Bakesbae

Ingredients: Carrots- 1/2 cup cut into 2" lengthy pieces Potatos-3/4 cup cut into 2" lengthy pieces Green Chillies-1 slit garlic-2 flakes slit Curry leaves- as required Coconut Oil-1 tbsp Turmeric Powder- 1/2 tsp Chilly powder-1/2 tsp Salt -As required Coconut grated-3/4 cup Cumin Seeds-1 tsp Red Shallots- 2 Curd-2 tbsp Method: In a cooker, add the vegetables, greenchillies, garlic, little curry leaves, turmeric powder, chilly powder, salt and 1/2- 3/4 cup water and cook till the first whistle. Turn off. You can also steam the vegetables so that they are not over cooked. Grind the coconut,cumin seeds and shallots to a fine paste. When the pressure settles completely, open the cooker and turn on the fire. Add the ground paste to this and mix well. Saute for 2 min till the raw smell goes off. Now add the beaten curd and mix- This will add sourness to the curry and will enhance the taste. Check the salt and when it begins to boil then turn off. Add coc

 Ingredients: Urad Dal-1/2 cup Chana Dal-1/2 cup Cooked Rice-1/2 cup Onions-1 finely chopped Ginger-1" finely chopped Greenchillies-2 finely chopped Garlic-3 flakes finely chopped Curry leaves-1 stem finely chopped Coriader chopped- little Turmeric powder-1/4 tsp Salt- As required Oil- For deep frying Method: Soak Urad dal for 8 hrs and Chana dal for 1 hr. Grind them seperately. Chana dal need not be grinded coarsely.  Mix together all the ingredients  very well to make a thick consistency. Make desired shapes and Deep fry in a oil.

Ingredients: Rice-1kg Coconut-2 1/2 coconut. Sugar-3cups Water- 1 1/2cups Cardamom Powder-as required Jeera powder- As required Lemon Juice-1 1/2 lemon Method: Soak rice in water for 3-4 hrs and drain it. Powder the rice with little small granules. Mix the powdered rice with the grated coconut. The mixture should be slightly wet. Accumulate it together and cover it for 1/2 hour. In a big kadai add the mixture and roast it continuously  till the color becomes light golden brown.  Make sure the mixture is not burnt. It takes around 45-60 mins for the mixture to be ready. Mix together Water, Sugar and Lemon juice and keep it overnight.( for 10 hrs) In the morning bring the sugar- water mixture to boil and when  the syrup becomes two stranded set is aside. To check whether sugar syrup is two stranded, you need to see it within your fingers. Sieve the rice mixture and powder the big granules which obtained through the sieve in a mixer.  Slightly roast the powder. this

Ingredients: Fresh Cream-1 cup Banana -1 Sugar-2 tbsp Vanilla Essence-1 tsp Method: With a beater/blender you can mix together fresh cream & Sugar. Cut the Bananas into slices and blend it with the cream.  Add Vanilla essence and serve cold. You can have it with Bread & Chappattis. Note: I use fresh cream made at home. To make fresh cream at home is very easy. You boil milk daily, so after refrigerating it, you will find a hard thick cream on top. You need to collect that and store in the freezer. And when you need fresh cream for any purpose, you can keep it outside for 1 hr so that it becomes softer. After making the Banana dip, please keep it refrigerated as it will start melting.

Ingredients: Wheat Flour-1 1/2 cup Sugar-1 cup Butter-1 cup Oats-2 cups Eggs-2 Baking powder-1/2 tsp Vanilla essence- 1 tsp Chocochips- as required Method: Mix all the dry ingredients using the seive. Beat the eggs and add eggs to the mixture. Add Vanilla essence and make small balls and flatten them and place a chocochip and place it on a greased pan. Preheat the oven to 180 degrees  and bake the cookies for 12-15 mins in 180 degrees. The cookies is not crispy, but its little chewy type but it is really nutritious for the kids to have it. Its a complete meal. Note: If you are non vegetarian, you can avoid adding eggs and make the flour quantity to 1 cup. Instead of vanilla essence you can add cinnamon powder which enhances the taste of the cookies. Also try with varients like ground ginger, apple sauce, mashed bananas. You can also add raisins, nuts etc Makes around 80 cookies

Ingredients- Milk-2 1/4 ltr Water- 2 1/2 ltr Milkmaid-1 tin Broken Brown Rice-1 cup Sugar- 350 gms Cardamom- as required Ghee-2tbsp Salt-a pinch Method: Clean the rice in water and slightly roast the same in ghee. Boil together Milk and Water in a big tumbler. When it is reduced to little, then add the rice and cook it. When the rice is done, the nadd the milkmaid and sugar and stir it constantly. Add a pinch of salt to this. When the mixture becomes little thick,then add cardamom powder. Note: If milk maid is not there, then add only 1 3/4 ltrs of water and increase the sugar to 450 gms. If you need more milk to loosen it, then you can add boiled milk to the kheer.

Ingredients: Grated Coconut -1 cup Ginger- 1"piece Green Chilly-2 Dry chilly-3 Curry leaves-2 stems Mustard seeds- 1 tsp Oil-1 tbsp Small onions- 4 chopped finely Salt-as required Optional Tomatoes-1 chopped finely Method: Grind together coconut, ginger, greenchillies and little curry leaves with little water. In a pan, add oil, add mustards, dry red chillies, curry leaves and small onions and saute well until golden brown. Add the ground coconut paste and salt to this and mix well. When it boils, turn off and serve. To make Tomato varient of the same: Follow the steps of the chutney above and while frying the small onions, you can add chopped tomatoes and saute till you get a dry gravy and later add the coconut paste and salt Note:  To Make the coconut chutney colorful, you can add 1 tsp of chilly powder in place of greenchillies.

Ingredients: Ponni Rice/Idly Rice-2 cups Urad Dal-1 tbsp Yeast-1/4 tsp Sugar- 2 tbsp Warm Water-1/4 cup Salt- As required Method: Soak the rice and urad dal for 6hrs and grind it to a batter. Add sugar & yeast to the warm water and keep it aside for 10 mins.  After that add this mixture to the batter prepared and add salt and keep it aside for 4 hrs. Take an Idly mould and grease it with coconut oil and pour the batter and cook it for 15 mins. You can prick with a fork or tooth pick to see whether its done. If its done, the fork/toothpick will come out clean. You can serve hot with curry. Note:  I have made Sannas in a frying pan also. the picture is shown here. Its looks like Idly or Dosa but it tastes different.

Ingredients: Grated Paneer- 200 gm Onions Copped finely- 1 big Greenchillies chopped- 2 Garlic Crushed-1 tsp Coriander Leaves- little Garam Masala-1 tsp Potato Boiled & Mashed-200 gm Salt- As required Turmeric- 1/2 tsp Ghee-2 tsp Maida-100 gm Bread Crumbs- 100 gm Water- as required Oil- As required for frying Method: In a frying pan add ghee and saute the onions, then add green chillies and garlic and saute well To this add the Paneer, coriander leaves and garam masala and mix well. When cooked well, add the mashed potatoes, salt and turmeric and mix as a dough. Make small balls and make the cutlets in desired shapes For the batter, Mix maida in little water. Dip the cutlets in the batter and coat with bread crumbs Deep fry the cutlets in Oil untill the surface turns golden brown. Note: You can store the cutlet coated in maida batter and bread crumbs in the freezer for a week and fry it when required.

Ingredients: Basmati Rice-2 cups (Any white rice will do) Green chilly-3 Garlic-4 flakes Cinnamon-1 inch piece Clove-2 Cardamom-2 Coriander leaves- hand full Mint leaves-10 leaves Onion-1( cut lenghwise) Tomato-2 Oil-2 tbsp ( you can use ghee also) Water- 4 cups Method: Grind ingredients 2 to 8.  In a pot add Oil and add onions to it and saute till golden brown. To this add the ground paste and saute till it cooks well. Add tomato to this mixture and mix well. Now add water to this and bring this to boil Now add the rice and cook it till done. Serve hot with curry or chutney. It tastes like Veg Biryani.

Ingredients: Chicken- 1/2 kg Turmeric-1/2 tsp Garam Masala-1tbsp Pepper powder- 1 tsp Salt & Water- As required Grated coconut-1 cup Green chillies-8 Ginger-1" piece Garlice- 8 flakes Coriander leaves-1 cup Cashewnut-1/2 cup Onion chopped finely- 1 big Tomato chopped finely-1 big Curry leaves- hand full Coconut oil- 1/2 cup Method: Cut chicken into small pieces and cook with ingredients from 2-5. Grind from 6-11 in a butter form. In a medium size clay pot add oil and add curry leaves and onions, saute well Now add tomatoes and saute until they become a paste.  Now add the ground coconut paste and mix well. Add the cooked chicken along with the juice from it and cook. When the curry boils, remove from fire. Note: You can have this with Rice, Bread, Chappatti, Appam and Roti.

Ingredients: 1)Chicken- 8 piece Chilli Powder- 2tsp Chicken Masala-1 tsp or (Biriyani Masala) Salt-As required Turmeric Powder-1/2 tsp Jeera Powder- 1/2 tsp Water- 1 1/2 cup 2)Curry leaves- 3 stem 3)Coconut Oil-1tbsp Method: Mix together the first ingredients and cook it in a pan until all the water is absorbed and chicken is cooked well Add curry leaves and make it dry. Add coconut oil at last and mix well and serve hot.

Ingredients Milk- 1 ltr Vermicelli-1/2 cup Broken Sugar- 3/4 cup Ghee- 1 tbsp Cashews- 1 tbsp Raisins-1 tbsp Cardamom Powder-1/2 tsp Method:  Boil the milk separately in a pan. In another pan add ghee and roast the nuts and keep aside. Add vermicelli to the ghee and roast till slightly brown. Add milk to this and stir it gently till it begins to boil. When it boils,Simmer it and cook for 5-8 mins or till done. Add sugar and stir well till it dissolves completely. Add the cardamom powder and garnish with the roasted nuts. Serve hot Note: You can add Milk maid 1/2 tin and reduce sugar to 1/2 cup. You can also add Sago 2 tbsp along with the milk. If the kheer thickens, always add boiled milk to it before serving.

Ingredients: Ponni Rice/Idly Rice- 3 cups Coconut grated- 2 cups Cooked Rice- 1 cup Yeast- 1 tsp Sugar-1 tsp Salt- 1tsp Method: Soak the rice in water for 6-8 hours Grind the rice first Then grind the coconut and cooked rice with salt and sugar Add yeast and mix well. the batter should not be too thick and should not be too loose also. Keep the batter for 6-8 hours to ferment.Check the salt also. You can take little in a different vessel and add adequate water for the batter. And then make the appam in frying pan or Appachatti.. When you make it in Appachatti, then it becomes paalappam There are versions of Appam. Egg Hopper- making Egg omelette in the centre of the appam and cooking it together, Coconut Milk Hopper- pouring coconut milk mixed with sugar on to the centre and cooking it. Vegetable hopper - putting vegetable masala mix in the middle of the appam etc. You can have your version to it also..Like pouring honey etc. You can also mix the batter with sugar

Ingredients: Basmati Rice- 2 1/2 cups Chicken- 1/2 kg Onion Sliced- 6 nos medium Tomato medium- 3 nos chopped Ginger- 1 1/2 inch Garlic- 8 cloves Green chillies- 3 nos Yogurt- 4 tbsp Garam Masala- 1 tbsp Chilly Powder-1 tsp Turmeric Powder- 1/4 tsp Mint Leaves- 1/4 cup Coriander leaves- 1 cup Pepper powder- 1 tsp Ghee-1/2 cup Sunflower Oil-1/4 cup Turmeric powder-2 pinches Cardamom-2 nos Cloves-2 nos Cinnamon-3 nos Lime Juice- 4 tsp Salt- Accordingly For Decoration Onion Sliced finely- 1 nos Cashew Nuts- 1/4 cup Raisins- 1/4 cup Method: For Rice: Wash rice and keep aside In a vessel add water and bring it to boil. Add rice, cinnamon, cardamom, cloves, turmeric powder and 1 spoon ghee to the water. Cook till rice is done. It should not be too sticky. For the decoration: In a pan add ghee and fry the raisins and cashew nuts till golden brown and remove. To the same ghee add sliced onions and a pinch of salt and fry till golden brown. For the

Ingredients: Beans-1/2 kg Coconut grated -3tbsp Green chillies-2 lit Curry leaves-little. Oil-1 tbsp Mustard seeds-1 tsp Turmeric powder-1 tsp Onions chopped-1 medium Garlic-2 pods Method; Wash and chop the Green beans finely. You can use a chopper also for this. Mix together beans, coconut grated, turmeric powder, salt, green chillies,garlic and onions. In a pan add oil and splutter the mustards and curry leaves, to this add the beans mixture and mix well. Sprinkle some water and cover the pan and cook till done.

Ingredients: Tapioca-1/2 kg Coconut-1/2 cup Greenchillies-2 Red Shallots(Onions)-3 Garlic-3 flakes Red Chillies-2-3 Cumin Seeds-1 tsp Curry leaves-3 stems Coconut Oil-1 tbsp Salt -As required Mustard seeds-1tsp Turmeric powder-1/2 tsp Method: Peel, wash and cut the Tapioca into small pieces Cook the tapioca in water for 15-20 mins in open pot or else you can cook it in a cooker also. Add little salt and keep aside Grind together coconut, cuminseeds, greenchillies, 1 stem curry leaves, red onions, garlic and turmeric powder to a paste. Drain the tapioca pieces and mash them with a spoon and place it over the fire. Add the coconut mixture to this. Check the salt also and mix well so that the coconut is mixed with the tapioca very well. In a pan add coconut oil, splutter mustard seed and add red chillies and curry leaves. Saute for 1/2 minute and add this to the tapioca-coconut mixture. Serve hot with fish curry or small Onion chutney. Note:  The cooking t

Ingredients: Potato-3 medium sized-boiled Onion-2 medium sliced finely Ginger-1" piece cut into pieces Garlic-4 flakes slit Green chillies-2 slit Oil-1 tbsp Curry leaves-2 stems Salt- as required Turmeric powder-1/4 tsp Mustards- 1 tsp Urad dal-1 tsp Method: Prick the boiled potatoes with a fork and mash it little. In a pan add oil and add mustards and urad dal. Add  sliced onions, garlic, ginger, green chillies, curry leaves and little salt to the pan. Saute untill the onions becomes light brown. Add turmeric powder and mix well. Now add the mashed potatoes and mix well.  Add little water to make it gravy .Check the salt and when it boils turn of the fire. Serve hot with Chappatis Note: You can add Chanadal  along with the mustards to enhance the taste. Also add steamed and sliced carrots and beans to make it more nutritious and colorful. This can be added along while adding the potatoes to the pan.

Ingredients: Maida: 1 1/2 cup Sugar- 3/4 cup Butter-200 gm Baking powder- a pinch Vanilla Essence-1 tsp Optional- Coco powder-1-1/2 tbsp Method: Pass Maida and Baking powder through a seive. Powder the sugar. Mix Butter, sugar,Vanilla essence and Maida mixture and make smooth dough. Preheat oven in 125 degrees for 5 mins Make small balls and place them in a oven tray leaving space in between for the cookies to expand. No need to flatten the balls as it will be done by itself. Put it in the preheated oven and bake for 10-15 mins. Note: If you want to make chocolate cookies, then add coco powder to the seive and mix well. You need to make the quantity of sugar to 1 cup-1 1/4 cup.

Dedicated to my kunjamma Ingredients: Dried prawns: 1 cup Coconut Oil- 1 tbsp Small Onion- 1/2 cup Garlic-3 flakes Ginger- 1 inch piece Green Chillies-2 Curry leaves-2 steam Salt- as required Method: Wash the dry prawns in water and drain well. Crush the small onions, ginger, garlic and green chillies. In a fry pan add oil and fry the prawns in low fire. It should not be crispy as such. Add the crushed mixture to this and fry well. Add curry leaves and salt.( remember that it may already contain little salt in some packed dried prawn). When the onions are fried well, remove from fire and serve hot.

Ingredients: Lady's Finger- 1/2 kg Onion-1 big chopped Greenchillies- 2 slit Garlic-2-3 slit Turmeric powder-1/2 tsp Salt- As required Oil-1 tbsp Mustard Seeds-1tsp Curry leaves-1 stem Method: Wash the lady's finger and wipe the water off. Slit and Cut the lady's finger lengthwise. (or in desired way) In a pan add oil, mustard seeds. When it begins to splutter, then add onions,greenchillies, garlic,curry leaves and saute well. When the onions become light golden brown, add turmeric powder, salt and saute. Now add the cut lady's finger and mix well. Cover and cook till done. Stir in between. To remove the stickiness for lady's finger add 1 tsp of curd or tamarind water.

Ingredients: Fish-1/2 kg cleaned and cut into pieces Small Onions-3 sliced Garlic-1 tbsp sliced Ginger-1 tbsp(sliced lengthwise) Green Chilly slited- Curry leaves-2 stems+2 stems Chilli powder-4 tsp Coriander powder-1 tsp Turmeric powder-1/2 tsp Kerala tamarind(Kudampuli)-3-4 pieces Salt-As required Mustard seeds-1 tsp Coconut Oil-2 tbsp+ 1 tsp Water- As required Method: Wash and cut the fish into pieces.  Soak the tamarind in water. In a pan add oil and mustards.  When it begin to splutter, then add Small onions, garlic, ginger, green chilly and 2 stems curry leaves. Saute well. When this becomes golden brown then add all the powders and simmer the fire.  Fry till the raw smell goes. Then add 2 cups water and salt as required and also the soaked tamarind.  When the water begins to boil, simmer and then add the fish pieces. The pieces should be immersed completely in water, so add more water if needed. Increase the fire,Cover the pot and when the water agai