മസാല ദോശ ഗോതമ്പ് പൊടി കൊണ്ട് വളരെ എളുപ്പത്തിൽ ഉണ്ടാക്കാം | Masala Dosa Recipe

Ingredients:

 For batter:-

• Whole wheat flour 2 cups (270g)
• Salt 3/4 tsp
• Water 2 1/4 cups (550ml)

 For masala:-

• Potato 3 (230g)
• Carrot 1 (75g)
• Green peas 1/2 cup (100g)
• Salt 1 tsp
• Turmeric powder 1/4 tsp
• Onion 2 (150g) (thinly sliced)
• Ginger 1 piece (8g) (finely chopped)
• Green chilli 4 (15g)
• Coriander leaves
• Fennel powder 3/4 tsp

 Method

• Pressure cook potato, carrot and peas along with salt, turmeric powder and 1/4 cup of water for 1 whistle
• Add 2 1/2 tbs of coconut oil in a pan
• Crack some mustard seeds
• Add onion, green chilli and ginger
• Cook till the onion become slightly golden
• Add fennel powder followed by cooked veggies
• Mash potato pieces lightly
• Add coriander leaves and mix well
• Keep this masala aside
• Prepare batter by combining flour, salt and water
• Keep aside for 10 minutes
• Pour ladleful of batter on hot dosa tawa and spread in ciircular motion
• Sprinkle some ghee and cook till crisp and golden
• Place the prepared masala as needed
• Fold the dosa from one side
• Delicious masala dosa is ready to serve.

ഗ്രിൽഡ് ചിക്കൻ ഈസിയായി വീട്ടിൽ തന്നെ ഉണ്ടാക്കാം | Grilled Chicken Recipe

Ingredients

• Chicken breast 250g
• Garlic 6 cloves (finely chopped)
• Soya sauce 2 tsp
• Brown sugar 1/2 tbs
• Lemon juice 2 tsp
• Coconut oil /Olive oil 2 tbs
• Salt
• Chilli flakes 1 tsp
• Pepper powder 1/2 tsp
• Coriander leaves (finely chopped)

 Method

• Mix all the ingredients and rest for 30 minutes
• Apply 2 tsp oil in a pan
• Place the chicken and cook on med- high flame for 2 minutes
• Then flip and cook for 2 minutes on med-high flame
• Turn again and cook on low - medium flame for 6 minutes
• Turn again and cook on low - medium flame for 6 minutes
• Remove from the pan 
• Let it rest for 5 minutes
• Serve with veg salad

സാമ്പാർ ഇത് പോലെ ഉണ്ടാക്കി നോക്കൂ | Sambar Recipe

Ingredients:

• Pigeon peas 1/2 cup (100g)
• Shallots 4 (20g)
• Green chilli 1 (5g)
• Asafetida 1 piece (9g)
• Tomato 1 (80g)
• Salt 
• Turmeric powder
• Coriander seeds 1.5 tbs (9g)
• Red chilli 5 (5g)
• Pepper 4
• Fenugreek seeds 1/4 tsp
• Cumin seeds 1/4 tsp
• Urad dal 3/4 tsp (4g)
• Garlic 2 cloves (2g) 
• Carrot 1 (75g)
• Ash gourd 100g
• Potato 1 (75g)
• Brinjal 1 (60g)
• Drumsticks 2 (75g)
• Ladies finger 6 (150g)
• Coriander leaves
• Tamarind 1 small ball (20g)
• Curry leaves
• Mustard seeds

 Method

• Wash pigeon peas (toor dal)
• Add into a cooker
• Add tomato, green chilli, asafetida, shallots, salt, turmeric powder and 2 cups of water
• Cook for 2 whistles
• Turn off the flame and allow it to cool naturally
• Soak tamarind in 1/2 cup of water
• Dry roast coriander seeds, red chilli, pepper, fenugreek seeds, cumin seeds, urad dal and garlic, for 2- 3 minutes
• Allow them to cool and then grind to a fine powder
• Open the cooker and add carrot, potato and ash gourd
• Cook for 1 whistle
• Turn off the gas and allow the pressure to go all by itself
• Add drum sticks ,brinjal and a handful of coriander leaves
• Close the cooker and cook without placing weight
• When steam appear on the steam vent place the weight and cook for 2 minutes.
• This method helps to avoid over cooking of the veggies which we added later
• When the pressure releases open the cooker
• Add prepared sambar masala, tamarind juice and 1 cup of water
• Bring to a boil
• Do taste test and add salt accordingly
• Meanwhile heat some coconut oil in a pan
• Add ladies finger and stir for 3 minutes
• Add this to the boiling sambar
• Cook for another 2 minutes and then turn off the flame
• Now heat some coconut oil in a pan
• Crack some mustard seeds and then add fenugreek seeds
• Add red chilli and curry leaves
• Fry till the chillies turn brown
• Add this to the sambar
• Cover the cooker for 5 minutes
• After that the delicious sambar is ready to serve !

സദ്യ സ്പെഷ്യൽ അട പ്രഥമൻ | Ada Pradhaman Recipe

Ingredients:

• Rice ada 200g
• Jaggery 450g
• Thick coconut milk 1.25 cups (300ml)
• Thin coconut milk 4 cups (1 litre)
• Sugar 2 tbs
• Cardamom powder
• Pinch of salt
• Cashews 50g
• Ghee 3 tbs

 Method

• Boil 5 cups of water
• Add ada and turn off the flame
• Keep it covered for 20 minutes
• Then drain and wash under running water till it become cool
• Keep this aside
• Melt jaggery along with 1/4 cup of water
• Heat up 2 tbs ghee in a heavy bottomed vessel
• Add cashews and fry until golden
• Remove from the vessel and keep aside
• Add ada and stir for 2 minutes
• Now filter the melted jaggery into the ada
• Stir till the ada coated well with ada, for about 10 minutes
• Add sugar, salt and 1tbs ghee
• Stir well and add half portion of thin coconut milk
• Stir for 6-7 minutes
• Add remaining thin coconut milk
• Stir for 7 minutes
• Add cardamom powder and mix well
• Reduce the flame to low and add thick coconut milk slowly
• Mix well and turn off the gas
• Garnish with fried cashews
• Delicious ada pradhaman is ready to serve

കൊതിപ്പിക്കും രുചിയിൽ കഡായി ചിക്കൻ | Kadai Chicken Recipe

Ingredients:

 To marinate:

• Chicken 500g
• Salt 1 tsp
• Spicy chilli powder 1 tsp
• Ginger garlic paste 1 tsp
• Curd 2 tbs

 For kadai masala

• Coriander seeds 3/4 tbs
• Cloves 2
• Cinnamon 1 small stick
• Cardamom 6 -7 pods
• Cumin seeds 1/2 tsp
• Fennel seeds 1 tsp
• Pepper 1/2 tsp
• Red chilli 4

 For masala

• Onion 2 medium
• Tomato 1 large
• Ginger garlic paste 1 tsp
• Kashmiri chilli powder 1 tsp
• Green chilli 1
• Capsicum 1 small (cubed)
• Onion 1 small (cubed)
• Ginger (julienned) 1 tbs
• Coriander leaves 
• Kasoori methi 1 tsp
• Cashew nuts 10

 Method

• Marinate the chicken with all the ingredients listed under 'to marinate'
• Keep aside for minimum 30 minutes
• Dry roast all the ingredients for kadai masala for 2-3 minutes on medium flame
• Allow the masalas to cool and then grind to a powder
• Heat up 1.5 tbs ghee and 1.5 tbs oil in a kadai
• Add finely chopped onion 
• Stir and cook till the onions turn golden
• Add ginger garlic paste and stir for 1 minute
• Grind together tomato and cashew and make a fine paste
• Add this paste to the onion mix
• Add some salt and green chilli
• Stir and cook till the mixture releases oil 
• Add kashmiri red chilli powder and mix well
• Add the marinated chicken
• Stir on medium high heat for 5 minutes
• Add 3/4 portion of kadai masala and combine well
• Add 1 cup of water
• Cover the kadai, lower the flame and cook for 25 minutes, till the chicken become tender
• Stir in between and add hot water if necessary to make the gravy thin
• After about 20 minutes add cubed onion and capsicum
• Mix well
• Again cover the pot and cook for 5 minutes
• Then add julienned ginger, remaining kadai masala, kasoori methi and coriander leaves
• Mix well and turn off the flame
•  Delicious kadai chicken is ready to serve
• 
  

നല്ല മാർദ്ദവമുള്ള നാരങ്ങാ കേക്ക് ഉണ്ടാക്കാം | Soft And Moist Lemon Cake Recipe

Ingredients:

• Plain flour 240g (1.75 cups)
• Baking powder 6g ( 1.5 tsp )
• Butter 225g (1.25 cups)
• Sugar 230g (1cup+2 tbs)
• Eggs 4 large (220g)
• Curd 1/2 cup (120ml)
• Zest of 2 large lemon
• Lemon juice 2 tbs (30ml)
• vanilla essence 1/2 tsp
• Salt 1/2 tsp

 For glaze

• Powdered sugar 150g (3/4 cups)
• Lemon juice 3-4 tbs

 Method

• Mix together flour and baking powder; Keep this aside
• Add soft butter, powdered sugar , salt and lemon zest into a mixing bowl
• Beat well until soft and fluffy
• Add the eggs little by little and beat well before each addition*
• Add lemon juice and vanilla
• Combine well
• Add 1/3 portion of the flour
• Fold in gently
• Again add 1/3 portion of the flour
• Add half portion of the curd and fold in gently
• Finally add the remaining curd and flour
• Fold in gently
• Transfer the batter into a loaf tin lined with baking paper (tin size 8x4x4.5 inches)
• Dip a knife in soft butter or ghee
• Make a line along middle of the batter to create a neat look after baking
• Bake at 175 degree Celsius for 75 minutes (baking time may vary depending on the oven)
• After that remove it from the oven
• Take out the cake from the tin after 15 minutes
• Allow the cake to cool down completely
• Prepare the glaze by mixing together powdered sugar and lemon juice
• Pour this over the cake 
• Cut the cake after 20 minutes

* Warm up the eggs slightly using water bath method because eggs blend easily by doing so.

ഇന്നത്തെ സ്പെഷ്യൽ റൈസ് റെസിപ്പി | Egg Pulao Recipe

Ingredients:

• Boiled eggs 8
• Basmati rice 2 cups (430g)
• Ginger a small piece (10g)
• Garlic 15 cloves (20g)
• Fennel seeds 1 tsp
• Pepper 1 tsp
• Green chilli 3-4
• Onion 3 (250g)
• Carrot 1 (75g)
• Curd 1/2 cup
• Chilli powder 1/2 tsp
• Coriander powder 2 tsp
• Garam masala 3/4 tsp
• Turmeric powder 1/2 tsp
• Whole spices (cardamom 4, cinnamon 1"piece, star anise 1, sajeera 1 tsp)
• Coriander leaves
• Mint leaves
• Cashews 2 tbs (25g)
• Poppy seeds 1 tsp

Method

•  Soak the rice for 30 minutes
• Soak cashews and poppy seeds for 30 minutes 
• Crush together ginger, garlic, green chilli, pepper and fennel seeds and set aside
• Heat up 1/4 cup of oil and 1 tbs ghee in a pot
• Add whole spices and let them splutter
• Now add crushed ginger-garlic mix
• Stir and cook for 1 minute
• Add onion and stir for 6-7 minutes
• Add mint leaves and carrot 
• Stir and cook for 2 minutes
• Reduce flame to low and add turmeric powder, chilli powder, coriander powder and garam masala
• Stir for 1 minute
• Add curd and cook on low flame for 3-4 minutes
• Grind cashews and poppy seeds to a fine paste
• Add this paste to the gravy
• Add 1/2 cup of water
• Stir till the gravy become thick
• Add salt as needed
• Add coriander leaves and mix well
• Add boiled eggs 
• Cover and cook for 2 minutes
• Open the lid and remove eggs from the gravy
• Add 3.5 cups of water (1.75 cups of water for each cup of rice)
• Let the water boil
• Add drained rice 
• Cook on high flame , without lid
• When the rice and water reaches the same level, place the eggs back
• Cover the pot and lower the flame
• Cook on low heat till the entire water get absorbed and the rice become soft and fluffy (8 minutes)
• Turn off the flame and open the pot only after 15 minutes
• Garnish the rice with fried onion, cashews and raisins (optional)
• Serve this delicious egg pulao with salad, pappad and pickle.