Senai (Yam) Kozhambu

Ingredients :

• Senai kezangu [ yam ] - 1/4 kg
• Small onion - 6 to 8 [ peel and chopped ]
• Tamarind paste - 1 tsp
• Sambhar powder - 21/2 tsp
• Red chilli powder - 1 tsp
• Pepper powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Jaggery - 1/2 tsp [ powder ]
• Salt - as required
• Seasame oil - 1 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Methi seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few

Method :

First peel the yam and cut into small pieces. Then take one deep bottom vessel, add oil. When the oil becomes hot, add the seasoning then chopped yam. Mix well, then add tamarind paste and other dry masalas along with required water. Allow to boil till the yam gets completely cooked. Meantime, take a small pan, add the remaining oil and fry the chopped onion for 2 minutes in medium flame. Then add it to the boiling kuzhambu. When the kuzhambu gets reduced slightly, remove from the gas and garnish with curry leaves. Serve with hot rice and dosas.

Mango Kulfi [ easy method ]

Ingredients :

• Mango pieces - 1 cup
• Milk - 1 cup
• Cream - 1 cup
• Milk maid - 1 cup
• Cardamom powder - 1/4 tsp
• Safron - a pinch [ soaked in a 2 tbsp of milk ]

Method :

Put all this in a mixer and blend smoothly. [ for 5 minutes]  Then pour it in a matka [ pot ]  and cover with a plastic cover and freeze it for 8 hours. Then enjoy you kulfi. Before keeping in fridge add chopped pistas and kesar on top.

Lapsi Tamarind Pongal (South Indian Breakfast)

Ingredients :

• Lapsi medium rawa - 1 cup (wash & soak with little water)
• Tamarind paste - 1 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Sambhar powder - 1 tsp
• Jaggery - 1/2 tsp [ powder ]
• Seasame oil- 2 tbsp
• Ghee - 1 tsp
• Curry leaves - few
• Dry red chilli - 2 [ broken ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Channa dal - 1/2 tsp
• Peanuts - 10 to 12
• Asafoetida - 1/4 tsp

Method : -

Take one kadai & add 2 tsp of seasame oil. When it becomes hot, add the seasoning (all the items given above). When the mustard seeds pop & the dal becomes golden, add the tamarind paste along with required water. Add salt, asafoetida, turmeric, red chilli, sambhar powder, jaggery & mix well. When it starts boiling, add lapsi to that. Mix well & shift it immediately to a small cooker. Close the lid & wait for 3 whistles to come. After the pressure leaves, open the cooker & add a tsp of ghee, mix well & garnish with curry leaves. Serve along with papad. Your Lapsi Tamarind Pongal is ready.

Jack Fruit easy ice cream

Ingredients :

• Jack fruit pieces - 8 to 10
• Sugar - 5  tbsp
• Ice cream essence  2 drops
• Milk maid tin - 1
• Amul fresh cream - 200 ml

Method :

Take a mixer grinder, put jack fruit, sugar, essence, milk maid and fresh cream and grind to a smooth paste. Then take a tupperware or air tight container and pour the mixer and deep freeze for 6 to 8 hours. After 8 hours enjoy your yummy soft ice cream.

Lapsi [ Wheat jada rawa ] kheer/payasam.

Ingredients :

• Lapsi rawa - 1 small cup
• Jaggery - 1/2 cup [ powder ]
• Sugar - 2 tbsp
• Coconut milk - 11/2  cup
• Normal cold milk - 1 cup [ boiled and make it cool ]
• Cardamom powder - 1/4 tsp
• Cashewnuts - 5 to 6
• Kismis (Resins) - 5 to 6
• Ghee - 2 tbsp

Method :

First wash the lapsi 2 to 3 times in the water. Then take one small cooker, add lapsi to that, along with required water and milk. [ if you r using 1 cup rawa add 21/2  cups water ] in  21/2 cup of water take 1/2 cup of milk. Mix well, close the cooker and wait for 3 whistles to come. After the pressure leaves, open the cooker. Meantime, take one deep bottom vessel, add powder jaggery along with little water. When the jaggery completely dissolved, add boiled rawa to that. Mix well and allow to boil for 5 minutes in low flame. Then add the coconut milk to that. Add cardamom powder & wait for 5 minutes till the kheer becomes thick. Remove from the gas. Then take a small pan & add ghee to that. When the ghee becomes hot, add cashews and kismis to that. When it changes into golden colour, add the same to the payasam. When the payasam gets completely cold, add normal cold milk to that and mix well. Serve immediately or serve chilled.

Home made Pav bhaji powder

Ingredients :

• Coriander seeds - 1 cup
• Cumin seeds - 1 cup
• Bay leaf - 3 to 4
• Cinnamon - 1 big stick
• Pepper - 1/4 tsp
• Cardamom - 2
• Cloves - 10 to 12
• Fennel seeds -  1/4 tsp
• Dry mango powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Dry red chillies - 10 to 15

Method :

Dry roast all in low flame and grind into a smooth powder.

Bay leaf,  cardamom, cloves, cinnamon, fennel seeds, pepper, and dry red chillies  [ dry roast all these to gether ]  and add dry mango powder, turmeric and mix well and store it in a tight air tight container.

Paneer Butter Masala [ no onion and garlic ]

Ingredients :

• Paneer cubes - 1 cup
• Tomatoes  -  2 
• Cashew nuts - 10 to 12
• Milk - 1/2 cup
• Curd - 2 tbsp
• Red chilli powder - 1 tsp
• Dhaneya jeera powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Kasoori methi - pinch
• Salt - as required
• Fresh cream - 2 tbsp
• Chopped coriander leaves - little
• Oil - 2 tbsp
• Butter - 1 tbsp

Method :

First grind tomatoes into purie. Then soak cashews in 1/4 cup of milk and soak paneer [2 cubes] in warm water for 10 minutes. Then grind both [ paneer and cashews together ] into a fine paste. Use milk. While grinding, add the remaining milk also. Mean time take a bowl add curd and mix all dry masalas and stir well and keep aside. Take a small cooker, add oil and butter. keep the flame low and add the tomato puree then curd masala and mix well. Finely add paneer cubes along with 1/2 cup water and cashews mixture. Close the cooker and wait for 2 whistles to come. After the pressure goes , open the cooker and add kasoori methi leaves [ rub with the hand ]. Before serving garnish with coriander leaves and fresh cream.