Eggless Pineapple chocochip Muffin / cupcake

Ingredients

1.Yogurt-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Vanilla essece-1 tsp

6.oil-0.25 cup

7.pineapple essece-1 tsp

8.Sugar-1 cup

9.Choco chip-15 to 20 pieces

10.Cup cake liners-10 to 12

Method

1.In a empty large bowl add yogurt,sugar,baking soda ,Baking powder and mix it well til the sugar gets dissolved completely.

2.Keep it aside for 3 to 4 mins.You will notice that the bubbles are formed on the surface.

3.Pre heat the oven to 180 degree Celsius for  10 mins

4.Then add oil and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.Then add vanilla essence,pineapple essence,choco chips to the mixture.

6.In a baking tray spread the baking sheet and in a cup cake tray grease it with oil or butter.

7.Grease the cupcake linears with oil.

8.Using ladle pour the batter into cupcake linears and place it in the cupcake tray.

9.Then place it into the oven and allow it to cook.

10.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

11.Eggless Pineapple chocochip Muffin / cupcake is ready to serve.

Eggless Pineapple chocochip Muffin / cupcake can be served as a dessert.

Baklava Rolls

Ingredients

1.Phyllo Pastry sheets-8 to 9 sheets(1 pack)

2.Almonds-1/2 cup

3.Coconut powder-1/4 cup

4.Sugar-1 cup

5.Walnut-1/2 cup

6.Pistachutes-10 to 15 pieces of finely chopped

7.Honey/Sugar syrup-1 cup

8.Butter-1/2 cup

Method

1.Preheat the oven to 180 degree celsius.

2.Grind the almonds coursely.Transfer it to an empty bowl.

3.Grind the walnut coursely.Transfer it to a bowl containing grinded almonds.

4.Now add sugar,coconut powder.Mix it well.Fillings is ready.

5.Now open the phyllo pastry sheet and take one at a time cover the rest of the sheet with the dry cloth.

6.In a flat ,dry surface place  phyllo sheet ,brush the butter on the sheet and fold the sheet length wise once.

                                                                              

7.Along the short side leave half an inch gap and add 2 tbsp of filling and roll it once then with the butter brush it lightly and roll it again and brush with the butter  lightly,the rolled part.
8.Now add 2 tbsp of filling and roll it once then with the butter brush it lightly and roll it again and brush with the butter  lightly,the rolled part.
9.Repeat the same process for each sheet.
10.In a Baking tray spread the baking sheet and apply butter and place the rolls on it and then cut it into half the each roll(1 sheet -2 baklava rolls)
11.Place the Baking tray in the oven and allow it to bake till it becomes light brown.It approximately takes 25 to 30 mins.
12. After Baking the Baklava rolls allow it to cool and garnish it with pistachous and spread the honey/sugar syrup over the baklava rolls evenly.
13.Baklava rolls are ready to serve.

Baklava is usually served as a snack.

Mung Bean Dosai/Pacha Payar dosai/Pacha payar pesarattu

Ingredients

For Batter

1.Mung Bean/Pacha Payar-1 Cup

2.Idly Rice-1/4  cup

3.Salt-1 tsp

4.water-1 cup(adjust according to the rice and mung bean)

5.Green chilly-4 medium sized

6.Coriander-1 tsp finely chopped

For Garnishing

1.Onion-2 medium sized finely chopped

2.oil-For sprinkling

Method

1.Soak the idly rice and mung bean in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from mung bean  and idly rice and add this into the mixer.Add green chillies,Coriander,water and grind it well.

3.Transfer the batter into an empty vessel and add salt ,finely chopped onion and mix it well.No need of fermentation. 

4.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Just pour it in a circular manner.

6.Sprinkle 1 tsp of oil around the dosai.

7.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

8.Repeat the same process until the batter gets finished,usually makes 15 to 18 dosas.

9.Mung Bean Dosai/Pacha Payar dosai/Pacha payar pesarattu is ready to serve.

Mung Bean Dosai/Pacha Payar dosai/Pacha payar pesarattu can be served with molaga podi/chutney/sambar/yogurt/pickle.

Sada Dosa

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.

9.Sprinkle 1 tsp of oil around the dosai.

10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

11.Repeat the same process until the batter gets finished.

12.Sada Dosa is ready to serve

Sada Dosa is usually served with chutney or sambar.

 

Spicy Rusk Upma

Ingredients

1.Rusk-10 to 15 medium sized

2.Chilly powder-2 tsp(as per your taste)

3. Green Chilly-2 medium sized

4.Onion-2 medium sized

5.Turmeric powder-1 tsp

6.Oil-2 tsp

7.Mustard Seeds-1 tsp

8.channa Dal-1 tsp

9. urad dal-1 tsp

10.salt-1 tsp

11.water-0.25 cup

12.Tomato-1 medium sized(to garnish)

Method

1.Soak the rusk in water for 5 to 10 mins.

2.Mean while in a dry pan add oil and wait until it gets heated and add mustard seeds,channa dal,urad dal,chopped green chilly,chopped onion,pinch of salt,chilly powder,turmeric powder.Stir it well until it is onion is shallow fried.

3.Drain the water from the rusk if any(usually rusk absorbs water).

4.Add the water to the pan and allow it to cook for 2 to 3 minutes.

5.Then chop the rusk pieces and add to the mixture in the pan and stir it well till it is completely mixed.

6.Then keep it in a low flame,add salt and keep it  for about 5 minutes, stir it occasionally.

7.Cut the tomatoes into round pieces and Garnish it.

8. Spicy Rusk Upma is ready to serve.

Spicy Rusk Upma is usually served with raita

 

Dal Makkani

Ingredients

1.Black whole urad dal-1 cup

2.Red Kidney Beans-3 tsp

3.Water-3 cups

4.Butter-1 tsp

5.Mustard Seeds-1 tsp

6.Cumin Seeds- 1 tsp

7.Red Chilly-2 medium sized

8.Salt-2 tsp(adjust to your taste)

9.Green chilly-2 medium sized

10.Garam Masala Powder-1tsp

11.Red Chilly Powder-0.5 tsp

12.Yogurt-1 tsp

Method

1.Soak the Black whole urad dal and Red kidney beans separately  in water for 6 to 8 hrs.

2.After 6 to 8 hrs ,drain the water from Black whole urad dal and Red kidney beans

3.In a pressure cooker ,in medium flame add Black whole urad dal and Red kidney beans,water,pinch of salt,red chilly powder,chopped green chilly.

4.Allow it to cook for 5 to 6 whistles.

5.Wait till the steam subsides and open the pressure cooker.

6.Mean while  in a dry pan add butter wait till it melts completely add mustard seeds,cumin seeds,Red chilly .

7.After opening the pressure cooker,in a low flame without  closing a lid allow it to cook for a minute and add yogurt and stir it well.Then add gram masala powder  to it and mash all the kidney beans .

8.Then add  the contents from the pan to the pressure cooker and add salt and stir it well till it gets mixed well.

9. Dal Makkani is ready to serve.

Dal Makkani is usually served with chappathi /rice

Mixed Vegetable Kootu/Moong Dal Kootu

Ingredients

1.Moong Dal-1 cup

2.water-3 cups

3.oil-1 tsp

4.Mustard Seeds-1 tsp

5.Red chilly-2 medium sized

6.Tomato-2 medium sized

7.Beans-5 to 6 medium sized

8.Green chilly-2 medium sized

9.Turmeric Powder-1 tsp

10.Salt-2 tsp(adjust to your taste)

11.Carrot-1 medium sized

12.Ginger-1tsp(chopped)

Method

1.In a pressure cooker add moong dal,water,chopped tomatoes,chopped green chilly,Chopped Beans,chopped carrot, ginger,turmeric powder,and pinch of salt.

2.Allow it to cook in the medium flame for 3 whistles.

3.Wait till the steam subsides and open the pressure cooker.

4.Mean while in a dry pan add oil, wait till the oil gets heated then add mustard seeds and red chilly and wait till the red chilly gets fried.

5.Transfer the pan contents to the pressure cooker and add salt and stir it for a minute till it gets mixed well.

6. Mixed Vegetable Kootu/Moong Dal Kootu is ready to serve.

Mixed Vegetable Kootu/Moong Dal Kootu is usually served with chappathi /rice