Ingredients

Rice flour - 1/2 cup
Badam paste - 1 cup
Omum ( ajwain )  powder - 1/2 tsp
Cumin powder - 1/2 tsp
Asafoetida - a pinch
Salt - as needed
Oil - as needed

Method

1. Mix badam paste, rice flour, omum powder, cumin powder, asafoetida, salt in a bowl and knead to a dough. 
2. Take a small portion of  the dough, pat into small circles.
3. Heat oil in a frying pan.
4. Add the thattai, fry till golden and set aside.

Sarkarai Pongal

• 
• Ingredients :
  2 litres milk
  10 almonds
  1 1/2 cups newly harvested rice
  1/4 cup moong dal
  15 cashew nuts
  1 1/2 cup jaggery grated
  30 kishmis
  1/4 level teaspoon nutrieg powder
  1/4 teaspoon saffron crushed 1 teaspoon cardamom powder
  2 tablespoons ghee.
  Method:
  · Chop almonds and cashewnuts.
  · Clean kishmis
  · Pour milk in the earthen pot called `Pongapani' and place it on fire.
  · When the milk starts boiling add rice and dal, after washing.
  · As soon as the rice and dal are cooked to softness, add jaggery and ghee.
  · Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg and cardamom
  powders.
  · Lastly put in the kishmis.
  · Bring to one or two good boils

ICED COFFEE!!!!!!!!!!!!!!!!!!!!

ICED COFFEE!!!!!!!!!!!!!!!!!!!!

Every year, usually around this time, I feel the strong urge to make the shift from hot coffee to iced -- and once I switch, I usually stick with it until fall rolls around. It's a bit of a coffee conviction. And I happen to be more particular about my iced coffee than my lattés and drips. To me, it's important that the coffee be strong enough to stand up to a generous ration of milk, but there should be enough ice to ensure that the coffee stays cold, and the sides of the cup dewy. The solution to what seems like an insurmountable challenge? Espresso ice cubes, of course!

With just an ice cube tray and a little planning, you too can soon be sipping a frigid, rich iced coffee in the comfort of your own kitchen.
Iced Coffee
Serves 1

• 1 to 2 cups brewed, cooled espresso
• 1 cup sugar
• 1 cup coffee, cooled
• Milk to taste

Iced Coffee
Here's how you make the iced coffee.

First, get out your best ice cube tray. Amanda recently got this one at Muji. We love the square cubes it makes!

We're big fans of espresso at the push of a button. Apologies to all the purists out there -- sometimes speed is of the essence!

I started with a cup and a half.

Then I made another long shot to top off the last few hollows.

See the other funky ice cube tray behind this one? Perfect for nearly 5-year-olds.

While the cubes were freezing, I combined sugar and water (in a 1:1 ratio) to make a simple syrup.

You just need to stir until the sugar dissolves.

Next, I brewed up a strong pot of coffee in the French press.
 

Espresso ice cubes are done!

The ice cube tray is rubber, so it's really fun to push out the cubes.

The cubes have a little cap of foam, just like the perfect cup of espresso!

Coffee on coffee. Yum.

All it needs now is a little milk!

For All Sea Food Lovers

Hi guys, well I found a very delicious recipe on sea food, Sardine Sandwiches.

Ingredients:

• 1 can of sardines in oil ( open and drain off oil)
• 1 onion – finely chopped
• 1 tomato – finely chopped
• Mayonnaise – as much as you prefer to add
• Salt & Pepper to taste
• Butter
• Bread slices

Method:

• In a bowl, mix together fish, onion, tomato, mayonnaise, salt and pepper. The ingredients should be mixed well so that the fish is all mashed up.
• Toast bread either with or without butter and use the fish mix as a spread/filling as in sandwich.
• Serve with tomato sauce for breakfast.

Preparation Time: 10-15 minutes
Serves: 2-3


For a change – you could also add sliced boiled egg or cucumber or shredded lettuce, and for some cheesy effect use grated or sliced cheese!

Spices

Adding spices to vegetables and pulses (the dried seeds of vegetables) can transform a bland flavorless chickpea into something special. Chickpeas have a high protein and fibre content making them a healthy option. Here is my recipe for Chickpea Curry in an aromatic yogurt sauce.

Main Ingredients

• 1 Cinnamon Bark
• 1 Large Dried kasmiri chillis
• 2 Whole star anise
• 1 Teaspoon Chopped fresh ginger
• 1 Teaspoon Ground cumin
• 1 Teaspoon Ground coriander powder
• 4 Green Cardamom
• 1 Teaspoon Ground turmeric
• 1 Teaspoon Garam masala powder
• 200 Millilitre Tinned Whole Tomatoes
• 1 Large onion, sliced
• 2 Garlic Clove
• 400 Millilitre Tinned Chickpeas
• 3 Tablespoon Yogurt
• 1 Teaspoon Salt
• 1 Teaspoon Brown Sugar
• 2 Tablespoon Vegetable Oil
• 2 Tablespoon Water

Main Steps

• Step1. 10m Heat up the vegetable oil in a pan and then fry the cinnamon bark, star anise, cardamons and chopped Kasmiri chili for a minute to release their aromatic oils. Then add the onion and stir, cooking until the onion turns golden. Now add the chopped ginger and garlic.
  Measure out the ground spices and salt, mix with 1 tablespoon of water in a small bowl. Add the sugar to this (if you have palm sugar use this instead). Add to the onions and stir. Let this fry for 5 minutes.
• Step2. 15m Add the tinned tomatoes to the pan (half a regular 400ml tin) or you can use fresh tomatoes instead. Let the sauce cook for 10 to 15 minutes, if the sauce begins to stick add the remaining tablespoon of water.
• Step3. 10m Drain the chickpeas and add to the sauce and cook for a further 10 minutes. This softens the chickpeas (even when bought ready cooked in tins they can be a little hard)
• Step4. 3m Now remove from the heat and leave to cool for 2 minutes, then add the yogurt and stir in. I like to use thick Greek yogurt but any plain yogurt works.
  Serve with rice or Indian breads such as naan, roti or parathas.

When I had a dinner with my friend in a first class restaurant, I came across with this banana-oreo shake. It taste so good that I request for another one order for this. At first, I thought that the ingredients are artificial. But, when I bought my own blender, I try my own recipe of banana-oreo shake. It takes many try before I got the right mix… 

Here is it:

Ingredients:

2 regular-sized green(ripe) banana

2 pairs of oreo cookies

1 tablespoon of honey

The Making:

1.  The banana must be frozen overnight

2.  Cut banana into pieces

3.  Put all the ingredients in your blender

4.  Blend for 10 seconds

5.  Blend again for 5 seconds

I’m pretty sure that you’ll get so satisfied with this recipe.

Note: Estimate the amount of your banana. The overall taste of your shake will be affected if you put extra banana.

Egg Pakory

Ingridents

6 Eggs (hard boiled)
1 cup Gram Flour (Besan)
2 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
A pinch of Asafoetida (Heeng)
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
Salt (to taste)
¼ cup Water
Cooking Oil (for deep frying)


Method

Remove shells from eggs and make a small slit in each of them. (To prevent the oil from splurting when the egg is deep fried.)

Make a thick batter out of the water, flour, red chilli powder, cumin seeds, asafoetida and salt. Coat each egg with this batter and deep fry. Keep pan covered while eggs are frying.

Egg Masala

Ingredients:

Boiled Egg 4
Onion 2
Tomato 1
Chili powder 1 Teaspoon
Pepper powder 1/4 Teaspoon
Coriander Leaves to garnish
Salt
Oil

Method:

• Add oil to kadai and add finely chopped onions and fry for 3 to 4 minutes.
• Add chopped tomato and saute till oil separates.
• Add chili powder and salt saute for 2 minutes.
• Add the boiled egg ( slit the egg slightly) to the kadai and cook it for 5 minutes in sim.
• Sprinkle the pepper powder and mix well.
• Garnish with coriander leaves.

Attached Images