Aloo and Gobi Paratha

Dough:
Wheat flour
oil
salt
water

make dough similar to chapathi dough,mix flour ,oil  and salt, first and start adding water and make a dough,let it rest for an hour coat it with oil and leave it in a bowl

aloo mixture:
Grated aloo
grated gobi
hing
cumin seeds
salt
red chlli
ginger garlic paste
turmeric
onion
garam masala
coriander powder
coriander leaves
lemon

heat oil in a pan ,add cumin seeds,onions ,after it turns golden brown, add ginger paste.add veggies and all other masala,you can add any masala according to ur taste,fry them really well.. make sure there is no water content in the mixture.or else the filling will try to come out when we roll,make small bolls of the mixture

now roll the dough small and place the mixture  in the center , fold it ,the seeming side up and start rolling
heat your tawa apply little oil and make the parathas,

serve hot with  raitha or mint chutney

Gobi 65 (cauliflower 65)

Preparation:

Marinade cauliflower with the following:

maida
cornflour
salt
chilli powder
ginger garlic paste
curry powder or garam masala or any masala powder u want to add
chilli paste
soy sauce
make a paste with water
marinade cauliflower florets in the batter n let it rest in refrigerator for an hour or longer ,fry medium hot oil ,drop florets one by one ,don't over crowd, take them out when they r golden brown

serve hot with onion and lemon,,enjoii

Puttu n Kadala curry

Procedure:-

Puttu flour
Salt
Coconut
Water to Moisten the flour


Combine flour ,salt n Add water, little at a time making sure that the flour is coming together.To make sure if the flour is ready ,take some Flour in your hand to make a fist n see if holds together!this means flour is ready to get steamed!keep it aside for a few minutes.In the puttu maker fill 2 tbsp of coconut n top it flour n make layers?

Steam cook by placing the puttu maker Above a pressure cooker which has 3 to 4 cups of water!cook for about 10 minutes.


Kadala curry preparation:-

Chickpeas soaked overnight,pressure cook with little salt
Coconut
Turmeric powder
Coriander powder
Chilli powder
Mustard seeds
Coconut oil or cooking oil
Curry leaves
Onions
Tomatoes
Green chillies
Ginger
Salt


Heat a pan with little oil, fry coconut to golden brown den add turmeric,chilli,n coriander powder,fry for few more sec till the raw smell leaves n switch it off, let it cool ,and grind the coconut mixture with little water,keep it aside
Heat oil in a deep bottomed pan,add mustard seeds,curry leaves n sauté onions,ginger n green chillies ,salt ,when onion turns color add tomatoes
when oil separates add ground paste, chickpeas n more curry leaves ,

Serve hot m enjoiii

Chapathi

preparation:

To make chapathi, mix wheat flour,salt, hot water ,and coat the dough with oil and rest for an hour.
hot milk or yogurt with make soft chapathi ,use a hot tawa to make chapathi's.heat one side n turn it other side when u see small bubbles forming,with the spatula press the sides and chapathi fluffs up

serve hot with sabzi's  n enjoii

Pazham pori

Preparation

This is one of the most delicious snack from my beautiful state Kerala .here is the recipe for One of my or i should say all Malayale's favorite snack Pazham pori.:)

Maida flour
rice flour
sugar
salt
turmeric(optional)
water
very ripe plantains
baking powder

make a batter from above ingredients.,don't make the batter watery, cut the plantain into four.
dip each slice in batter n deep fry in medium hot oil.

serve hot n enjoii

Rasgulla

INGREDIENTS:

• Milk- 4 cups
• Lemon juice disssolved in water- 2 tablespoon lemon juice dissolved in 1 tablespoon of water
• All purpose flour (maida)- 1 tablespoon

• Sugar- 1 1/2 cup
• Water- 4 cups
• Cardamom powder- 1/4 teaspoon

1. Heat milk in a pan and bring it to boil for about 8-10 minutes.

2. When it starts boiling, add lemon juice and wait for the milk to curdle completely.

3. Remove from the heat and let it cool for about 3-5 minutes.

4. Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called "paneer". wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.

5. Knead paneer for about 5-7 minutes to make a smooth dough. Add flour and knead again for few minutes.

6. Make smalls of about 1 inch in size (8-10) of the dough and keep aside.

7. Next make sugar syrup. Mix sugar, water, and cardamom powder in a saucepan and bring it to boil.

8. Add paneer balls to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.

9. Transfer into a serving dish.

10. Refrigerate and serve chilled.

Samosa

Ingredients

Dough recipe:
2cups maida
2tsp oil
few carom seeds
salt to taste
water

stuffing:-
potato
cashew nuts
cumin seeds
ginger garlic paste
green chilli
red chilli
turmeric powder
coriander powder
cumin powder
garam masala
chat masala
coriander leaves
lime juice
salt

make a dough with the mix above,let it rest for 15 to 20 mins

make a potato stuffing with ingredients given above

make rolls of the dough 
roll the dough in circle first and then make them oval in shape.cut that 
oval shape into half.take that half apply water on edge,take one end 
bend it in center and taking other end overlap it on the first edge making it
a triangle or cone.fill the cone with the stuffing and seal the edges to get a triangular shape for the samosa.
fry the samosa in the oil till they turn golden brown.




Serve hot with chutney or tomato sauce!!!enjoii

Pie

ingerdients for pie crust:


2 1/2 cups all-purpose flour,
1cup unsalted butter very cold,cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water




combine all ingredients ,cut the butter into small chunks with fork,n combine with flour,mixture should resemble a coarse meal,if u pinch some they should hold together


Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour


Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface . As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.


Add filling to the pie.u can either make the filling or get it from the store


Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.  press with a fork. u can make any shapes with the top piece bake for 40 to 45 min in 425 degree oven,cover the sides with aluminium foil and remove it before 15 mins the pie is done,


serve n enjoii

Custard

ingredients:-

custard powder
sugar :- 3tbsp
water:-1tsp


procedure:-

Make custard as per instruction in the custard box,let it cool
for caramel heat sugar n water in a pan in medium heat till the sugar starts melting,do not stir just shake the pan to spread the heat,do not step away ,stay near the pan n wait till the sugar turns into golden brown,switch the heat off and pour the liquid into molds or bowl.and spread it,real fast n den pour the custard over this and refrigerate  overnight or for 6 hrs n serve it on a plate n enjoii

Kesar Kulfi

Ingredients:-


4 cups whole milk
1 slice of white bread
1 teaspoon cornstarch
1/4 cup sugar, adjust to taste
1/2 teaspoon coarsely ground cardamom (ilachi)
few saffron strands
 crushed almonds or pistachio




In a mixer mix bread (remove the sides),cornstarch,n half cup milk,, rest it aside,take a wide pan start heating the remaining milk keep stiring,, when the milk reduces to 2 cups add cornstarch mixture keep stiring n when it reduces add sugar n crushed nuts n saffron ,, bring it to boil ,,milk should have reduced n should be getting thick ,,finally add ,,cardamom powder,switch off eat,,allow to cool,, pour in the popsicle moulds n freeze overnight ,to unmould dip them in hot water for few seconds,,


enjoii cold n tasty Kulfi.

Vegetable & Egg Puff!

Ingredients:-
Puff Pastry Sheets
Vegetable masala ( or ) Egg masala
Vegetable masala:-
onions
ginger
green chillies
peas
potato
carrot
beans
heat oil add jeera,, fry ginger ,chilli, n onions, add salt ,chilli powder, coriander powder n add all veggies
cook them then add garam masala, coriander leaves n lime juice
place the fillings in the pastry sheets,apply water stick the sides, preheat oven for 400 n bake for 15 mins
serve hot n Enjoii