Samosas and Chat in Air Fryer - memorial Day weekend

Air Fryer Samosa 

Ingredients

Outer shell 

1. What flour 1/2 cup , maida 1/2 cup
2. salt, carom seeds, baking sods - 1 pinch each
3. butter/ghee/oil mixture - 2 tbsp ( for dough prep)
4. Luke warm water - for kneading dough

Stuffing

1. Green Peas - 2 tbsps
2. Potatoes - cooked/ peeled - 1 cup
3. green chilies - 2-3 finely chopped
4. coriander leaves - fist ful finely chopped
5. turmeric powder - 1 pinch
6. amchur powder - 1 tsp
7. salt - to taste
8. oil/ jeera - for seasoning
9. ginger paste - 1/2 tsp(ginger garlic paste can be added if you like)

Procedure

1. Mix all the ingredients for dough and knead it to a thick dough and keep it aside.
2. In a pain add oil/ jeera, add all stuffing items.
3. Mix them well and garnish with coriander leaves and set it to cool.
4. With a roti stick, make think even sized rotis with the dough.
5. After all rotis are made, then cut the round rotis into two.
6. Keep water in a small cup.
7. Make a small cone with semicircle roti, and add stuffing and seal the bottom.
8. Like that prepare all the samosas.
9. Coat the top with oil / milk mixture.
10. Add them to an air fryer and cook for 15-20 mins in 370 deg F.
11. Super yummy golden drown samosas are ready!

Green Chutney

Ingredients

1. Green Chilies 3-4
2. Coriander leaves - 3-4 fistful
3. Cucumber - 1/2 peeled and sliced
4. Lemon 1-2 - squeezed and seeds removed
5. Salt to taste
6. Olive oil - to garnish.

Method

1. Grind all the ingredients well to a smooth paste.
2. Check salt or lemon and add more if needed.
3. Add olive oil on top.
4. Tangy Green Chutney is ready .

Mango Chutney

Ingredients

1. Peel and cubed raw mango -2 cups
2. Salt  - to taste, 
3. red chili powder - 1 tsp, 
4. corn starch - 1 tsp
5. sugar / jaggery - 1 tsp

Method

1. Grind all the ingredients in a mixer.
2. After it's ground, check the sate to add more slat/ jaggery if needed.
3. Now cook the mixture in a vessel.
4. It it's too thick add hot water and if it's too thin add more corn starch.
5. Turn off the gas.

Katta meetta mango chutney is ready!

Chat for Samosa

Ingredients

1. Dry green peas - 1/2 cup, channa dhal - 1/2 cup - soak for 2-3 hrs
2. green chilies - 2-3 finely chopped
3. amchur powder, chat masala, red chili powder, dhania powder, jeera powder - 1 tsp each
4. turmeric - 1 pinch
5. tomatoes - 2-3 finely chopped
6. 1 tsp oil/ jeera for seasoning
7. Green chutney - 2 tbsps

Method

1. Cook the dhals in cooker until they are finely cooked.
2. Add oil / jeera to a pan, then add tomatoes and a little salt/ turmeric.
3. When the tomato starts dissolving, add all the other powders mentioned above.
4. After all of that mixes, add the cooked dhals.
5. Add more hot water if needed.
6. Then finally add green chilies(chopped) and dhaniya leaves - finely chopped.
7.  Before mixing with samosa, add a little more chat masaala powder and green chutney!

 Enjoy your samosa chat!
 Healthy and nutritious chat is ready !

Dadyannam or Curd rice

Dadyannam or Curd rice is a very famous and an excellent lunch / dinner ender! I just have no words to say how awesome it will be !

Ingredients

1. Raw Rice - 1 cup
2. Water  - 1 cup
3. Whole Milk - 2-3 cups
4. Less sour curd - 1 cup
5. Finely chopped ginger & green chilies - 1 tbsp
6. Finely cut mangoes. peeled apples - 2 tsbp
7. black grapes - 1 tbsp
8. Salt - to taste, hing - for flavor
9. finely chopped Curry leaves, coriander leaves -  2tsp for garnishing
10. cooking oil (sesame oil?) - 1 tsp, mustard / u dhal - 1/2 tsp - for seasoning.

Procedure

1. Cook the rice in milk, until it turns very soft and gets mashed.
2. Keep adding milk to the rice until it becomes a fine paste. ( I prefer not to use cooker for this).
3. Cook it on low t medium flame.
4. Once it's done add a pinch of hing, green chilies and ginger to it.
5. Allow it co cool. - if needed add some 2-3 ice cubed so that it cools down faster.
6. Ad a cup of fresh (boiled and cooled ) milk to it.
7. Add Grapes, finely chopped mango/ carrot pieces and salt.
8. Finally add the curd.
9. The give it a nice tadka with mustard / u dhal.
10. garnish with curry leaves/ coriander leaves mixture.

Yummy Curd rice is ready.

You can enjoy it with puli inji / or any pickle of your choice!

Note: Since it's cooked in milk it's super fluffy and very tasty. Kinds will fall in love with this!

Singhdannam or Akkara Vadisal

Singhdannam or Akkara Vadisal

This is a famous nevidhyam prescribed in Lalitha 1000. This literally means that, Pongal/rice which has oozing ghee in it! Andal also sings about this in her Thirupavai.
Legend has it that Gopikas of Brindavana did a vrutham in the month of Margashirsha, where they offered this and several other offerings to Kathyayani Devi - to get their
wishes of uniting with Krishna fulfilled. Andal follows their path! Since this vrutham was done for Kathayayani / Vindhya Vasasini it's called Paavai (means girl) nonbu or vrutham!

Ingredients

1. Raw Rice - 1 cup
2. Moong dhal - 1/2 cup
3. Ghee - 1-2 cups
4. Jaggery - 1.5 cups
5. Whole Milk - 2-3 cups
6. Cardamom -2, Cloves -2, Saffron - a pinch, edible camphor- a pich - for flavor
7. Cashews, Raising - 2tbsps - for garnishing
8. Grated coconut - 2 tbsps (otpional)

Procedure

1. Cook the rice and moong dhal in milk with 2-3 tbsps of ghee (in cooker or outside in a vessel).
2. Cook it on low t medium flame.
3. After that mixture is cooked, add the jaggery powder and keep stirring.
4. Like halva, keep adding ghee - little by tille.
5. Once done, it will be oozing ghee!
6. Now turn off the gas.
7. Podwer the flavoring items and add to this pongal and mix well.
8. If adding grated coconut add it now.
9. Heat shee and add cashes and raising and fry them and add to this mixture.
10. Add all the remaining ghee o the top.

Mouth watering snighdannam is ready! 

Very excellent indigenous , healthy sweet! Liked by Perumal and Ambal!

Vazhaikkai Upperi

Vazhaikkai Upperi

Ingredients

1. Raw Banana(2-3 nos) - Peeled, sliced & diced -  2 cups
2. Salt, turmeric, water - to cook the banana
3. Coconut oil 1-2 tsp, mustard seeds/ u dhal 1 tsp - for seasoning
4. Grated coconut - 2tbsp, green chilies 2-3 nos, curry leaves - 5-10 leaf lets - for garnishing.

Procedure

1. Add the banana pieces to a vessel with water, sat and turmeric and cook it covered on medium flame.
2. After it's cooked, leave the vessel covered for 10 mins.
3. Now filter the water and allow the banana pieces to cool down.
4. In a pan add coconut oil, mustard / u dhal.
5. Once mustard splutters, add the fried banana prices.
6. Add a pinch of slat/ turmeric if needed.
7. Now grate - coconut, green chilies, curry leaves in mixer.
8. After the banana has mixed well with the seasoning, turn of the gas and add the garnishing.
9. Mix it well.
10. Raw banana upperi is ready.

Enjoy with with rice or roti.

Tomato / Cocum Rasam

Tomato / Cocum Rasam
Rasam is usally prepared in tin vessels (EEya Chatti). This is supposed to help us fight against diabetes and keep us healthy.
Since this rasam gets prepared on dwadashi, no tamarind is added to this.

Ingredients

1. (dried)Cocum / Kudam puli - 4-5 numbers
2. Tomatoes - 300-400 gms - sliced length wise (dont cut it too small - but slice them length wise into medium sized pieces).
3. Turmeric powder - 1 pinch, salt - to taste, hing - 1 pinch.
4. Rasam Powder - 1 -2 tsp (If powder not available dry roast  1tsp coriander seeds, 1/2 tsp pepper, 1/2 tsp cumin seeds, 1 red pepper and grind to a coarse powder.)
5. Water in which dhal was cooked - 1 cup
6. Ghee - 1-2 tsp, mustard/cumin seeds - 1tsp, curry leaves - 4-5 leaflets, methi seeds - 1/2 tsp, black pepper powder - 1/2 tsp - for seasoning.
7. Finely chopped Coriander leaves / stem - a fist full. 
8. 1 green chillie - Sliced (optional)

Procedure

1. In the tin vessel add 2 cups of boiling water, salt, turmeric, cocum , green chilies (optional) and bring to a boil.
2. Now add dhal water & sliced tomatoes.
3. Bring the tomato mixture to boil.
4. Then add rasam powder and hind and turn off the gas. (Rasam must not boil too much )
5. In a pan add ghee, mustard/cumin.
6. After mustard splutters, add curry leaves & pepper powder and add it to rasam.
7. Add coriander stem/leaves.

Mildly tangy rasam is ready.

Enjoy it with rice / idly or any dish of your choice.

Note: If you have dried neem flowers, fry it in ghee and add to this rasam.
Note: If you have coconut milk add 1 tbsp - it tastes well.

Dwadashi - Mor Kuzhabmu with turkey Berries (Sundaikkai)

Mor Kuzhabmu with turkey Berries

Ingredients

1. Winter melon or white pumpkin(s) - sliced and diced - 1-2 cups
2. Grated Coconut - 1 cup, 2 green chilies, 1 tsp rice flour, 1tsp - fried Bengal gram - for grinding
3. Turkey Berries - 8-10 (dried ones)
4. Sour Curd or Thick Butter milk - 3 cups
5. Curry Leaf - 5 leaf lets, mustard - 1/2 tsp , red chilies - 1 , coconut oil - 2 tsp

Procedure

1. First add salt, turmeric powder to 2-3 cups of water and add the white pumpkin cubes and cook them until done.
2. Add Grated coconut, and other grinding items and grind those to a fine paste.
3. Churn the curd/butter milk well.
4. Mix the ground coconut paste to churned butter milk and mix it well.
5. Add the butter milk mixture to cooked pumpkin pieces.
6. After that mixture comes to a slow boil, stir it very well.
7. Keep stirring or the butter milk with curdle .
8. After it starts to boil turn off the gas.
9. Add coconut oil, mustard seeds and heat. 
10. After mustard seeds splutter - add curry leaves and red chilli.
11. Add the above seasoning to the butter milk / white pumpkin mixture.
12. Finally add a little more oil to the pan, and add the turkey berries and fry them until they turn black.
13. Add it to butter milk / pumpkin mixture(Kuzhambu).
14. More Kuzhambu is done.

Enjoy with rice or roti or any other dishes.

Note: Only for dwadashi we add turkey berries - usually no need to add this.
Note: This can be prepared with other vegetables like yam, bhindi, ripe mangoes etc..
Note: Fried papads etc. go well with this.

Paranai - II

Dwadashi Paranai - This menu is pretty standard every Dwadashi - All over India - Dwadashi marks the ceremonious breaking of  ekadashi fast! It's a super detoxifying  meal with no tamarind and very less chilies. This time I added -
Snigdhannam or AkkaraVadial & Dadyodanam or fluffy curd rice to this menu.
Strictly ghee / coconut oil only for cooking today.

1. WhitePumpkin Mor Kulambu
2. Tomato / Cocum rasam
3. Vazhaikkai Upperi
4. Moong Dhal
5. Snigdhaannam ( Akkara Vadisal)
6. Dadyaannam (Curd Rice)
7. Goose Berries
8. Keerai Mulakoottal
9. Ghee
10. Quinoa rice

Note: While cooking moong dhal, add 1/2 tsp of ghee in it. It prevents moong dhal from raising like a fountain from cooker.

1. பயத்தம் பருப்பு 
2. கீரை மொளகூட்டல் 
3. ஸ்னிக்தான்நம்  (அக்கார வடிசல்)
4. தத்யோதனம்  (தயிர் சாதம்)
5. தக்காளி / குடம் புளி இரசம் 
6. தோல் நீக்கிய வாழைக்காய் உப்பேரி
7. பூசணிக்காய் மோர் குழம்பு (சுண்டைக்காய் வத்தல் சேர்த்து)
8. நீர் நெல்லிக்காய் 
9. புத்துருக்கு நெய் 
10. குனோவா சாதம் 

ஏகாதசி அன்று கண்ணனை நினைந்து உபவாசமாக இருந்து, துவாதசி அன்று விடியற்காலையில் எழுந்து துளசி/ சாளக்ராம அபிஷேக தீர்த்தம் அருந்தி, கண்ணன் நாமத்தால் சுண்டைக்காய், நெல்லிக்காய் , அகத்திக் கீரை உண்ண- அவைகள் கோவிந்தா கோவிந்தா  என்று சொல்லிக்கொன்றே உள்ளே செல்லும் என்பது நம் மரபு. ஆனால் - நெல்லிக்காய் - இரும்பு சத்து, சுண்டைக்காய் விதை - கிருமி (குடற் புழு )நாசினி, அகத்தி கீரை - மலமிளக்கி - இப்படி உடல் நலத்திற்காக மருந்தையும் சேர்த்து வழங்கினார்கள் நம் முன்னோர்கள்.அகத்திக் கீரை  சாப்பிட்டால் பேதி ஆகும் என்பதால் - மாதத்திற்கு இரு முறை தான் அதனை உட்கொள்ள வேண்டும் என்பது சித்த மருத்துவத்தின் விதி.

ஏகாதசி அன்று பச்சை பட்டினியாய் இருந்து வயிறு காய்ந்து போயிருக்கும் என்பதால், துவாதசியன்று விடியற்காலையில் - துவாதசி திதி இருக்கும் பொழுது - நித்ய கர்மாநுஷ்டானம், பூஜை முதலியவற்றை முடித்து, துளசி தீர்த்தம், அருந்தி பாரணை செய்தல் என்பது உடலுக்கும், உள்ளத்துக்கும் மிக சிறந்தது. சிறு பிள்ளைகள் முதல் பெரியவர் வரை ஆச்சரிக்க கூடிய விரதம்! என்ன அற்புதம் பார்த்தீர்களா? கோவிந்தா நாமம் ஒன்றே போதும்! 
காப்பியில் அமிலமும், தேநீரில் துத்தநாகமும் உள்ளது - வெரி வினையே வேண்டாம்! இன்றைக்கு நம்மறவர்களுக்கு வரும் வியாதிகளில் பாதியும் இந்த பொல்லா காபி மற்றும் தேநீரால் வருவன என்பதை நாம் அறிய வேண்டும்.
நேரம் இருந்தால் - தைத்திரீய உபநிஷத், நரசிம்ம தாபினி  பாராயணம் செய்யலாம்! 
வெறும் வயிற்றில் பாரணை உண்டால் முழுப்பயனையும் அடையலாம்!காப்பியை அருந்தி பாரணை சாப்பிட்டால் - மருத்துவ பயன்கள் வீணாய் போகும்! விரதமும் வீணாகி விடும்! கண்ணன் அருளால் காப்பி அருந்தாமல் இருப்பது உடலுக்கும் உள்ளத்துக்கும் மிகவும் நல்லது.

Mor Koottu

Mor Koottu
This a super fine delicacy that goes well with any tangy main dish like vatha kuzhambu, etc..
Vegetables oprimarily used are: white pumpkin, raw banana, & squash

Ingredients

1. Sliced and diced vegetables (as mentionedn above - raw banana/ squash / white pumpkin) - 1 cup
2. Grated Coconut 1/4th of a cup,green chilies - 2-3 - for grinding
3. non-sour curd - 1/2 cup
4. salt - to taste
5. Coconut oil - 1 tsp, mustard+ u.dhal+cumin seeds - 1 tsp, curry leaves - 5-10 leaflets, red chilies - 1-2 - for seasoning.
   

Procedure

1. In a shallow vessel add a little water  & salt and bring to a boil.
2. Add the cut vegetables (don't cut them too thick) & cook it covered on medium flame.
3. In the mean time grind coconut & green chilies to a fine paste.
4. When the veggies are mostly cooked, add the ground mixture.
5. When everything boils , stir or mix it gently.
6. Turn off the stove and add 1/2 cup of thick non-sour curds.
7. Once more mix everything gently.
8. In a pan add coconut oil, mustard, urad/dhal & cmin.
9. Once mustard splutters then add curry leaves & red chilies.
10. Add this seasoning to the vegetable/ ground mixture.
11. Your yummy and creamy mor kottu is ready!
    Enjoy it with rice / chapathi or any tiffin items of your choice.
    

Note: Some people also use carom seeds for seasoning - but they taste bitter. I prefer regular seasoning.


Note: This dish does not require asaefotida or turmeric. Usually stuff cooked with tamarind only has asaefotida or hing added.

Pulungari or Puli Kuthi koottu or Puliyangari

Pulungari or Puli Kuthi koottu or Puliyangari
As the name suggests this  is one of the delicacies with tamarind. An excellent alternative for sambar & a very good side dish for mulakoottal / curd rice.This is a classical Palakkad dish. There's also a dry version of this, which I will share in a separate post.

Ingredients

1. 2 cups of sliced & diced Indian veggies (Indian beans, long beans, brinjal, bhindi, snake-gourd, white/red pumpkins/ taro / yam/ tindora / Raw banana)
2. Tamarind - one lemon size
3. Raw Rice -2 tsps, fenugreek or methi seeds - 1/2 tsp, 4-5 red chilies - for dry roasting & grinding
4. Shredded Coconut - 1/2 cup or 1 tbsps
5. Cooked tuar dhal - 1 c.5 cups
6. mustard/u.dhal - 1/2 tsp, fenu greed seeds - 1/2 tsp,curry leaves - 5-10, red chillies - 2, hing - a pinch , cocnut oil - 1.5 tsps - for seasoning
7. Jaggery / Molasses powder - 1tsp
8. Salt to taste
9. Green Chillies - 3-4

Procedure

1. Add tamarind pulp, salt, jaggery, turmeric powder, a pinch of hing to about 3-4 cups of water in a vessel.
2. Now silt he green chilies and add it tot he vessel.
3. Place the vessel on stove and bring it to a boil.
4. Add your Indian veggie mix to the vessel and cook it covered on medium flame.
5. In the mean time - in a pan, dry roast raw rice, methi seeds and red chilies on low flame.
6. After the methi seeds turn red, transfer the contents to a mixer container and allow the same to cool.
7. Add 1/2 cup of crated coconut and grind the same to a coarse paste.
8. After the veggies/ tamarind mixture is cooked, add this paste.
9. If needed add a little hot water to the vessel.
10. After it starts to boil, add 1.5 cups of cooked tuar dhal.
11. Make sure that it's not too watery -as it solidifies later.
12. Turn off the stove now.
13. In a pan, add coconut oil, and add u. dhal & mustard.
14. After mustard splutters add curry leaves, red chilies, hing, red chilies powder and turn off the stove.
15. Add seasoning on top of your gravy.

Pulungari is ready and enjoy it with rice, dosa, idli, bread, rotis etc..

Note: A mixture of vegetables are preferred . But if you have only one,  type that's good too. Oakra or ladies finger is very popular for this dish.

Friday Typical TAMBRAHM Lunch menu...

Puliyangari (nice replacement for sambar)
Keerai mulakoottal
Beans Thuvaram or thoran
Banana Mor Koottu
Lemon & Mango rasam
Plain Dhal
Lemon/Ginger/Green chilies pickle
Kulith or Kollu dhal with jack fruit seeds (from yesterday)
Curd, Rice & Ghee (Not in pic)

Steamed Lime Pickle

Ingredients

1. 4 limes sliced and diced, one cup ginger peeled and cut, one cup green chilies cut into small pieces.
2. Sesame oil - 1 tbsp, mustard oil 1 tbsp , - for seasoning
3. mustard seeds, - 1 tsp
4. methi prowder, turmeric, hing - t asp (all mixed)
5. red chilie powder - 2 tbsps
6. salt - 4 tbsps or to taste

Procedure

1. Place all cut items in idli plate and steam cook.
2. Allow it to cool .
3. Take a pan and add sesame oil, add mustard seeds.
4. Once mustard splutters, then reduce the flame and add hing, turmeric, half of chilies powder 
5. Once hing dissolves in oil, add all the steam cooked items.
6. Add salt and git it a nice stir.
7. Now add mustard oil and turn off gas.
8. Stir it well.
9. The water in idli vessel, is also very sour and smells/tastes good. Add some slat and drink it like sarbath or make a lemon rasam! 

Super fragrant pickle is ready! Enjoy it with idly, dosas, curd rice, upma etc..

A very nice alternative for store-bought pickles with vinegar!

Mothers Day menu IV - Verum Arisi Adai & Koyil dosai

One more of my mothers favorite - Verum Arisi Adai with drum stick leaves  and whole Urad Dhal(black) + Brown rice dosa! Amma will be very delighted to see this!

Double beans masala , Bombay Chutney , mukkani sambar+ podi

Verum Arisi Adai:

1. Just use para-boiled rice - soak 1-2 cups of para-boiled rice (used for cooking - not idly rice).
2. Now add grind it well, add 1.5 cups of drumstick eaves. little jeera.
3. Make it as dosa and enjoy!

Whole U. Dhal & Brown Rice Dosa :

1. Soak 2 cups of brown rice and 1/4th cup of raw white rice.
2. Soak 1 cup of whole urad beans ( with black skin & whole)
3. Soak 1 tsp of methi seeds.
4. Grind it all well & add yeast and let it ferment.
5. Optionally add some bhindi (4-3 whole bhindis) while grinding.
6. Enjoy crispy dosas.

Mothersday Recipe - III Vendaikkai Pulunkari

Ingredients

1. Okra / Bhindi cut into pices - 1/2 kg
2. Tamarind - small lemon size
3. coconut oil - 1 tsp,mustard, u. dhal, dry red chilies, curry leaves - for seasoning.
4. turmeric powder, asaefotida,  - for color and odor
5. grates coconut - 1/4 th cup
6. 2 tbsps raw rice, 2-3 red chilies, methi seeds - 1/tsp - for dry roasting and powdering
7. Salt to taste

Steps

1. Keep a pan on fire.
2. Add coconut oil, all seasoning items.
3. After mustard splutters, add the bhindi.
4. Now add  salt,turmerics & hing.
5. Stir everything well.
6. Add salt & tamarind pulp.
7. Mix everything well and let it cook on medium flame (cover it up with a lid for faster cooking).
8. In a separate pan dry roast rice, methi & red chilies.
9. Grind dry roasted mixture to a coarse powder.
10. After bhindi is cooked well, keep it on low flame.
11. add coconut and dry roasted power.
12. Mix everything well and turn off the gas.!

Since this powder has a coarse texture, it tastes well and we call it Bhuru Bhuru - means something that's coarse. It's also called as pulunkari.

This could be made with tindora, etc.. also

Mothersday Recipe - II Mukkani Sambar

Mukkani Sambar 
Ingredients

1. Lemon sized tamarind.
2. Jaggery powder - 1tbsp
3. 4-8 Red Chilies , 2/3 cup coriander seeds, 1tsp methi seeds - for frying & grinding
4. Jack-fruit, Mango and (Nenthram) Banana gut into pieces.
5. 1tsp mustard, u. dhal,  a pinch of methi powder, hing powder, red chilies powder , 5-10 curry leaf leaflets.
   

Procedure

1. Make a pulp with tamarind.
2. Add it with enough water, turmeric powder, salt & jaggery.
3. Bring it to a boil.
4. Add all the fruits and cook them on low heat.
5. Now in a pan, add little oil and all grinding ingredients (except coconut) and fry on low heat.
6. Now grind that masala well to a fine paste.
7. After the fruit mixture boils, add this paste.
8. When everything boil turn off the heat.
9. In the same pan, heat little more oil and add all seasoning items.
10. Add it to sambar!

Enjoy this delicacy with rice, tiffin etc.! Jack fruit flavor is really nice!

Mothers day Special Menu - I Vada Pav with Green Chutney & Peanuts (dry) chutney

Vadapav
Green chutney,
Dry Chutney with peanuts..

No Onion No Garlic! Super delicious!

Nrusimha Jayanthi Prasadam

1. vadai
2. Neyyappam
3. Puliyotharai
4. Thayirsatham
5. Panakam
6. Neer Mor
7. MadhuParkkam (for abishekam)

Banana Walnut Cupcakes/ Muffins

Banana Walnut / Choclate Bread / Muffins

Ingredients

1. Baking Soda 1tsp
2. Salt - a pinch
3. (Coconut Palm / Molasses) Sugar  - 1cup
4. Ripe Bananas - 6 nos.
5. Whole what flour - 2.5 cups
6. water - 1/2 cup
7. Eno or Fruit Salt - 2 tsp
8. Oil / Ghee Mixture - 1 cup
9. Nutmeg, Cardamom and Cloves - powdered - 1tsp
10. Walnuts - 1 cup
11. Urad Dhal Powder, Besan, Sabodana (optional) powder - 1 tsp each (this is egg replacement powder)

Note: If you replace bananas with choclate powder and add a little more water it's choclate muffin. For Choclate buffin we dont need to add nutmet etc..



Procedure

1. Peel the bananas, mast them (with hands) and ad the (powdered)  brown sugar.
2. Mix it very well with hands. (small lumps of banana are ok to have).
3. Now sieve the flour if needed (only if there are lumps etc.)
4. Add egg replacement mixture (u. dhal powder, besan and tapioca powder at this point and mix well).
5. Add the flour to this banana/ sugar porridge.
6. Mix it well with a wooden spatula .
7. Now heat oil with ghee and when it is very hot, add it tot he flour/ banana mixture.
8. Mix it very well.
9. Now slightly break the walnuts in a nut grinder and add those tot he mixture. (You can save some for decoration on top)
10. Now add baking soda, salt, nutmeg and other spices. (dont add water / eno at this point).
11. Now sprinkle a little water, & mix it well with wooden spatula.
12. add 2 pinches of eno.
13. Mix it again . 
14. The flour will rise a little.
15. Now add eno little by little and mix.
16. Sprinkle water as needed.
17. Let the batter settle down for 10 mins.
18. In the mean time, take your cup cake / muffin mold(s) and add the paper holders to the same.
19. Preheat your oven to 350 degrees for baking.
20. Now transfer the flour to your cupcake holders one scoop each.
21. If you have any walnuts or sliced almonds to decorate - place those on the top.
22. Place the muffin mold inside your oven and bake for 15-25 mins.
23. A very sweet aroma of nutmeg etc. comes out at the end.
24. Take a  fork and poke into your cup cake(s) - if flour doesn't stick, then cupcakes are done.

Enjoy your cupcake for snack, etc..

Typical TAMBRAHM Style Brunch

TAMBRAHM Style Breakfast / Brunch

1. Idly (with Bhindi or Vendai Kaambu)
2. Dosa (with Bhindi / Vendai Kaambu) - stuffed with cauliflower masala 
3. Tiffin Sambar 
4. Brinjal plain gosthu coconut chutney 
5. Mint (from backyard) / Pudina chutney Elllu Milkai Podi

After you cut bhindi , all the base/ tips can be ground and added to dosa/idly flour. It comes out really well + very healthy too.
I call it TAMBRAHM Style as we pour sumptuous amount of sesame oil  on top of idly/ sambar / gun-powder etc..
Kindly follow this link for recipes..
https://srimanisswayampaakam.blogspot.com/2020/05/typical-tambrahm-style-brunch.html

செந்தமிழ் பிராம்மணர் அகங்களில்  இட்டிலுக்கும், நல்லெண்ணைக்கும், எள்ளு மிளகாய்ப்பொடிக்கும் ஒரு தனி ஸ்தானம் உண்டு. சாம்பாரில் சுட்டெண்ணை அல்லது நல்லெண்ணெய் ஊற்றி அது மிதக்க மிதக்க தோசை இட்டிலிக்கு தொட்டுக்க கொண்டு சாப்பிடுவது நம் பிறப்புரிமை என்றே சொல்லுவேன்! பச்சரிசி மாவில் வெண்டைக்காம்பை அரைத்துக் கலக்கி , மடி தோசை - அதுவும் நம் தனிப்பெருமை என்றே சொல்ல வேண்டும்!