LS kitchen

  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 mix this with curry leaves. Add the separately soaked 1 tbsp gram dal to this maavu after filtering out the water. 5.  Make small vadais by your hand and fry it in a kadai of oil once the oil is heated. 6. Fry it both the sides till golden yellowish...

Rinse & soak 1/2 cup of rice for 30 minutes. Soak saffron in lukewarm milk. In a heavy bottom pan, add 2 tablespoons of ghee. Drain water from the rice and add into the pan. Add 4 to 5 cardamom pods. Toss the rice with ghee well. After 5 minutes, add 4 to 5 cups of milk. Dry Grind few nuts (cashew, pista, almond, walnut) and add to the kheer mix.  Let the milk boil with rice for 25-30 minutes. Stir occasionally. Add 1 tablespoon of sugar. Mix well. Add the broken nuts(1 tbsp of pista & almond) into the kheer. Add the soaked saffron milk. While the kheer becomes thick, switch off the gas. If the kheer is very thick you can adjust the consistency by adding milk. Garnish with broken pistachios and almonds. Tasty dry fruits kheer is ready to serve hot or cold.  

Fill up the 3/4th of the filter with coffee powder. Level the top of the coffee powder in the filter and compress and pack it gently. Don't pack it too lose or too tight.  Boil 2-3 glasses of water very hot.  Add the water over the coffee powder. The coffee powder will get boiled in the hot water and u can feel a good aroma. Sometimes if the holes are too small or if the granularity of the coffee powder is very very fine, the decoction will not drip down. If after 10-15 mins you din't find any decoction dripped down, add more water and gently mix the water with a fork and make it into a pasty consistency.  Keep adding water at regular intervals till you find decoction is thick. You may need to add around 4 glasses of water to yield 1-1.5 glass of decoction. In a Tumbler add 1.5 spoons sugar, and decoction as needed. Boil the milk and add it into the tumbler. Mix all the ingredients well. Add decoction over the froth for flavor.

  2  cup   milk 1/2  cup   water 4 tsp   Tea Powder 3   tsp   sugar Take 1/2 cup of water in a pan. Let it boil. Add tea powder, sugar to it. Now add 2 cups of milk. Let it boil till foam forms. Keep stirring for 2 mins. Switch off the stove and strain the tea dust. Add 1 tsp of cinnamon powder.  Hot cinnamon tea is ready.

Place the cottage cheese in between the milk breads. Chop carrots (1tbsp, cabbage(1tbsp),  tomato(1tbsp) and onion (1tbsp) and place above the cheese in between the breads. Place the tawa. Rub with butter. Place the sliced bread with topping. Toast with butter or oven for 5 minutes. Flip gently the bread when it is golden brown if you are using the tawa  Cabbage toast or korean toast sandwich is ready.

Rava/sooji - 1 cup Milk - 1/2 tumbler Kesar powder - a pinch sugar - 2 tbsp ir as required cardamom powder - 1 tsp Ghee - 2 tbsp Cashew nuts - few Add Sooji and ghee to a pan.  Mix well.  Cook on medium heat stirring continuously.   Cook until the sooji/rava is aromatic and golden brown.  Slowly add milk and water to the pan, keeping the heat low to prevent splattering. Keep stirring as you add the milk and water to prevent any lumps.  Add kesar powder and cook covered until all the liquids are absorbed.  Add sugar, cardamom, and half of the cashew nuts. Mix well and cook covered on low heat for 5 minutes. Ksheera becomes thick as it cools down

 Blend pineapple chunks with 1 tsp raw sugar or without sugar. Add a tsp of lemon. Add 2 or few mint leaves to enhance the taste. Fresh pineapple juice is ready to drink as a morning refreshing drink.  

Cut watermelon into cubes. Blend the cubes well with 1 tsp raw sugar or honey. Add 1 tsp grated ginger. Dip some lime slices and add ice cubes. Add some fresh mint leaves to enhance the flavour. I avoided ice cubes as I want the original flavour without ice. Serve it in a glass cup  

Place the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to form. Mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean muslin cloth or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight. Measure out the juice and pour it into a pan along with the 4 tbsp sugar and 1/2 cup lemon juice. Set the pan over a high heat and bring to the boil. Let it cook until it forms into a jam consistency.  Pour the hot jam into a sterilised jar. It lasts for 3 months if it is air tight and without letting fingers to touch.

Kopi tarik or pulled coffee Robust beans Coffee powder - 3 tsp Condensed milk - 1/2 cup Evaporated milk - 1/2 cup (optional) Raw Sugar - 1 tsp Add Hot condensed milk, evaporated milk and sugar. Add coffee powder to the mix. Pull back and forth between two cups till foam forms. Let the froth forms on the top. Pour it in a serving glass. Kopi tarik is ready to drink 

Use a citrus extractor or juicer to extract the orange juice from 3 medium sized oranges. You can use store bought orange juice too. I used the juicer to extract the juice from fresh oranges. Add 1/2 tsp lemon, 1 tsp grated ginger and 1 tsp honey or raw sugar and mix well. Fresh orange punch is ready to drink. Serve it in a tall glass or glass cup.   

  I ngredients Raw rice - 1 cup Idli rice/ parboiled rice - 1 cup  Channa dal/ Kadalai paruppu - 1/4 cup Toor dal/ thuvaram paruppu - 1/4 cup Urad dal/ uluntham paruppu - 1/4 cup Moong dal/paasi paruppu - 1 cup Small onions/shallots,chopped - 3/4 cup Coriander leaves chopped - 4 tbsp curry leaves - 2 sprigs Asafoetida - 1/4 tsp Red chillies - 8 Butter - 4 tsp Salt - to taste Soak rice and dhal separately for 3 hrs minimum or more.  First grind the red chillies with salt, asafoetida and then add rice.  Grind it to a coarse paste  Add dal. Grind coarsely.  Mix both the ground items well and set aside.  You can keep upto 3-4 hours, or even make immediately. Just before making adai, add the onions, coriander, curry leaves and mix well.  The batter should be thicker than our idly dosa batter.  So adjust water as needed. Heat the tawa and spread little butter and spread one laddle full of batter as thick adais, make a small hole in the middle and a...

 Eggless Banana muffins INGREDIENTS 1.5 cups whole wheat flour(atta) or 180 grams atta ½ teaspoon baking soda 1 teaspoon baking powder 1 pinch salt 3 large bananas Or 5 medium bananas  ¼ cup  sugar  oil - 1 tablespoon   lemon juice - 1 teaspoon  vanilla extract or vanilla powder HOW TO MAKE RECIPE Line a muffin tray with muffin liners. also preheat the oven to 180 degrees celsius/356 degrees fahrenheit for 15 minutes. you can use the same temperature for preheating in the convection mode of a microwave oven. In a bowl take chopped bananas along with sugar. begin to mash the bananas with a fork or a masher till smooth. a few small chunks of bananas are fine. you can also blitz the bananas and sugar in a blender to get a smooth puree. Add oil. You can also use melted butter instead of oil. Stir the mixture very well with a wired whisk so that the oil is mixed evenly. Add vanilla extract or powder. Add 1 tbsp lime or lemon juice. mix well and keep this we...

Semiya/semolina - 1 cup Milk -  3 cups Sugar - 1 tbsp Cardamom powder - 1 tsp Cashews - few roasted Roast semiya in ghee for 10 minutes. Bring milk to boil. Add semiya to the milk. Cook until semiya becomes soft and milk thickens. Add cardamom powder and roasted cashews. Hot semiya kheer is ready to serve. You can refrigerate for 1 hr and serve cold too. 

1/2   cup   multigrain flakes of rice, oats, wheat, rye & barn 1/2 cup   Moong dal/Pasi paruppu 1/2 teaspoon   turmeric powder 1  teaspoon   black peppercorns crushed    1 t easpoon   salt or to taste Ghee - 2 tbsp Roasted almond or cashews - few Cumin seeds - 1 tsp Peppercorns - 1 tsp Ginger - 1 tsp Curry leaves - few Green chillies - 2 slit Wash moong dal 2-3 times with plain water. T ake moong dal and keep it in a pressure cooker vessel. Add twice or thrice the amount of hot water and turmeric powder. Pressure cook for 3-4 whistles or until soft. Heat oil or ghee in a heavy bottom pan. Once hot, splutter mustard seeds. Add asfoetida, curry leaves, chopped green chillies and ginger. To this add multigrain flakes. Saute for 10 minutes until it turns colour slightly. To  this warm and toasty multigrain flakes, now add soft cooked moong dal and mix. To the moong dal vessel add 2 cups of water and add it to the pan. Add 2 tsp of salt. ...

Onion - 1 chopped Tomato - 1 chopped Green chillies - 2 Mustard seeds - 1 tsp Channa dal - 1 tsp Gingelly oil - 1 tbsp Ghee - 2 tsp Turmeric - 2 tsp Salt - 2 tsp Method Cut the veggies. In a pan, add gingelly oil. Once it is hot, add mustard seeds. Once it splutters add channa dal. Once it turns brown add the veggies. Fry them for 10 minutes. Add 2 1/2 cups of water. Once it starts boil, add salt as needed along with 1 tsp of turmeric powder. Add 1 cup of vermicelli. Mix it well. Add ghee. When the vermecelli softens and cooked switch off the stove. Garnish with coriander or curry leaves🍃 . Hot vermicelli upma is ready to serve.

  Tamarind – Big gooseberry size Pepper – 2 teaspoon Jeera – 1 teaspoon Red Chillies – 2 Coriander seeds – 1 teaspoon Tomato – 1 (fully ripe) Coriander leaves – few Asafoetida powder – a pinch Turmeric powder – a pinch Oil – 1 teaspoon Mustard – ½ teaspoon Salt – 1 teaspoon or as per taste Ghee – 1 teaspoon Soak tamarind and salt in water and squeeze out the juice completely by adding enough water. Grind pepper, jeera, red chillies and coriander seeds coarsely. In a skillet add the tamarind water, pepper jeera powder, turmeric powder. Mix well and add water to make it thin. Chop the tomatoes and add to it. Bring to boil. When it starts boiling add fried coriander leaves and remove from flame. Add half cup cold water so that it will not overcook. Season it with mustard, asafoetida powder. Pair it with  spicy potatoe curry.

Basmati rice - 1 cup Cumin seeds - 2 tsp Cashew nuts - few  Raisins - few Bay leaf - 1 Cinnamon stick - 2  Cardamom - 2 Cloves - 2 Garlic - 5 Ginger - 2 inch Star anise - 1 Ghee  Soak 1 cup of basmati rice for 30 minutes. Grind ginger (2 inch) garlic(5)  paste. Heat 1 tbsp ghee. Add bay leaves(1), cinnamon sticks(1), star anise(1), cardamom(2), clove (1).  Fry for a minute. Add 2 tsp jeera. Fry till golden brown. Add soaked basmati rice. Mix well. Add 2 cups of water. Add ginger garlic paste. Add 1 tablespoon of ghee. Toss them for few minutes. Close the lid. Keep the stove in sim. After 15 minutes, switch off the stove. Fry cashew nuts and raisins in ghee. Add to the briyani. Garnish with coriander leaves. Jeera pulao is ready to serve.