Long Beans Aloo Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Potato - 3 medium
Long Beans / Payathangai - 1 bunch
Chilli powder - 1 tsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Chop the potato(with / without skin) into cubes and soak in water
2. Trim the ends and chop the long beans into 1" pieces.
3. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
4. When the mustard splutters, add the long beans, cover and cook.
5. When the long beans is half cooked, add the drained potato, salt, garam masala and chilli powder
6. Mix well and open and cook till the potato is cooked well and roasted on a medium flame
7. Serve hot with roti

Vazhaippoo Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Vazhaipoo / Banana Flower - 1, medium
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - To taste
Turmeric - a pinch
Grated Coconut - 3 tbsp
Moong Dal - 1/2 cup, soaked
Oil - 2 tbsp
Mustard - 1 tsp
Red Chilli - 2 broken
Soda - a pinch(optional)

Procedure

1. Remove the thick stem from inside the banana flowers and cut them finely. Soak in diluted buttermilk till cooking.
2. Pressure cook the banana flower in the pressure cooker for 3-4 whistles with salt
3. In a kadai, heat oil on a medium flame
4. When the oil is hot, add the mustard, curry leaves, asafoetida and red chillies
5. Turn the flame to a simmer, add the drained banana flower, a pinch of turmeric and salt if required
6. Mix well, add the moong dal, cover and cook on a simmer till the moong dal is completely cooked and there is no water
7. Finally add the grated coconut, toss well and remove from flame.
8. Serve with sambar rice / rasam rice.

Note :

1. Alternately, instead of red chilli, you can add chilli powder, salt, sambar powder and cook well. When the flavours blend well, finally you can serve it without coconut

Cauliflower Curry

Cauliflower is rich is antioxidants. Helps prevent cancer and is anti inflammatory.


Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Cauliflower - 1 big
Chilli powder - to taste
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp
Green Chilli - 1 slit

Procedure

1. Separate the cauliflower into florets and soak in boiling water with salt and turmeric for 10 minutes
2. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
3. When the mustard splutters, add the green chilli, drained cauliflower, salt and chilli powder
4. Mix well and cook till the cauliflower is cooked well but not mushy.
5. You may choose to roast on a medium flame open / covered.
6. Serve with rice, rasam / sambar

NOTE  :

1. You could also add curry powder instead of chilli powder in this recipe for a unique flavour. Adjust curry powder quantity to taste. 

Tamarind RedChilli Chutney

This super easy recipe goes well with ragi dosa, rava dosa, pongal.

Preparation Time : 10 minutes
Makes - 1 cup

Ingredients

RedChillies - 10
Tamarind - 2 gooseberry size balls
Salt- to taste
Asafoetida - 1/2 tsp
Coconut - 1/4 cup

To Temper

Oil - 1/2 tbsp
Mustard - 1 tsp
Urad Dal - 1 tsp
Curry Leaves - a few

Procedure

1. Grind all the ingredients together with water.
2. Heat oil in a tadka pan, add mustard, wait to splutter, add urad dal and pour over the chutney.

Quick Ragi Karacha Mavu Dosa

This ragi dosa is a healthy and delicious breakfast choice or great for night tiffin. A no onion, no garlic recipe.

Preparation Time : 15 minutes
Cooking Time : 2 minutes
Makes 25 - 30 dosas

Ingredients

Ragi Flour - 2 cups
Wheat Flour - 1 cup
Salt - to taste

To grind

Green Chillies - 3
Curry leaves - a few
Ginger - 1" Piece
Pepper - 6

To Temper

Gingelly Oil / Sesame Oil - 1 tbsp
Mustard - 1 tsp
Cumin Seeds -  1 tsp
Asafoetida - 1/2 tsp
Curry Leaves - 4 chopped finely
Cashewnuts - 1 tbsp, broken and chopped

Procedure

1. Mix the two flours, add enough water to bring it to a very thin consistency
2. Add salt to taste
3. Grind items given under to grind section with a tbsp of water and add it to the dosa batter
4. Heat gingelly oil, add mustard, wait to splutter, add cumin seeds, asafoetida, curry leaves and cashewnuts.
5. Add the tempered ingredients to the dosa batter
6. Heat the dosa tava, pour a ladleful of batter from the edges to the center, let it roast on one side, drizzle oil around the sides, turn over to the other side and cook. Repeat with the first side. Wait to get crisp and serve immediately.
7. This dosa goes very well with a tamarind red chilli chutney

Yellow Pumpkin Koottu

Yellow pumpkin is very rich in antioxidants. It is very healthy and known to slow down the ageing process.

Preparation Time : 10 minutes
Cooking Time : 25 minutes
Serves : 4

Ingredients

Yellow Pumpkin - 1/2 kg
Green Chillies - 2
Karamani / Lobia - 1/4 cupCurry leaves - a few
Turmeric - 1/2 tsp
Masoor Dal - 5 tbsp


To Grind

Green Chillies - 4
Coconut - 3/4 cup
Cumin Seeds - 2 tsp


To Temper 

Mustard - 1 tsp
Urad Dal - 1/2 tbsp
Curry Leaves - a few
Ghee - 1/2 tbsp
Asafoetida - 1/2 tsp

Procedure

1. Wash, peel, chop the pumpkin into 2" inch cubes.
2. Put the chopped pumpkin pieces in a vessel
3. Slit the green chillies and put them in a vessel along with the pumpkin.
4. Tear apart the curry leaves and add to the pumpkin
5. Soak the karamani / lobia for 2 hours and add it to the pumpkin
6. Pressure cook the pumpkin for 3 whistles
7. Pressure cook the masoor dal for 3 whistles
8. Grind the items given under the to grind section and set aside
9. Mix the pressure cooked pumpking, dal and ground paste
10. Add salt to taste
11. Adjust consistency
12. Heat ghee in the tadka pan, add the mustard, after it splutters, add the urad dal, let it brown, add the curry leaves, asafoetida and pour over the koottu.
13. Tasty delicious yellow pumpkin koottu is ready. Serve hot with rice and papad.

Rava Dosa

Rava dosa is my favourite. I do have a grinder here in Dubai and the dosa batter that I buy outside is bad. After using it for a day, the texture of  the dosas made the next day is very bad, so I opt to make rava dosa instead and use the batter for making kuzhi paniyaram. Rava dosa is very easy to make and with a little practice in getting the consistency right, anyone can make it as crisp and tasty as the restaurant ones.

Preparation Time : 10 minutes
Cooking Time : 2 minutes
Makes 12 - 15 dosas

Ingredients

Rava - 1 cup
Maida - 1 cup
Rice Flour - 1 cup
Water - as required
Salt - to taste
Ginger - 1" piece
Green Chilli - 3
Pepper - 4

To Temper

Til Oil / Nallennai - 1 tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Cashewnuts - 1 tbsp, broken
  
Procedure

1. Mix the rava, maida and rice flour in a vessel well.
2. Add water to this to make it thin.
3. Add required salt and check.
4. In a mixer, grind pepper, ginger and chilli into a fine paste with as much water as required.
5. In a separate tadka pan, add the oil, mustard, cumin seeds after they splutter, add the cashewnuts and wait for it to brown.



6. Heat the dosa tava. Mix the rava dosa batter well, when the tava is hot, pour a ladleful of batter from the edges towards the center till it is filled and all holes are closed.
7. Keep the flame on a medium high and cook till crisp
8. Turn over the dosa and cook on the other side. Repeat with the first side and take it when it is crisp.

Bread Upma

Bread upma is a very east breakfast / tiffin dish. If you have half a loaf of bread that I not being used, but are looking to finish it quickly, try this You will love this.


Preparation Time : 10 minutes
Cooking Time : 25 minutes
Serves  : 2

Ingredients

Bread slices - 10 - 12
Onions - 2 large, chopped finely
Tomato - 1, medium, chopped finely
Green Chillies- 3, chopped finely
Curry Leaves - a few
Turmeric Powder - 1/2 tsp
Salt - to taste
Dhania Powder - 1/2 tsp (optional)
Cumin Powder / Jeera Powder - 1/2 tsp (optional)
Oil - 2 tbsp
Chopped Coriander - for garnishing

Procedure

1. Trim the sides of the bread and cut each bread into 9 cubes.
2. Heat a tbsp of oil in a pan, add the bread cubes and roast till browned well on a medium flame. Transfer to a large bowl.
3. Heat a tbsp of oil in a pan, add the onions, green chillies, curry leaves, turmeric powder and saute for a minute.
4. Add the tomato, cook till it becomes soft.
5. Add salt, dhania powder and cumin powder(if adding). Mix well
6. Adjust salt according to taste
7. Finally add the bread cubes and toss well with the onion mixture.
8. Garnish with chopped coriander and serve immediately.

Notes:

1. You can add grated carrot, capsicum chopped finely and any other vegetables of your choice too.

Peerkangai Thogaiyal

I like thogaiyal's a lot. Simple, easy to make and tasty. A boring day, disinterested to cook, try any thogaiyal and make your boring day spicy..  

Preparation Time : 15 minutes
Cooking Time : 15 minutes
Serves : 2

Ingredients

Ridge Gourd / Peerkangai - 1 big / 2 small, peeled and cut into slices
Coconut - 1/4 coconut , sliced / grated
Tamarind - a small gooseberry size
Red Chilli - 4
Salt - to taste
Asafoetida - 1/2 tsp
Oil - 2 tbsp

For Seasoning

Mustard - 1 tsp
Urad Dal - 2 tsp
Oil - 1 tsp


 
Procedure

1. Slice / grate the coconut
2. In a pan, add a tbsp of oil and add the sliced peekangai and cover and cook till all the water evaporates and the peerkangai is cooked. Set aside to cool.
3. In the same pan, heat oil, add the tamarind, red chilli and coconut and toss till the red chillies are roasted.
4. Allow it to cool and grind in a mixer with peerkangai, salt and hing / asafoetida
5. In a pan, do the seasoning and add to the peerkangai thogaiyal.
6. This goes very well with rice.

Poha

Aloo Poha is our weekend breakfast mostly. My husband loves it so I make it every weekend. A very nutritious breakfast to kickstart your weekend of cleaning, shopping etc .etc.

Preparation Time : 10 minutes
Cooking Time : 15 minutes
Serves  : 2

Ingredients

Jada Poha / Medium Thick Poha - 2 cups
Onions - 1 large, chopped finely
Tomato - 1, medium, chopped finely
Potato - 1 large, peeled, cubed and boiled
Green Chillies- 3, chopped finely
Curry Leaves - a few
Turmeric Powder - 1/2 tsp
Salt - to taste
Dhania Powder - 1/2 tsp (optional)
Cumin Powder / Jeera Powder - 1/2 tsp (optional)
Oil - 2 tbsp
Chopped Coriander - for garnishing

Procedure

1. Wash the poha well, drain and set aside
2. Heat oil in a pan, add the onions, green chillies, curry leaves, turmeric powder and saute for a minute.
3. Add the tomato, cook till it becomes soft.
4. Add the potato and saute for a minute.
5. Add salt, dhania powder and cumin powder(if adding). Mix well
6. Add the poha and mix thoroughly.
7. Adjust salt according to taste
8. Garnish with chopped coriander and serve immediately.

Chow chow malabar koottu

This malabar koottu is my brother's favourite. Try this recipe and you too will love it. I love chow chow paal koottu or malabar koottu. My husband does not like chow chow so I normally don't make this. Since my mother-in-law is in town and she likes it, today I decided to make malabar koottu for both of us for the afternoon.

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 2

Ingredients

Chow Chow / Bangalore Kathrikkai - 1 medium
Asafoetida - 1/2 tsp
Salt - to taste
Sambar Powder - 1 tsp
Tamarind - a small lemon size
Curry Leaves - a few
Masoor / Moong Dal - 1/2 cup cooked

To Grind

Red Chillies - 4
Urad Dal - 1 tbsp
Chana Dal - 1/2 tbsp
Coriander Seeds - 2 tbsp
Coconut - 1/4 cup

To Temper

Oil - 2 tsp
Mustard Seeds - 1 tsp
Urad Dal - 2 tsp


Procedure

1. Wash, peel and chop the chow chow into small cubes
2. Soak and set aside tamarind extract
3. Cook the chow chow with the tamarind extract, salt, asafoetida, curry leaves and sambar powder till soft
4. Roast and grind the items given under "to grind" a little coarsely
5. When the chow chow is cooked fully, add the ground paste
6. Finally add the cooked dal and adjust salt
7. Heat the oil for tempering in a tadka pan, add the mustard seeds wait for it to splutter, add the urad dal and wait for it to turn brown.

Egg plant Schezuan Sauce

This is a perfect accompaniment to vegetable fried rice. My mom makes this so well.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Brinjals - 4 medium large ones (Striped variety)
Garlic - 4 cloves, minced
Spring Onion - 4, stem and onions
Red Chillies - 4, soaked in water
Sugar - 1 tbsp
Vinegar - 1 tbsp
Cornflour - 2 tbsp
Soy Sauce - 1 tbsp
Chilli Powder - 1/2 tsp
Ginger - 1" piece, chopped finely

Procedure

1. Mix sugar, vinegar, cornflour and soy sauce together in a small bowl.
2. Slice and cut the brinjals into small 1 " cubes
3. Spread salt, wait for 15 minutes, drain and fry in oil.
4. Fry the red chillies in 1 tbsp oil, add the ginger, garlic, spring onions, chilli powder and brinjals
5. Saute for a minute. Add the sauce to the brinjals.
6. Wait till the sauce thickens. Serve hot with chinese fried rice.

Buddha's Delight

Buddha's Delight is a dish that is traditionally made for Chinese New Year. It is typically made with 18 ingredients. This is a slightly tweaked version but tastes great. I tried another version when I could not get all the ingredients.

Preparation Time : 20 minutes
Cooking Time : 30 minutes
Serves :6

Ingredients

Gingelly Oil / Nallennai - 2 tsp
Sugar - 1 1/2 tsp
Salt - 1/2 tsp
White Pepper Powder - 1/4 tsp
Shitake Mushrooms / Button Mushrooms - 8 large / 12 - 15

Plain Noodles- 1/4 cup
Oil - 1 1/2 tbsp

Spring Onions - 3, cut into 1 " Pieces, both the stem and the onions

Garlic - 2 cloves , minced

Ginger - 1 tsp, freshly grated

Carrot - 1 medium, sliced thinly

Water Chestnuts(canned) - 1/2 cup, sliced

Bambooshoots (Canned) - 1/2 cup, julienned

Baby Corn - 1/4 cup

Peas - 100 gm

Cabbage - 1/4 cup julienned

Tofu - 100 gm cut into cubes

Soy Sauce - 2 tbsp

Vegetable Stock - 2/3 cup

Procedure

1. In small bowl, mix water, sugar, soy sauce, cornflour, vinegar to a saucy consistency and set aside.

2. Soak and wash mushrooms, Cut off the stems and chop the caps into cubes / slices.  

3. Cook noodles till al dente.

4. In a wok or a deep pan, heat oil over high heat. Add the mushrooms, spring onions, garlic and ginger and stir-fry for a minute. 

5. Add the carrot, water chestnuts, bamboo shoots, baby corn, snow peas and cabbage and stir-fry for 2 minutes.

6. Add the sauce, cover and cook for 5 minutes. Gently stir in the noodles and tofu until well coated. 

7. Reduce heat to low, cover and cook until most of the sauce is absorbed, about 15 minutes. Serve immediately.

Vegetable Cutlet

Vegetable Cutlets are very tasty and easy to make.

Preparation Time : 10 minutes
Cooking Time : 25 minutes
Makes : 20 cutlets

Ingredients

Potatoes - 2 medium, boiled and mashed
Peas - 1/4 cup, boiled and mashed
Carrot - 1/2 cup, boiled and mashed
Beans - 1/4 cup, boiled and mashed
Green Chillies - 4 chopped finely
Red Chilli Powder - 3/4 tsp
Turmeric Powder - 1/2 tsp
Grated Ginger - 1 tbsp
Garam Masala - 1 tsp
Cornflour - 1/2 cup
Bread Crumbs - 1/4 cup
Salt - to taste
Oil - for frying

Procedure

1. Mix the first 9 ingredients together and combine well.
2. Combine the cornflour with the boiled vegetables mixture and form into a soft dough
3. Make into desired shape, roll on the bread crumbs and shallow fry / deep fry

Hara Bhara Kebab

This kebab is great for an evening snack  for kids. Nutritious and delicious. I learnt this from a video of Chef Harpal Singh Sokhi. I loved it and its taste.

Preparation Time : 15 minutes
Cooking Time :30 minutes
Makes : 8  mini kebabs

Ingredients

Capsicum - 1 medium, chopped finely
Frozen Peas - 11/4 cup
Potato - 1 large, boiled, peeled and grated
Spinach Leaves - 500 gm, boiled and chopped
Mint Leaves - 10 leaves
Coriander Leaves - 2 tbsp, chopped
Cumin Seeds / Jeera - 1/2 tsp
Ginger - 1 tbsp, chopped
Green Chillies - 3 chopped finely
Turmeric Powder - 1/2 tsp
Bread Crumbs - 1/4 cup +  4  tbsp
Cornflour - 1 tbsp
Chat Masala - for garnish
Salt- to taste

Oil - For frying

Procedure

1. Heat oil in a pan, add the cumin seeds, ginger, green chillies and saute for a minute
2. Add the capsicum, saute for a minute and add the peas and other greens. Add the salt and turmeric powder.
3. Cook till dry. Cool and puree the mixture.
4. Transfer to a bowl, add the potato, cornflour and 4 tbsp bread crumbs and mix thoroughly
5. Spread the bread crumbs on the plate
6. Shape the kebabs into desired shape, roll over the bread crumbs
7. Deep fry the kebabs in medium oil till golden brown and crisp

Semiya Payasam

I love semiya payasam with the slight pinkish tinge. The trick is to cook milk in the pressure cooker. Payasam tastes as if condensed milk has been added.

Preparation Time : 10 minutes
Cooking Time : 45 minutes
Serves : 4

Ingredients

Semiya / Vermicelli - 1 cup
Milk - 1.5 litre
Sugar - 1 cup
Cardamom Powder - 1/2 tsp
Saffron - a few strands
Cashewnuts - 1 tbsp roasted in ghee
Raisins - 1/2 tbsp roasted in ghee
Ghee - 1/2 tbsp

Procedure

1. Roast cashewnuts and raisins in ghee and set aside
2. Pour the milk into a pressure cooker
3. Add the sugar and pressure cook the milk. Place the pressure cooker weight and when the whistle is about to go off, simmer the flame and cook for 30 -40 minutes on a low flame. Allow the pressure to release by itself.
4. Roast the vermicelli in 1/2 tbsp ghee and add it to the milk after opening the pressure cooker.
5. Continue to cook the payasam on a low flame in the open pressure cooker till the vermicelli is cooked.
6. When the vermicelli is cooked, add the roasted cashewnuts, raisins, saffron, cardamom.
7. Serve the payasam hot / cold.

Carrot Payasam

This payasam is my favourite. You must try this at least once. It tastes best when served chilled. Enjoy this payasam on a hot summer afternoon. Loaded with vitamin A , carrots are great to have as a salad, as a payasam, as a curry or in your sambar and of course my favourite kosumalli.


Preparation Time : 15 minutes
Cooking Time : 25 minutes

Ingredients

Carrot - 6, medium
Sugar - 1/4  to 1/2 cup
Almonds - 10 soaked in warm water and peeled
Milk - 2 cups
Cardamom Powder - 1 tsp
Nutmeg Powder - 1/2 tsp
Saffron - a few strands
Edible Camphor / Pachai Kalpooram - a pinch


 

Procedure

1. Peel the carrots, chop them into halves and pressure cook them for 2 whistles
2. Drain the water and grind into a smooth paste with the almonds in a blender
3. Add some water to this paste and boil it with sugar
4. After the sugar dissolves,  add milk .
5. When the mixture starts boiling, add the cardamom powder, nutmeg powder, saffron, edible camphor.
6. Refrigerate the payasam and serve cold.

Maida Cocoa Cake

This used to be my husband's favourite as my mother - in - law tells me. I have also tried this once after my wedding. Here's the recipe.

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Ingredients

For Vanilla Layer

Maida - 1/2 cup
Ghee - 1/4 cup - 1.5 tsp
Sugar - 1 cup
Vanilla Essence - a few drops

For Choco Layer

Maida - 1/2 cup
Ghee - 1/4 cup - 1.5 tsp
Sugar - 1 cup
Cocoa Powder - 3/4 tbsp

Procedure

1. Heat the ghee in a pan.
2. Add the maida and fry continuously till the raw smell of maida goes. The maida and ghee should have combined well.
3. Add sugar 1/2 cup water in a pan and prepare syrup to one string consistency.
4. Add the maida and ghee paste to the sugar syrup, vanilla essence and keep stirring on a medium low flame will the mix starts to thicken.
5. At this stage pour the mixture onto a greased tray and flatten.
6. Repeat this process, heat ghee, roast the maida, add the cocoa powder and mix well.
7. Prepare sugar syrup to one string consistency
8. Add the maida cocoa paste to the sugar syrup and keep stirring till the mixture thickens.
9. Pour over the vanilla layer and flatten.
10. Let it cool for 1/2 an hour before cutting it into pieces.

Seven - in - one Cake

This super easy sweet is a must try. Try this for Diwali. Its very easy to make.

Preparation Time : 10 minutes
Cooking Time : 25 minutes

Ingredients


Besan / Kadalai Mavu -1 cup
Coconut Scrappings - 1 cup
Ghee - 1 cup
Milk - 1 cup
Sugar - 3 cups

Procedure

1. Dry roast besan till a nice aroma comes.  Switch off flame
2. Add the coconut scrappings and sugar.
3. Add the milk and mix well.
4. Add the milk and keep stirring. Place the vessel on a medium flame and keep stirring till the mixture leaves the sides of the pan.
5. Spread it on a greased plate and cut when it cools a bit.

Kanji Podi

My mother-in-law has been having this kanji for years now and it became my favourite after I got married. People associate kanji with sickness, but I would say this kanji can help keep sickness at bay. Its loaded with nutrition. This kanji podi is made with a total of 15 ingredients all of them contributing to overall health.

Preparation Time : 1 hour

Ingredients

Ragi - 1 kg
Bajra / Kambu - 250 gm
Jowar - 250 gm
Groundnuts - 200 gm
Roasted Gram Dal / Pottukadalai - 200 gm
Green moong / Pachai Payiru - 250 gm
Whole wheat / Godumai - 250 gm
Boiled Rice / Puzhungal Arisi - 250 gm
Oats - 200 gm
Barley - 100 gm
Javvarisi / Sago - 150 gm
Thinai - 150 gm
Badam - 2 handsful
Cashewnuts - 1 handful
Cardamom - 15 pods

Procedure

1. Take two large vessels. Put the ragi in a vessel and add water, wash it well and carefully take out handsful of the ragi and put it in the other vessel.Discard the water in the first vessel. Again wash it with water in the second vessel and move the ragi to the first vessel and discard the water. Repeat this till there is no residue in the water. Spread out the washed and drained ragi on a paper / a cloth and leave it to sprout overnight
2. Dry roast the bajra and jowar separately on a medium flame till they pop up like pop corn. Transfer it to a large thookku
3. Dry roast pottukadalai till just warm
4. Dry roast groundnuts till crisp. (you may choose to remove the skin / leave it intact)
5. Dry roast javvarisi, oats, thinai, barley till warm and slightly brown
6. Dry roast green moong till it turns brown and crisp. Take a few while roasting and check if they are crisp
7. Dry roast wheat till it puffs up and turns pale
8. Similarly dry roast boiled rice till it turns crisp and a nice aroma comes.
9. Roast cashewnuts and badam till slightly brown and crisp
10. After the ragi sprouts, roast it in batches. Ragi also pops up like pop corn and looks lovely while roasting. Roast till it turns a dark reddish black and crisp.
11. Finally break and add the cardamom.
12. Allow to cool and get the mixture ground in a mill. This kanji podi should last you for atleast 3 - 4 months
13. To prepare 2 cups of kanji, boil 1 cup of water. Mix 2 tbsp of kanji powder with 1/2 cup of water, when the water boils, add the kanji paste to the water and stir constantly till it thickens. Finally add 1/2 cup milk and sugar to taste. Hot, delicious kanji is ready.

Kanji Podi Laddoo

My mother-in-law has been having this kanji for years now and it became my favourite after I got married. People associate kanji with sickness, but I would say this kanji can help keep sickness at bay. Its loaded with nutrition. This kanji podi is made with a total of 10 ingredients all of them contributing to overall health. I normally make laddoos using this podi for my daughter to have as a snack in school.

Preparation Time : 10 minutes
Cooking Time : 5 minutes
Makes : 10 laddoos

Ingredients

Kanji Podi - 2 cups
Ghee - 1/4 cup melted
Sugar - 3/4 th cup

Procedure

1. Powder sugar separately in a mixer
2. Mix the kanji podi, sugar in a bowl. Check for sweetness and add more sugar if required.
3. All hot melted ghee little at a time to the powder and stir in well. Check if you are able to form balls. 4. Stop adding ghee when you are able to form balls.

Notes:

1. You can add jaggery if you want to increase the health quotient.
2. If you are adding jaggery, put the kanji podi, jaggery in a mixer and give a quick pulse.
3. Check for sweetness, add more jaggery if required and mix again
4. Finally add required ghee and form into balls. If you add jaggery, less ghee will be required

Kalakhand

This is one amazing milk based sweet. Although made with paneer, the milky juicy taste makes it my favourite. I did not know I would like it so much till I made it the first time. MAny of you would have come across this recipe using condensed milk / Milkmaid.

Preparation Time : 15 minutes
Cooking Time : 10 minutes
Makes : 12 - 15 pieces

Ingredients

Fresh Homemade Paneer - 500 gms
Milk Powder - 2 tbsp
Milkmaid - 400 gm (1 tin)
Cardamom Powder - 1 tsp
Pistachios - 1 tbsp chopped finely
Saffron - a few strands

Procedure

1. Crumble the paneer well and mash well with your hands for a minute
2. Mix the milk powder, milkmaid and combine well.
3. Heat the mixture on a medium flame stirring continuously till it becomes thick and starts leaving the sides of the pan.
4. Add cardamom powder, saffron 
5. Remove from flame and spread on to a greased plate. Sprinkle pistachios
6. Cool and cut into squares.

Notes:

1. To make 500gm of paneer , you will need about 3.8 litres of milk .
2. While curdling milk to make paneer, always remember not to use concentrated curdling agent. Whenther it is lemon juice / vinegar, dilute it with a little water.
3. Never add the curdling agent when the milk is boiling. Once the milk boils, swtich off the flame, wait for 1 minute and then add the curdling agent little at a time, and stir to check if it is enough.
4. By doing this, you will avoid concentrating your paneer with other flavours. Also the paneer will be very soft.

Motichoor Laddoo

Motichoor laddoo is a favourite sweet for many. Unlike the south indian laddoo... this has a slightly different texture and feel to it that makes it very special. Try this recipe.

Preparation Time : 20 minutes
Cooking Time : 45 minutes
Makes : 10 laddoos

Ingredients

Besan / Kadalai Mavu - 3/4 cup
Chiroti Rava / Sooji - 3/4 tbsp
Soda - a pinch
Sugar - 1/2 + 1/8th cup
Orange Colour / Saffron soaked in 1/2 tbsp warm water - 2 drops
Saffron - a few strands
Cardamom Powder - a pinch
Panneer / Rose water - 1/2 tsp
Sliced almonds - 1/4 tbsp

Procedure

1. Mix together the besan, rava, soda, colour and add water little at a time to form a batter similar to dosa batter.
2. In a kadai, add sugar and water(3/4th cup) and stir till sugar dissolves. Thereafter let it boil till it reaches a one string consistency.
3. Add the orange colour / saffron water(a few drops), cardamom powder.
4. Meanwhile heat oil in a kadai.
5. To test if the batter consistency is correct, use the spoon back to drop a bit of the batter into hot oil, if it is round, consistency is correct, if it forms a tail, add a little more water 1 tbsp at a time and test again. If the round balls are too thin, you might need to add a little more besan to increase the thickness of the  ball. Add 1 tbsp at a time.
6. When the batter is ready, take two perforated ladles. One for making the boondis, one for taking out the fried boondis.
7. Pour a ladle of batter over the perforated ladle holding the perforated ladle over the kadai of oil. Let the boondis fall into the oil.
8. When the boondis are half fried(i.e.,cooked but not crisp), take them out using the second perforated ladle and transfer to a tissue paper.
9. Wipe the first perforated ladle and repeat making the boodis for the remaining batter. Wipe the ladle each time, so that the holes are not blocked and the boondis fall well each time.
10.  Heat the sugar syrup till it becomes slightly warm. Transfer the boondis to the sugar syrup.
11. Mix well. Boil 1 tbsp water,  add it to the boondi mixture and pulse once in a mixer.
12. Transfer the pulsed boondi mixture to a bowl, add the rose water and almonds and mix well.
13. Form laddoos and get set to impress everyone. Initially the laddoos might seem moist and like they would fall apart but they will set with time and get firm.

Notes : 

If you can find the typical motichoor laddoo ladle, nothing like it. Till then, this is a make do recipe. :-)

Boondi Laddoo

This is a very simple recipe. My aunt used to make this regularly for all diwali's. Anyone who is familiar with grand sweets laddoo will know it is one of the best... My aunt used to make very similar laddoo's.

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Makes - 15 laddoos

Ingredients

Besan / Kadalai Mavu - 11/4 cup
Cooking Soda - 1 pinch
Sugar - 1 1/2 cup
Water - 1/2 cup - 1 tbsp
Oil - for frying
Cashewnuts -1 tbsp
Cloves - 4
Cardamom - 1/2 tsp
Yellow Colour - 2 drops
Sugar candy / Kalkandu - 1/2 tbsp
Nutmeg powder - a pinch

Procedure

1. Sieve the besan thrice, add the soda, colour and mix well.
2. Add water and bring it to the consistency of dosa batter. (Approx 3/4 cup)
3. In a separate kadai, heat ghee, fry the broken cashewnuts, cloves and set aside
4. Prepare sugar syrup to one string consistency. Mix sugar and water and heat on a medium flame for about 4-5 minutes. Stir once in between. Test the one string consistency between your thumb and index finger.
5. Heat the oil in a kadai for frying the boondis.
6. To test if the batter consistency is correct, use the spoon back to drop a bit of the batter into hot oil, if it is round, consistency is correct, if it forms a tail, add a little more water 1 tbsp at a time and test again. If the round balls are too thin, you might need to add a little more besan to increase the thickness of the  ball. Add 1 tbsp at a time.
7. When the batter is ready, take two perforated ladles. One for making the boondis, one for taking out the fried boondis.
8. Pour a ladle of batter over the perforated ladle holding the perforated ladle over the kadai of oil. Let the boondis fall into the oil.
9. When the boondis are half fried(i.e.,cooked but not crisp), take them out using the second perforated ladle and transfer into the  sugar syrup.
10. Wipe the first perforated ladle and repeat making the boodis for the remaining batter. Wipe the ladle each time, so that the holes are not blocked and the boondis fall well each time.
11. After soaking all the boondis in the sugar syrup, add the cashewnuts, cardamom powder, cloves, sugar candy and nutmeg powder and mix well till the entire boondi, sugar mixture is combined.
12. Form balls of the boondi mixture when it is warm.
13. Delicious laddoo is ready.

Notes:

1. If you want a smooth finish look to the laddoo,  take about 2 tbsp of the boondi mix and grind coarsely.  Then mix it with the boondi mix and form the laddoo.
2. The sugar syrup should be warm while putting the boondis into it.
3. The laddoos should be made while the mix is still warm else the sugar will crystallize
4. Always handle the laddoo with dry hands while forming the laddoo
5. If you are not able to form laddoos, prepare a little more sugar syrup and pour over the mixture and try forming the laddoos. (Mostly it will not be required).
6. Laddoos will remain fresh unrefrigerated for a week.

Nellikkai Pickle

This nellikkai pickle tastes very good and is healthy too.

Preparation Time : 15 minutes
Cooking Time : 15 minutes

Ingredients

Big Nellikkai / Amla- 10 pieces
Chilli powder - to taste
Salt - to taste
Mustard Oil - 2 tbsp
Fenugreek Powder - 1/2 tsp

Procedure

1. Pressure cook the nellikkai for 2 whistles with salt
2. The amla in the pressure cooker would have split, remove the seeds
3. Heat the mustard oil in kadai, add the chilli powder, fenugreek powder.
4. Add the chopped nellikkai/ amla pieces
5. Add required salt and continue to stir till oil separates.
6. This pickle tastes very good when cooked in mustard oil.
7. Store in a clean, dry bottle and handle with a dry spoon

Salt Mangai Pickle

Preparation Time : 10 minutes
Cooking Time : 5 minutes

Ingredients

Raw mango - 1, chopped finely
Lemon Juice - to taste
Salt - to taste
Mustard - 1/2 tsp
Green Chillies - 2, chopped finely

Gingelly Oil - 1 tbsp

Procedure

1. Put the chopped raw mango pieces in a bowl.
2. Heat the oil in a tadka pan, add the mustard seeds
3. When it splutters, add the green chillies.
4. Pour it on the raw mango pieces.
5. Add required salt and lemon juice.
6. This pickle tastes good with sambar rice also. 

Salt Lemon Pickle

Preparation Time : 15 minutes
Cooking Time : 10 minutes

Ingredients

Lemons - 15 pieces, washed, wiped clean, chopped into quarters
Salt - to taste
Turmeric Powder - 1 tsp
Asafoetida - 1/2 tsp
Gingelly Oil - 2 tbsp
Fenugreek Powder - 1 tsp
Mustard - 1 tsp
Ginger - 5 tbsp, finely chopped
Green Chilli - 10 chopped finely

Procedure

1. In a dry vessel, add the chopped lemon pieces, salt, turmeric powder and shake well.
2. Cover and keep for 2 - 3 days. Toss once everyday.
3. Alternately, you could keep it out in the sun for 2-3 days for the water content to come down.
4. After three days, heat gingelly oil, add mustard, once it splutters, add the asafoetida, ginger, green chilli, fenugreek powder and immediately add into the narthangai pickle.
5. If you see any traces of water, keep this to dry in the hot sun for a day or two
6. Store in a clean, dry bottle and always use a dry spoon to handle.

Salt Narthangai Pickle

Preparation Time : 15 minutes
Cooking Time : 10 minutes

Ingredients

Narthangai - 1 big, washed, wiped clean, chopped finely
Salt - to taste
Turmeric Powder - 1 tsp
Asafoetida - 1/2 tsp
Gingelly Oil - 2 tbsp
Fenugreek Powder - 1 tsp
Mustard - 1 tsp
Ginger - 5 tbsp, finely chopped
Green Chilli - 10 chopped finely

Procedure

1. In a dry vessel, add the chopped narthangai pieces, salt, turmeric powder and shake well.
2. Cover and keep for 2 - 3 days. Toss once everyday.
3. After three days, heat gingelly oil, add mustard, once it splutters, add the asafoetida, ginger, green chilli, fenugreek powder and immediately add into the narthangai pickle.
4. If you see any traces of water, keep this to dry in the hot sun for a day or two
5. Store in a clean, dry bottle and always use a dry spoon to handle.

Spicy Narthangai Pickle

Preparation Time : 20 minutes

Soaking Time : 3 hours

Cooking Time : 30 minutes

 

Ingredients

Narthangai- 1big

Salt - 1 big ladle

Chilli powder - 2 tbsp

Gingelly / Sesame oil - 1 big ladle

Asafoetida - One big piece fried in oil and powdered or 1 tsp

Mustard - 1/2 tsp

Fenugreek powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Procedure

1. Put the narthangai in boiling water and allow it to stand for 3 hours.

2. Drain, wipe it clean and cut into small pieces

3. Heat oil in a pan, when the oil is hot, add mustard, asafoetida and turn the flame to a simmer. 

4. Add the narthangai pieces, salt and turmeric powder. 

5. Continue to cook till the narthangai is soft and completely cooked.

6. Finally add chilli powder, fenugreek powder and cook for a few more seconds and remove.

Kalakkai Pickle

This pickle is one pickle I love for its unique texture in the mouth. I thought I would love making it. But I realised it is one sticky affair. Nevertheless, my love for this pickle made me go ahead and I bought a whole lot of kalakkai and made this pickle while I was in Bangalore last year.

Preparation Time : 20 minutes
Cooking Time : 30 minutes

Ingredients

Kalakkai - 1 cup, pitted
Gingelly Oil - 3 tbsp
Mustard Seeds - 1 tsp
Asafoetida / Hing - 1/4 tsp
Salt- to taste
Chilli powder - 1 tsp

Procedure

1. Chop the kalakkai into long strips.
2. Heat oil in a kadai, add the mustard seeds
3. After it splutters, add the hing, chilli powder.
4. Add the kalakkai pieces and cook covered till the kalakkai is cooked and the oil separates.
5. Add required quantity of salt and make sure there is no water.
6. Store in a clean dry bottle and enjoy it with curd rice.

Molagai Pachadi / Green Chilli Pachadi

This molagai Pachadi / puli molagai as my mother-in-law refers to it is an excellent accompaniment to curd rice, dosa , idli. I remember my grandmother used to make this pachadi in a kalchetti and it used to boil for a long time filling the house with its aroma.

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients

Green chillies - 20 to 25 chopped into 1/2 " bits
Tamarind - a lemon sized ball
Sesame seeds / Ellu - 1 tbsp (Black / White)
Jaggery  - 1 tbsp
Salt - to taste
Urad Dal - 1 tsp
Mustard - 1 tsp
Hing / Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Curry Leaves - a few
Gingelly oil / Nallennai - 6 tbsp





Procedure

1. Heat gingelly oil in  a kadai.
2. When the oil is hot, add the mustard seeds, after it splutters add urad dal , turmeric powder, hing, curry leaves and saute for a minute.
3. Add the cut green chillies, fry for a minute.
4. Add the tamarind extract and salt.
5. Allow it to boil and become thick.
6. Separately dry roast the sesame seeds, fenugreek seeds and powder them well in a mixer. 
7. Finally before removing, add the sesame seed powder, fenugreek powder and jaggery.
8. Check for salt and add more if required.
9. The oil should separate and float on top. If this does not happen, add a little more oil.

Notes:

Adding black sesame seed powder will give a dark green colour while adding white sesame seed powder will give a slightly pale colour.

Strawberry Jam

Strawberries are a favourite among kids. This homemade strawberry jam is very tasty and is very simple to make. This homemade jam is free of preservatives and stays in the refrigerator for 3 - 4 months if it will last that long. These days we have started having strawberries available in abundance in India also. So instead of reaching out to the commercial jams, try this and you'll never feel like having the store bought ones again.

Unlike other commercial jams it does not need to be softened or thawed after taking out of the refrigerator. It can be applied to your bread right away. Spread a spoonful on your chapati and roll it to enjoy a delicious roll.

Preparation Time : 15 minutes
Cooking time : 30 - 45 minutes
Servings : to fill a small jam bottle 

Ingredients

Strawberries - 2 boxes
Sugar - 1 cup
Lime Juice - 2 tbsp
Salt - a small pinch

Procedure

1. Puree the strawberries / crush them in a mixer into a juicy puree with some strawberry pieces.
2. Mix the strawberry puree, sugar and lemon juice
3. Cook on a medium flame till it reaches the consistency of jam and tiny bubbles start appearing on the surface.
4. You could adjust sugar to suit your taste. If you add more sugar, make sure you cook it again to avoid  traces of water.
5. Make sure there is no water in the jam

Ragda Patties

Ragda Patties is a delightful, filling chaat made with dried white peas. IT tastes delicious with the chutneys, chopped onions and sev.

Preparation Time : 15 minutes
Cooking Time : 1 hour

Ingredients


For the filling


Dried White Peas - 1 cup
Potatoes - 2, boiled and chopped
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Ginger - 1 tsp, crushed
Green Chilli - 1 tsp chopped finely
Garam Masala - 1/2 tsp
Jaggery - 2 tsp, grated
Tamarind - 1 tbsp
Salt - to taste

For Tempering

Mustard - 1/4 tsp
Curry leaves - 10
Asafoetida / Hing - 1/4 tsp
Oil - 2 tbsp

For the patties

Potatoes - 1 kg
Cornflour - 2 tbsp
Salt - to taste
Pudina / Mint leaves - 1 cup, chopped
Coriander - 1/4 cup, chopped
Ginger - 2" piece
Lemon Juice - 1/2 tbsp
Sugar - 1 tsp
Salt - to taste
Oil - for frying

For Serving

Spicy Green Chat Chutney
Garlic Chutney
Sweet Chat Chutney
Nylon Sev
Onions - finely chopped

Procedure

1. Soak the peas overnight, pressure cook for 4 whistles
2. Prepare the tempering by heating the oil, adding the mustard seeds, let it crackle,add curry leaves and asafoetida. 
3. Add turmeric powder, chilli powder, ginger, green chilli, garam masala, jaggery and tamarind for the ragda adding more water if required.
4. Mix well and mash the peas slightly so that the gravy becomes thicker.
5. Simmer for 10 minutes and keep aside.

For the patties

1. Boil, peel and grate the potatoes.

2. Add the cornflour and salt and knead to a soft dough.
3. Divide into 12 equal portions and keep aside.
4. Roll out each portion into a 75 mm. (3") diameter circle.
5. Place a portion of the filling mixture on each circle.
6. Bring together the edges in the centre to seal the filling inside the potato.
7. Press lightly on top to make a patty.
8. Repeat for the remaining 11 patties.
9. Shallow fry till the patties are golden brown and crisp.
10. To serve, place a couple of patties on a plate, top with the ragda, chopped onions, sev, chutneys and serve immediately

Ribbon Pakoda

This crisp evening snack is amazing and great to go with tea. 

Preparation Time : 5 minutes
Cooking Time : 20 minutes

Ingredients

Besan / Kadalai Mavu - 1 cup
Rice Flour/ Arisi Mavu - 1/2 cup
Roasted Urad Dal flour / Ulutham mavu - 2 tsp
Asafoetida / Hing - 1/2 tsp
Jeera / Cumin seeds - 1 tsp
Salt - 1 tsp
Butter - 2 tsp

Procedure

1. Mix all the ingredients together with water into a stiff dough
2. Heat oil in a kadai.
3. When the oil is medium hot, using a thenkuzhal, round hole press, dispense required amount of the dough into the oil
4. Fry till the sound of oil ceases.

Kara Pori

This is the snack which is more or less a regular evening accompaniment with our tea and a quick filling snack when hunger pangs strike.

Preparation Time : 5 minutes
Cooking Time : 15 minutes

Ingredients

Pori / Murmura - 4 cups
Pottukadalai / Gram dal - 1/4 cup
Groundnuts - 1/4 cup, roasted and shelled
Curry Leaves - 2 tbsp
Salt - 1 tsp
Chilli powder - 1 tsp
Turmeric Powder - 3/4 tsp
Garlic - 3 cloves, peeled and crushed
Oil - 4 tbsp

Procedure

1. Heat oil in a kadai, when the oil is hot, simmer the flame, add the salt, turmeric powder, chilli powder, garlic, curry leaves and roast for a minute till the curry leaves and garlic turn slightly crisp
2. Add the pottukadalai and continue to roast till they turn crisp.
3. Add the peanuts and roast for a minute
4. Finally add the murmura and toss till the murmura is completely coated and turns crisp.
5. Once done, wait till it cools down and transfer to an airtight container.

Note:

1. We normally have this as it is with tea.
2. To handle our hunger pangs, we add boiled potatoes, chopped onions, tomatoes, cucumber, lemon, sev and have it. Trust me it is super filling and is very low in calories.

Omapodi

Sev / Omapodi as it is popularly known is very easy to make and has the strong flavour of omam / ajwain.

Preparation Time : 5 minutes
Cooking Time : 15 minutes

Ingredients

Besan / Kadalai Mavu -   1 cup
Rice flour / Arisi mavu- 1/4 cup
Omam / Ajwain Seeds - ground to a paste / Omum water - 4 tsp (My mother grinds fresh ajwain leaves and uses the juice instead of ajwain water.)
Salt - 3/4 tsp
Butter - 2 tsp

Procedure

 

1. Mix all the ingredients with water to a soft dough
2. Using a small hole press, dispense the required dough in medium hot oil and fry till a bright yellow colour.

Notes:

Idiappam flour that is readily is excellent to make any of the snacks that require rice flour. The colour of the snacks also remain white when idiappam flour is used.  Of course in combination with besan the snacks would acquire a slight yellow colour, nevertheless, they will not brown, yet be super crisp. Try it to see what I mean. :-)

Thenkuzhal

This melt in the mouth rice flour snack is amazing.  This version that my mom makes comes out brilliantly white and crisp. Try this and you will love it

Preparation Time : 5 minutes
Cooking Time : 20 minutes

Ingredients

Rice Flour / Arisi Mavu- 1 cup
Roasted Urad Dal flour / Uluthamavu - 2 tsp
Asafoetida / Hing / Perunkayam - 1/2 tsp
Jeera / Cumin seeds / Jeeragam- 1 tsp
Salt - 1 tsp
Butter - 2 tsp

Procedure

1. Mix all the ingredients together with water into a stiff dough
2. Heat oil in a kadai.
3. When the oil is medium hot, using a thenkuzhal, round hole press, dispense required amount of the dough into the oil
4. Fry till the sound of oil ceases.

Pineapple Upside Down Cake

This is an amazing cake bursting with the flavour of pineapple and looks as appealing to with the pineapples showing themselves brilliantly.

Preparation Time : 20 minutes
Cooking Time : 1 hour

Ingredients

Cake Base
Butter - 30 gms
Brown sugar - 30 gms
Pine apple - 1 slice
Cherries - 3 nos

Pineappale Cake
Maida. - 200 gms
Butter -  70 gms
Baking powder -  3/4 tsp
Sugar -  150 gm
Eggs -  2
Pineapple juice - 3 tsp
Pine apple essence - a Few drops
Spice powder(Clove, Cinnamon, Fennel, Star Anise, Peppercorns) - 1/4 tsp

Procedure

1. Cream butter and brown sugar together
2. Spread at the bottom of a cake tin
3. Arrange the pine apple pieces and glazed cherries at the bottom of the cake tin
4. Sieve flour and baking powder and mix with spice powder
5. Cream butter and sugar till light and fluffy
6. Gradually add one beaten egg to the creamed mixture
7. Fold in the sieved flour and pineapple juice
8. Pour this mixture over the prepared tin and bake at 200 C / 400 F for about an hour

In case you are looking to reduce or increase the quantity try this blog. -  http://www.cakesandmore.in/2014/01/a-basic-baking-conversions-chart.html

Banana Cake

This cake always reminds me of my childhood. As a kid, I always tried my best not to hurt anyone. Once my mom made this cake and gave me a piece. At that age I did not like it i guess, so I threw it out of the window and my mom thought I ate it. She gave me another piece, without refusing it, I took it also and threw it out. Two days later my mom saw it out and then I had it. :- )

How mean could I be :- (. Now I crave for this cake and my daughter does the same with me. She cannot tolerate the smell of banana. Nevertheless I am planning to make this soon.

Preparation Time : 10 minutes
Cooking Time : 45 minutes - 1 hour

Ingredients

Maida / All purpose flour - 200gm
Sugar - 200gm
Butter - 160gms
Banana essence - a few drops
Eggs - 3
Banana - 2
Cashew nuts - 20gms chopped
Baking powder - 3/4 tsp
Salt - 1/4 tsp

Procedure

1. Cream butter and sugar till light and fluffy
2. Beat one eggs at a time and add it to the cream little by little
3. Sieve flour with baking powder and salt thrice
4. Add crushed /  pureed banana and banana essence to the flour
5. Fold the flour into the cake mixture and add chopped cashewnuts
6. Pour the batter into the greased cake tin and bake at 180 C / 300 F for 45 minutes - 1 hour.

In case you are looking to reduce or increase the quantity try this blog. -  http://www.cakesandmore.in/2014/01/a-basic-baking-conversions-chart.html