Wheat Cookies

Ingredients:

Wheat Flour  - 1 cup
Sugar - 3/4 cup
Unsalted Butter - 100 g
Baking Powder - 1/4 tsp
Salt - a pinch
Tutti Frutti - 1/4 cup
Milk - 1 - 2 tsp

Method:

• Preheat oven to 180°C. Line a baking sheet with parchment paper and set aside.
• Take butter, powdered sugar in a bowl and mix well.
• Add in wheat flour, baking powder, salt and mix well.
• Add in tutti frutti and mix well.
• Now it resembles coarse crumbs, add spoonful of milk and make it into a dough.
• Now you can roll the dough into square and cut small pieces from it or you can take small portion from it, roll it out and flatten it lightly.
• Now arrange this in baking tray and pop it in oven and bake for 12 -15  mins.
• Remove it from oven and cool it down for 5 mins.
• Remove the cookies and place it in cooling rack and let it cool down completely.
• Store it in air tight container and serve with milk.

Wheat Halwa

Ingredients:

Wheat flour -  1 cup
Sugar - 2 cup

Cashews - 8-10

Ealichi powder - Little

Food color - optional

Method:

• Dilute wheat flour in water without lumps.
• Mix sugar with wheat flour batter and pour in pan and keep on stirring.
• When it turns transparent putt off the range.
• Heat ghee add cashews,elachi powder and add to this to halwa.
• If needed add colur when you start stirring.
• Add oil+ghee when the mixture starts boiling

Variation #1:

• If you get halwa wheat wash and soak overnight and grind it.
• Filter and take the milk. 
• In pan add 2 parts of sugar and when it boils add the milk and colour(optional)and keep stirring.
• When it starts to boil add ghee+oil and  it turns transparent then put off the range.

Chole Masala

Ingredients:

Bay leaves - 8-10

Cinnamon  - 2 inch 
Cloves - 8-10
Black elaichi - 1
Carom seeds (ajwain) -  1/2 tsp

Cumin Seeds - 2 tbsp

Coriander Seeds - 3 tbsp
Black peppercorns - 2 1/2 tsp
Dry fenugreek -1 tsp

Pomegranate seeds - 2 tbsp
Dry Red chilly - 8-10
Dry mango powder - 1 tsp
Dry ginger powder - 1/2 tsp
Salt  - 1 tsp
Black salt - 2 tsp

Method:

• Dry roast the above ingredients and grind it to a powder.
• Store and use when needed.

Nankhatai I

Ingredients:

Besan flour (gram flour) - 1 cup

Rice flour - 2 tbsp
All purpose flour - 1 tbsp

Almonds -  1/4 cup (finely ground)

Ghee - 1/2 cup

Sugar - 1/2 cup
Green elaichi - 2-3

Method:

• Mix the besan and rice flour.
• Grind the almonds, cardamom (the seeds and not the skin) and sugars together.
• Add that to the besan-rice flour mix and mix well.
• Pour the ghee slowly and rub it into the flour. 
• Cling wrap it and store it in the fridge for 30 minutes.
• Take out dough from the fridge, divide dough into equal size balls, roll and flatten the ball by pressing between the palms.
• Keep space between the cookies since they will spread.
• Place the cookie sheet in the oven and bake at 180 °C for 13-16  mins till it becomes golden and slightly brown at the edges.
• Let them rest on the sheet for 10 mins and then cool on wire rack for 20-30 mins. Store in an airtight jar.

Note:

• while Baking do check after 10 mins as besan flour will burn easily.

Chicken Popcorn

Ingredients:

Chicken - 100 g
Maida - 3 tbsp
Corn flour - 1 tbsp
Red chilly powder - 1 tbsp
Garam Masala - 1 tsp
Egg - 1
Corn Flakes - 1 Cup(crushed)
Salt,Oil - As reqd

Method:

• In a bowl add maida, corn flour, chilly powder, garam masala and salt and mix well,
• Cut chicken into small pieces and put them in this flour and mix and strain.
• Beat an egg and keep.
• Dip the chicken pieces in egg and again dust in flour and again dip in egg.
• Now roll them in cornflakes mixture and keep aside.
• In same way do prepare all pieces.
• Heat oil in pan and deep fry this and serve with sauce.

Note:

• You can use onion powder, garlic powder and oregano to the flour mixture.
• And if you are using this then don't use garam masala.

Neer Dosa

Ingredients:
Raw Rice - 1 1/2 cup
coconut - 1/2 cup
Water, Salt - As Reqd

Method:

• Soak rice overnight.
• Grind rice along with coconut.
• Mix salt and water.
• Batter should be of milk consistency.
• Then pour in tawa like appam, but it should be very thin layer.
• Serve hot with vada curry or kaara chutney.

Palak Shorba

Ingredients:

Spinach (palak) - 4 cups(chopped)
Green chilly - 1 to 2
Mint leaves - 2 tbsp
Milk - 1 cup
Black pepper powder - 1 tsp
Lemon juice - 1 tsp
Ghee - 1 tbsp
Crushed garlic - 1 tbsp
Ginger julliene - 1 tbsp (garnish)

Method:

• Boil 1 cups of water in a pan, add the spinach and cook for 3 to 4 minutes.
• Do not drain. Keep aside and allow to cool.
• Combine the spinach, mint leaves and green chilly and blend in a mixer to a smooth purée.
• Transfer the purée into a pan, add the milk and bring to boil.
• Add the salt, black pepper powder and lemon juice and mix well.
• For the tempering, heat the ghee in a small pan, add the garlic and sauté till it turns golden brown.
• Add this tempering to the spinach mixture. Mix well and simmer for 2-3 minutes.
• Serve hot garnished with ginger julienes.

Akki(Rice) Rotti - Karnataka Style

Ingredients:

Rice flour - 1 cup
Onion - 1 (finely chopped)
Carrot - 1 (grated)
Green Chilly - 2
Coriander Leaves - Little Chopped
Cumin seeds - 1 tsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add the flour, then add onion,cumin seeds.
• Then add carrot, coriander leaves, chilly and salt and mix well.
• Add Little Water and make a dough.
• Heat oil in pan add oil and keep this ball and flatten it.
• Roast both sides and serve with kaara chutney.

Vanilla Cake

Ingredients:

Maida - 6 tbsp

Granulated Sugar - 1/4 cup

Milk - 1/4 cup

Unsalted butter - 1 1/2 tbsp

Baking Soda -  less than 1/2 tsp

Vanilla Esc - 1 tsp
Vinegar - Little more than 1/2 tsp

Method:

• In a bowl add the flour, sugar and baking soda and mix well.
• Now add the melted butter and milk and mix well.
• Finally add vanilla esc and vinegar and mix nicely.
• Grease a pan with butter and transfer the batter to this. 
• Bake this for 1-1 1/2 mins and serve the quick delicious cake.
• You can do pour chocolate syrup or chocolate glaze before serving.

Whipped Cream Frosting

Ingredients:

Whipped Cream - 1 cup
Icing Sugar - less than 1/4 cup
Vanilla Esc - 1 tsp

Method:

• Get the whipped cream powder and make the cream as directed.
• Refrigerate for 15 mins.
• Now add in sugar, esc and blend nicely till it is stiff and forms peak
• It will take app 4-6 mins.
• This frosting will be good on a black forest cake.

Note:

• As in butter cream you can show variations by adding flavors.
• Add in sugar and esc only if your whipped cream powder doesn't contain these.
• You can check the pack for the ingredients and then add accordingly.

Chocolate Glaze

Ingredients:

Sugar - 1/2 cup
Cocoa Powder - 3 tbsp
Unsalted Butter - 1 tbsp
Milk - 3 - 4 tbsp

Method:

• In a microwave bowl add sugar, cocoa powder, melted butter and mix well.
• Microwave this for 30 secs. 
• Now add in milk little by little and give a quick.
• You can pour this on to any cake you bake.

Note: Add Milk accordingly so that glaze is not too watery.

Jamun Cake

Ingredients:

MTR Gulab Jamun Mix - 3/4 cup
Maida - 3/4 cup 
Powdered Sugar - 3/4 cup
Milk - 1 cup
Badam - 5-8(thin slices)
Unsalted butter - 1/3 cup 
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp 
Cardamom powder - 1 tsp 

Method:

• In a bowl add jamun mix and sugar and mix nicely
• Then add flour, baking powder and baking soda and mix all thoroughly.
• Now add melted butter to this and mix well.
• Add milk little by little and mix.
• The batter should be without lumps.
• Now add in the badam and mix it.
• Transfer this to the baking pan.
• Preheat the oven at 180 °C and bake for 30 mins.

Note:  You can use oil instead of butter.

Nel Pori Urundai

Ingredients:

Pori (Nel Pori) - 3 and 1/2 cups
Jaggery - 1/2 cup
Water - As reqd
Elaichi powder - a pinch
Ghee - 1 tsp

Method:

• Heat a pan and add jaggery.
• Now add water till jaggery immerses.
• Stir in low flame.
• The consistency should be when u put this syrup in water it should stand firm, like should be able to roll it like a ball.
• Add elaichi powder and turn off the fire and keep aside.
• Now clean the pori and add it to jaggery base.
• Mix well and then grease your hands with ghee and make urundai's.

Paal Kozhukattai

Ingredients:

Kozhukattai:

Idiyappam flour - 1 cup
Ghee - 1 tsp
Milk -1 cup
Water - 1 cup
Salt - to taste

Syrup:
Jaggery syrup -  1 cup 
Milk - 1 cup
Water - 1/2 cup or Second Coconut milk - 1/2 cup
Coconut Milk - 1 and 1/4 cup
Elaichi Powder - 1/4 tsp
Milkmaid - 2 tbsp
Saffron - 4-5 strands (soak in milk)

Method:

• Make flour dough using items under kozhukattai.
• Make small balls out of it and keep aside.
• Heat pan add jaggery and add water and make jaggery syrup.
• Strain this and keep aside.
• Do take fresh grated cocnut in a mixie and add luke warm water and grind it.
• Strain and take fresh coconut milk and keep aside.
• Now boil milk in a thick pan  and add the kozhukattai balls and cook in low flame.
• Once it comes up add in coconut milk, jaggery syrup and let it boil for few mins.
• Add in elaichi powder and turn off.

My Variation:

• Before turning off  I added milkmaid and safforn.
• This enhanced the taste. 

Amini Kozhukattai

Ingredients:

Idiyapam flour - 1/2 cup
Water,Oil, Salt - As reqd

To temper:
Mustard seeds - 2 tsp
Cumin seeds - 2 tsp
Urad dal - 2 tsp
Red chilly - 3-4
Curry Leaves - Little

Method:

• Make the flour dough.
• Make small balls out of it and pressure cook for 5-8 mins.
• Now heat oil in pan and add items under temper.
• Add the steamed balls and give a toss.
• Amini kozhukattai is ready.

Pidi (Sweet) Kozhukattai

Ingredients:

Broken Raw Rice (upma noi) - 1 cup
Water - 1 cup
Jaggery - 1/2 cup
Grated coconut - 2 tbsp(optional)
Ghee -As reqd

Method:

• Heat a pan and add little ghee and add the upma noi.
• Add water and let it boil.
• Once boiled, add jaggery and mix well .
• Finally add grated coconut and mix well.
• Transfer this to a plate.
• After few mins make small shapes using your hand.

Pidi(Kaara) Kozhukattai #1

Ingredients:

Broken Raw Rice (upma noi) - 1 cup
Water - 1 cup + less than 1/4 cup
Salt,oil - As reqd

To temper:
Mustard seeds -1 tsp
Cumin seeds- 1-2 tsp
Curry Leaves - Little
Channa dal - 1-2 tsp
Red chilly - 3
Grated coconut - 2 tbsp(optional)

Method:

• Heat a pan and add little oil and add the upma noi.
• Add water and little salt and let it boil.
• Once boiled transfer this to a plate.
• Now heat oil in pan and add items under temper.
• Transfer this to the same plate.
• After few mins make small shapes using your hand.
• Serve this with tomato or kaara chutney.

Chocolate Ganache #1

Ingredients:

Fresh Cream - 1 cup
Compound chocolate - 125 g

Method:

• In a bowl beat the fresh cream until thick.
• Heat a pan and add the fresh cream to it.
• Now add the chocolate piece and stir it, in low flame.
• Keep Stirring till it melts and blends well with cream.
• Let this cool and pour this on cake you make.
• Or make it thick and use as frosting.

Butter Cream

Ingredients:

Icing sugar - 4 cup

Unsalted butter - 200 g

Milk - 1 1/2 tbsp

Method:·       

In a bowl add in butter and then add a cup of icing sugar.
Beat nicely, then add another cup and beat.
Add in remaining sugar and blend till you get stiff consistency.

Variation #1:

You can add a tsp of vanilla essence and make it vanilla buttercream frosting.

Variation #2:

Can add chocolate syrup to this and make a milk chocolate frosting.

Note:

If you have powdered sugar only, then in a cup of powdered sugar take a tbsp off.


Add a tbsp of corn flour.

Cheese Sticks

Ingredients:

Cheese - 5 slices (thick ones)
Maida - 3 tbsp
Pepper powder - 1 tbsp
Egg -1
Bread Crumbs - 1/4 cup or Corn flakes - 1/2 cup
Salt,oil - As Reqd

Method:

• Cut the cheese into finger size sticks.
• In a cup add maida, pepper powder and salt.
• In other bowl beat egg and keep.
• I used corn flakes(plain one), just crumble to pieces and keep.
• Now take a cheese stick roll in maida mix and then dip in egg.
• Now roll this in crumbs and then again dip in egg batter and then in crumbs mix,
• Keep all sticks ready.
• Heat oil in pan and deep fry it for few mins.
• Serve with tomato sauce.

Note:

Fry only for 2-3 mins if not cheese will melt.

Apple Crumble

Ingredients:

Apple - 1 (chopped)
Butter - 1 tbsp(melted)
Cinamon powder - 1 tbsp
Sugar - 1 tbsp

For Crumble:

All purpose flour - 1 cup
Unsalted butter - 1 cup (cut into small cubes)
Brown sugar or Sugar - 1/2 cup
Oats or Digestive biscuits - 1/2 cup
Badam and Cashews - 1 tbsp(each - sliced)


Method:

• Grease a pan with butter.
• Add the peeled and cut apple to this.
• Add cinnamon powder and sugar and mix well.
• In other bowl take flour and add butter to it.
• Mix it with hands until it looks like crumbs.
• Now add oats and nuts and mix.
• Spread this on top of apple mix.
• Preheat oven at 180 °C and bake for  20-25 mins.
• Serve with icecream.

Variation #1:

• You can caramelize the apple before adding it to pan.
• This can be done by heating a pan and adding the chopped apples.
• Then add sugar and cinnamon powder and mix well and cook in low flame and then add it to baking pan.

Note:

• I didn't use either oats or digestive biscuit.
• Also the nuts I didn't use.
• The original dish uses both.

Quick Channa Masala Dry

Ingredients:

Channa - 1 cup
Hing - a pinch
Ginger garlic paste - 1/2 tbsp
Curry Leaves - Little
Coriander Leaves - Little
Red Chilly powder - 1/2 tsp
Chole Masala - 1-2 tsp
Garam Masala - 1/2 tsp
Salt, Water, Oil - As reqd.

Method:

• Heat oil in pan and add the curry leaves and let it splutter.
• Now add hing and ginger garlic paste and saute till raw smell goes.
• Add the boiled channa and then all masalas.
• Give a stir and sprinkle little water and cook in low flame for 5 mins.
• Sprinkle coriander leaves and serve with chapathi.

Note:
If you dont have chole masala then add cumin, fennel,coriander and chat masala powder all together 2tsp.

Briyani Masala

Ingredients: Bay Leaf - 2 Cloves - 5

Cinnamon - small piece Green Elaichi - 5 Black Elaichi - 1 Fennel Seeds - 2 tsp Cumin Seeds - 1 tsp Mace  - 2 Kalpaasi - 4 Coriander Seeds  - 3 tbsp Dry Red Chilly - 4 - 5 Star Anise  - 1Black Pepper - 1 tsp

Method: Dry roast all the ingredients and grind it to a powder. Store this in a container and use when needed.

Note:

The original recipe includes pomegranate seeds(1 tbsp) too, which I didn't use.

Hyderabadi Vegetable Briyani

Ingredients:

  Carrot - 1 (big)
  Beans - 2 -4
  Green Chilly - 2 (slit)
  Onion - 1 - 1 1/2(thin slices)
  Bay Leaf - 1
  Cardamon - 1
  Cloves - 2
  Cinnamon stick - small piece
  Ginger garlic paste - 1 tbsp
  Briyani Masala - 2-3 tbsp
  Curd - 1/2 cup
  Saffron - 4-5 Strands (soak in warm milk and keep)
  Coriander leaves - Little
  Salt, Oil - As reqd
  Curd - 1 tbsp
  Rice - 2 cups
  Water - 1 3/4 cups


Method:

• First saute rice in ghee and keep aside.
• Heat oil in and add the onion and fry it. Once it truns brown in color transfer to plate and keep aside.
• Now add a tsp of oil in pan and add the garam spices and saute well.
• Add the veggies and saute nicely.
• Now add salt, curd and briyani masala and cook till raw smell goes.
• Add this to rice and then add the saffron soaked in milk.
• Add required water and cook for 10-15 minutes.
• Finally add fried onion and garnish with coriander leaves.
• Serve with onion raita.

Kuska or Plain Briyani #1

Ingredients:

Onion - 1 (thin slices)
Bay Leaf - 1
Cardomon - 1
Cloves - 2
Cinamon - small piece
Ginger Gralic paste - 1 tbsp
Green Chilly - 2 (slit)
Mint leaves - handful
Safforn - 4-6 strands(soak in water & keep)
Basmati Rice - 2 cups
Ghee,Oil,Salt, Water - As reqd

Method:

• Heat ghee in a pan and add rice.
• Saute this for a while and transfer to the cooking bowl*.
• Heat oil in pan and add the garam spices.
• Now add onion and saute for a while.
• Add ginger garlic paste and chilly and saute till raw smell goes.
• Now transfer this to the cooking bowl.
• Add mint leaves and pour the safforn water.
• Add required water and salt and cook.
• Server this with salna.

Note:

• Cooking bowl * - I used electric rice cooker.
• This brinyani will be less spicy, so serve with salna or any gravy instead of raita.

Salna

Ingredients:

Chicken - 250 g
Onion large sized - 1(roughly chopped)
Tomato - 1(roughly chopped)
Coriander leaves and curry leaves - few tbsp
Mint leaves - few tbsp
Ginger garlic paste - 1 tbsp
Black pepper - 1 tsp
Cumin seeds - 2 tsp
Fennel seeds - 2 tsp
Dry red chilly - 5 
Cinnamon stick - 2" piece
Cloves - 4 
Cardamom - 2 
Grated coconut - 1/4 cup
Turmeric powder- 1/4 tsp
Salt ,oil, water - As reqd

Method:

• Heat oil in a pan. 
• Add fennel seeds, cumin seeds, black pepper, dry red chilly and saute for few secs. 
• Next add chopped onions, ginger-garlic paste and chopped tomatoes to the pan and saute until tomatoes are cooked. 
• Now add cinnamon, cloves and cardamom, stir everything well for few secs. 
• Remove pan from heat and allow the mixture to cool.
• Grind this mixture along with chopped mint leaves and grated coconut.
• Heat oil in a pan and add the grinded paste to the pan and saute for few mins. 
• Now add the chicken pieces and stir well.
• Add turmeric powder, salt and water to the pan and stir well.
• Cover pan with lid and boil the gravy for 8-10 mins.
• Finally garnish gravy with coriander and curry leaves.
• Serve hot gravy with parotta, briyani, Idli or dosa.

Note:

• I used boneless chicken.
• Add water accordingly as chicken also leaves water while cooked.

Variation #1:

 You can follow the same procedure and use brinjal instead of chicken.

Bombay TawaPulav

Ingredients:

  Carrot  -  1
  Peas  - 1/4 cup 
  Green Chilly - 1-2
  Onion - 1
  Tomato - 1
  Cloves - 2
  Cinnamon stick - small piece
  Bay Leaf - 1
  Ginger garlic paste - 1 tbsp
  Turmeric powder - 1/2 tsp
  Pav Bhaji Masala - 2 tbsp
  Red Chilly powder - 1 nsp
  Salt, Oil - As reqd
  Coriander leaves - little
  Basmati Rice - 2 cups
  

Method:

• First saute rice in ghee and keep aside.
• Half cook rice and set aside.
• Heat oil in and add bay leaf, clove and cinamon.
• Now add slice onion and then ginger garlic paste and saute for a while.
• Add finely chopped tomatoes and saute till it turns soft.
• Then add veggies and saute for a while.
• Now add salt, turmeric powder, paav masala and red chilly powder and saute till raw smell goes.
• Add rice to this and cook for few minutes.
• Garnish with coriander leaves and Serve with onion raita or any gravy.

Note:

You can add veggies of your choice.

Plantain (Vazhakaai) Kurma - Chettinad Style

Ingredients:

Vazhakaai - 2 (medium size)
Onion - 2
Ginger Garlic paste - 1 tbsp
Coriander powder - 1 tst
Curry Leaves, coriander leaves - Little
Salt, Oil, water - As reqd

To Grind:

Coconut - 2-3 tbsp
Garlic pods - 4-5
Roasted gram - 1 tbsp
Onion - 1 (roughly chopped)
Coriander seeds - 1 tbsp
Fennel seeds - 1 tsp
Cloves - 2
Cinamon - small piece
Red Chilly - 5
Turmeric powder - 1/2 tsp

Method:

• Cut plantain into cubes, put in water and keep aside.
• Heat a pan and dry roast cloves,cinamon,coriander seeds, fennel seeds and red chilly.
• Transfer this to a plate.
• Now heat little oil and add onion, garlic pods and saute nicely.
• Then add coconut, roasted gram and turmeric powder and saute.
• Now transfer this to the same plate.
• Grind it to a paste once cool.
• Now heat oil in pan and add onion and saute.
• Then add ginger garlic paste and saute for a while.
• Add curry leaves and then grinded paste.
• Add required water and add platains.
• Add required salt and cook in low flame till platain turns soft.
• Garnish with coriander leaves and serve.

Note:
You can add a pinch of hing instead of ginger garlic paste.
Can add water if gravy is too thick.

Wheat Crackers

Ingredients:

Wheat flour - 150 g or 1 ¼ cup
Sugar - 28 g  or 2 tbsp
Salt - 3 g or  ½ tsp
Chilli powde r- ¼ tsp
Cold butter - 55 g(cut in small chunks)
Chilled water - 1/4 cup

Method:

• Sieve the dry ingredients together.
• Add the butter and rub into the flour until it resembles coarse sand.
• Add water little by little and just get the dough together. Do not knead 
• Cover and keep 5 mins. Lightly flour the counter  and take 1/4th portion of the dough and roll it super thin.
• Cut into desired shapes.
• Lift the thins using a knife and place on a baking tray lined with parchment paper.
• Continue for the rest of the dough.Bake in a preheated oven at 200 °C for 5 - 7 mins. 
• Let it cool and store in an airtight container.

Karachi Biscuit #1

Ingredients:

Unsalted butter (at room temperature) - 115 g / 1/2 cup
Finely granulated brown sugar - 100 g / 1/2 cup
Vanilla extract - 1 tsp
Salt - 1/4 tsp
Whole wheat flour - 100 g / 3/4 cup
All purpose flour - 30 g / 1/4 cup
Tutti Fruity - 1/3 cup
Cashew nuts - 2 tbsp chopped ( I just used dry fruits powder instead)

Rose extract - 1/4 tsp or  Rose water -  1/2 tsp( for that authentic flavor)

Method:

• Preheat your oven to 160°C. Line two baking sheets with parchment paper.
• In a large bowl,cream butter and sugar until light and fluffy.
• Add vanilla extract and mix it well.
• Add salt and flour and mix it well until the dough starts to come together.
• Add tutti-fruity and cashew nuts and form a soft dough.
• Make the dough into a log shape, cover it with a cling film and freeze it for at least an hour.
• Slice the log into 1/2 inch wide slices, re-shape the cookies with your hands if it breaks.
• Keep the cookie slices onto the baking tray leaving few inches gap between each other and bake for about 10-12 minutes until the cookies turn brown from side.

Pound Cake - Bakery Style

Ingredients:

Eggs - 15
Sugar - 750 g
Dalda - 1/2 kg
Bread Crumbs - 1/2 kg
Maida - 200 g
Ghee - 200 g
Milkmaid - 300 g
Salt - pinch

Method:

• Add all the ingredients to the electric mixer and blend well.
• Sugar we have to add little by little to get correct batter consistency.
• Mix all the ingredients and keep aside.
• Now grease a pan with butter. 
• Add batter to this.
• Preheat the oven to 180 °C and bake for 1/2 an hour.
• We can sprinkle fried badam and cashews on top of cake.
• This yields 3 kg pound cake.

Note:
You can reduce the quantity as per your requirement.

Vanilla Pound Cake

Ingredients:

All purpose flour - 1 cup
Eggs - 2
Vanilla Esc -1 tsp
Sugar - 1/2 cup
Unsalted butter - 1 stick or 113gms
Salt - a pinch.

Method:

• In a bowl add sugar and butter and beat well.
• Now add egg and vanilla esc and beat well.
• Finally add the flour and mix well using cut and fold method.
• Grease a pan with butter and add the batter.
• Preheat the oven at 180 °C and bake for 10-12 mins,
• Pour the Chocolate Ganache over this and serve.

Note:
I made my ganache thicker and made the frosting.
Also added sprinklers to this.

Chicken Chukka #1

Ingredients:

Chicken - 250 gms
Oinion - 2
Coconut - 1 tbsp(grated)
Ginger Garlic Paste - 1 tbsp
Turmeric Powder - 1 tsp
Tamrind water - Little
Curry Leaves - Little
Coriander leaves - Little
Salt, oil, ghee - As Reqd

Masala:

Coriander seeds - 2 tbsp
Pepper corns - 1 tbsp
Cumin seeds - 1 tbsp
Cloves - 2
Cinmaon - small stick
Elaichi -1
Fenugreek seeds - 1/2 tsp
Red Chilly - 4

Method:

• Heat a pan and add coriander seeds, pepper corns and cumin seeds.
• Dry roast these and transfer to a plate.
• In the same pan add fenugreek seeds, cloves, cinamon and elaichi and roast it.
• Turn off fire and add chilly and transfer this to the same plate.
• Add 1/2 tsp turmeric powder and let this cool.
• Now grind this and keep the powder aside.
• In a pan add ghee and oil.
• Now add roughly chopped onion(1) and saute until it is half fried.
• Now add the tamrind water and let it boil for few mins,
• Add the grated coconut and mix well,
• Then add the grinded masala and cook till it blends well with onion and coconut.
• Transfer this to a bowl and grind this once it is cool.
• Now in other pan heat oil and ghee.
• Add the sliced onion(1) and saute till it is half fried.
• Add curry leaves and then the ginger garlic paste and cook till raw smell goes.
• Now add the chicken pieces and cover it with lid and cook for 8 mins.
• After that add the grinded paste and cook for 4-5 mins,
• Garnish with coriander leaves and serve.

Kothamir Chicka

Ingredients:

Chicken - 250 gms
Onion - 1 (finely chopped)
Turmeric powder - a pinch
Red Chilly powder - 1tbsp
Coriander powder - 1 1/2 tbsp
Garam Masala - a pinch
Ginger Garlic paste - 1 tbsp
Ghee - 2tbsp
Corriander leaves - handful
Green chilly - 2
Salt, oil - As Reqd

Method:

• In a bowl add the chicken pieces.
• Add onion and all the masala powders.
• Now add the ginger garlic paste and ghee and required salt and mix well.
• Grind the coriander leaves and green chilly and keep this paste aside,
• Now heat a pan and add the chicken stuff and cover it with a lid and cook for 8 mins,
• Now add the grinded paste and give a stir.
• Let this boil for 5-6 mins,
• Garnish with coriander leaves and serve this kothamir chicka.

Custard Halwa

Ingredients:

Custard powder - 1/2 cup
Sugar - 1 1/2 cup
Water - 2 cups
Elaichi powder - a pinch(optional)
Cashews - 7-8
Ghee - 4-5 tbsp

Method:

• Heat ghee in a pan and add broken cashew pieces and fry it and keep aside.
• In a pan add custard powder, sugar and water and mix well.
• Heat this pan and keep stirring to avoid lumps.
• Now the color changes.
• Add ghee and give a stir.
• Now add the fried cashews and little ghee.
• Once it thickens and is non-sticky add elaichi powder and turn off.
• Now grease a bowl with ghee and add this halwa to it.
• Leave this for couple of hours and then cut into desired shapes and serve.

Rice Pakora

Ingredients:

Boiled Rice - 1 cup
Onion - 1 (finely chopped)
Chilly powder - 1 tbsp
Garam masala - 1 tsp
Turmeric powder - a pinch
Hing - a pinch
Water - 2 tbsp
Coriander leaves - Handful(finely chopped)
Besan flour - 2 tbsp
Corn flour - 1 tbsp
Salt, Oil - As Reqd

Method:

• In a bowl mash the boiled rice nicely.
• Add onion and masala powder and mix well.
• Add required salt and the mentioned flours and mix well.
• If batter is too thick add water and make desired shapes.
• Heat oil in pan and fry these and serve with sauce.

Note:
Can make this recipe with leftover rice.

Variation #1:
If trying to make cutlet, can add veggies and instead of besan flour can add mashed potato.
For cutlet make pattis and roll in bread crumbs and fry.
No need to add any flour for cutlet.

Phylo Secrets

Ingredients:

Phylo Sheets - 15 no
Pista - 100 g
Badam - 100 g
Icing sugar - 1/4 cup
Cinnamon powder - 1 tsp
Unsalted Butter - 1/4 cup

Glaze Syrup:
Sugar - 60 g
Cinnamon stick - 1 small piece
Star Anise - 1
Cloves - 2
Honey - 50 ml
Water - As reqd

Method:

• Grease a pan with butter.
• Cut the Phylo sheets to the size of pan you use.
• Grind pista and badam coarsely and add cinnamon powder to it and keep aside.
• Spread the Phylo sheet and brush with butter gently.
• In this way add 6 layers and brush butter.
• Now spread the nuts mixture and sprinkle icing sugar.
• Now cover this with Phylo sheets and brush with butter.
• Repeat the process again 6 layers, nuts spread and icing sugar.
• Now cover the final Phylo sheet layer and brush with butter.
• Cut this into small squares.
• Preheat the oven at 160 °C and bake for 40-45 mins.
• Now heat a pan and add the ingredients under glaze syrup.
• Pour this syrup to the baked crunchies and serve.