VAzha Pindi Thoran (Bannana Stem Stir Fry)

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

Vazha Pindi (Bananna Stem) :  1 medium(makes 3 cups after cutting as cubes)

Grated Coconut : 1_1/2 cup

Green Chillies : 2 big split lengthwise.

Big Onion : 2 medium cut as cubes

Turmeric powder: 1 tsp

Salt : 2 tsp

For pressure cook:

Green Gram : 11/2 cups

Water :2 cups

Pepper powder : 1 tsp

Oil-3 tsp

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Cut the banana stem as shown in image and pressure cook for 3 whistles.
2)      Keep it aside for the whistle to go off.
3)      Pressure cook the items under pressure cook listed above with little salt for 3 whistle.
4)      Keep it aside till the pressure goes off.
5)      Mix well the cooked banana stem with Grated coconut,1 tsp oil,  ½ tsp turmeric powder, green chillies and big onion in a kadai and keep it aside.
6)      Meanwhile in a pan, put 2tsp oil and put mustard seeds and curry leaves.
7)      When the curry leaves splutter, sauté the mixed items and mix well.
8)      Cook in sim flame.
9)      Stir in between and when it’s half cooked, mix the pressure cooked green gram.
10)  Mix the above well and cook well for another 5 mins.
11)  Garnish with curry leaves.

Motichoor Ladoo

MotiChoor Ladoo

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 16 ladoos

Ingredients measure:-

For Motichoor Batter:

Besan powder : 2 cup

Rava Powder : 1 tbsp

Permitted food colour(Sunset Yellow) : 2 tsp

Water: Sufficient to make it a not so loose batter

For sugar syrup:

Sugar :  2 cup cut as cubes

Water: 1 ½ cups.

Cardomom powder : 1 tsp

Cashew nut : 5

Preparation:-
1)      In a bowl, mix all the above items to make a not so loose consistency batter.
2)      Keep it aside.
3)      Heat oil in kadai, and place a perforated ladle above the heated oil.
4)      Pour the batter ladle by ladle, one ladle at a time so that it will fall as small rounded balls from the perforated ladle. Fry it(don’t get it deep fried).
5)      Complete the batter likewise and keep it aside.
6)       Make the sugar syrup with sugar and water, bring it to boil and make it to a thread consistency.
7)      Pour the syrup above the fried balls.
8)      Mix it with hand when warm and grind it in a mixer( 2 pulses) for making it even smaller and for easy binding.
9)      Dip hand in ghee and make small lemon sized balls.
10)  Motichoor Ladoo is ready, Garnish it with cashews or almonds and serve.

Note:-Sometimes after grinding in mixer, the mix will be so moist. Don’t worry, keep it fridge after or before making the ladoos. Resize the ladoos again for getting a firm Ladoo.

Chicken Vegetable Hungama

Chicken vegetable hungama

Preparation Time: 30 min

Cooking Time: 25 min

Serves: 8

Ingredients measure:-

Big Onion :  2 cups cut as cubes

Green Chilly : 2 splited lengthwise.

Tomato: 4 diced as cubes.

Potato: 1 diced as cubes

Ivy Gourd: 2  splitted lengthwise

Capcicum: 1 diced as cubes

Carrot:1 diced as cubes

Salt: to taste

Chicken pieces : 1 kg

Chicken Masala: 1 tbsp

Meat Masala : 2 tbsp

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-
1)      Cut the vegees and other items as cubes and keep it aside.
2)      Clean the chicken and keep it aside.
3)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
4)      When the curry leaves splutter, sauté well the items mentioned in step 1, except capsicum.
5)      When the sauted items turns translucent, mix the chicken pieces and slow cook.
6)      Saute in between and when its half done, spoon in the masala and sauté well
7)      Dump in the capsicum and cook till done.
8)      Garnish with coriander leaves.

Note:- Don’t add water, as the taste comes from cooking in the chicken broth. Also, make sure to cut the vegees and onion as cubes to improve the look of the platter. To serve the dish to kids, you can avoid the masala part.

Prawns Hungama

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Ginger garlic Paste : 2 tbsp,

Green Chilly : 2 splited lengthwise.

Prawns: Medium size 500gm
Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-
1)      Grind the items under masala in a mixer.
2)      Marinate the  prawns with the grinded masala from the masala mix prepared.
3)      In a earthern pot or kadai, put 2tsp oil and put the marinated prawns and curry leaves.
4)      Saute in between and cook till done.
5)      If needed addfew drops of oil, to avoid burning.
6)      Garnish with coriander leaves.

Note:- Cleaning of prawns is very important, make sure to take the intestine part from it. As sometimes it may cause stomach discomfort.

Mushroom Ularth

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Garam masala:1 tsp

Small Onion :  1 cups crushed

Ginger garlic Paste : 2 tsp,

For Gravy:

Big Onion :  2 cups cut lengthwise

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Tomato: 4 diced as cubes.

Meat Masala(Any Branded):-2 tbsp

Salt: to taste

Mushroom pieces(Button Mushroom) : 1 kg

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-
1)      Grind the items under masala in a mixer.
2)      Marinate the chicken pieces with the grinded masala from the masala mix prepared.
3)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
4)      When the curry leaves splutter, sauté well the items under gravy listed above.
5)      When the sauted items turns translucent, mix the meat masala and sauté for 2 mins.
6)      Dump in the marinated mushroom pieces and sauté until the masala is coated well into the mushroom pieces.
7)      Saute in between and cook till done.
8)      If needed add necessary water, to avoid burning.
9)      Garnish with coriander leaves.

Orange Cake

Preparation Time: 60 min

Cooking Time: 55 min

Serves: 8

Ingredients measure:-

For Batter:

All purpose flour(Maida): 150gm

Baking Powder : 2 tsp

Beaten Eggs(Room Temp) : 3

Vanilla Essence: 1 tsp

Orange Zest(cover) : 2 oranges

Orange Juice :  2 oranges

Butter: 100 gm(room temp)

Sugar: 150 gm

Preparation:-
1)      Preheat the oven to 180 degrees.
2)      Sieve maida and baking powder thrice.
3)      In a mixer or beater, mix/beat butter and sugar to a paste consistency.
4)      Pour in the beaten egg and mix/beat well.
5)      Spoon in the essence and beat well.
6)      Put 1 tbsp of sieved contents and beat before putting the zest to avoid chances of curdling.
7)      Put the orange zest and beat well.
8)      Spoon in the sieved contents in portions and mix/beat well.
9)      Finally pour in the orange juice and fold in layers.
10)  Grease the baking tray and pour in the final batter.
11)  Bake in 180 degrees for 45 mins.

Ela Ada

Preparation Time: 20min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Filling:

Grated Coconut: 2 cups

Jaggery : 1 cup grated

Sugar :  1 tbsp

For Coating:

Rice Powder (Aripodi): 2 cup

Salt: to taste

Cumin : 1 tsp

Preparation:-
1)      In a bowl ,mix all the items under filling and keep aside.
2)      Mix the items under coating to form a “not so tight” dough
3)      Keep it aside for 5 mins.
4)      Cut plantains into rectangle shapes.
5)      Spread the dough into the plantain with wet hand, so that it fills the plantain completely.
6)      Put the filling in so that it covers half the portion.
7)      Flip the other side into the filling, to make it sealed.
8)      Steam it in a steamer till a knife inserted comes out clean.
9)      Serve hot.