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Wheat parotta

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Ingredients: For Dough: Wheat - ½ kg / 500 grams Warm milk-300 ml Oil - 2 tblspn + more for frying paratha Sugar-1 tblspn Salt to taste For Making Paste: Oil - 1/2 cup Wheat - 1/2 cup Method: Mix every ingredients in a mixing Bowl and form a dough,cover it with a damp cloth and let it rest for about 4 hours. In a bowl add around ½ cup of wheat and pour in some oil and make it into a smooth paste and set aside. Divide the Dough in to equal portions. Take a dough ball and spread it into a thin chappati,Add in a tblspn of wheat  oil over the chappati and spread it evenly.Now with a sharp knife cut strips on the chappati,pull all the strips together and curl it into a round,Apply some oil on the dough ball and set aside on a oiled plate.Make every dough ball the same way.After that cover the plate with some damp cloth and set it aside for about 1 hour. After 1 hour take the dough and make it to a slightly thicker Parata. Heat a tawa on high heat and place the parata over th
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Banana chips

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Ingredients plantains -  6 fresh raw (not the variety used for baking banana bread or muffins) coconut oil - 500 ml 1 Tablespoon of salt mixed with half cup of water A sharp knife or a slicer Method Heat oil in a heavy, wide, and deep pan, in medium heat. ( Traditionally done in “Uruli”;  ‘kadai’ can also be used). Choose a size such that the oil fills up just half of the pan. Make slits on the peel, just till the tip of the knife touches the plantain. With a slight push using the thumb, remove the peel. Peel all the plantains. Slice one or two plantains very thin and spread them on a cutting board so that the slices don’t stick to each other. Once the oil is hot (just about to start smoking, about 300°F), add just enough slices so as to form a single layer over the oil. Make sure the oil is not smoking hot; or else the chips will turn brown without getting crispy. Maintain medium heat throughout. As soon as the slices are added to the oil, stir them gently once. You can hea
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Vegetable spring roll

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Ingredients: Phyllo Pastry Sheets / Spring Roll Sheets - 6 to 8 sheets Oil for frying For Filling: Capsicum / Bell Peppers - 2 tblspn finely chopped Green Chillies - 1 or 2 chopped finely Coriander leaves - 3 to 4 tblspn finely chopped Onion - 2 tbsp chopped Carrot - 2 tbsp Garam masala powder - 1 tsp Salt to taste Method: Mix all the ingredients . Saute it for two minutes. Take a sheet in front of you, spoon some filling in, spread with water on the sides. Roll it carefully into spring rolls sealing the sides as well. Now heat some oil for deep frying. Fry spring rolls till golden, drain onto some paper towel. Serve hot.
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Chicken pizza

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Ingredients: Pizza Base - 1 batch Tomato Ketchup or Pizza Sauce as needed Bell Peppers sliced as needed Onions Sliced as needed Red Chilli Flakes to taste Italian Seasoning -  as needed Olive Oil - 1 tsp for brushing over the crust Mozzarella Cheese as needed grated Salt to taste For Filling: Oil - 1 tblspn Garlic - 3 cloves chopped finely Onion - 1 sliced thinly Tomato as needed Bell Peppers - 1/2 sliced thinly Chicken Breast - 1 chopped finely Salt to taste Red Chilli Flakes to taste Tomato Ketchup - 1/4 cup Method: Preheat oven to 250 Degree C. Oil a baking tray well. Pop it into the oven and let it heat for 10 to 15 mins. Now make the filling.. Heat oil in a pan, add in garlic and let it fry for a min. Add in onions, capsicum and saute for 5 mins. Add in chicken and season with salt and chilli flakes. Cook till chicken is done. Now add in ketchup and mix well till the masala is thick. Filling done.. Take your pizza base. Now take the hot tray carefully from
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Cheese spring rolls

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Cheese spring rolls Ingredients: Phyllo Pastry Sheets / Spring Roll Sheets - 6 to 8 sheets Oil for frying For Filling: Cheese - 1.5 cup grated ( I used mozzarella) Capsicum / Bell Peppers - 2 tblspn finely chopped Carrot grated Onion chopped - 1 tbsp Green Chillies - 1 or 2 chopped finely Coriander leaves - 3 to 4 tblspn finely chopped Red Chilli Flakes - 1 tsp Salt to taste Method: Mix all the ingredients for filling and set aside. Take a sheet in front of you, spoon some filling in, spread with water on the sides. Roll it carefully into spring rolls sealing the sides as well. Deep fry till golden brown
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Tamilnadu chicken biriyani

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INGREDIENTS Rice - 2 cups Chicken with bone - 750 gm Oil + ghee - 4 tbsp Cinnamon - 2 sticks Cardamom - 5 Cloves - 5 Onion - 3 sliced Tomatoes - 2 Garlic - 1 pod Ginger - 2 inch piece Greenchillies - 10 +2 Salt Chilly powder - 1/4 tsp 3 green chillies, slit Garam masala powder - 1 tsp yogurt - 2 tbsp coriander leaves, coarsely chopped Juice of a small lemon INSTRUCTIONS Heat Oil in a pan  and add Cinnamon, Cloves and Cardamom. Add  the onions and saute until the onions are soft. Once the onions are soft, Add in the tomatoes and the ginger garlic paste. Saute the mixture until streaks of oil appear on the top. Then, add in the green chillies and the chicken. Briefly saute for a minute to coat the chicken. Add in the salt, red chilli powder and the garam masala  powder. Add  the yogurt. Mix well. Add the washed and soaked rice in to the masala. Add salt and coriander leaves.mix again and add 1.5 cup of water .close the lid and cook until its done.
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Mathi achar/sardine pickle

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Ingredients: Mathi – 1/2 kg (small mathi) Ginger chopped – 3 tbsp Garlic chopped – 3 tbsp Green chillies chopped – 2 tbsp Chilli powder – 1 1/2  tsp Kashmiri chilli powder – 1 tsp Turmeric powder – 1/4 tsp Curry leaves – handful Gingelly oil – 1/2 cup (you could add more oil if needed) Vinegar – 2 tbsp (Or as required) Oil – For frying fish Salt – As needed Method: Clean and cut the fish into 2 or 3 pieces. Marinate fish  with chilli powder,turmeric powder and salt. Fry them until they are crisp and keep aside. Heat gingelly oil in a kadai. And add the chopped ginger,garlic,green chillies and curry leaves and saute until a nice aroma comes out from it. Add the kashmiri chilli powder into it and mix well. Now add the fried fish and mix well. Add the vinegar,salt  and saute well. Cook for 4- 5 minute ad turn off the flame. Mathi achar is ready to serve.
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