Tomato Chutney

Ingredients

4 Large Tomatoes, cut into cube size
2 Medium Size Onions, chopped
1 large Chilly, diced 
1 tsp garlic
1/2 tsp Turmeric Powder
2 Tblsp Chilly Powder
1/2 tsp Asafoetida 
2 tsp coconut oil
1/s tsp mustard
1 sprig curry leaves
Salt, to taste

Directions

1. Add Coconut oil in a pan and saute onions for 5 minutes. Add tomatoes, diced chilly and saute for 7 to 8 minutes until you see the oil separate at edge of the pan. The final mix should look pasty.
2. Add turmeric and chilly powder and saute for 2 minutes in medium flame.
3. Grind the above in a blender really well. Keep aside and let it cool down. 
4. Splutter Mustard and curry leaves in a pan with 1 tsp coconut oil. Add the ground tomato mix and then add asafoetida in low flame. Keep stirring for a minute. And Voila you have the yummiest tomato chutney. 
 
Perfect with Dosa, Idly and even rice with curd.

Chicken Calzone

Ingredients

Pizza Dough
2 Cups Bread Dough or All purpose Flour
2 Tblsp Olive Oil
1 tsp Salt
1 tsp Sugar
1 1/2 tblsp Instant Dry Yeast
Warm Water, Accordingly to form a dough

1.Knead the Above Ingredients really well for about 10 minutes until the dough feels very soft.
2. Brush some olive oil and cover with a cotton cloth for about 30 minutes.

Chicken Filling
1 cup  Pasta Sauce
2 Chicken Breasts
2 Medium Sized Green Capsicum, sliced
2 Onions, Sliced
1 Green Chilly
3 Tblsp pepper
1 egg Beaten
2 tblsp Extra Virgin Olive Oil
100 gms Mozzarella Cheese, sliced
Salt to taste

Directions

1. Preheat oven to 350 F
2. Cook the Chicken with Salt and pepper. Cut them into small pieces. Keep Aside.
3. Take a Pan, add olive oil and saute capsicum, onions, chillies and chicken together for about 5 to 6 minutes in medium Heat.

4. Cut the Pizza dough into 4 pieces and roll  using a rolling pin to form a circle. Spread pasta sauce and then chicken mix. Add Mozzarella Cheese on top.
5. Fold each circle to form a semi circle and close the edges using a fork or fingers. Brush beaten egg on top.

6. Bake for about 25 to 30 minutes.
7. Serve Hot.

Nutella Nut Porotta with Cream Cheese Filling

Ingredients

Porotta Mix
2 cups Maida
1 egg
1 tsp sugar
2 tblsp Oil
Water, enough to Knead the Dough

Spread
1 tblsp Nutella for one poratta spread
200 gms cream Cheese
4 tblsp  Nutella
100 gms Cashews, Roasted and chopped

Mix the cream cheese and 4 tblsp nutella and keep aside.

Directions

1. Knead the Above the ingredients really well for  about 10 minutes. 
2. You can make 6 to 7 balls out of this.
3. Take one ball and spread the ball with a rolling pin very thinly. Spread Nutella all over the porotta mix. take the dough from one corner and make pleats like in saree. Beat the pleated porottas like you are washing clothes  the old style :D.  Roll the dough in the center of the palm.
4. With the rolling pin, make round shapes with out adding too much pressure.

5.Heat the tawa and cook the porotta like how you would make chapatis.
6. Spread the cream cheese Nutella mix on the poratta. Sprinkle good amount of roasted nuts and fold. Press and cut into two.
7. Store it in the Fridge for 15 minutes or you can even have it hot!

This one is Heavenly! TRUST ME!...

Spicy Chemmen/Shrimp Roast

Ingredients

1 kg Shrimp, Cleaned and deveined
4 Large Onions, Thinly Sliced
4-5 Tblsp oil
3 Small Tomatoes
2 Chillies, Slit
2 tsp Garlic
3 Tblsp Chilly Powder
1/2 tsp Turmeric Powder
1 tblsp Coriander Powder
1/2 tsp Garam Masala
1 sprig curry leaves

Directions

1. Add oil in a pan. Add the onions and Saute for about 10 minutes in Medium Flame or until the onions become Translucent. Then add the garlic, curry leaves and chillies. Saute for 1 minute. Add the tomatoes and saute until it forms a pasty texture.

2. Add the Cleaned shrimp to the above mixture and mix well for 2 minutes. Add turmeric, chilly and coriander powder. Mix well and keep it on medium flame. Keep stirring until it turns golden brown and you see that the onion and tomato mixture is well blended.

3. Add the garam masala and saute for 2 minutes. Ready to serve :). SIMPLE!

Milk Pudding

Ingredients

2 Cups Milk
1 Can Condensed Evaporated Milk
10 Gms China Grass
1tsp Vanilla essence

Directions 

1. Mix Milk and condensed milk together and let it boil. Keep aside.
2. Soak the china grass in  1 1/2 cups water for 10 mins. Boil the china grass until completely dissolved.
3. Add the china grass to the milk mixture along with vanilla essence and pour into dessert dish.
4. Refrigerate for 3 hrs and sprinkle dessicated coconut.

Chicken Shawarma

For the Filling

1 cup Cooked shredded Chicken
2 tsp Arabic Spice or Middle Eastern spice (got that from Saudi, if u dont have it, freshly ground Pepper works as well)
2 Tablespoon Oil

Take a pan. Add some oil and saute the shredded the Chicken until golden brown. Add the Arabic Spice and mix well for another 3 to 4 minutes.

For the Tahini Sauce

1 cup fresh Curd
3 cloves minced Garlic
3 tablespoon Olive oil
2 tablespoon Lemon Juice
A Pinch of salt

Mix all the above  ingredients together and refrigerate.

Then, 


1/2 cup Sliced Onions
1 tomato thinly sliced
2 Pickled cucumber, chillies or beetroot slices 


Directions

Spread the Pita bread with 2 tablespoon of tahini Sauce. Place the roasted Shredded Chicken, Onions, tomato, pickled cucumber on to the Pita bread. Roll up and hog!


My Best Shot at the Wannabe Shawarma :D

Chatti Pathiri

Crepe Mix

2 Cups Maida
1 Egg
1 cup cold water


1.Beat all the ingredients above with a electric mixer and beat well into a thick batter.
2. Take a flat non stick pan, add some oil and make around 8-10 thin crepe of uniform size matching to the diameter of the baking dish


Erachi mix/ Chicken Mix


 1 whole Chicken
1 1/2 cups water

3 big onions
2 tsp ginger paste
2 tsp garlic paste
3 thinly sliced green chillies
2 tsp pepper

1 tsp chilly powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp homemade Garam Masala 
1 sprig curry leaves



1. Wash the chicken. Boil the chicken with water, salt and pepper for 30 mins. Close the lid.
2. Seperate the chicken meat from the bone and shred in a electric mixer.
3. Take a pan and saute the finely chopped onions with ginger garlic paste, chillies and curry leaves. Add turmeric , chilly powder and coriander powder and saute for 2 minutes. 
4. Add the shredded the chicken and mix for another 3 minutes. Add Garam Masala and mix again for 10 minutes or until golden brown.


Egg mixture

5 eggs
10 roasted Cashews

1 small onion, chopped
1 chilly, finely chopped


1. Beat the Eggs. Saute the onions, and chilly until translucent. Add the Cashews

2. Add the cooked onions to the beaten eggs and add some salt.

Assembling the Layers

1. Preheat the Oven to 350 F. Grease the sides of the Baking dish
2. Start with the initial layering by Maida Crepe at the bottom followed by the chicken mix. Scoop the egg mixture and pour.
3. Repeat the process till its done
4. Close the pan with aluminum foil and bake for about 50 minutes. When the sides have become crispy and golden brown, itz ready!
5. Slice the Chatti Pathiri and serve as a starter or as a main dish.