RAMZAN RUMANI SWEET
INGREDIENTS[measurement for four servings]
Rumani semiya- one roll
Brown sugar- one small cup
Water-1/4 cup
Chopped nuts-one tablespoon
Ghee - for deep frying and use the same ghee for roasting the nuts.
METHOD
1.Deep fry the semiya roll and keep it aside
2.Make jeera as like for jamun
3.Roast the nuts and keep aside.
4. Immerse the fried rolls in hot jeera and garnish it with the nuts.
5.Close it with a lid and then after sometime keep it in fridge.
6. Can reheat if you want it hot or add add milk for better taste.
7. Some people add condensed milk instead of jeera and you can add kova in the hot jeera for a different taste.

MOCHAI PARUPU GRAVY
INGREDIENTS
Mochai parupu -1/4 kg
Onion -3[2 for grinding and 1,sliced]
Tomato -2[1 for grinding and 1,chopped]
Ginger garlic paste - 1tspn
Chilli powder -to taste
Coconut paste - 4 to 5 tbspn[ depends how thick or thin you want the gravy]
Salt - to taste
Cinnamon - 2[one inch bit]
Elachi - 2
Saunf - few[optional]
Curry and corinder leaves - one tbspn[chopped finely]
Turmeric powder -1/4 tspn
Oil - 1tbspn
Curd - 2tbspn


METHOD:
1.Grind 2 onions and tomato to a fine paste.
2.Grind coconut to a fine paste.
3.Heat oil in a pan and season it with cinnamon and elachi.
4.Add the sliced onions and chopped tomatoes.
5. Saute it till it turns to slightly brown.
6.Now add the grounded paste.
7.Fry it for a minute
8.Then add the chilli powder. turmeric powder,salt and ginger garlic paste.
9.Fry it for another one minute.
10,Now add the mochai parupu and curd and required amount of water.
11.Mix everything together and close it with a lid till the mochai parupu is cooked.
12. Finally add the coconut paste ,curry and coriander leaves.
13.Again close it with a lid for a minute and bring the gravy to a boil.
14.Serve this gravy with rice,idly,dosa or chappatis.

MISTHI DOI
INGREDIENTS      

Milk -1/2 l
Jaggery-150 gms
Curd- 1tspn
Pista -few[chopped finely]
Saffron -a pinch
Elachi powder - 1/4 spn
Rose petals -few

METHOD:
1.Heat milk in a heavy bottom vessel until it becomes thick.
2. Melt jaggery with 5ml of water.
3.Now add the jaggery to the boiling milk and stir well[optinal is,you can add elachi powder]
4. Cook for 5 minutes and let it cool,till its slightly warm.
5.Stir it with 1 tspn curd and pour it to a clay or terracotta pot.
6.Close the pot with a cloth and tie it tightly.
7.Keep it out for 5 to 6 hours.
8.Then leave it in the fridge..
9.Garnish it with chopped pista,saffron and rose petals.
10.Serve chill.

WATERMELON PUDDING
INGREDIENTS
Watermelon juice -one glass
Corn flour powder -3 to 4 tbspn
Water -half glass
Cinnamon - one inch piece
Brown sugar - to taste
Butter - 1/2 tspn

METHOD:
1.Keep half glass watermelon juice in stove.
2.Dissolve the corn flour powder in water.
3.Add brown sugar and the cinnamon stick  to the juice and let it boil.
4.When it is boiling,remove the cinnamon stick and then  slowly pour the corn starch and keep stirring it continuously without leaving any lumps.
5.Now add butter and keep stirring till it becomes thick.
6.Finally pour it in  greased moulds and leave it to cool to room temperature.
7.Then refrigerate the pudding till serving.

MUGHALAI CHICKEN PARATHA WITH BURANI RAITHA

INGREDIENTS FOR 3 PARATHAS
Boiled and scrambled chicken-1/4 kg
Onions-one [medium size] finely chopped
Green chillies-2,finely chopped
Coriander leaves-0ne tbspn[finely chopped]
Ginger garlic paste - one tspn
Chilli powder-1/4 tspn
Turmeric powder-1/4 tspn
Garam masala powder-1/2 tspn
Salt- to taste
Ghee - one tbspn
Wheat flour-required amount you take for normal parathas
Muslin cloth- to cover the dough
Oil-one tspn

METHOD:
1. Boil the chicken with salt,let it cool and patiently shred the pieces into small bits
2.Oil the pan,saute the onions,chillies.ginger garlic paste for a minute.
3.Add chilli powder.salt ,garam masala  and fry for another minute.
4.Now add the shredded pieces, coriander leaves and one spn of lemon juice.
5.Mix everything together and keep aside for stuffing
6.Make the dough as the way you make for usual parathas and close it with a muslin cloth for 1/2 an hour.
7.Make small balls and roll into medium size parathas.
8.Keep the stuffing in the center and fold it to a square shape.
9.Gently and carefully roll it in square shape.
10.Roast it both sides with ghee and serve hot with burani raitha.

BURANI RAITHA
INGREDIENTS
Thick curd-one cup
Garlic-one tspn[chopped very finely]
Chilli powder-to taste
Dry kasuri methi leaves -1/2 spn.
Salt - to taste
Oil -1/2 tspn

METHOD:
1.Oil the pan .add chilli powder and fry it for asecond.
2.Then add the chopped garlic,salt and kasuri methi.
3,Fry it till the garlic turns into slight brown color.
4.Switch off and let it cool.
5.Mix it with curd just before serving.

ORANGE BUTTERFLIES IN VAVILLA SAUCE

INGREDIENTS
Orange-slit the oranges into buttrefly shapes
Black grapes-very very thinely sliced
Pista- vertically cut into half
Orange skin-one inch strips ,cut very thinly.
Vanilla essence- 3 to 4 drops
Water-1/4 glass

METHOD:
1. Slice the oranges
2.Mix vanilla essence in water
3.Dip the butterflies in the essence water and decorate as you see in picture .
4. Serve chill.

LICHIE AND ORANGE IN VANILLA YOGURT

INGREDIENTS FOR TWO SHORT GLASSES
Lichie squash-3 tbspn[concentrated and mix 2 drops of vanilla essence and beat it to a smooth paste]
Apple- 3 tbspn[chopped finely]
Orange-4 tbspn pulp
Water- 4 tbspn
Vanilla essence-2 drops
Thick yogurt- half the amount of the short glass
Black grapes - 1[cut into half]

METHOD:
1.Add 2 drops of vanilla essence to 4 tbspn of water and mix nicely.
2.Add the apple pieces and keep aside
3.Beat the concentrated squash with  the vanilla essence and keep aside.
4.First layer the glass with orange pulp.
5.Then with chopped apples along with water .
6.Beat the curd with little sugar[its potional]
7.Pour the yogurt on top of the apples.
8. Finally very gently pour the concentrated squash on top of the curd only in the center.
9.Decorate the dessert with the half cut grape and serve chill.

RED POHA IDLIES WITH SESAME SEEDS CHUTNEY
INGREDIENTS
Poha-1 cup
Curd- 2 cups
Ginger-1 inch piece
Chillies-2 to 3,chopped finely
Coriander leaves- one tbspn[chopped finely]
Mustard seeds,urad dal,channna dal,jeera- for seasoning
Turmeric powder-1/4 stpn
Salt- to taste


METHOD:
1.Soak poha in curd with salt for 10 minutes[pour half curd]
2.With little oil fry mustard seeds,urad dal,channadal and jeera.
3. Add ginger,chillies,curry leaves,coriander leaves and add it to the poha mixture.
4.Now add the remaining curd and little water and mix nicely.
5.Apply little to the the idli plates and steam as usual idlies.
6.In  this type the idlies were not so soft so i powdered the poha little bit in the mixie and then added the curd.

INGREDIENTS FOR THE CHUTNEY
Chutney dhal-1 cup
Sesame seeds[dry roasted]-1/2  cup
Dry grapes-6 to 7
Tamarind pulp- one tspn
Salt- to taste

METHOD:
1.Dry roast the sesame seeds.
2. Grind  all the ingredients.
3. Add water and chutney is ready.

PULSES RICE WITH KHEEMA AND BEANS CURRY

This rice is very easy to make if the boiled pulses are ready. You can add your favourite spices and herbs of your taste and choice I added chillies and saunf powder.

INGREDIENTS FOR THE RICE
Seeraka samba rice or basmathi rice-one cup
Bolied pulses- half cup
Chillies- to taste
Saunf powder-half tspn
Oil and ghee- each one tspn
Salt - to taste
Turmeric powder- 1/4 tspn [its optional,if you want it white ,then no need to add turmeric powder]
Water- double the amount of the measurement of the rice[i usually pour little less so that the rice does not get mashed. Always be very carefull with the amount of water for the rice.

METHOD FOR THE RICE:
1. Wash and soak the rice for 15 to 20 mnts.
2.Pour oil and ghee,add chillies and saunf powder.
3.Add boiled pulses and fry everything for a mnt.
4.Now add the required amount of water.
5.When the water starts to boil add the rice and salt.
6.Close the lid and bring to just one whisltle or you switch off the stove just before the whistle.If u leave it for along time the the rice will get mashed and if  you want each grain to be seen then add little less water and switch off just before the whistle.

INGREDIENTS FOR THE KHEEMA CURRY
Kheema-1/4 kg
Onion-2[one sliced and one roughly chopped for grinding]
Tomato-2[one chopped and one one for grinding]
Curry leaves-7to 8
Coriander seeds-2 tspn
Pepper corns-half tspn [if you want it very spicy then add one spn]
Dried red chillies-5 to 6
Turmeric powder-1/4 tspn
Beans-7to 8[cut into one inch pieces]
Ginger garlic paste-one tspn
Cinnamon-one inch piece
Elachi- 2 to 3
Cloves- 3 to 4
Salt -to taste
Oil -one tspn

METHOD FOR THE CURRY
1.Grind onion,tomato,coriander seeds,pepper corns,dried red chillies to a fine paste.
2.Oil  the pressure cooker and season it with cinnamon ,elachi and cloves.
3.Now add the sliced onion,chopped tomato and fry it for a mnt.
4.Then add the grounded paste,ginger garlic paste,kheema ,salt and turmeric powder.
5.Mix everything pressure cook the kheema for about 4 to 5 whistles.
6.In a separate pan saute the beans with oil till it turn soft.
7. When the kheema is done add the sauted beans and curry leaves.
8.Serve with hot pulses rice along  with a boiled egg or potato fingers.

This same method can be done with chicken also . For the vegetarian you can try with paneer,potato and cauliflower.

 COOL SUMMER SALAD
INGREDIENTS
Musk melon-1
Your favourite fruits-chopped
Pasta of any kind- one cup boiled
Lemon juice-one tspn
Honey-one tspn
Chilly flakes-to taste
Salt-to taste
Groundnuts- few for garnishing

METHOD:
1.Cut the musk melon into half and scoop the inner part.
2.Chop all the fruits.
3.Boil the pasta with salt and keep aside.
4.Mix the dressing in a bowl.
5.Finally mix everything together and neatly arrange in the musk melon.
6.Garnish with groundnuts and decorate the sides of the fruit with pomegranate seeds.

CHETTINAAD FRIED CHICKEN
INGREDIENTS
Chicken -1/2 kg[cut into 5 to 6 large pieces]
Onions-1 chopped roughly
Ginger and garlic paste-two teaspoon
Green chillies-3
Dried red chillies-6 to 7
Curry leaves- to taste
Turmeric powder-1/4teaspoon
Rice flour- 2 tablespoon
Lemon juice-one tbspn
Oil- one tbspn or little more,salt-to taste

METHOD:
1.Grind onion,red chillies.green chillies to a fine paste.
2.Now add ginger garlic paste to the grounded smooth paste.
3.Add rice flour,turmeric powder,salt and chicken pieces.
4.Mix everything nicely and refrigerate for 2 to 3 hours.
5.In  a non stick pan pour oil and place these marinated pieces in a single layer,ensuring that they do not stick to each other.
6.Cover and cook on medium heat till chicken is almost done. turnover the chicken pieces and add the left over marinade and mix well.
7.Cover and cook on medium heat to 5 to 7 mnts and serve hot.

SOYACHUNKS AND BABY CORN TIKKI
INGREDIENTS
Soya chunks-a handfulll
Multigrain bread- 3 to 4
Sambar onions-6 to 7
Baby corn-8 to 9
Mint leaves-5 to 6
Ginger and garlic paste -one teaspoon
Tomato sauce-one tablespoon
Salt -to taste
Chillies-to taste
Oil -for sauting the veges and for shallow fry
METHOD:
1.Soak the chunks for half an hour.
2.Squeeze the water and grind it coarsely along with the bread slices and keep it aside.
3.Finely chop all the vegetables.
4.Oil the pan.
5.Saute the veges,add ginger garlic paste,chopped chillies,salt and your favourite herbs[one spoon]
6.Now add the grounded soya  and close it with a lid and cook the soya for 5minutes
7.Mix everything together.
8.Add tomato sauce and mix again.
9.Make shapes and shallow fry.

SEERUKEERAI VARAGU FLOUR ROIT
INGREDIENTS
Seerukeerai- half  bunch[chopped finely]
Green chillies-2[chopped finely]
Onion-1[chopped finely]
Salt-to taste
Varagu flour-1/4kg
METHOD:
1.Oil the pan.
2.Saute the onions ,then the chillies and finally add the seerukeerai.
3.Add salt and little water to cook the keerai.
4. When done,now add the varagu flour and fry it for a minute.
5.Boil one glass of water.
6. Now add this water little by little to the flour to make it like chappathi dough.
7. Spread  the flour in a plastic sheet or in a banana leaf
8.Roast both sides and serve with tomato chutney or curds..

WATERMELON NUTTY DELIGHT
INGREDIENTS
1.Watermelon -cut into square or rectangle shapes
2.Apple- cut as same as watermelon
3.Fig,dates,walnuts.badam- very finely chopped or even mashed.
4.Tooth pics.
METHOD
1,First place the watermelon slice.
2.Then now the apple slice.
3.Finally the mashed nuts .
4.Press the tooth pic in the center and refrigerate it before serving.

     


  CAPSICUM BULLS EYE
INGREDIENTS
1.Capsicum-sliced thinely
2.Egg-required numbers
3.Salt-to taste
4.Pepper powder-to taste
5.Olive oil or butter or ghee- half a spoon
METHOD:
1.Slice the capsicum
2.Butter the pan.
3.Place the sliced capsicum.
4.Carefully break the egg and slide it gently in the center of the slice.
5.Sprinkle salt and pepper on top and close it with a lid for one minute.
6.Serve hot with toast.

STEAMED FISH IN BANANA LEAF

STEAMED FISH IN BANANA LEAF
INGREDIENTS
Pomfret-1/2 kg
Mint leaves- a handfull
Coriander leaves- a handfull
Green chillies-to taste
Salt -to taste
Tamarind pulp or lemon juice- one to two tspns
Olive oil or coconut oil- one tspn
METHOD
Grind all the ingredients to a fine paste.
Marinate the slices with this paste  for one hour.
Roll the slices in the banana leaves and steam for five minutes.

LADIES FINGER NUTTY FRY WITH MINT CHUTNEY

INGREDIENTS:
Ladies finger- 1/4 kg
Thick curd- one tablespoon
Turmeric powder-a little more than a pinch
Chilli powder-one tspn
Rasam powder-one tspn
Ginger garlic paste- 1/2 tspn
Salt - to taste
Oil - for shallow frying,Nuts of your choice- coarsely chopped.
                     
METHOD:
1.Mix all the ingredients with little water and make it like a paste.
2.Slit  the ladies finger carefully.
3. Marinate the ladies fingers with the paste for atleast half an hour.
4.Oil the pan and shallow fry it on all sides.
5. Serve hot with mint chutney.

PUMPKIN SOUP

PUMPKIN SOUP
INGREDIENTS
Pumpkin-1/4 kg
Sambar onions-6 to 7
Garlic flakes-4 to 5
Mint leaves- one tablespoon[ chppped]
Pepper powder to taste
Salt- to taste
Olive oil or butter- one tspn
 METHOD:
Butter the pan,first saute the onions,garlic,mint leaves for a minute. Then add the pumpkin pieces,sallt and pepper. Now after this add required amount of water and stir it nicely. Leave it to boil. When done,blend and serve hot .

SPICY DOLLS
INGREDIENTS
Zuccini-one [medium size]
Cucumber-one[medium size]
Red chillies-to taste
Kasuri methi or thyme-1/2 teaspoon
Multigrain slices-half loaf
Butter-one tablespoon
Salt-to taste
METHOD
1.Finely chop zuccini and cucumber
2.Powder the red chillies or finely chop along with the veges.
3.Butter the pan.
4.First add kasuri methi or thyme and saute it for a second.
5.Then add the chopped veges.
6.Saute till it turns soft.
7.Crumble the slices and add it to the pan with required amount of salt and chopped chillies.
8.Mix it nicely together and in sim flame,roast it till it turns  to dark brown colour.
9.Let it cool.Then make the doll shape.Before serving the dolls  can be reheated.
10. Serve with white sauce or green chutney.

         
                                                   CHICKEN CHARU

 INGREDIENTS
Chicken-1/2 kg
Onion-2[medium size-for paste]1-sliced
Tomato-3[big size]
Ginger,garlic paste-11/2teaspoon
Curry leaves-7to8
Cinnamon- 3 nos of one inch pieces
Star anise-2[small size]
Oil-1 tablespoon
Red chilli powder-one tspn
Pepper powder-1/4tspn
Turmeric powder-1/4 tspn

METHOD
1.Grind onion,tomatoes,ginger,garlic to a fine paste.
2.Oil the pan.
3.Season it with cinnamon,
4.Then with star anise.
5.Now add the sliced onions and saute till it turns into nice brown colour.
6.Then add  the grounded paste and all the powders.
7.Fry till the raw smell goes away.
8.Add the chicken pieces,mix everything together with required amount of water.
9.Finally add curry leaves and pressure cook for 2 to 3 whistles.
10.When done,add some more water if  the gravy is too thick.
11.Serve hot charu with  steamed rice or soft pulkas.

                                     
                                               POTATO CORN SALAD

INGREDIENTS
Potato-2[medium size]
Corn kernals-5 to 6 tablespoon
Mint leaves-required for garnishing
Paprika powder-1 teaspoon
Lemon juice-1/2 teaspoon
Salt- to taste
Turmeric powder-1/4 teaspoon
Butter-one teaspoon

METHOD
1. Slice the potatoes into one inch thickness
2.Pressure cook the slices with salt,turmeric powder and water[the level of water- the slices should be completely immersed in water]
3.Leave it for 3 to 4 whistles in high flame.
4. If  the water is more after the potatoes are cooked, then keep it on the stove in high flame,till all the water is absorbed by the slices.
5.Keep it aside and let it cool.
6.Butter the pan,add the paprika powder and fry it for a minute.
7.Now add the corn kernals ,salt and saute it till the powder sticks to the corn .
8.Let it cool.
9.While serving place the kernals on the slices,sprinkle some paprika and garnish it with mint leaf.

SPICY DOLLS
Ingredients
Zuccini-medium size[chopped finely]
Cucumber-medium size[chopped finely]
Red chillies-2 to 3[chopped finely]
Kasuri methi- 1/2 teaspoon
Salt- to taste
Multigrain bread-half loaf. Oil - required amount for sauting the vegetables and for shallow frying.
METHOD
1.Chop zuccini,cucumber,red chillies together very finely.
2.Pour oil in a pan.
3.Saute the chopped vegetables for a minute,add salt and fry it till it turns soft
4.Crumble the bread slices finely.
5.Now add the crumbled bread.
6.Finally add kasuri methi and mix everything together.
7.Let it cool .
8. Make a small ball and flatten it for the base part.
9. Make another small ball and place it over the flattened base and press it slightly.
10.Use peeper corns as eyes,carrot for the cap and beak.