LS kitchen

Sweet lassi with a pinch of rose essence. Apt for summer Beat 1 cup of curd with 2 tsp sugar and 1/2 tsp Salt. If you need Chill lassi blend it with 3 or 4 ice cubes. Sweet lassi ready to serve

Ingredients for spicy potatoe fry Mustard - 1 tsp Urid dal - 1 tsp Turmeric powder - 1 tsp Chillie powder - 1tsp Asfoetida - a pinch Medium sized potatoes - 4 Spicy crisp potato recipe Heat oil in a pan. Add mustard, once it splutters add urid dal. Roast the urid dal. After the urid dal turns brown, add the diced potatoes, turmeric powder, chillie powder and asfoetida. Mix well and the ingredients. Let the stove be in high flame for 2-3 minutes. Add salt and stir well. Cover with lid and let it be cooked in medium flame for 5-7 minutes. Crispy potatoe fry ready to serve with rice and pepper rasam.

 Puli molagai or molagai gothsu Slit 4 to 5 green chillies. In a pan, add 2 tablespoons of gingerly oil. Splutter 1 teaspoon of  mustard seeds along with fenugreek. Add tamarind puree (4 times extracted from lemon sized tamarind). Add 1 teaspoon of turmeric powder and 1 teaspoon of asfoetida. Add 1 tsp of salt. Add 1 teaspoon of grated ginger. Mix well. While the tamarind puree boils, add the green chillies. After 10 minutes, green chillies are turned transparent, switch off the stove. Hot Puli molagai or molagai gothsu is ready to serve with hot idlies, dosais, chapattis, puris, curd rice etc.

Kaara kuzhi paniyaram Idli/dosa batter - 2 cups Ghee - 2 tbsb Mustard - 1 tsp Urad dal - 1 tsp Pepper - 1 tsp Grated coconut - 2 tsp Salt - 1 tsp Grated carrots - 1/2 cup Ginger - 1 tsp Heat 2tbl spoons of ghee in a pan. Add 1 tsp of mustard, let it splutter. Add 1 tsp of urid dal,  when it turns brown, add 1 tsp of pepper and 1 cup of cut onions along with 1/2 cup of grated carrots. Saute for a while. Add 1 tsp of salt and mix well. Add 1 tsp of coconut flakes and add these ingredients to idli/dosa batter. Mix it well along with hinge and 1 tsp of ginger. Fill the kuzhipaniyaram pan with ghee. Take the batter in a laddle and pour into paniyaram pan. Cover it with a lid. Cook well till the batter turns golden colour. Hot kuzhi paniyaram ready to serve with coconut or tomato chutney .

Brinjal Gothsu Roast 4 to 5 medium sized brinjals directly on the stove flame for 10 minutes. When they are roasted, keep it aside to cool for a while. Peel off the skin from the brinjals. Soak lemon sized tamarind in hot water. Add the pulp to the 3 cups of  tamarind extract. Add a teaspoon salt, pinch of turmeric and a teaspoon of asafoetida to the tamarind extract. Crush the brinjals with hand into the tamarind extract water. Splutter mustard seeds and 4 to 5 dried chillies and add to the brinjal gothsu gravy. Brinjal gothsu is ready to serve with idlis, dosas, chapathis and rice...

Brinjal - 5 or 6 medium sized Cashews - few Mustard - 1 tsp Urad dal - 1 tsp Gingelly oil - 2 tbsp turmeric powder - 1 tsp Chillie powder- 2 tsp Onion - 1 chopped Tomato - 1 cubed green chillies - 2 slit Few curry leaves

 Watermelon - 10 cubes Raw sugar - 1 tsp Blend watermelon and sugar in a blender. Fresh watermelon juice is ready to drink. 

 Plums - 6 Raw sugar - 1 tsp Remove seeds from plums. Blend plums and sugar in a blender. Fresh plum juice is ready to drink

Seedless Jackfruit - 5 to 6 Chilled Milk - 1 cup Raw Sugar - 1 tsp Blend all the ingredients in a blender. Jackfruit milkshake is ready. Garnish with almond nuts

Guava dates pudding Cut 2 guavas in cube shapes. Add 3 to 4 seedless dates. Grind them nicely in a blender with half cup of water. Guava dates smoothie is ready to serve..

Medu vadai - 8 to 10 ▢ Medu Vadai - 10 ▢ For Curd Mixture: ▢ Thick curd - 2 cups ▢ Carrot - 1 small grated ▢ Coriander leaves - 2 tblspn finely chopped ▢ Salt - 1 tsp ▢ ▢ ▢ Make some vadai . Take curd in a bowl and beat well. Add salt and mix them well.  ▢ Take curd in a bowl and beat well. ▢ Add in carrots, green chilli and coriander leaves in this and mix well. ▢ ▢ Heat oil in a pan. crackle mustard, urad dal and curry leaves in that. Pour this over the curd mixture and mix well. ▢ Now lets assemble the curd vadai. Take fried vadai and soak them in boiling water. Leave them for 1 mins in the water and drain them.  Put them in a bowl and pour the curd mixture over it. Leave them to soak for half an hour. Serve them with more carrots on top. Add pomegranate too ▢ ▢

Crispy Rava Dosa  *Note: chillie is optional as already pepper is added. Instead of chillie, pepper alone can be added.

Tutti frutti kesari 1 cup rava / sooji 1 cup sugar 3 cups water 1/2 cup tutti frutti 8 cashews 3 tbsp ghee 1/2 tsp cardamom powder A generous pinch of food color METHOD Roast the rava for 5 mins in low flame. Roast the cashews in 3 tbsp of ghee and keep it aside. Bring 2 and half cups of water to boil.  When it boils add 1 cup sugar. Add food color, cardamom powder, sugar.  Simmer the flame to low. Now add the rava stirring continuously to prevent any formation of lumps. Add ghee side by side and stir well.  Add the roasted cashews. Switch off the stove when it reaches its consistency. Add tutti frutti and mix gently.  Serve the Tutti Frutti kesari hot and have a wonderful weekend.

Kesar badam halwa Ingredients Badam - 1 cup Sugar - 3/4 cup Ghee - 1/4 cup Kesar powder - a big pinch Saffron strands Milk(boiled) - 1 cup Instructions Soak the badam in hot water for minimum 5 hours. Drain it. Peel the skin out and keep it aside. Now grind the peeled badam in a mixer jar by adding saffron strands and milk. Make a coarse paste and not too smooth . Heat a pan and add this paste, sugar along with it and keep on stirring. Add a pinch of kesar powder and required ghee. Stir well. When the content starts leaving the sides, switch off the stove by adding the remaining ghee. Yummy badam halwa ready to serve hot.

Karunakizhangu masiyal  INGREDIENTS : Karunai kizhangu / Pidi karanai - 4 (fist sized) Tamarind - amla sized ball Toor dal - 1 cup Sambar powder - 1 tsp Oil - 4 tsp (preferably gingelly oil)  Mustard seeds - 1/4 tsp  Urad dal - 1/2 tsp  Bengal gram - 1/2 tsp.  Turmeric powder -1/4 tsp  Asafoetida - a generous pinch  Red chillies - 2 Green chillies - 2 (optional) Ginger - 1 piece  Curry leaves - few  Salt - to taste  METHOD : Wash yam well. Soak tamarind in water and extract juice. Discard the pulp. Finely chop green chillies and grate ginger. Take yam and toor dhal in separate containers. Add turmeric powder to toor dhal alongwith required water. Pressure cook for 3 or 4 whistles or until soft.  When pressure subsides, remove the skin of yam, mash well and keep it aside. Alternatively, you can peel the skin, cut into chunks and pressure cook until soft. Mash toor dhal well and keep aside.  Heat oil in a kadai, add mustard seeds...

Milagai inji Mangai or mango ginger pickle Ingredients Mango - 1 Salt to taste Gingelly Oil - 1tbs Asafoetida - 1/4tsp Mustard seeds - 1tsp Chilli powder - 1tsp Roast and ground Fenugreek seeds - 2tbs Red chillies - 4 Grated ginger - 2 tsp Dry roast red chillies and fenugreek seeds,powder it and keep it. You cannot use all of them just a little for this pickle. Wash and cut the mango in to small blocks. Put it in a glass bowl and add salt, chilli powder and asafoetida. Mix well and add  1/2 spoon of roast and powdered chilli and fenugreek  powder.  Heat oil in a pan crackle mustard seeds and pour over the mangoes. Allow it to settle for sometime. Add the grated ginger and store it in a dry glass bottle. Store it in the refrigerator if you want to keep it for more than a day.

  Chow chow skin Peeled- 1 medium chow chow skin Peeled and cut in lengthwise Urid dal - 1 tbsp Red chillies - 2 Tamarind - gooseberry size Few curry leaves Salt - 1 tsp Heat oil in a kadai. Add urid dal. Once it turns brown, add red chillies. Fry for a minute. Add chow chow skin and fry until it changes colour . Add salt and mix well. Add few curry leaves and tamarind to the fried items and blend it in a blender smoothly. Chutney is ready to serve .

Pista kulfi 😊 You can add milk maid also but i didnt add as the milk is already very thick. I added only 1/2 tbsp sugar, can add 1 tbsp too.. Ingredients : 4 or 5 cups of milk 1 tbsp or 1/2 tbsp sugar Chopped pistachios Kulfi moulds

 Brinji vegetable rice Ingredients 2 cups basmati rice 2 cups mixed vegetables 2 tbsp oil 1 tbsp ghee 1 tbsp ginger garlic paste 4 bay leaves 2 onions 1 tomato 2 green chili 4 tsp red chili powder 1 tsp turmeric powder Salt as needed 3 cups of water 1 cup coconut milk ¼ cup finely chopped coriander leaves Bread cut into cubes Method Wash the basmati rice and keep it aside for 20 minutes. In a Heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee. Add the bay leaf, fennel seeds and green chillies. Saute for a minute and add the thinly sliced onions. Cook till it becomes translucent. Add chopped tomatoe. Now add the ginger garlic paste to this. Saute till the raw smell of the garlic goes off. Add red chili powder,salt and turmeric powder. I added 4 tsp of red chili powder. If needed you can add 1 tsp of biryani masala or garam masala too. Now add the veggies (beans, carrots, potatoes, peas)  Mix well and add the finely chopped mint leaves and coriander leaves. Combine well a...

Crispy home made potatoes..simple and quick snack for kids Sliced potatoes (2 medium potatoes) Salt - 1 tsp Water to soak  Oil to fry Place potato slices into a large bowl of cold water as you slice. Drain and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Dry the soaked potatoes for 15 minutes in a paper or soft towel. Heat oil in a pan.  Fry potato slices in small batches. Fry it till golden brown. Drain in a strainer. Crispy potatoe chips ready

 Basmathi pulao.... Heat 1tbsp of ghee in a pressure cooker, add the cinnamon, cloves, green cardamoms, peppercorns and star anise. Add the 1 cup of  onions and saute,, till they turn goldenbrown. Soak 2 cups of basmati rice for 30 minutes. Add the ginger garlic paste( 1 tsp) and fry them till the raw smell is gone. Then add the carrots (1/2 cup diced) and mix well. Add water ( 2.5 cups) , rice, coriander leaves.. Mix well and add salt to taste. Pressure Cook for 5 to 15 minutes without whistle. Hot carrot pulao is ready to serve with onion raitha.

 Aama vadai or paruppu vadai  This vadai is made of three types of dhal or paruppu, it is also referred to as Paruppu Vadai or Muparuppu Vadai (meaning that all three types of dal are used for this). Also referred to as Masal Vadai (without onion). Ingredients : Toor dal - 1/2 cup Channa dal - 1 cup  Urid dal: 2 teaspoons Pasiparuppu - 2 teaspoons(optional)  Red chillies: 5 (Normal sized), if u want spicy masala vadai    A Handful of rice Salt to taste  Asafoedita Water to soak the dals Oil to fry Curry Leaves and coriander leaves  A pinch of turmeric powder   Procedure : 1.   Soak all the dal together and rice in water for one hour. Take a side 1 tbsp of gram dal alone and soak it separately. 2.   After an hour, filter out the water and grind the dal along with red chillies, salt, asafoedita and turmeric powder by adding no water.. 3. Grind it for only few seconds and not very nicely. 4. Take the semi grinded maavu and mi...

Hotel Sambar Ingredients : 1 cup toor dal   1/2 tsp turmeric powder 2.5 or 3 cups for water for pressure cooking Veggies: Cubed pumpkins - 1 1 medium sized carrot  1 medium sized potato 1 large onion   Medium to large tomatoes, Lemon sized tamarind soaked in warm water Salt as required   For tempering: 2 tbsp oil  4 to 5 curry leaves ½ tsp asafoetida powder  ½ tsp mustard seeds   Sambar masala: 4 to 5 dry red chilies  11- 12 large curry leaves  1/2 tbsp coriander seeds  1 tbsp chana dal 1 tsp cumin seed 1/2 tsp pepper ¼ tsp fenugreek seeds 2 tsp oil Step by step procedure: Grind the sambar masala mixture by adding little water. Soak the lemon sized tamarind in warm water for 25 to 30 mins. Squeeze the tamarind pulp. strain and keep aside. Chop all the vegetables. Quarter the onions. Peel and dice the carrots and potatoes.   Chop the tomatoes in small pieces. In a pot, heat oil first. Add the mustard and methi (fe...

Hotel style crispy ghee roast. Ingredients 1 cup urad dal 4 cups idli rice Salt  To Prepare Dosa Batter Soak the rice and dal separately for 3 hours. Grind dal first into a smooth consistency adding enough water. Grind rice into a smooth batter by adding just enough water to get it going. Combine the two, add salt, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place You can increase rice to four cups if using good quality urad dal but it takes experience and practice to tell if that's the case so go with these proportions as you start out To prepare the dosas Add enough water to the fermented batter until you have a smooth, pouring consistency. Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily. Heat a tawa or iron griddle and grease with the oil lightly. Pour about ½ cup batter to the centre of the tawa.Using the back of your ladle, gently spread the batter with a circular motion from the ...

Spicy kozhukattai recipe For puranam (stuffing) Urid dal - 1tbsp Toor dal - 1 tbsp Dry red chillies - 3 nos.  Salt For kozhukatai    Rice flour - 1 cup Water - 1 cup Salt - a pinch Oil - half tsp Soak urid dal and toor dal for half an hour. Drain the water. Add red chillies and asfoetida.  Grind the mixture without adding water. Add salt to the grinded mixture and set aside.  In a thick pan, add water, oil and salt. When it boils, add the rice flour and switch off. Knead it  to a soft dough. Cover it with muslin cloth to avoid dryness. Kozhukattai flour ready. In a kadai, add 1 tsp oil. Add the puranam mixture into the oil. Fry it till the raw smell goes off. Puranam for stuffing is ready. Make balls with the dough. Shape it with hands like a cup. Stuff the cup with puranam. Seal the sides like toothed edge or normal edge. Keep the stuffed kozhukattai in idli cooker. After 2 mins, switch off the stove. Spicy kozhukattai is ready.