Broccoli Cheese Pops

Ingredients:
Broccoli - 1 (medium size)
Potato - 2
Red Chilly powder - 1 tsp
Garam Masala - 1/4 tsp
Black pepper powder - 1/4 tsp
Turmeric powder - a pinch
Cheese cubes - 4
Bread Crumbs - 1/2 cup
Salt, Water, Oil - As reqd

Slurry for dip:

All purpose flour - 3 tbsp
Corn flour - 3 tbsp
Black pepper powder - a pinch
Salt - a pinch
Water - As reqd

Method:

• Cut each cheese cube into 4 and set aside.
• Boil the potatoes and strain water and mash it.
• Now boil water in a pan and whnen it boils add in the broccoli florets.
• Cover and cook for 4 mins.
• Strain water and add this to chopper.
• Fine chop it and transfer to bowl.
• Add in boiled potatoes.
• Add in spice powders and salt and mix well.
• Add in bread crumbs to adjust consistency and mix well.
• Now in a bowl add in items under "slurry for dip".
• Make a thin batter.
• In a plate spread bread crumbs.
• Now make balls out of the mixed veggies.
• Place a cheese cube and seal the ball and roll it.
• Repeat the same with rest of the mix.
• Now dip each ball in slurry and roll in bread crumbs.
• Again dip in slurry and roll in bread crumbs.
• I refrigerated this till use.
• Heat oil in pan and fry them in medium flame.
• Serve hot with sauce.
• This yields 10 pops.

Viral Cheesy Maggi Noodles

 

Ingredients:

Maggi pack - 1
Maggi Masala sachet - 1
Cheese - 3
Red Chilly flakes - 1/2 tsp
Pizza sauce - 1 tbsp
Red Chilly powder - 1/4 tsp
Garam Masala - 1 tsp
Fresh Cream - 2 tbsp
Milk - 1 cup
Unsalted butter - 1 tbsp

Method:

• Heat a pan and add in butter.
• Cook in low flame.
• Place the cheese slices.
• Add in sauces and spice powders and mix well.
• Add in fresh cream and milk and mix well.
• Add in maggi and maggi masala.
• Add in sesasoning and mix well.
• Serve hot.

Cinnamon powder

Ingredients:

Cinnamon sticks - 25 g

Method:

• Make small pieces of cinnamon stick.
• Dry roast this and set aside to cool.
• Dry roast for min 2-3 mins.
• Blend it to fine powder.
• Store it in air tight container.

Chapathi Noodles #2

 
Ingredients:

Chapati - 5
Onion -1 (thin slices)
Tomato -1 (deseed and thin slices)
Capsicum - 1 (thin slices)
Paneer Gravy - 2-3 tbsp

Coriander Leaves - Little (fine chop)

Salt, Oil - As reqd

Method:

• Roll chapati's and cut into thin strips and set aside.
• Heat oil in pan and add onion and saute for a while.
• Add the salt and paneer gravy and mix up.
• Add chapathi and mix well.
• Garnish with coriander leaves and serve hot.

Note:

We can add any leftover gravy and make this.

Quick Pizza - Trending Recipe

Ingredients:

Bread slices - 4-5
Egg - 3
Onion - 1 (diced)
Tomato - 1 (deseed & dice)
Green Capsicum - 1 (dice)
Pizza sauce  - 1 - 1 /2 tbsp
Italian seasoning - 1 tsp
Chilly Flakes - 1/2 tsp
Cheese - As reqd

Method:

• Beat the eggs in a bowl.
• Add in salt, pepper powder and whisk well.
• Cut triangle shape out of bread.
• Heat a pan and keep in low flame.
• Add in oil and pour the egg mixture.
• Place the egg slices and flip and cook.
• Spread the sauce and top it veggies.
• Add in seasoning and top it with grated cheese.
• Cover and cook till cheese melts.
• Slice it and enjoy.

Egg Burji

 

Ingredients:
Egg - 3
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 1 tsp
Ginger garlic paste - 1 1/2 tsp
Fennel powder - 1/8 tsp
Coriander Leaves - Little (fine chop)
Curry Leaves - a sprig (fine chop)
Salt, Oil - As reqd

Method:

• Break the eggs and whisk well and set aside.
• Heat oil in pan and add in curry leaves.
• Add in onions and saute inedium flame.
• Add in ginger garlic paste and saute.
• Add in tomato and cook till it turns mushy.
• Add in salt, spice powders and mix well.
• Add in eggs and saute well.
• Garnish with coriander leaves and serve hot.

Dubai Kunafa Chocolate Pot Dessert

 

Ingredients:

Dark chocolate - 150 g
Mint leaf - Little
Bourbon biscuits - 3-4
Chocolate cupcakes - 2
Unsalted butter - 2 tsp

Kunafa Filling:

Semiya - 5 tbsp
White chocolate -  25 g
Pistachios - 25 g
White sesame seeds -  3 g

Method:

• I had two extra cupcakes from an order, so used it.
• Now prepare kunafa filling.
• Melt the dark chocolate comp using double boiler method.
• Fill the paper cups and roll over and freeze it till it sets.
• Then carefully demould it and refrigerate till you assemble.
• Now take the chocolate shell, add in one cup cake in each shell.
• Top it with kunafa pistachio filling.
• Melt the white chocolate comp using double boiler method.
• Heat a pan and roast pistachios and sesame seeds.
• Add this to blender.
• Add in sugar and oil and make a smooth paste.
• Now add in melted white chocolate and elaichi powder.
• Mix this well.
• Heat a pan and add in butter.
• Once it melts add in vermicelli and roast it till looks crispy and brown in color.
• Shouldn't burn it.
• Now add the pisrachio ganache to this and mix it.
• Now add this filling to cups.
• Top with little melted chocolate.
• When semiset just poke a hole in middle.
• Once chocolate sets, place the fresh mint leaf.
• Njoy.

Pink Sauce Pasta

 

Ingredients:

Spiral Pasta - 1 - 1 1/4 cup

Tomatoes - 3

Onion - 1 (fine chop)

Garlic - 4-5 (fine chop)

Green Capsicum - 1 fine chop)

Black pepper powder - 1/2 tsp

Red Chilly Flakes - 1/2 tsp

Italian seasoning - 1/2  tsp

All purpose flour - 1 tbsp

Milk - 1/2 cup

Tomato sauce - 1/2 tbsp

Cheese Slices - 2

Basil leaves - Little

Unsalted butter - 2 tbsp

Salt, Water, Olive Oil - As reqd

Method:

• To a pan add in water, salt and a tbsp of oil.
• Add in pasta and boil for 7 mins.
• Strain water and set aside.
• Make 4 slits at the bottom of  the tomato.
• Bland them and peel skin and puree it and set aside.
• Add in butter to a pan and a tbsp of oil.
• Add in fine chopped garlic, then add in onions and saute for 2 mins.
• Add in capsicums you have and give a mix.
• You can also add in boiled corns if you have.
• Now to this add in salt, black pepper powder, chilly flakes and Italian seasoning.
• Add in flour to this, mix well and cook for a min.
• Now add in milk and gradually mix it.
• When it looks creamy, add in tomato puree and mix ot.
• Add in tomato sauce.
• Add in cheese slices and mix well, till it blends.
• Now add in milk, if it looks thick.
• Add in cooked pasta and mix well.
• Add in basil leaves and serve hot.

Malli/Kothamalli Thokku

 

Ingredients:
Kothamalli - 2 bunches
Small onion - 10
Garlic - 10
Dry Red Chilly - 15
Tamrind - 2 lemon size
Mustard seeds - 4 tsp + 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds  - 1 tsp
Urad dal - 1 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Wash and clean coriander leaves with stem and set aside.
• Soak tamrind in little hot water for a while.
• Now heat an pan and drr roast mustard seeds and fenugreek seeds.
• Do this in low flame, set this aside.
• To the same pan add in oil and add chillies and saute it.
• Transfer this to plate.
• Blend these three to a fine powder and set aside.
• Now the pan add in oil, add in onions, garlic and saute for few mins.
• Transfer this to blender.
• Add in coriander leaves and saute a min.
• Add this to blender.
• Add in salt and blend it without adding water.
• Add the blended chilly and seeds powder and blend again.
• Now heat oil in pan and add in urad dal, when color changes add in mustard seeds.
• Add in cumin seeds, deseed and break and add two chilly.
• Add in curry leaves, cook in low flame.
• Add in the blended paste and mix well.
• Cook till oil oozes.
• If needed you can add jaggery at this moment and cook for a min.
• Goes good with rice/idly/dosa,

Maravalli Kizhangu Masal Vadai

 

Ingredients:

Maravalli Kizhangu - 1 (app 300 g)

Chana dal/Kadala Paruppu - 3/4 cup

Fennel Seeds - 1 tsp

Dry Red Chilly - 5

Small onion - 15-20 (fine chop)

Curry Leaves - Little fine chop)

Coriander Leaves - Little (fine chop)

Salt, Water, Oil - As reqd.

Method:

• Soak dal, chilly and fennel seeds for an hour or two.
• Peel and chop the kizhangu.
• Remove the center (stick like) part.
• Grate it and set aside.
• To a blender add in strained dal, chilly, fennel seeds.
• Add in salt, grated kizhangu.
• Blemd it coarsely.
• Transfer this to bowl.
• Add in onions, curry leaves and coriander leaves.
• Mix well.
• Heat oil in pan and fry the vadas.
• Serve hot with coconut chutney.

Sweet Potato Halwa

 

Ingredients:

Sweet Potato - 2 (medium size)

Milk - 1/4 cup

Jaggery - 100 g

Ghee - 5 tbsp

Cashews - 6-8

Elaichi powder -  a pinch

Water - As reqd 

Method:

• Wash and potatoes to the bowl.
• Add water to this and pressure cook for 
• Now peel skin and add to blender.
• To this add milk and blend to fine paste.
• Now to a pan add in jaggery and half cup water.
• Once jaggery melts set this aside.
• Head ghee in pan and add in cashews.
• Roast and set aside.
• To the same pan, add ghee and blended puree.
• Add in jaggery mix and mix well.
• Add ghee little by little.
• Once it turns non-sticky and ghee oozes, add elaichi powder.
• Add in roasted cashews and mix.
• Server hot.

Karuvaepillai Pongal

 

Ingredients:

Raw rice - 1 cup
Moong dal - 1/4 cup
Curry Leaves - 
Cashews - 6-8
Black pepper corns - 1 tsp
Cumin seeds  - 1 tsp
Ginger - small piece (Crushed)
Salt, Water, Ghee - As reqd

Method:

• Wash and clean rice and dal.
• Add it to a bowl, to this add water, salt and mix well.
• Heat ghee in pan and add a cup of curry leaves.
• Saute it crisp and add to blender and powder it.
• Heat ghee in pan and roast cashews and set aside.
• To the same pan add in coarsely crushed pepper corns and cumin seeds.
• Add in ginger pieces and curry leaves and saute.
• Cook in low flame.
• Add in cooked and mashed rice and dal mix.
• Add in blended curry leaves powder and mix well.
• Add in ghee and mix it.
• Serve hot with coconut chutney.

Poha Veggie Paniyaaram

 Poha Veggie Paniyaaram

Ingredients:

Poha - 1 cup
Potato - 1 
Beetroot - 1/2
Onion - 1 (fine chop)
Garlic - 2 (crushed)
Red Chilly powder - 1/2 tsp
Cumin powder - 1/8 tsp
Garam masala  - a pinch
Curry Leaves - Little
Coriander Leaves - Little
Salt, Oil - As reqd

Method:

• Soak the poha in water and let it soften.
• Grate the beetroot and squeeze gently to remove little water.
• Now boil potato and mash it.
• In a bowl add in mashed potato.
• Add in mashed poha to this.
• Add in beetroot and spice powders.
• Add in chopped coriander leaves and curry leaves.
• Add in salt and mix well.
• Heat paniyaaram pan and add in oil in each case.
• Make small balls our the mixture and place in each case.
• Flip and cook in medium flame, until crisp.

Masala Stuffed Roti

Masala Sutffed Roti

Ingredients:

Onion - 1 (fine chop)
Ginger garlic paste - 1 tbsp
Tomato - 1 (fine chop)
Curry Leaves - a sprig
Coconut - 1/4 cup (grated)
Tumeric - 1/4 tsp
Chilly powder - 3/4 tsp
Garam Masala -  1/2 tsp
Salt, Oil, Water - As reqd

For Dough:

Wheat flour - 1 cup
Salt - As reqd
Oil - 1 tbsp
Water - 1/2 cup or As reqd

Method:

• Heat oil in pan and add in mustard seeds.
• Add in onion and saute in medium flame.
• Add in ginger garlic paste and saute in medium flame.
• Add in tomato and cook till it turns mushy.
• Add in spice powders, salt and chopped curry leaves.
• Let the masala cook for a while.
• Add in grated coconut and mix well.
• Let it cook for 2 mins.
• Transfer to bowl and let it cool.
• Now in a bowl, add in flour and salt and mix well.
• Add in oil and mix well.
• Add water little by little and make a soft dough.
• Make medium size balls out of it (not as big as chapathi and not as small as poori).
• Dust with flour and roll it thin.
• Place the sutffing in middle and  nring corners together and seal it.
• Pinch in centre such that stuffing does'nt come out.
• Gently flatten it and repeat the same with remaining dough.
• Add in 3 tbsp of oil in pan and place the prepared dough.
• Flip and cook both sides.
• Serve hot.
• Yields 8-9 stuffed roti.

Chocolate Wafer Roll

 Ingredients:

All purpose flour - 1 cup
Powdered Sugar - 1/2 cup
Unsweetened Cocoa powder - 2 tbsp
Unsalted butter - 2 tbsp (melted)
Baking powder - 1/2 tsp
Milk - 1/2 cup
Esc - 1 tsp

Method:

• In a bowl add in flour, cocoa powder, baking powder and sugar.
• Mix well.
• Add in melted butter, esc and milk and whisk well.
• Make a lump free batter.
• Heat a pan or tawa and add 1/8 tsp of oil and spread it using tissue paper.
• Now take a tbsp of batter and spread it thin using a silicon brush.
• Cook in low flame. 
• Flip and cook both side.
• Transfer to plate and place a straw over it and roll it.
• This should be done when the crepe is hot.
• Remove and set aside.
• It will be crisp when cooled.
• Pipe in the filling of your choice and enjoy.

Orange Cranberry Scones #2

Ingredients:

All purpose flour - 140 g
Baking powder - 1/2 tbsp 
Unsalted butter - 35 g
Sugar - 25 g
Salt - a pinch
Orange Zest - 1/2 oranges
Fresh cream - 100 ml

Glaze:

Powdered Sugar - 1 cup
Orange juice - 1 1/2 tbsp
Milk - 1/2 tbsp

Method:

• In a bowl add flour, baking powder, salt and sugar.
• Add in orange zest and mix this well.
• Now add the chill cubed butter.
• Rub it well and mix with flour.
• Now add dried cranberries and mix it.
• Add fresh cream and gather the dough.
• Dust flour and roll out the dough(not too thin).
• Use cookie cutter and cut roundels.
• Arrange them in a lined baking tray.
• Bake this in a preheated oven (OTG) at 220 for 12-15 mins.
• You can serve it as such.
• To enhance the flavour, you can prepare the glaze.
• In a bowl add in sugar, orange juice and milk and mix well.
• Glaze the scones with prepared glaze and serve.
• Yields 10-12 scones.

Chocolate Hazelnut Icecream

 

                                          

Ingredients:

Whipping cream - 225 ml
Hazelnuts - Little 

Ganache:

Dark chocolate - 125 g
Milk - 30 ml
Fresh cream - 30 ml
Cocoa powder - 1/2 tbsp

Method:

• Chill the bowl and blade till use.
• Now roast the hazelnuts and let it cool.
• Chop it and set aside.
• Now chop the chocolate to a bowl.
• Add in hot milk to this.
• Let it sit for min.
• Then whisk well, there should be no lumps.
• Let it cool for 4 mins.
• Then add in cream and cocoa powder.
• Whisk well and set aside to cool.
• Now whip the cream to stiff peaks.
• Add in cooled chocolate mix and fold well.
• Transfer to freezer safe bowl.
• Refrigerate for 8 hours or overnight.
• Scoop and top with hazlenuts and drizzle sauce.

Variation #1:

Whipping cream - 200 g

Condensed milk - 70 g

Cocoa powder - 30 g

Method:

• Chill the bowl and blade till use.
• Whip the cream to stiff peaks, app 5-7 mins.
• Add in condensed milk and cocoa powder.
• Whisk well.
• Pour this to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.

Veg Manchurian Fried Rice

 

Ingredients:

Basmati Rice - 3 cups

Cabbage - 1 (small sized, chopped)

Carrot - 1 (Chopped)

Beans - 5-6 (chopped)

Green Capsicum - 1 (fine chop)

Garlic - 15-20 (chopped)

Hapima Fried Rice Mix - 1 sachet

Ghee - 1 tsp

Spring onion greens - Little (fine chop)

Spring onion white - 3 (finechop)

Coriander Leaves - Little (fine chop)

Light Soya sauce - 1 tsp

Dark Soya sauce - 1 tsp

Sugar - 1 sp

Vinegar - 1/4 tsp

White pepper powder - 3 tsp

Corn flour - 1 tbsp

Water - 2 tbsp

Salt, Water, Oil - As reqd

Manchurian:

Mix of vegetables -  (from above) 

Grated paneer- 3 tbsp

Coriander Leaves - Little (fine chop)

Onion - 2 tbsp (fine chop)

Butter - 1 tbsp

Light Soya sauce - 1 tsp

Red Chilly sauce - 2 tsp

Sugar - 1 tsp

White Pepper powder - 1/4 tsp

Corn flour - 4 tbsp

Maida - 2 tbsp

Garlic - Little (from above)

Onion - Little (from above)

Salt - As reqd

Method:

 

• Using a chopper fine chop all veggies, garlic and ginger.
• Divide them in two separate bowls.
• Add paneer to one and that for manchurian.
• In a bowl add in items under "manchurian".
• Mix well and make balls.
• If its sticky add in flour and then make balls.
• You can refrigerate it for a while before frying.
• Heat oil in pan and fry these in low-medium flame and set aside.
• Heat ghee in pan and add in washed rice.
• Saute for a while and add to electric cooker.
• Heat oil in pan and add in the onion, garlic and saute.
• Add in the rest of veggies and paneer and gently mix.
• Add in salt and hapima fried rice mix.
• Don't saute for long.
• Add this to rice and add required water.
• Let it cook.
• In a pan add in oil, add in white onion, garlic and ginger.
• Add in sauces, salt and sugar.
• Add in pepper powder and mix well.
• Cook in medium flame.
• Add in manchurian balls and toss it.
• Add in corn flour slurry and add in coriander leaves.
• Add in spring onion leaves and add this to rice.
• Gently mix using fork and toss it.
• Serve hot.