Bakesbae

Ingredients: White chickpea( Vella Kadala)- 1/4 kg Onion- 2 big( chopped) Tomato- 1 (chopped) Green chillies-2-3 (slit into two) Ginger paste- 1/2 tbspn Garlic Paste- 1/2 tbspn Mustard Seeds- 1/2 tspn Oil-1 tbspn Curry leaves- 2 Turmeric powder- 1/4 tspn Preparations: To make the dish in the morning, then soak the chickpea at night in some water. Method: In a cooker, add water and chickpea with a pinch of salt and cook on high flame. Simmer when the first whistle comes and wait for two more whistles. Heat a kadai, add oil, mustard seeds. When the seeds splutter, then add onions and a pinch of salt. Salt will help the onions to cook fast. When the onions are half brown, then add ginger paster, garlic paste, green chillies slit, and curry leaves. Saute for 5 min till the raw smell vanishes. Then add tomatoes and saute well for another 3-4 min till the tomatoes are done. Add turmeric powder and saute for a minute. Finally add the boiled chickpea with the water. Check the s

Ingredients: Milk Powder- 1 heaped cup Sugar- 1 level cup Butter- 50gms(unsalted) Cocoa Powder- 2 tbs Water- 1/4 cup Method: Boil Water and sugar to make a thick consistency syrup.  Add the unsalted butter and stir till it melts. Remove from fire. Seive Milk powder and cocoa powder together and add the syrup. Mix well and spread the mixture to a greased plate.  Cut it into desired shape. Note: Also add nuts for a crunchy chocolate.

Moong dal is the best one to make very fast.If u have more time, then u make with Chana dal as it needs minimum half and hour to soak. Thuvar dal also needs little time to soak. When you make it for the first time, it definitely will seem to be complicated, but will find it very easy... Ingredients- Moog dal-1 cup ( soak for 10- 15 min) Onion-2 medium sized (finelychopped) Green chillies- 2-3(Slit in two) Tomato-(finely chopped) Oil- 1 tbsp Cumin seeds- 1 tsp Mustard seeds- 1/2 tsp Ginger- 1 inch piece finely chopped Garlic- 3-4 crushed Turmeric powder- 1 tsp Chilly powder - if needed Coriander leaves- 1/2 cup( finely chopped) Water- 1 1/2 cup Method: Soak the Moong dal first. Heat a cooker, add oil, mustard seeds, cumin seeds. When the crackling stops, then add chopped onions,ginger, garlic and green chillies and a pinch of salt( which helps the onion to cook fast). Saute it well till the onions are half brown.Then add tomatoes and saute again. Add turmeric pow

Ingredients : 1. Paneer - 1/2 Kg 2. Chilly Powder - 2 tsp 3. Chat Masala Powder - 1 tsp 4. Sesame Seeds - 30 g 5. Ginger-garlic paste - 2 tsp 6. Salt - as required 7. Maida - 50 g     Chilly Powder - 1 tsp     Water - as required 8. Oil - for frying Method : Marinate the paneer cubes with salt, chilly powder and chat masala. Make a batter of the 7th Ingredient and add ginger-garlic paste,sesame seeds and salt accordingly(remember u have already marinated the paneer with salt). Heat the oil in a pan. Fry the paneer cubes till golden brown after dipping in the batter. Tasty paneer fry is ready...

Ingredients Rice Flour- 1 cup Water- 1 1/2 cup Salt- a pinch Method: In a deep vessel boil the water adding the salt.  When the water boils, then add rice flour and stir well. Let it cool down for a while Then make it as  big balls  and steam it for 10 minutes as   Idly and kozhukkatta Remove it from the pan and put them in the   seva nazhi   and make   seva. It will be softer than the regular Idiyappam.

Dates-  ¼ kg coarsely chopped after removing the seeds Ginger- 1 small piece coarsely chopped Small onion- ½ cup chopped Green chilly- 7 slit into two Salt- to taste                Jaggery- one ball Tamarind- one small lemon size Oil- 4 dst spn Method: In a pan heat oil, add ginger, onion, green chilly, and salt. Sort the same. Add dates and sort again. Melt the jaggery with little water and strain it. Add this into the dates mixture. Add tamarind water also to this. When the mixture thickens, remove the same from the flame.

Dates- 150 gm Clove-6 Sugar- 2 tbsp Coriander leaves- ½ bunch Salt & Mint leaves- according to taste Red Chillies- 5 Vinegar- ½ cup(100 ml) Ginger- 1 inch piece Method: Remove the seeds of the dates. Grind the chillies. Add the dates and the remaining ingredients. Use vinegar for grinding. Make it a paste. Water should not be used while grinding. The chutney can be kept for few days.