashed vegs...boil.

Egg Masala by Candy Crow

I
Ingredients :
Onion- 2
Tomato -1
Ginger Garlic paste - 2 tsp
Green chili - 1
Boiled egg - 3-4
Oil - 3tbsp
Bay leaf - 1
Star Anise - 1
Kalpasi / Black stone flower -2
Coriander leaves - To garnish
Chili powder - 1tsp
Coriander powder - 2 tbsp
Salt - To taste
Water - 1 cup
To Grind : Coconut - 1/2 cup
Cashew - 6

Method :
1. Heat oil in a cooker. Add bay leaf, star anise and kalpasi.
2. Add onion and saute until it turns translucent.
3. Add green chili and saute for a minute. Then add ginger garlic paste and cook until raw smell       leaves
4. Add tomato and cook until it turns mushy and oil separates.
5. Add turmeric and saute it for a minute. Then add chili and coriander powder.
6 Grind the coconut and cashew in to smooth paste and add it.
7. Add 1 cup of water and salt. Close the cooker and cook it in simmer for 5 minutes after whistle.
8. Once the pressure is released, open the cooker, add the slit opened boiled egg and cook it in simmer for 3 minutes. Garnish with coriander and it is ready to serve.
f you want the gravy to be thick reduce the amount of water content.

Vegetarians can replace Egg with panner/cottage cheese.

Raw Pappaya Subji by Yogita Uchil

 Raw Papaya Subji
1 small size raw papaya – grated
1tsp oil
½ tsp mustard...
1-2 red dry whole chilly
1/4tsp turmeric
1/4tsp sugar
Salt to taste
Take oil in a pan splutter the mustard in the hot oil, add turmeric powder add grated papaya, salt and sugar. Do not over cook. Sauté for sometime and remove from flame. You can eat it with rice or roti.

Aapam by Vijiram

My version of appam.. raw rice 1 cup + idly rice 1 cup - 1/4 of urad dal - soak for 3 hrs and grind nice. dont add salt. let it ferment for a nite or 8 hrs minim. when you r gonna make appam make a very nice paste of cocount - one cup and just add that batter, now add salt, sugar mix well leave it for 20 mints - ready to do. inthis method you wont feel heavy or oily. some time appam makes you feel slepy like pongal. inthis method you can avoid that and you can get a roast appam even if you want.

Aapam recipe - Meena Krishnakumar

Soak 250 gm of good quality pacharisi overnight.in the morning,grind it with one coconut till very fine.ferment it overnight.1/2 an hour before making appams,add baking soda,salt and a little sugar.the batter should be runny,use thin coconut milk to dilute the batter.now make appams.you will get pure white coloured lace-rimmed appams!

Chicken Manchurian -Roshinie

Gulab Jamoon - Murk Selvi

Fish curry Thali from Dubai--Sridhar

Veg Carb Protein combo. Twist to vazhaikkai usili.--- Sangeetha Sridhar

Recipe:

Cook 2raw bananas (3inch pieces with skin) and 10 soya chunka (medium size) for 1 whistle in Pressure Cooker.

Wash and soak handful of beaten brown rice (aval).

Do tadka with mustard, urad dhal, curry leaves, hing powder, turmeric and chilli flakes (left over pks that accompany pizza these days).

Peel off the cooked banana, mash roughly. Blend the soya chunks into shreds. Add these banana mashup, soaked aval, chunked soya bits and salt to the tadka.

Toss lightly and garnish with coarsly crushed peanut.

Andhra Pesarate from Juhi Lalka