Paneer butter masala

Paneer butter masala

Onion - 2

Tomato - 3

Paneer - 200 gms

Chilli powder - 1 tsp

Salt - 3/4 tsp

Garam masala - 1/2 tsp

Dhania jeera powder - 1 tsp

Turmeric powder - 1/2 tsp

Kasuri methi - little

Thick curd - 2 tbsp

Butter as needed

Take a PC, put all the ingredients & a tbsp of butter  except kasuri methi & paneer,cook for 3 whistles.cut the paneer into cubes.

Let it cool down. Grind the cooked ingredients to a smooth consistency with curd.

In a Kadai, add 2 tsp of butter, then add the ground paste. Let it fry for few minutes.

Then add the cubed paneer. If the consistency is too thick add a little water so that the taste will soak in the paneer. Cook closed for 5 mins. Garnish with kauri methi.

If you like you can add cream to this.

         

Corn rava upma

Corn rava upma
1 cup corn rava
2& 1/2 cups water
1 cup vegetables
4 green chillies
Salt & hing to taste
Seasoning
mustard, urad dhal & curry leaves.
In the PC add 2 tbsp of oil & 1 tsp of ghee.
When it is hot add the seasoning, when it splutters add the veggies & green chillies.
Fry for 2 mins & add the corn grits,hing & salt.fry for another 2 mins. meanwhile boil the
2& 1/2 cups of water & keep it ready. Add the boiling water to the gris & mix. close the PC & switch off after 2 whistle. Corn upma is ready!

Apple rava kesari

Apple rava kesari

1 cup rava,

1 cup shredded apple,

1/2cup ghee,

1/2 cup condensed milk

,2 cups water,

cashew,almonds& kismish.

First added 1/4 cup ghee sautéed cashew,almond & kismis. Then added rava & fried for 2 mins then apple.. Side by side I had 2 cups of hot water. Then added condensed milk & hot water then added the sugar mixed & closed the cooker. Switched off after 2 whistles.

Badham kesari

Badham kesari

Rava -1cup

Almond paste - 1/2 cup

Ghee - 1/2 cup 

Sugar - 2 cups

Kesari color, saffron

Boiling water - 2 & 1/2 cups

Cashew & kismish for garnishing

In a Kadai add the ghee,fry cashews,kismish, then rava.

Once it's done add the boiling water to the rava & let it cook for few mins.

Add saffron & color

Add the badham paste mix nicely, allow to cook till the raw smell goes.

Now add sugar, mix thoroughly & close the lid.

Cook in low flame for 5 mins & switch off.

Wait for 10 mins & open. Delicious badham kesari is ready! 

Vegetable wheat rava kichidi

Vegetable wheat rava kichidi –

 Wheat rava - 1/4 cup,

 toor dhal - 1 tbsp,

Diced carrot & beans - 1/4 cup,

 onion, tomato 1 each,

1 tbsp each of oil & ghee,

Water 2 cups,

 Hing, small cinnamon stick,

 Green chillies 3

Curry leaves & coriander, turmeric powder.

Wash & soak rava & dhal for 10 mins in hot water. Then add all the ingredients to the pressure cooker & cook in medium flame for 4 whistles

Vathakkuzhambu

 Vathakkuzhambu
Tamarind paste 2 tbsp or tamarind 1 lemon size
To temper
Hing - small piece
Red chillies
Mustard seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Thuvar dhal - 1 tsp
Chopped vegetable
Curry leaves a little
Vathakkuzhambu powder - 3 tsp
Or sambar powder
In a PC , heat 2 tbsp oil & temper in the given order.
The sambar powder must be fried a little to get the vathakuzambu flavour.
Add vegetables fry lightly.
Add tamarind paste, or tamarind extract ( must be 2 cups) & salt. Close and cook for 1 whistle.
After opening if you feel the kuzhambu is a little watery mix a tsp of rice flour in a little water,add & boil for few mins.
Can add vathals instead of veggies too.

Here I have added small whole ripe mangoes to Vathakkuzhambu!

Vathakuzhambu sadham

Vathakuzhambu sadham 
Rice 3/4 cup,
tamarind paste 2 tbsp,
sambar powder 2 tsp,
hing a small piece,
turmeric a little,
salt 1tsp, 
any veg 1/2 cup,
water 3 cups.
Wash rice add it to the pressure cooker & the other ingredients along with it. Cook for 2 whistles in med flame. after opening do tempering with mustard,toor dhal, fenugreek & curry leaves in sesame oil

Narthangai puli pachadi

Narthangai puli pachadi

Narthangai 2 ( cut into medium size pieces)
Salt 11/2 tsp
Tamarind paste 1 tbsp
Green chillies - 6
Hing a little
Jaggery 1/4 cup
For seasoning - oil & mustard
Put all the ingredients into a PC & do the tadka with mustard.
Cook for 3 whistles.
No water added

Easy Green Grapes Pickle

Easy Green Grapes pickle

Wash grapes, add salt,chilly powder,hing mix well. Do tadka with mustard! 

Easy Baingan Bhartha

Easy baingan bhartha 
Brinjal, onion,green chillies, sambar powder, salt,oil, tamarind paste, chopped coriander leaves.
Put everything in pressure cooker & cook for 5 mins on medium flame. Delicious bhartha is ready.
You can replace sambar powder & tamarind with, green chillies, ginger,garlic, jeera powder & after opening add lime juice.

Mango Rava Kesari

Mango Rava  kesari

Rava – ½ cup

Sugar – 11/2 cup

Mango pulp – 1 cup

Ghee – ¼ cup

Water – 1 ½ cup

Almond, cashew, raisin for garnishing

Keep the water for boiling. In a kadai add the ghee, fry the garnishing ingredients, then rava sauté for a few mins.  Add the boiling water , let the rava cook. Once it’s done add the mango pulp mix it thoroughly. Now add the sugar & cook till it’s done. You can add saffron if you want. 

Mahani kizhangu Ooruga

Mahani kizhangu

MK – 700 gms

Curd -2 – 3 cups

Mustard – 2 tsp

Turmeric powder – ½ tsp

Red chillies – 8

Wash, peel  and split open the MK to remove the thick stem inside.

Chop them to desired size.

Grind mustard, turmeric, red chillies, salt to a paste & mix it with curd.

Drop the MK to this prepared curd. See to it that the pieces are coverd with curd

If the curd is not sour enough you can add lime juice or vinegar.

Keep mixing it every day for 3 – 4 days.

Pickle will be ready.

Kathirikkai thogayal

Kathirikkai thogayal
Big kathirikkai - 1/2
Onion - 1
Tam paste 1/4 tsp
To fry
Urad dhal - 1 tbsp
Hing - small piece
Red chillies - 10
Salt as req.
Cut the brinjal & onion into big pieces.
In a PC add 2 tsp oil put brinjals & onion into it. Shake it & cook for 1 whistle.
Fry dhal etc in a Kadai. Grind it when it cools then add the brinjal & onion & give it just one round

Tomato Aval

Tomato Aval 
Thick aval - 1 cup
onion - 1 finely cut
tomatoes - 2 grated
chilli powder - 3/4 tsp
salt to taste
Garam masala powder - 1/2 tsp
For tempering
Oil 2 tbsp
mustard, urad dhal, curry leaves.

Wash aval & drain in a colander.In a kadai, add the oil, tempering ingredients and fry finely cut onions, then add the grated tomatoes, fry for sometime then add chilli powder,salt & garam masala saute for few mins & add the aval mix thoroughly & cover it with a lid. Cook for 5 mins in slow flame!

Raw Mango Rasam

Raw mango 1 ( cut into pieces)

Rasam powder - Fry in little ghee 
Pepper 1 tsp
Jeera  1 tsp
Ginger a smal piece
Red chillies 3 
Grind it to a powder.

In the 2 litre pressure cooker,drop the mango pieces,rasam powder, curry leaves & salt and cook for 2 whistles. When the pressure is down open the cooker, mash. Strain & add enough water you need. Do tadka with mustard & garnish with coriander leaves

Plum Relish

Plum relish 

Plum 6 dice them, 

Green chillies 6 slice them thinly,

Jaggery 1/4 cup

Little salt,

Dhania jeera powder 1 tsp

Apple cider vinega 2 tbsp

Put everything in a 2 litre pressure cooker & cook for 3 whistles. After it cools mash it gently. Plum relish is ready!!