We all are waiting for the upcoming festival, aren’t we? Are you looking for what to do on that day? Last week I made a cake recipe which I want to share with you. It is an eggless coffee marble cake that has a good texture and uses coffee powder in it. Let’s get started!

Preparation Time: 15 mins	Recipe Servings: 6
Cook Time: 30 mins	Download Recipe
Total Time: 45 mins

Ingredients:

1. 2 tsp Coffee Powder
2. 1 tsp Hot Water
3. 1/2 cup Powdered Sugar
4. 1/4 cup Refined Oil
5. 1 cup Refined Flour/ Maida
6. 1.25 tsp Baking Powder
7. 1/2 cup Milk
8. Vanilla Essence [few drops]

Step 1 – Pre-Preparation:

Take 2 tsp of coffee powder in a bowl, add 2 tsp of hot water and mix it well. Grease the cake pan with some oil. Sprinkle some flour over it. Swirl the pan to coat flour on all the sides.

Step 2 – Making Cake Batter:

Get ready with 1/2 cup of powdered sugar in another bowl along with 1/4 cup of refined oil into it and mix well. Add 1 cup of refined plain flour or maida into it and put 1.25 tsp of baking powder. Filter these plain flour and baking powder with the help of mesh.

Add 1/2 cup of milk gradually. Mix it then and there when you add milk. Mix it in one direction. Put few drops of vanilla essence and mix well. Divide batter into two equal portions. Add coffee mixture to one of them and mix it well.

Take a cake pan and add 2 tbsp of coffee batter and 2 tbsp of plain batter alternatively to form a circular pattern. Tap the pan a little to release the air bubble while doing so. Repeat the process till the design completes. Draw lines on the batter with a toothpick towards the center from the edge to get a final texture. Clean the toothpick every time you make a line. It is ready for the baking process.

Step 3 – Making Coffee Marble Cake:

Place a stand and preheat the pan for 5 minutes with medium heat. Place the cake batter over it. Cover with lid and cook for 25-30 minutes with low flame. Now the Coffee marble cake is ready to enjoy!

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You can make spicy chutney and spice up your breakfast or dinner. Yes, I tell you the step-by-step procedure to make this chutney in easy steps. This kara chutney goes well with dosa, idli, uthappam, and so on. Let’s get started!

Preparation Time: 5 mins	Recipe Servings: 6
Cook Time: 10 mins	Download Recipe
Total Time: 15 mins

Ingredients:

1. 20 to 25 Dry Red Chilly
2. 5 to 6 Garlic
3. 3 medium roughly chopped Tomato
4. 1 small piece Jaggery [optional]
5. Salt as needed
6. 3 tbsp Gingelly Oil
7. 1/2 tsp Mustard Seeds
8. Curry leaves [few]

Step 1 – Kara Chutney Pre-preparation:

Take 20 to 25 dry red chilly in a mixie jar. Add 5 to 6 garlic cloves, three medium-sized roughly chopped tomatoes, optionally one small piece of jaggery, and preferred salt. Grind it as a smooth paste and keep this stuff aside.

Step 2 – Making Kara Chutney:

Take a pan, pour 3 tbsp of gingelly oil into it, and put 1/2 tsp of mustard seeds along with few curry leaves. Add the prepared paste into it and mix it well. Cook it for 8 to 10 minutes with medium-high heat. Now, the kara chutney is ready! You can enjoy it with dosa.

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Do you like carrots? Are you a carrot eater? Then why not try this recipe to make carrot juice. Carrot is healthy and has many benefits. For instance, it is acting as a vitamin A booster that helps you improve your eyesight. It may give a boost to your immune system too. Let’s get started!

Preparation Time: 5 mins	Recipe Servings: 1
Cook Time: 0 mins	Download Recipe
Total Time: 5 mins

Ingredients:

1. 2 cups sliced Carrot
2. 3 tbsp Sugar
3. 1 cup Water
4. 1/2 Lemon
5. Ice cubes

Step – Making Carrot Juice:

Get 2 cups of sliced carrot in a mixie jar. Grind it with 3 tbsp of sugar in it. Pour 1 cup of water into it and blend it well. Now, filter it with the help of mesh to get a juice extract. Next, take a half-cut lemon, squeeze it to add the lemon juice extract, and mix it. Now, the carrot juice is ready to serve!

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I know you’ve many lip-smacking options to make the chicken recipe. Today I’m going to share with you the delicious, aromatic, and spicy pepper chicken recipe. It goes well with rasam rice. Let’s get started!

Preparation Time: 10 mins	Recipe Servings: 4
Cook Time: 30 mins	Download Recipe
Total Time: 40 mins

Ingredients for Masala Powder:

1. 1 tsp Pepper
2. 1 tsp Fennel Seeds
3. 1 tsp Cumin Seeds

Ingredients for Pepper Chicken:

1. 2 tbsp Gingelly Oil
2. 1/4 tsp Fennel Seeds
3. 150g Shallots [finely chopped]
4. Few Curry Leaves
5. 1 tbsp Ginger Garlic Paste
6. 1/4 tsp Turmeric Powder
7. 1/2 tsp Garam Masala
8. 1/2 kg Chicken
9. Salt [As needed]
10. Coriander Leaves [Some]

Step 1 – Making Masala Powder:

Take a clay pot and put 1 tsp of pepper in it. Add 1 tsp of fennel seeds, 1 tsp of cumin seeds, dry roast it for 2-3 minutes with low flame. Take this stuff and grind it to a powder using mixie. Keep this masala powder aside for later use.

Step 2 – Making Pepper Chicken:

Retake a clay pot and pour 2 tbsp of gingelly oil into it. Put 1/4 tsp of fennel seeds, 150g of finely chopped shallots, few curry leaves, and fry it for 5 minutes.

Add 1 tbsp of ginger garlic paste and saute it till the raw smell goes out. Put 1/4 tsp of turmeric powder, 1/2 tsp of garam masala, and fry for a minute altogether.

It’s time to add 1/2kg of chicken and mix it well. Use clay pot for better taste. Add and mix some salt as per your preference with little water too. Cover and cook it for 20 minutes with a low flame. Open the cover and check whether it is cooked well.

Add the masala powder made in step 1. Mix it well and cook for 5 minutes. Add and mix it with some curry leaves and coriander leaves. Now the dry pepper chicken is ready to serve!. Enjoy it with rasam rice as it goes well with this combination.

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Do you’ve any upcoming precious occasion at your home? Why not you try making a cake with just three ingredients? Would you like to add up chocolate flavor to it? Here is the recipe I’m going to share with you. Let’s get started!

Preparation Time: 5 mins	Recipe Servings: 6
Cook Time: 30 mins	Download Recipe
Total Time: 35 mins

Ingredients:

1. 240g Bourbon Biscuit [120 g each]
2. 1/2 cup Milk
3. 1 tsp Baking Powder

Step 1 – Making Chocolate Batter:

Take a pressure cooker and grease it with some oil. Spread some flour over it and remove excess of it, if any. The spreading of flour helps avoid the sticking of cake batter at the end of the cooking process. Take 240g of any chocolate biscuit of your choice in a mixie jar and grind it.

Add the powdered biscuits to a bowl. Now pour 1/2 cup of milk gradually and mix it. Whisk it till you get the smooth consistency in the batter. Add 1 tsp of baking powder and mix it in one direction. Pour it into the cooker and tap the cooker to make the batter spread evenly. Now, the chocolate batter is ready for the following process.

Step 2 – Preparing Chocolate Cake:

Pre-heat the Tawa for 5 minutes. Place the cooker over the Tawa. Placing the cooker over Tawa avoids burning the cake at the bottom as it prevents direct heating. Cover and cook it for 25-30 minutes with low heat. Don’t place the weight in the cooker. After 30 minutes, ensure that the cake is cooked well. Now the chocolate cake is ready to serve for your special occasion.

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Had your heavy lunch like spicy biriyani? Had a problem with digestion? Then, prepare the buttermilk easily, otherwise called Neer Mor, in Tamil Nadu. This Neer Mor is a famous summer drink in India which has many health benefits. Let’s get started!

Preparation Time: 5 mins	Recipe Servings: 4
Cook Time: 0 mins	Download Recipe
Total Time: 5 mins

Ingredients:

1. 1 cup Curd
2. 3 cups Water
3. 1/4 tsp Cumin Seeds
4. 1 finely chopped Green Chilly
5. Few finely chopped Curry leaves
6. Few finely chopped Coriander leaves
7. Ginger [a small piece crushed]
8. Salt

Step – Making Neer Mor (Buttermilk):

Get 1 cup of curd in a clay pot and whisk until it turns smooth. Add 3 cups of water, 1/4 tsp of cumin seeds, one finely chopped green chilly into it.

Additionally, add some finely chopped curry leaves, some finely chopped coriander leaves, a small piece of crushed ginger, and a preferred level of salt to it. Mix well, and the neer mor (buttermilk) is ready for serving!

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Do you have a plan for making chicken that adds a great side dish to your lunch or dinner? Even you can make this an excellent choice for biriyani or pulao. Let me tell you the recipe for making Chicken 65. Let’s get started!

Preparation Time: 10 mins	Recipe Servings: 2
Cook Time: 25 mins	Download Recipe
Total Time: 35 mins

Ingredients for Chicken 65:

1. 300g Boneless Chicken
2. 1 tbsp Ginger Garlic Paste
3. 3 tbsp Corn Flour
4. 1 tbsp Rice Flour
5. 1 tsp Chilly Powder
6. 2 tsp Kashmiri Chilly Powder
7. Salt as needed
8. 1 lemon [Juice Extract]
9. 1/2 tsp Garam Masala
10. Oil

Step 1 – Chicken Marination:

Take 300gm of boneless chicken in a bowl. Add 1 tbsp of ginger garlic paste, 3 tbsp of cornflour, 1 tbsp of rice flour, and 1 tsp of chilly powder.

Additionally, put 2 tsp of kashmiri chilly powder, preferred salt, and extract lemon juice of one piece. Add 1/2 tsp of garam masala, and mix it well. Marinate overnight in the refrigerator or at least for 1 hour.

Step 2- Making Chicken 65:

Take a vessel and pour oil for frying. Keep the flame with medium-high heat. Drop the marinated chicken pieces one by one in hot oil. Flip it over after few minutes. Fry till it gets golden brown. It’s ready to serve!

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I was very eager to try making Mutton Biriyani in Thalapakatti restaurant-style for a long time. Aren’t you? It would be best if you had seeraga samba rice which is a unique ingredient to make this recipe. I tell you how to prepare masala paste and masala powder for this. Let’s get started to prepare my version of it!

Preparation Time: 15 mins
Cook Time: 45 mins	Recipe Servings: 4
Total Time: 60 mins

Ingredients for Mutton Pre-preparation:

1. 500g Mutton
2. Salt as needed
3. Required water

Ingredients for Masala Powder:

1. 4 Cinnamon
2. 6 Cardamom
3. 2 Star Anise
4. 1 small piece Nutmeg
5. 8 Cloves
6. 1 Mace/Javithri
7. 2 Bay leaf
8. 2 tsp Coriander Seeds
9. 1/2 tsp Black Pepper
10. 1 tsp Fennel Seeds
11. 1 tsp Cumin Seeds
12. 1 tbsp Black Stone Flower/Kalpasi
13. 10 Cashews

Ingredients for Masala Paste:

1. 3 Green Chilly
2. 15-20 nos Shallots
3. 50g Ginger
4. 50g Garlic

Ingredients for Dindigul Thalappakatti restaurant -style Mutton Biriyani: 

1. 2 tbsp Oil
2. 4 tbsp Ghee
3. Grinded Masala Paste
4. Grinded Masala Powder
5. Cooked Mutton Pieces
6. Turmeric Powder – 1/2 tsp
7. 1 tsp Chilly Powder
8. 3 tbsp Curd
9. 1 Lemon [Juice extract]
10. Coriander leaves
11. Mint leaves
12. 1 cup Mutton Stock
13. 2.5 cups Water
14. Salt as needed
15. 2 cups Seeraga Samba Rice [soaked for 30 minutes]

Step 1 – Mutton Pre-Preparation:

Take 500g of medium-sized mutton pieces in a cooker vessel. Add salt as per your preference and required water into it. Cook for 7-8 whistles. Keep the well-cooked mutton aside. Keep the mutton stock as well for later use.

Step 2 – Making Masala Powder:

Take a mixie jar, add four cinnamon, six cardamon, 2 star anise, one small piece of nutmeg, and eight cloves.

Put one mace, two bay leaf, 2 tsp of coriander seeds, 1/2 tsp of black pepper, and 1 tsp of fennel seeds.

Finally, add 1 tsp of cumin seeds, 1 tbsp of black stone flower, ten cashews, and grind into a fine powder.

Step 3 – Making Masala Paste:

Retake a mixie jar and add three green chilly. You can add more according to your spicy taste preference. Add 15 to 20 numbers of shallots, 50g of ginger, 50g of garlic, and grind into a fine paste.

Step 4 – Making Dindigul Thalappakatti restaurant -style Mutton Biriyani:

Pour 2 tbsp of oil along with 2 tbsp of ghee in a vessel. Keep the flame with medium heat. Add the grinded masala paste, and saute well for 10-12 minutes till the raw smell disappears. Then add the earlier prepared masala powder and mix it well.

Put all the cooked mutton pieces into it and mix it. Add 1/2 tsp of turmeric powder, 1 tsp of chilly powder, 3 tbsp of curd, and mix well. Pour the juice extract of 1 lemon.

Add a handful of coriander leaves and mint leaves. Mix it and pour 1 cup of mutton stock. Cover with lid and cook for 5 minutes with low flame. Add 2.5 cups of water, and put salt as per your preference. Let it boil with medium-high heat.

It’s time to put the soaked seeraga samba rice of 2 cups equivalent. Preferably soak the rice for 30 minutes. Stir it occasionally. Reduce the flame to low at this stage. Spread 2 tbsp of ghee over and add a handful of coriander and mint leaves. Cover it with a lid.

Take a tawa and preheat it for 5 minutes. Place the biriyani vessel on preheated tawa and put some weight on it using water in another dish. Cook it for 20 minutes with low heat. Now it’s ready for serving!

Enjoy the Dindigul Thalappakatti restaurant-style Mutton Biriyani with Raitha and Boiled egg. Follow me here and subscribe to my Youtube Channel to get weekly recipes.

Disclaimer: This recipe is just a tried version of mine, and only I’m sharing my experience in making it.

Last time I showed you the recipe of watermelon Mohabbat ka Sharbat. Don’t worry if you don’t have roof afza sharbat syrup. Let me tell you another two ways of making watermelon juice without it. Let’s get started!

Preparation Time: 5 mins	Recipe Servings: 1
Cook Time: 0 mins	Download Recipe
Total Time: 5 mins

Ingredients for Method 1:

1. 1 cup Watermelon
2. A few Mint leaves
3. 1 tbsp Sugar
4. 1/4 tsp Pepper Powder
5. Salt as needed
6. 1 tbsp Lemon Juice
7. 1 cup Chilled Water
8. Ice cubes

Ingredients for Method 2:

1. 1 cup Watermelon
2. 2 tbsp Sugar
3. 2 tbsp Watermelon [cut into small pieces]
4. Ice cubes
5. 2 tsp Basil seeds [soaked]

Step for method 1:

Take 1 cup of watermelon in a mixie jar. Add a few mint leaves, 1 tbsp of sugar, 1/4 tsp of pepper powder, salt as per your preference, and put 1 tbsp of lemon juice.

And finally, add 1 cup of chilled water and blend it well. Filter the watermelon juice and add ice cubes as you needed, along with mint leaves. Now, one way of watermelon is ready!

Step for method 2:

Take 1 cup of watermelon in a mixie jar again with 2 tbsp of sugar this time. Blend it well and filter the watermelon juice.

Add some ice cubes in a glass. Add 2 tbsp of watermelon cut into small pieces. Put 2 tsp of soaked basil seeds and add the filtered watermelon juice. Mix it, and now the second way of watermelon juice is ready!

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Would you like to try a savory-filled fried and baked samosa? The samosa sheets are wheat flour-based and packed with onion-rich filling. What are you waiting for? Let’s get started!

Preparation Time: 30 mins	Recipe Servings: 6
Cook Time: 20 mins	Download Recipe
Total Time: 50 mins

Ingredients for making Samosa:

1. 3 roughly chopped Onion
2. Some Salt
3. 1/2 tsp Chilly Powder
4. 1/4 tsp Turmeric Powder
5. 1/2 tsp Garam Masala
6. 1/2 tsp Cumin Powder
7. 2 finely chopped Green Chilly
8. A few finely chopped Coriander leaves
9. 1 cup Wheat Flour
10. 1 tbsp Oil
11. 1 tbsp Maida

Step 1 – Making Onion Stuffing:

Take a plate and put three roughly chopped onions into it. Crush it slightly. Add salt of your preference, along with 1/2 tsp of chilly powder and 1/2 tsp of turmeric powder.

Put 1/2 tsp of garam masala and 1/2 tsp of cumin powder. Add two finely chopped green chilly with a few finely chopped coriander leaves. Mix it well and keep these stuffings aside.

Step 2 – Making Dough:

Get 1 cup of wheat flour in a bowl. Add salt as per your preference and pour 1 tbsp of oil into it. Crumble and mix it. Add enough water to make a smooth dough. Knead it until you get a dough. Let it rest for 15 minutes.
Knead again for few minutes. Divide into six equal parts.

Step 3 – Making Samosa Sheets with stuffings:

Take a piece and dust it with some flour. Roll it thin to get crispy samosas. Turn the flame on with medium heat and place the wheat flour-based sheet on heated Tawa. Cook it for a few seconds on both sides. Cut into three pieces. Samosa sheets are ready!

Take 1 tbsp of maida and add little water to make a thick paste. Fold the sheet into a cone alike. Fill 1 tsp of stuffing inside. Close it tightly with the help of the thick paste. That is, seal the edges with maida paste. Repeat the same for all sheets. You’d get 18 samosas for this measurement. It’s ready to fry!

Step 4 – Making Samosa:

Heat oil for frying. Drop one by one in hot oil. Keep the flame with medium heat. Fry till it gets golden brown on both sides. Samosas are ready to serve!

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