Stuffed Chappathi with Potato Kurma - Simple and Refreshing!

Chappathi stuffing
Finely slice cabbage, carrot, bell pepper and onions. In a hot pan add these together and add little salt and pepper. Once the vegetables are half cooked, switch off the stove. The vegetables still need to be crispy.
Potato Kurma
Fry diced onions, garlic and ginger. Then add diced tomato, chilli powder, turmeric powder, garam masala powder and salt. Then add diced and boiled potatoes. Grind coconut and cashewnut together and add it to the pan. Once you get the right consistency, switch off the stove and kurma is ready.

Wheat Laddu

Heat the wheat flour in a dry pan till it is very lite brown. Grind sugar in a mixie to powder. Fry little pieces of cashewnuts in ghee. Mix wheat flour and sugar and the nuts. Keep adding ghee little by little and mixing until you can make balls out of them. Do not add water. Make the laddoos very tightly so they won't crumble while eating

Spinach Dal with Chapathi

Spinach Dal

Cook moong dal and little channa dal in cooker. Grind onion + ginger + garlic + dried red chillies. Fry them up in pan after the routine oil+mustard seeds+ jeera. Add cut onions and once everything is cooked, add the spinach, some cut tomatoes + cooked dal + salt and turmeric powder.

Gulab Jamun

Gulab Jamun made from MTR readymade Gulab Jamun mix, but I stuffed each one with a raisin and then fried it. It tasted very good.

Brithday Cake

I made this from the readymade cake mix. But made the icing from scratch(the ready made icings were just too sweet) using whipping cream and powdered sugar. I am not very good at icicing/piping, so just used sliced strawberries for decoration.

Fruit and Icecream sundae

In a bowl, add cut fruits, then put icecream on top, then add whipped cream, then chocolate sauce and then some nuts. Yummy yummy!

Kovakkai(Tindora) Curry

I wanted to recreate this really crispy tindora curry I had in a restaurant once. I came close to that I think. The key is to cut the tindora really really thin and long and cook it in a little high heat on a non stick pan with onions, tomatoes, red chilli powder, tumeric powder, coriander powder and salt. Do not add water and do not cover. Keep frying it till the tindora is cooked.