Sheebz Kitchen

Ingredients

• Besan flour - 250g (especially Ladoo Besan, this would be coarse than ordinary besan)
• Cashew nuts - 15
• Cardomam powder - 1 tsp
• Ghee - 100g
• Sugar - 250g (grinded)

Preparation

• Fry cashewnuts in ghee and keep it aside.
• In a kadhai add ghee bring it to boil then reduce the flame and add besan mix well till changes its colour.
• Once the besan is done then add sugar mix well, cardomam powder mix well.
• Immediately, switch off the flame and let it cool down then make into small ladoos.

Sweet ladoos are ready

Ingredients

• Urad Dhal - ½ cup
• Rajma (kidney beans) - 1 tbsp
• Low fat milk - 1 cup
• Cumin seeds - ½ tsp
• Onions - ½ cup (finely chopped)
• Ginger garlic paste - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder - ¼ tsp
• Coriander powder - 2 tsp
• Tomato paste - ¾ cup
• Salt
• Oil - 1 tsp
• Coriander leaves

Preparation

• Soak the whole urad and rajma overnight. Drain and keep aside.
• Pressure cook both of them by adding little bit of salt for 5-6 whistles and once done, mash them well.
• Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
• Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
• Add the chilli powder, turmeric powder, coriander powder and tomato paste with little water and saute for 5 mins.
• Add this to cooked dhal and cook for 10 more mins to make it soft and creamy.
• Garnish with corriander an serve hot.

Ingredients

• Full fat milk - ½ gallon
• Cooked rice - 2 cups
• Raisins - 1 cup
• Sugar - ½ cup

Preparation

• Boil milk in a heavy bottomed saucepan until it reduces to half.
• Keep stirring to make sure the contents do not stick to the bottom.
• Add cooked rice, raisins, sugar and mix well until it forms a thick and sticky consistency.

Ingredients

• Garlic - 2 (full, peeled).
• Small onions - 15 to 20
• Methi Seeds / Fenugreek - 1 tsp
• Puli kulambu masala (or Sambar powder) - 2 tsp
• Tamarind paste - 2 tsp
• Gingelly oil - 6tsp
• Salt

Preparation

• Take gingelly oil in a pan and when the oil is hot, add methi seeds, small onions, garlic pods and saute them.
• When the onions and garlic are fried in oil and when they lose their raw smell, add the puli kulambu masala and stir well.
• Now add the tamarind paste and little water and salt and let it boil.
• Keep cooking until the curry comes to a gravy consistency.(It should not be watery)
• Poondu kulambu is ready and it can be served with rice, omlette and papad.

Courtesy: Hema Alex

Ingredients

• Horse gram - 1 cup
• Red chilli - 3 (add more for your spice level)
• Grated coconut 2 tbsp
• Cumin seeds - 1 tsp
• Garlic - 4 pods
• Tamarind - 1 tsp
• Curry leaves
• Salt

Preparation

• Fry horse gram, chilli, cumin seeds, garlic, grated coconut, curry leaves in a pan without oil for 5 mins.
• After the garlic's raw smell goes away, grind everything with the tamarind paste and salt.
• Make a soft paste and the chutney is ready.
• This can be served with idli.

Courtesy: Hema Alex

Ingredients

• Broccoli - 1 cup
• Mayonnaise - ¼ cup
• Sugar - 3tsp

Preparation

• Take Broccoli florets in a bowl and add mayonnaise and sugar to it and mix well.

Tasty Broccoli salad is ready.

Courtesy : Hema Alex

Ingredients

• Mixed Vegetables (3 big carrots, 3 potatoes, peas ¼ cup)
• Basmathi rice - 2 cups
• Onions - 1 cup
• Green Chilli - 3
• Garam Masala - 2 tsp
• Butter - 100g
• Cinnamon
• Salt
• Oil
• Corriander leaves

Preparation

• Cut carrot and potato into small pieces of same size preferably.
• Take oil in a pressure cooker and let it heat, once the oil is hot enough add little cinnamon and then add cut onions and saute until onion turns golden brown.
• Now, add the vegetables and saute for 3 mins and add 2 tsp of garam masala and then add basmathi rice and saute a lit bit and then add 3½ cups of water.
• Make a paste of corriander leaves and green chili and add it.
• Add the butter and salt to taste.
• Now cook until 2 whistles and tasty vegetable biriyani is ready to serve.

Serve with raitha or chips.

Ingredients

• Chicken - 1 Kg
• Onions - 3 (chopped)
• Tomatoes - 3 (chopped)
• Green chillis - 3
• Ginger garlic paste - 3 tsp
• Coconut milk - 1 cup
• Basmathi Rice - 2 cups
• Lemon - ½
• Ghee - 5 tsp
• Cinnamon - 1 stick
• Bay leaves - 3
• Chicken masala - 4 tsp
• Salt
• Oil
• Corriander leaves

Preparations

• Soak the Basmathi rice in water for 1 hour.
• In a cooker, add oil and when its heat add cinnamon and bay leaves. 
• Then add chopped onions and fry for some 10 mins and then add chopped tomatoes and stir well.
• when the oil separates out, add ginger garlic paste and mix well.
• Then add 2 tsp of chicken masala and add chicken and add ½ cup water and salt to taste and close the cooker. Wait for 1 whistle.
• Dry the Basmathi rice. Take a pan, add 2 tsp of ghee and fry the rice for 10 mins
• Now, add the rice to cooker and add 2½ cups of water, 1 cup coconut milk, 2 tsp of chicken masala, juice from lemon, salt to taste, 2 tsp ghee and corriander leaves and close the cooker.
• Wait for 2 whistles and switch off.

Biriyani is ready. It can be served well with raitha, chicken curry and chicken 65.

Ingredients

• Butter 1 stick
• Condensed milk 14 oz
• Ricotta cheese 15oz
• Nuts for garnishing

Preparation

• Heat butter in microwave.
• Add condenced milk and cheese to the butter and mix it well.
• Cook it in microwave for 15-17 minutes.
• Pour this mixture on tray and let it cool for some time.
• Cut it into pieces and decorate with almonds or cashew nuts.

Ingredients

• Toor Dal - 1 cup
• Small onions - 10 (peeled)
• Green chilli - 2
• Red chilli - 3
• Tomato - 1 (chopped)
• garlic - 1 full (peeled)
• Asoefitida - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder - ½ tsp
• Ghee - 2 to 3 tsp
• Grated coconut - ½ cup
• Mustard seeds
• Cumin seeds
• Coriander leaves
• Curry leaves

Preparation

• Pressure cook dal, small onions, chopped tomato, green chilli, peeled garlic, asoefitida,turmeric powder by adding 3 cups of water.When the dal is cooked, mash it and make it to a soft paste consistency.
• Take ghee in a pan and add when hot add mustard seeds. When they splutter add curry leaves, red chilli and saute them.
• Now add the dal mixture and add little bit of water.
• Add the chilli powder and cook for 5 mins.
• Meantime, grind the coconut and cumin seeds and make it a soft paste by adding little water.
• Add the coconut paste to curry and add salt to taste.
• Let it cook for 5 more mins and garnish with corriander leaves.

Parupu kuzhambu is ready. Best if served with appalam and ghee.

Ingredients

• Tomatoes - 2 (chopped)
• Onion - 1 (chopped)
• Tamarind - 1 tsp
• Red chillies - 3
• Grated coconut - 1/2 cup
• Mustard seeds
• Salt
• Oil

Preparation

• Add oil in a pan and when the oil is hot, add chopped onion and tomatoes and saute them.
• Add tamarind and red chilli and keep sauting until onions and tomatoes blend with each other and oil separates out.
• Now when oil separates, keep aside.
• Grind with grated coconut and the paste .
• Take little oil in a pan again and add mustard seeds and when they splutter, add the paste and add salt to taste.

Tasty tomato chutney is ready.

Ingredients

• Grated coconut - 150 g
• Green chili - 2 to 3 as per required spice level
• Tamarind - 1 tsp
• Chick peas - 1 tbsp
• Curry leaves - 2 to 3
• Mustard seeds
• Salt
• Oil

Preparation

• Grind coconut,chili,tamarind, chick peas, salt and curry leaves and make it into a paste.
• Take oil in a pan and add mustard seeds to it.
• Once all the seeds splutter, add the paste and add a little water and add little more salt.

Ready to serve with idli or dosa.

Ingredients

• Toor Dhal - 1 cup
• Channa Dhal - ½ cup)
• Urad Dal - 1
• Split Green Gram - 1 ¼ cup
• Par Boiled Rice - ½ cup
• Boiled Rice - ¼ cup
• Dry Red Chillies - 8 to 10
• Cumin Seeds - 1 tbsp
• Garlic - 8 cloves
• Curry Leaves - few
• Onion - 1 (chopped)
• Asafoetida - pinch

Preparation

• Wash and soak all the grams and rice overnight.
• Grind dry red chillies, cumin pepper seeds, curry leaves and handful of soaked gram and rice, so that the seeds and chillies will grind finely.
• Then add the soaked dhal, rice, salt and grind to a coarse batter by adding little water.
• Then add chopped onions to it. Add asofoetida and mix well.
• Make a dosa out of this mix. Add ghee on top of it and flip and cook on the other side.

Serve hot with Coconut chutney or Avial.

Ingredients

• Chopped cabbage - 1 cup
• Onion - 1 cup (chopped)
• Egg - 2
• Pepper powder - 2 tsp
• Ghee - 2 tsp
• Mixed spices- 1 tsp
• Rice - 2 cups (cooked)
• Salt
• Oil

Preparation

• Cook rice and keep aside.
• Take oil in a pan, when the oil is hot, add mixed spices, and then chopped onions.
• Keep stirring, until the onion becomes translucent.
• Now add the chopped cabbage and keep stirring.
• Cook for 5 mins. Now add the egg and pepper powder and keep mixing for 5 more mins.
• When the whole mixture has mixed well, take this mixture and mix with rice.

Cabbage rice is ready. It can be served with raitha.

Ingredients

• Basmati rice - 1 cup
• Onion - 1 (fine chopped)
• Cumin seeds - 2 tsps
• Coriander leaves to garnish
• Salt
• Oil/Ghee - 2 tbsps

Preparation

• Take Basmati rice with 3 cups of water, add salt to taste and set it up to boil.
• Once the rice is almost cooked, keep it aside.
• In another pan, heat the oil/ghee till hot and add onions.
• Fry till light brown and then add the cumin seeds.
• Now add the rice and stir well.
• Add ½ a cup of water to the rice and cover.
• Simmer till all the water dries up.
• Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.

Ingredients

• Channa Dhal - 1 cup
• Onion -1 (chopped)
• Green Chilli - 4 nos.
• Fennel seeds - 1 tbsp
• Ginger - ½" (cut to very small pieces)
• Salt
• Oil (for frying)

Preparation

• Soak dhal for 2 hours.
• In a blender grind the dhal little coarse.
• Mix chopped onions, green chilli, fennel seeds, ginger with the coarse dhal paste.
• Make a small lemon sized ball and pat it with fingers.
• Deep fry these in oil on medium heat.
• Once they turn golden color remove it from the oil.

Serve hot with chutney.

Ingredients for potato filling

• Potato, medium sized - 4 nos
• Onion, medium sized long thinly sliced - 2 nos
• Small green chilies - 5 nos (sliced vertically)
• Turmeric powder - 1/4 tsp
• Salt to taste
• Mustard - 1/4 tsp
• Urad dal - 1 tsp
• Chana dal (yellow split peas) - 1 tsp
• Curry leaves
• Coriander leaves or Cilantro
• Ghee - 1 tbsp
• Oil - 2 tbsp

Preparation of potato filling

• Peel the skin of potatoes and cook them in a cooker until one whistle. Then smash or squeeze them coarsely by hand and set aside.
• Heat oil in  a pan and add mustard.
• When the mustard starts bursting add urad and chana dal.
• Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well.
• Add the mashed potato, coriander leaves, ghee and mix well.
• Potato filling is ready.

Preparation of the Dosa

• Take a dosa tava or a non-stick pan and allow the pan to get hot.
• The right heat of tha pan can be tested by sprinkling a little bit of water on the pan. When the water makes a cracking sound and evaporates immediately, the pan is ready to make dosa.
• Apply few drops of oil on the pan. Take a piece of cloth and rub it all over the surface of the pan to grease it.
• Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.
• Now begin to spread the batter in sweeping circular motions to form a circle.
• Apply oil and ghee over the surface of the dosa and also around its edges.
• When the dosa turns brown, it means its crispy and almost done.
• Now, add the onion potato subzi to the center of the dosa , spread a little bit and wait for a min and flip both the sides of dosa one over the other such that the subzi is covered.

The dosa is now ready to be served. It can be served with sambar and chutney.

Ingredients

• Rice - 1 cup (cooked)
• Whole lime - 1 (squeezed into juice)
• Red chilli - 3
• Mustard seeds - 1 tsp
• urad dal - 1 tsp
• Channa dal - 1 tsp
• Cashew nuts - 5-6.
• Turmeric powder - 1 tsp
• curry leaves
• Salt
• Oil

Preparation

• Take oil in a pan and oil is hot, add mustard seeds.
• Whey the mustard splutters, add red chilli, dals, cashews and curry leaves and saute them.
• Within a minute, add turmeric powder and salt and turn off the stove.
• Now add the lemon juice and saute them again.
• Mix with cooked rice and yummy lemon rice is ready.

It is a traditional sweet that has coconut as the main ingredient. So, when you have excess grated coconut in hand, you can try this recipe. My mom used to make it since I was very small and I used to love it.

Ingredients

• Grated coconut - 2 cups
• Sugar - 2 cups
• Cardamom powder - 1tsp
• Cashews, Pista (grated) - 2 tbsp
• Water - 2 cups
• Ghee - 3 tbsp

Preparation

• The first step in preparing the coconut burfi is to make the sugar syrup.
• Take 1 cups of water in a pan and add sugar to it.
• When it boils and comes to a syrup consistency, keep aside.
• Fry the nuts in a pan with some ghee and keep aside.
• Now take a pan and add the grated coconut and keep stirring for 5 mins (make sure it doesn't become black) and now add the sugar syrup, when the coconut turns translucent, remove it.
• Take a plate and grease some ghee and pour the coconut mixture on top of it and sprinkle the nuts on top and cut into small pieces allow it to cool.

Yummy coconut burfi is ready

It is a very tasty pickle made with gooseberries also called as nellikaai or amla. This is considered as very healthy because gooseberry is considered to increase to increase the blood count. Taste it and you will love it.

Ingredients

• Gooseberries - 20 nos
• Gingelly Oil - 2 tbsp
• Chilli powder - 2 tsp
• Salt - 2 tsp
• Fenugreek powder (Vendhayam)- ½ tsp
• Asafoetida - ½ tsp
• Mustard seeds

Preparation

• Cook the Gooseberries and cut them into small pieces and remove the seed.
• Take gingelly oil in a pan and when its hot, add mustard seeds. When the seeds splutter, add goose berry pieces , chilli powder, fenugreek powder, asafoetida and cook for 5 mins.
• When all ingredients mixes well and its cooked, pickle is ready.
• It will stay good for longer if kept refrigerated.

This is a very special dish in Tamil Nadu's Kanyakumari district and the state of Kerala. It could be made during festivals or any occasions. As is it made with moong dhal, it is considered as very light compared with all other dals . Definitely a very tasty dish. Try it...!!!

Ingredients

• Moong dal - 2 cups
• Coconut milk - 1 tin
• Jaggery powdered - 1 cup
• Ghee - 4 tbsp
• Cashews, raisins - half hand full
• Cardamom powder - 1 tsp

Preparation

• Fry the moong dal in a pan without oil until a sweet smell comes.
• Don't allow it to be burnt or becomes black color.It will loose the taste.
• Now, take the moong dal in a cooker and add 3 cups of water and pressure cook for 2 whistles.
• Meantime take the jaggery powder in a pan and add little water and allow it to boil.
• When it comes to syrup consistency, remove the syrup and keep aside.
• Take 2 tbsp ghee in a frying pan and add cashews, raisins and fry them.
• When cashews become golden brown keep aside.
• When moong dal is cooked,mash it well to make it a smooth paste consistency.
• Now add the coconut milk and let it not boil. Simmer for 2 mins and add jaggery and fried cashews and remaining ghee.
• Mix well and sprinkle the cardamom mixture and add little more milk if u want it to be little thin.

Tasty payasam is ready. Sprinkle sweet bhoondi on it to add extra taste.

Ingredients

• Moong Dal - 1 cup
• Snake gourd 1 peeled and chopped
• Small onions - 5
• Grated coconut - 1/2 cup
• Cumin seeds - 1 tsp
• Red chilli - 3
• Mustard seeds
• Turmeric powder - 1 tsp
• Curry leaves
• Salt
• Oil

Preparation

• Take the dal and snake gourd in a pan and add some water and turmeric powder.
• Cook it for 10 minutes.
• When both the dal and snake gourd are almost cooked, grind coconut,1/2 tsp cumin seeds, small onions and make a paste .
• Add the coconut paste with dal and snake gourd.
• Allow it to cook for 5 more mins.
• Now take oil in another frying pan and add mustard seeds.
• When mustard splutters, add remaining cumin seeds, red chillies and curry leaves and fry for a min and then add this to dal mixture.
• Kootu is ready.

Ingredients

• Basmati rice - ¼ Kg
• Chicken - ½ Kg
• Onion - 2 (chopped finely)
• Cloves - 3
• Cinnamon - 1"
• Cardamoms - 2
• Bay leaves- 4
• Ghee - 4tbsp
• Corriander leaves (chopped)
• Cummin seeds - 2 tsp
• Black pepper - 5
• Green chillies - 7
• Garlic pods - 3
• Ginger - ½"
• Corriander seeds - 1 tbsp
• Red chilli powder - 1 tsp
• Turmeric powder - ½ tsp
• Salt

Preparation

• Make a paste of Cummin seeds, pepper, Green chillies, Garlic, Ginger, Corriander, Red chilli powder, Turmeric powder and Salt.
• Wash the rice and soak it for 1/2 hour.
• Cut chicken into small pieces.
• Heat oil in a kadai.Fry the onions till golden brown.
• Add the grounded masala and simmer for 2 minutes.
• Add cloves, cinnamon, cardamoms, and bay leaves.
• Fry chicken pieces for 5 minutes.
• Add rice to it and add water required to cook the rice.Stir well.
• Let the chicken and rice cook.Once done garnish with corriander leaves.

Ingredients

• Rice flour - 2cups
• Sugar - 1cup
• Milk - 2cups
• Water - 1cup
• Cardamom powder

Preparation

• Mix the rice flour with ½ cup sugar with little amount of water to make a dough consistency.
• Make sure it is not too watery as it might break while being cooked.
• Make them into small balls out of the dough.
• Boil the milk with water .When its boiling, add the remaining ½ cup of sugar.
• Mix well and when sugar dissolves, add the balls to milk.Add cardamom powder.
• Simmer till the balls are cooked well.

Yummy paal (milk) kolukattai is ready.

This one could be made in few minutes with the ingredients available at home and makes a tasty recipe. Though coconut rice seems like a typical south Indian dish, as coconut and rice are indigenous in all places around the world, it is found in many cultures around the globe.


Ingredients

• 1 cup Basmathi Rice
• 1 cup grated coconut
• Urad dhal - 1 tsp
• Channa dhal - 1 tsp
• Cashew nuts - 10 nos. 
• Groundnuts - 10 nos.
• Red chilli - 3 nos.
• Oil - 1 tsp
• Mustard
• Curry leaves
• Salt

Preparation

• Take oil in a pan and add mustard.
• After all mustard seeds have bursted, add curry leaves.
• Then add red chilli, urad and channa dhal and saute for a minute.
• Add cashews /groudnuts now and fry it for 5 mins.
• Now add salt and grated coconut and mix until coconut becomes golden color, but do not fry it too much.
• Mix with cooked basmathi rice. Serve hot.

Tomato rice is a easily made yummy food which goes well with raitha/omlette.

Ingredients

• Tomatoes - 5 large chopped
• Rice - 2 cups
• Onion - 2 medium sized (long slices)
• Ginger Garlic Paste - 3 tsp
• Green Chilies - 4 to 5 nos. (vertically sliced)
• Chilli powder - 1 tsp
• Turmeric - ¼ tsp
• Bay leaves - 2 nos
• Cloves - 5 nos
• Cinnamon - 2 sticks
• Cardamom - 2 nos
• Salt to taste
• Oil

Preparation

• Soak rice for 15 minutes in water, drain water and keep it aside.
• Heat oil in a cooker on medium heat.
• Once the oil is heated, add Bay leaves, Cinnamon, Cloves, Cardamom.
• Now, add green chillies and onions and saute until the onions turn translucent.
• Add ginger garlic paste and stir until the raw smell of the paste goes away.
• Add chopped tomatoes and turmeric powder to the mixture and stir well.
• Cook for 10-15 minutes until the tomatoes blend well.
• Add salt to taste and chilli powder and mix well.
• Add water and wait until the contents boil.
• Cook until 2 whistles on low flame.