Cheffy Recipes

  TINDORA GREENS FRY KOVAKKAI KEERAI INGREDIENTS:   TINDORA greens  - 200gms (kowai keerai) ONION - 1 RED CHILLI - 5 SALT - as per taste COCONUT - 3 tbsp COCONUT oil - 1 tbsp MUSTARD - 1/4 tsp CURRY leaf - few # Finely chop tindora greens & onion. # In a pan pour oil, crackle mustard add curry leaf & chilli sauté it well. # Add in chopped onions and fry till translucent.  # Then add  greens(keerai) and fry till it become soft.  # Sprinkle little water on the greens to get cooked. This leaves take almost 20 mits to get cooked in medium flame.  # Once it is half cooked add in salt. # After it gets cooked put off the fire and add the coconut n mix it up well. # Serve hot with rice. BENEFITS * Keeps the body cool. * Strengthens eye nervous. * Relieves from cough. * Controls sugar. * Rich in calcium, phosphorus & iron. * Heals kidney problems. FOLLOW ME @         https://www.instagram.com/cheffyrecipes/   ...

  RICE ROTI FROM LEFTOVER RICE INGREDIENTS: LEFT OVER RICE - 1cup RICE flour - 1 cup (approx.) SALT - to taste GINGELLY oil - 3 tbsp # Grind the leftover cooked rice in a mixie jar adding salt along with it. #  Transfer it to a wide bowl and keep adding rice flour little by little and keep kneading it until you get like a roti dough (if necessary could add extra rice flour refer pic ).  # Make roti and serve it hot with any pickle. NOTE: This green chilli pickle is the apt side dish for this roti. WITH THE SAME DOUGH WE CAN MORE DISHSES.... LIKE IDDIYAPAM, KOLUKATTAI & BALL UPMA. To get the recipe for RICE BALL UPMA click  HERE FOLLOW ME @         https://www.instagram.com/cheffyrecipes/         https://www.facebook.com/cheffyrecipes

  RICE BALL UPMA FROM LEFT OVER RICE INGREDIENTS: LEFT OVER RICE - 1cup RICE flour - 1 cup (approx.) SALT - to taste GINGELLY oil - 3 tbsp COOKING oil - 1 tbsp MUSTARD - 1/4 tsp CURRY leaf - few ONION - 1 GREEN CHILLI - 3 COCONUT - 2 tbsp # Grind the leftover cooked rice in a mixie jar adding salt along with it. #  Transfer it to a wide bowl and keep adding rice flour little by little and keep kneading it until you get like a roti dough (if necessary could add extra rice flour refer pic ).  # Apply gingelly oil & knead it once and make them into tiny balls (refer pic). # Spread the ball in a plate sprinkle little ghee on it (don't close the balls with a plate, keep it open) and place it in a pressure cooker and steam it for 20 minutes (do not keep the whistle). # Take a frying pan pour cooking oil, crackle mustard add in curry leaf then the green chilli  & finely chopped onion and fry them well. # Add inn the cooked rice balls and sauté it twic...

  CRUNCHY CHUNKY INGREDIENTS: SOYA CHUNKS small      - 250gms MAIDA                     - 3 tbsp BESAN flour               - 3 tbsp RICE flour                 - 1 tbsp SALT                      - to taste CHILLI powder           - 1/2 tsp GINGER GARLIC paste  - 1/4 tsp COOKING SODA         - a pinch SUGAR                  - 1/2 tsp WATER                 - 1 liter(for boiling) OIL                     - for deep fry # Heat water in a pan, when it starts boiling add in the soya chunks. # Cook it till it becomes soft and spongy. # Drain the water completely and let it cool down....

  COWPEA BALLS TATTAI PAYARU VADA INGREDIENTS: COWPEA         - 250 gms RED chilli        - 4 GREEN CHILLI  - 4 JEERA           - 1/2 tsp PEPPER          - 3 FENNEL seeds   - 1/4 tsp SALT             - to taste ASAFOETIDA     - a pinch COOKING SODA  - a pinch SMALL ONION   - 6 MINT leaf        - few OIL               - 500ml (for deep fry) # Soak cow pea in water for 6 to 8 hrs. # Take a mixer jar and add the following into it : both chillies, jeera, pepper,fennel,salt,asafoetida & soda. # Grind it to a fine paste. # Strain the soaked cow pea completely and add it in the mixie jar along with the paste and grind all together coarsely. # Transfer it to a bowl and add in chopped onion & mint leaf and mix it up well. # Make them to small...

 CORN CANAPES INGREDIENTS: MONACO biscuit      - 1 pack (any salt biscuit) SWEETCORN          - 1 cup (cooked)            CAPSICUM            - 1/4 cup ONION                - 1 TOMATO              - 1 MINT                 - few CORIANDER leaf     - little TOMATO ketchup MIXED HERBS CHEESE CUBES     - 3 SALT                - to taste MAYONNAISE       - little (optional) CHILLI POWDER    - to taste CHAT masala       - little GARAM masala     - little  SUGAR             - 1/2 tsp  # Lets make CORN SALAD first. # Take a bowl add in cooked corn, finely chopped -capsicum, onion, tomato,coriander...

KEELANELLI CURD PACHADI or KEEL KAI NELLI   INGREDIENTS:  KEELANELLI leaf  -1 handful COCONUT          - 4 tbsp GREEN chilli       - 3 GINGER            -1 inch CURD              - 1 cup OIL                - 1/2 tsp MUSTARD         - few CURRY leaf       - few # Take a kadai, add oil, to it add the chillies ,ginger, keelanelli leaves and saute for 2 mins. # Add the coconut and turn of the stove. # Let it cool down & then transfer the contents to the mixer jar. # Add salt and curd and grind it. # Tamper it with mustard seeds and curry leaves. # Could add extra coconut and curd according to the preferences. # Serve it with hot rice. BENEFITS * clears kidney stones. * Get rid of head ache. * keelanelli oil increases hair growth. * Regularize menstrual cycle. * Relives tooth ache....

  TRES LECHES CAKE ITALIAN  CAKE no baking, no cooking INGREDIENTS:  STANDARDISED milk                 - 1/2 cup  FULL CREAM milk                    - 1/2 cup  SWEETENED CONDENSED milk     - 1/2 cup  SPONGE cake (plain)                - 250kg  FRESH CREAM (full fat)            - 100ml  POWDERED SUGAR                  - 5tbsp    ALMONDS (grated)                 - as required   STRAWBERRY(optional)            - for toppings * In a cup mix all three milk and keep aside. * Poke the cake all over like shown in the image using a fork. * Take a pan slightly heat the cake for a minute (do not burn it) or heat it in microwave for 5sec or...

  YELLOW PACHADI INGREDIENTS: URAD dal              - 1 tbsp CHANA dal           - 2 tbsp DHANIYA             - 1/2 tsp JEERA                   - 1/2 tsp GREEN CHILLI   - 3 COCONUT           - 1/2 cup TURMERIC           - a pinch SALT                     - to taste JAGGERY             - little TAMARIND         - very little. OIL                        - 1 tbsp  # In a sauce pan pour 1/2 tsp of oil and heat it. # To it add chana dal fry little then add urad dal next add dhaniya, jeera, turmeric & chilli. Fry them and put off the fire. # Immediately add the coconut and fry well and let i...

  RED POHA IDLI INGREDIENTS: RAW rice                  - 1 cup RED POHA              - 1 cup (flattened rice) SOUR CURD           - 1 cup GREEN CHILLI     - 2 COCONUT              - 4 tbsp GINGER                  - 1 inch JEERA                      - 1 tsp PEPPER                   - 4 COOKING SODA   - 1/2 tsp GHEE                       - 2  tbsp. SALT                         - to taste # Soak raw rice in water for 2 hours. # Soak the poha for 1 hour in curd(enough curd to soak the flattened rice completely). # Add the rice at first in the g...

  BETEL DOSA INGREDIENTS: BETEL leaf    - 5 RAW RICE    - 1 cup JEERA        - 1/4 tsp PEPPER      - 4 SALT         - to taste # Soak raw rice for 1 hrs. # After an hr take the rice in a mixer jar along with it add all the other ingredients and make it to smooth batter. # Let the batter rest for 2 hrs. # Then pour the batter like rava dosa. # Serve hot. SIDE DISH : Coconut chutney, Onion chutney, Sambar. BENEFITS * Very much rich in calcium. * Reduces respiratory issues. * It gives relief from constipation. * It increase the metabolism  that absorb vital vitamins & nutrients.     

  AGATHI POO FRY INGREDIENTS: AGATHI POO                - 200 gms  (hummingbird flower)  ONION                             - 1 GREEN CHILLI             - 2 COCONUT                      - 2 tbsp COCONUT oil                - 1 tbsp MUSTARD seeds            - 1/4 sp CURRY LEAF                - few # Remove the sepals of the flower. # Chop the flowers finely. # Take a pan pour oil & mustard seeds after splutters  add curry leaf. # Now add in chopped onions and fry till translucent. # Then add the flowers and fry it till it get cooked up well & put off the fire. # Finally sprinkle up coconut n  mix it up once. # Serve it hot with seeraga samba rice ...