SWEET CORN RECIPE

INGREDIENTS;

1. Sweet corn - 2
2. Lemon - 2
3. Salt as needed
4. Chili powder - 1/2 teaspoon

METHOD;

1. Wash the corn and peel of the skins.

2. Then cut the corn like this.

3. Now mix them with some salt.

4. Squeeze the lemon juice and mix them well.

5. Finally add the chili powder to the corn. Mix all together serve as a snack or breakfast.

More to come from Grace Dishes

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COMBINATION SERIES - 6 PAROTA AND CHALNA / EGGLESS PAROTA WITH CHICKEN CHALNA

INGREDIENTS:
1. Maida - 1/2 kg
2. Salt to taste
3. Water - 2 cups

METHOD:

1. Take a bowl mix maida ,oil ,salt well.

2. Now add little by little the water to make a dough.Mix them till it becomes soft dough.

3. Keep them aside for a while.

4. Before rolling them make the dough into 5 to 6 pieces.

5. Spread  some oil and place the single piece of dough and again pour some oil. While spreading them add oil little by little to prevent the stickyness of the dough.

6. Spread them till the edge of the dough. Now fold them like this and make a roll.

7. Then place them in dava and let them cook on both the sides and add oil to them. After cooking press the parota with both the hands like this.

8. Parota is ready to eat with chicken chalna.

CHICKEN CHALNA:

INGREDIENTS:

1. Chicken - 1/4 kg

2. Onion - 2

3. Tomato - 2

4. Ginger garlic paste - 1 teaspoon

5. Green chilly - 1

6. Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai), kus kus little.

7. Pudina and curry leaves little

8. Scraped coconut - 1 cup

9. Turmeric powder a pinch

10.Chilly powder - 1 teaspoon

11.Coriander powder - 1 teaspoon

12.Salt to taste

TO ROAST AND GRIND:

1. Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai), kus kus little.

2. Pudina and curry leaves little.

3. Green chilly - 1 

4. Scraped coconut - 1 cup

5. Onion - 1

6. Tomato small - 1

The above 3 should be roasted and to be grounded together in the blender. Then the 4 ,5 and 6 should be ground separately.

METHOD:

1. First cut the chicken into small pieces.

2. Heat a pan pour some cooking oil and add turmeric powder, chilly powder and coriander powder .

3. Now add the first 3 ground masala and stir them in oil till the raw smell goes.

4. Then add the chicken pieces to the masala and add little water and salt to taste.

5. Let them cook for 15 mins. After the chicken pieces have been fully cooked add the add the 4.5 and 6 to it and cook them till the raw smell goes.

6. Now chicken chalna is ready to eat with idly, parota, dosa etc.

EGGL

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THATTAI RECIPE/ SAVOURY RICE CRACKERS

INGREDIENTS:
1.  Rice flour - 2 cups
2.  Fried gram (pottukadalai) - 2 tablespoon
3.  Sesame seeds - 1 teaspoon
4.  Red chilli powder - 1 tablespoon
5.  Asafoetida ( perungayam) - 1 pinch
6.  Salt to taste
7.  Butter - 1 tablespoon
8.  Curry leaves - small amount
9.  Cooking oil - 1/4 kg
10. Warm hot water - 1 cup

METHOD:
1.  Take a bowl and mix all the ingredients except 9 and 10.

2.  Now mix them together with some hot water little by little and make a dough and keep it aside.

3.  Then make lemon sized balls and make shapes to prepare thattai.

4.  Take some tissue papers or a tracing paper and press the lemon sized balls one by by and keep it ready to fry them.

5.  Now take a kadai pour some oil when they gets hot add the pressed thattai in oil and fry them till golden brown.

6.  Then place them on a tissue paper and serve hot. Crispy thattai is ready to eat.

You get around 10 to 12 thattai's.

Note:

If you use tissue paper the dough wont get sticky. See that dont do more than three thattai's for a tissue.

More to come from Grace Dishes

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CREAMY CHOCOLATE CAKE RECIPE/ CHOCOLATE CAKE/ EGGLESS CHOCOLATE CAKE/

INGREDIENTS:
1.  Maida - 1 cup
2.  Condensed milk - 1/2 cup
3.  Butter - 1/4 cup
4.  Vanilla essence - 1 teaspoon
5.  Coco powder - 3 tablespoon
6.  Baking powder - 1/2 teaspoon
7.  Powdered sugar - 1 cup
8.  Soda powder - 1/4 teaspoon
9.  Cherries - 100g
10.Water - 1-1/2 glass
11.Chocolates - 2 bars
12.Cherry - 10 pieces
13.Cream - 170 g (you can get in super market)
14.Water 3 tablespoon
15.Boiled milk - 3 tablespoon
16.Sand - 1 bowl

METHOD:
1. Take a bowl mix the butter with 1/4 cup of  powdered sugar and mix till it comes to a creamy stage.

2. Then add the condensed milk and mix them till it becomes like a idly batter.

3. Now sieve the maida and add it to the mixture and add coco powder, baking soda and essence.

4. Mix them well with 3 tablespoon of water and boiled milk for 10- 15 mins.Now the mixture is ready.

5. After that  take an  idly cooker fill them with some sand. Place a lid on the sand and on that place a perforated plate and close the cooker and heat it for 10 mins.

6. Then take a bowl and grease it.  Fill the cake mixture in the bowl and after opening the cooker place the bowl in the middle of the perforated plate and cook it for 15-20 mins in a low temperature.

7. Meanwhile mix the cream in a bowl with 4 tablespoon of powdered sugar and whisk it fast for 10
mins and refrigerate the cream for 15 mins.

8. Keep the cherries and sugar syrup ready. Scrape the chocolate bars and keep them aside.

9. When the cake is cooked  remove it from the bowl carefully and cool it for 10 mins.

10.Now take a knife cut the cake into 2 or 3 layers. If the layers are not even, need not worry.

11. Take a plate and apply a little cream in the middle of the plate and place one layer of the cake
 in the middle of the cream and press it.

12.Pour a little sugar syrup on it and some cream and spread them evenly.

13.Likewise the same has to be followed by the 2nd and the 3rd layers and with a final touch
spread the cream evenly on all sides of the cake and decorate them with cherries and scraped chocolates.

More to come from Grace Dishes

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NEW YEAR SPECIAL CHICKEN ROAST RECIPE/ CHICKEN ROAST RECIPPES

INGREDIENTS:
1.  Chicken - 1/4 kg
2.  potato - 1
3.  Salt as needed
4.  Onion - 2
5.  Cooking oil - 2 tablespoon
6.  Ginger garlic paste

TO GROUND:
1.  Mustard - 1/4 teaspoon
2.  Spices like cinnamon (IIlavanga pattai), cloves (Krambu), saunf (sombu), elaichi (yellakai) - each little

3.  Turmeric powder - 1/4 teaspoon

4.  Red chilli powder - 2 tablesoon

5.  Pepper and cumin (seeragam) powder

METHOD:

1.  First wash the chicken pieces and fry them with little oil and keep them aside

2.  Now cut the potato into large sizes half boil them with some salt and filter the boiled water and  keep them aside.

3.  Then ground all the above items and keep them ready to cook.

4.  Now take the half ground masala pour them in a kadai add salt, cut onion, ginger garlic paste, fried chicken pieces and a small glass of water and cook them till they gets thick.

5.  After they gets cooked take the chicken pieces from the gravy.

6.  Take a kadai pour some oil fry the cut onion and deep fry the chicken pieces again and mix the with  the gravy and add the potato boiled water and cook them till they become thick.

7.  When they are fully cooked switch off the flame and add the fried potatoes and serve hot.

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SEEDAI / SEEDAI RECIPE

INGREDIENTS:
1.  Maida - 1 cup
2.  Curd - 1 teaspoon
3.  Cumin seeds - 1 teaspoon
4.  Asafoetida / perungayam a pinch
5.  Sesame seeds / ellu - 1 teaspoon
6.  Butter - 2 tablespoon
7.  Chilli powder - 1 teaspoon
8.  Turmeric powder - 1/2 teaspoon
9.  Salt to taste

METHOD:
1.  Add all the ingredients together with a little water and make a dough.

2.  Now take a small amount of dough and make a small round balls like a grape.

3.  Keep a pan on flame pour some oil and add the seedai and fry them in oil till golden brown.

Now the seedai is ready take out the seedai from oil and serve after 10 mins.

More to come from Grace Dishes

Happy cooking!