Black Channa Masala (kondakadalai masala) Sundal

Ingredients:

• Black Channa - 1 cup
  
• Medium size Onion - 1/2
  
• Mustard - 1 tsp
  
• Urud Dal - 1/2 tsp
  
• Garam Masala - 2 tsp
  
• Shredded Coconut - 2 tsp
  
• Oil - 3 tbsp
  
• Salt - per your taste
  
• Sambar Masala - 1 1/2 tsp
  
• Red chilly -1
  
• cumin seeds - 1 tsp
  

Procedure:

• Soak the Black Channa in water overnight for atleast 6 hours.
  
• Cook the soaked channa in pressure cooker for 1 whistle
  
• keep a pan on the stove, add oil.
  
• Once oil is hot, add mustard seeds, cumin seeds, red chilly and urud dal.
  
• Once urud dal is brown in color, add the onion and fry till golden brown
  
• Add garam masala to it and then add the cooked channa to the pan from pressure cooker
  
• Put the sambar masala and add little water to it.
  
• Boil till the water is evaporated or atleast 10 minutes.
  
• Once done, sprinkle the shredded coconut and stir the channa well.
  
• After 2 minutes you can turn off the stove and channa should be ready to eat now.
  

Black Channa Masala can be served with curd rice, paal satham (rice &milk), sambar, dal & chappatti also

Chicken Gravy

Ingredients:

• Medium size onion - 1/2
  
• Medium size Tomato - 1 1/2
  
• Ginger Garlic Paste - 1 1/2
  
• Chicken - 250 Gms
  
• Garam Masala - 2 tsp
  
• Sambar Masala - 1 tsp (as per your need )
  
• Oil - 6 tblsp
  
• Water - 1/2 cup
  
• Salt - 1 1/2 tsp
  
• Turmeric powder - 2 pinches
  

Procedure

• Cook the chicken pieces to one whistle in pressure cooker adding 2 pinch of turmeric poweder
  
• Keep a kadai in the stove and pour the oil.
  
• Once the oil is hot enough, add the onions and then ginger garlic paste and garam masala.
  
• Fry it for 5 minutes.
  
• Cut the tomatoes in medium size pieces and add it to the onion 
  
• Keep frying till the tomatoes are well cooked.
  
• Add the chicken pieces now and put the sambar powder and salt and add little water
  
• Cook it till the chicken is boiled well and the gravy is thickened.
  
• Chicken gravy should be ready after approximately 15 minutes
  

This can be served with Rice, Chappatti or dosas.

Coconut Burfi - Thengai burfi

Ingredients:

• Dry Shredded coconut - 4 cups
  
• Sweetened Condensed Milk - 14 OZ can
  
• Cardamom powder - 1/2 Tsp.
  
• Butter or Ghee
  
• Cashews
  

Procedure:

• Turn on the stove and put a kadai with a spoon of Ghee.
  
• Dry roast the dry shredded powder till it gives the nice aroma. Do not roast till it gets brown.
  
• Pour in the condensed  milk and keep stirring it till it gets mixed together.
  
• Now add the cardamom powder to the mixture and stir it for few more minutes with low flame.
  
• Turn off the stove and take a baking dish or a large pan.
  
• Grease it with butter or ghee and pour the contents on the dish.
  
• Make the mixture even with the spoon/hand and sprinkle the roasted cashews (roasted in Ghee).
  
• Once you transfered the contents evenly to the dish, keep it refrigerated for 30 minutes to 1 hour.
  
• After that, take it out and cut into shapes of your desire.
  

Mango Ice Cream

Ingredients:

• Mango Pulp -30 Oz Can
  
• Whipped Toping (Extra creamy) - 8 OZ
  
• Sweetend Condensed milk - 14 OZ
  

Procedure:

• Pour the mango pulp, condensed milk and whipped cream together in a large bowl.
  
• Mix the contents slowly until the cream is well mixed.
  
• Pour the contents to a bowl you can refrigerate and keep it in Freezer for atleast 6 hours.
  
• After 6 hours mango icecream should be ready to eat.
  

Kulfi Icecream

Ingredients:

• 14 Oz Condensed Milk can -1
  
• 12 Oz evaported Milk can -1
  
• Heavy Whipping  Cream - 16 Oz
  
• Coolwhip - 16 Oz
  
• Pinch Safron
  
• Sugar - one teaspoon
  
• Cardamom - 2 tsp
  
• 1/2 cup of coursely ground Nuts (cashews , Almonds, etc)
  

Procedure:

• Pour the condensed milk into a medium sized bowl,
  
• Add Evaporated milk , whipped cream, cool whip, Safron, Sugar, cardamom and nuts together.
  
• Mix it slowly till all gets mixe up well.
  
• Pour into bowls which you can use for freezing or you can pour into Freezer Mate cups to make actual kulfis.
  
• Keep it in freezer for minimum 6 hours.
  
• Kulfi is ready
  

Pal Peda Sweet

Ingredients:

• 14 ounce Non Fat sweetened Condensed Milk - 1 Tin
  
• Milk Powder - 2 cups.
  
• Butter - 4 Ounce stick-1
  

Procedure:

• Take a medium sized microwave safe bowl and melt the butter stick for 2 minutes.
  
• Once done, add the condensed milk, milk powder and mix it well.
  
• Keep it in microwave for 1 minute. 
  
• Take it out and stir well.
  
• Keep it again in microware for another 1 minute.
  
• Take it out and stir well again.
  
• Keep again in microware for last 1 minute.
  
• Once done, take it out, stir well and keep it aside for cooling for 5 minutes.
  
• Grease hands with Ghee and make small rounds and make it flat little bit as in the picture.
  
• Once you are done with making rounds, garnish it with Almonds or cashews or Raisins as per your choice.
  
• For decorating, you can keep these pedas in small little silver foil cups. Else store it in a airtight container.
  

Bhoondi Laddu

Ingredients

• 1 cup of basan flour
  
• 1 cup of sugar for boondi laddu. 
  

To make the sugar syrup

1. To 1-cup of sugar add 1/2 cup of water and just dissolve the sugar.
   
2. keep it warm the sugar syrup for low heat,
   

To make Bhoondis

1. Heat a kadai with 1/2 full oil.
   
2. Take the besan mix and pour it over a seive and move it all over the kadai.
   
3. Within few seconds you can remove the boondi out of the oil and drain it on paper towel..
   
4. Add all the boondis to the mixer and just grind for a second.
   
5. Add the boondi at the sugar syrup and mash it little
   

if you like the dry nuts means fry the nuts add it then you make a ball. 

Baby Onion Sambar (Vengaya Sambar)

BABY ONION SAMBAR 
INGREDIENTS:

Baby onion - 250 gms
Tur Dal (Red gram lentil) – 1 tea cup

Turmeric -1/4 tsp
Tamarind - enough to roll into the size of a small marble.

Salt – 1 ½ tsp
Mustard seeds – ¼ tsp
Curry leaves – 10
Cooking oil – 3 tbsps
For Sambar Masala Paste

Asafoetida – ¼ tspa
Bengal gram dal (chana dal) – 1 tbsp
Black gram dal (urad dal)1 tsp
Coriander seeds -1 tbsp
Red chillies – 8
Fenugreek seeds – ¼ tsp
Dry coconut gratings or
Roasted fresh coconut gratings – 1 tbsp

METHOD:
1. Soak tamarind in a cup of hot water for 15 minutes, and extract the juice.

2. Peel the baby onions and keep aside.

3. Pressure cook tur dal with turmeric powder and 3 cups of water until mushy, and let it cool.
For Sambar Masala Paste
1. Heat ¼ tsp of oil and fry the asafoetida.
2. Add black gram dal, bengal gram dal, coriander seeds, fenugreek seeds and lastly the red chillies, and little Onions and fry till golden in colour.
3. Dry grind all the roasted ingredients.
4. Now add the dry coconut gratings and grind again with some water and keep the paste aside.
To prepare the Sambar
1. Heat the remaining oil and add mustard seeds followed by curry leaves.
2. After the mustard splutters add the peeled baby onions and stir.
3. Cover with a lid and cook on low flame.
4. When the onions are done and look glassy, pour in the tamarind extract.
5. Add salt and cook for for 5minutes on a medium flame.
6. Add the cooked dal and stir well avoiding lumps.
7. Now add the ground sambar masala paste. If the masala is too thick, you can dissolve in ½ cup of water and then stir it in.
8. Let the sambar boil for 2 more minutes until all the ingredients blend together giving out a delicious aroma.
9. Garnish with coriander leaves before serving.
Enjoy baby onion sambar with rice or any other dish of your choice.

Vegetable Subzi (Subji)

Ingredients

• 2 cups cut vegetables like carrot, beans, peas,potato,cabbage,capsicum, cauliflower 
  
• 1 tsp jeera
  
• 1 pinch asafoetida or hing 
  
• 2 flakes garlic finely cut                                 
  
• 1 tsp ginger finely cut
  
• 1/2 onion finely cut 
  
• 1 whole tomato finely cut 
  
• 1 tsp chilli powder 
  
• 1/2 tsp garam masala
  
• 3 tsp corrainder powder
  
• 1 pinch turmeric powder
  
• 1/2 tsp salt 
  
• more or less 2 tbsp oil to fry
  

Steps:

* Cut the vegetable in small pieces as shown in the picture. 

* In pan pour oil put jeera, hing, cut ginger and garlic fry a little. 

* Put cut onion and fry till brown. 

* Put cut tomato, add all powders and 1/4 cup water and boil for 3 mins. 

* Now add turmeric powder, salt and the vegetables and fry till it is cooked and till oil comes out in medium flame. Add water if needed so that it does not stick to the bottom of the pan. 

* This can be had as a side dish for Chapatti, parota and rice.