Cherry Muffins - Eggless

Ingredients:
Wheat flour - 1 1/2 cups
Brown sugar - 1 cup
Baking soda - 1 tsp
Salt - a pinch
Milk - 1 cup
Vanilla esc - 1 tsp
Butter - 1/4 cup(50 g melted)
Cherry - 1/4 cup (chopped)

Method:

• In a bowl add in flour and brown sugar.
• Add in baking soda and salt and mix well.
• Add in milk, butter and esc and fold well.
• Now add chopped cherries and mix well.
• Line the muffin tray and fill in the batter.
• Bake this in a preheated oven (OTG) at 180°C for 18-20 mins.

Vaendakaai KaaraKuzhambu

Ingredients:

Lady's fnger- 10-12
Tamrind - Lemon size (soak in water)
Sambar thool - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Garlic - 4-5 (fine chop)
Mustard seeds - 1 tsp
Fenugreek seeds - 1/8 tsp
Curry Leaves - a sprig
Coriander Leaves - Little
Gingely oil, Water, Salt - As reqd

To Grind:
Small oinion - 10-12
Tomato -  1
Coconut - 1/2 cup

Method:

• Saute items under "to grind" and grind it to a paste.
• Heat oil in pan and add in cut lady's finger and saute for a while.
• Set this aside.
• Heat oil in pan and add mustard, cumin and curry leaves.
• Add in fine chopped garlic and saute well.
• Add in lady's finger and tamrind juice and mix well.
• Add in sambar thool, turmeric powder and mix well.
• Add 1 1/2 cup of water and let this boil for 5-8 mins.
• Now add the grinded paste and mix well and boil till it is thick.
• Garnish with coriander leaves and serve.

Kathirikaai(Brinjal) Gosthu

Ingredients:

Brinjal - 9
Small onion - 10-12
Tamrind - small piece(soak in water)
Curry Leaves - a sprig
Mustard seeds - 1 tsp
Urad dal -  1 tsp
Channa dal - 1 tsp
Salt, Oil - As needed

To grind:
Dry Coriander seeds - 3/4 tbsp
Dry red chilly - 9
Hing - a pinch

Method:

• Heat a tsp of oil in a pan and add items under "to grind".
• Roast this and grind it to a powder.
• Now boil water and add in brinjal and cook till it is cooked.
• Drain and set aside.
• Grind this brinjal and set side.
• Heat oil in pan and add mustard, dal and curry leaves.
• Once it splutters add in onion and saute well.
• Now add 1 cup of water and tamrind extract.
• Add grinded brinjal and salt and mix well.
• Let this boil for 5-6 mins.
• Add in grinded masala and boil till it is thick.

Mangalore Bonda

Ingredients:
Maida - 1 1/2 cup
Curd - 3/4 cup (Pulicha thayir)
Baking soda - a pinch
Green Chilly - 2(fine chop)
Ginger - Small piece (fine chop)
Pepper corns - 1/4 tsp (Crush and keep)
Hing - Little
Curry leaves - 2 sprigs (fine chop)
Salt, Oil - As reqd

Method:

• In a bowl add all ingredients other than oil.
• Mix them well.
• Set this aside for 10-15mins.
• Heat oil in pan and make bonda shapes and fry it.
• Serve the mangalore bonda with 5Mins trio chutney.

5Mins Trio Chutney

Ingredients:

Onion - 2
Coconut - 1/2 cup (grated)
Dry red chilly - 9
Tamrind - small piece
Jaggery - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Dry red chilly - 2
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• In a blender add in onions, coconut.
• Add in red chilly, tamrind, jaggery and salt.
• Blend this to a fine paste.
• Heat oil in pan and add mustard, cumin and urad dal.
• Once it splutters add in dry red chilly and curry leaves.
• Add this to chutney.
• Trio chutney will have 3 flavours - inipu, pulipu and kaaram.

Aapam

Ingredients:
Raw rice - 1 cup
Pulungal arisi - 1 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1/4 tsp
Salt, Water - As reqd

Method:

• Wash rice and dal and take in a bowl.
• Now add in fenugreek seeds and water.
• Soak this for 3-4 hrs.
• Then drain water in a bowl.
• Add salt and grind this.
• Add a cup of water while grinding.
• Once done, transfer to a bowl.
• Now add a cup of water and collect the rest from grinder.
• Heat a pan and add this water and keep stirring in low flame.
• It will be thick, let this cool.
• Once cooled add to batter and mix well.
• Keep this in room temperatute for min 5 hrs and then refrigerate.
• I made aapam and served with OPOS VegKurma.

Note:

• You can make paniyaaram with this batter.
• While making aapam, add a pinch of baking soda and 2 tbsp sugar.

OPOS VegKurma

Ingredients:
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Potato- 2
Beans - 2
Carrot - 1
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1/4 tsp
Water - 2 tbsp
Ghee- 2 tbsp
Coconut milk - 1 cup
Bay leaf - 1
Green elaichi - 1
Clove - 1
Cinamon stick - 1
Salt - 1.5 tsp

To grind:
Coconut - 1/2 cup
Cashew - 6-8
Water - 1/4 cup
Curd - 1/4 cup
Poppy seeds - 1/2 tbsp
Green chilly - 2
Turmeric powder - 1/4 tsp

Method:

• Grind the items under "to grind" and set aside.
• Cut vegetables into small pieces and set aside.
• Heat a pressure pan and add 2 tbsp water and 2 tbsp ghee.
• Add in bay leaf, garam spices.
• Cook in low flame.
• Add in fine chopped onion on one side and fine chopped tomato on the other.
• In a bowl add in vegetables and mix spice powders.
• Add this to pan.
• Add in salt and then top it with grinded paste.
• Pressure cook this for 4-5 whistles.
• It will be thick, now add 1 cup coconut milk or milk and serve it.

Pizza Paratha

Ingredients:
Wheat flour - 1 1/2 cup
Ghee - 1 tbsp
Water - 1 cup (or as reqd)
Salt - As reqd

For Stuffing:
Onion - 1 (medium size, fine chop)
Green capsicum - 1 (fine chop)
Oregano - 1/4 tsp
Italian herbs - 1/4 tsp
Red chilly flakes - 1/2 tsp
Grated cheese - 1/2 cup
Pizza sauce - 3 tbsp

Method:

• In a bowl add in flour, salt, ghee and mix well.
• Add water little by little and make a soft dough.
• Set this aside for few mins.
• In other bowl add in onion, capsicum, oregano, salt.
• Add in Italian herbs, red chilly flakes and mix well.
• In a while it will leave water, drain it off.
• Now roll the dough to a circle.
• Apply pizza sauce and sprinkle little cheese.
• Top it with stuffing and cover with cheese.
• Now cover this with one other rolled dough.
• Seal the edges either with fork or just fold it.
• Heat a pan and drizzle oil and place the dough.
• Flip it and cook till it is cooked on both sides.
• Serve with ketchup.

KathiriMurungai Poreyal

Ingredients:

Brinjal - 10
Drumstick - 6 pieces
Onion - 1 (fine chop)
Garlic - 4-5 (fine chop)
Sambar thool - 1 tbsp
Idly podi - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Boil drumstick, peel the flesh from drumstick and set aside.
• Cut brinjal to small cubes and soak in water.
• Heat oil in pan and add mustard, cumin and urad dal.
• Add in curry leaves, once it splutters add onion and saute.
• Add in garlic and saute.
• Add in brinjal and cook it low flame till it is cooked.
• Add in drumstick flesh and salt and mix well.
• Now add sambar thool and idly podi and cook in low flame for 4-5 mins.

Nellore Chapla Pulusu

Ingredients:

Fish (sheela meen) - 500 g
Small oinion - 10-15 (fine chop)
Tomato - 2
Garlic - 6-7(fine chop)
Green Chilly - 3
Dry Red Chilly - 1
Turmeric powder - 1/2 tsp
Red Chilly powder - 2 tsp
Coriander powder - 3 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - 2-3 sprigs
Coriander leaves - Little

To Grind:
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 2 tsp

Salt, Water - As reqd
Gingely oil - 6 tbsp
Tamrind - Lemon size(soak in water and strain and set aside)

Method:

• Dry roast items under "to grind" and set aside.
• In a pan heat oil and add mustard and cumin seeds.
• Once it splutters add curry leaves, dry red chilly and green chilly.
• Saute this and then add fine chopped onion and garlic.
• Saute this well.
• Blend and add in tomato and mix well.
• Add in spice powders, salt and mix well.
• Add the tamrind pulp and reqd water and let it boil for 5-6 mins.
• Add in the fish pieces and mix well.
• Let it boil for 10-11 mins.
• Finally add in grinded masala and let it boil for few mins.
• Garnish with coriander leaves and serve the tangy spicy nellore chapla pulusu.

Marble Cupcake

Ingredients:
Wheat flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Unsalted butter - 1/2 cup (115 g,melted)
Sugar - 1 cup
Egg - 1
Curd - 1/4 cup
Milk - 3/4 cup + 1 tbsp
Vanilla esc - 2 tsp
Cocoa powder - 1/4 cup

Method:

• In a bowl add in flour, baking powder and baking soda.
• Mix this well.
• In a bowl add melted butter and sugar and whisk well.
• Chill this for a min.
• Add in egg, curd, milk, and vanilla esc and mix well.
• Add in dry ingredients and mix well.
• Take 3/4th of batter in other bowl and add cocoa powder.
• Mix this well.
• Line the muffin tray.
• Add a tbsp of vanilla batter and then a tbsp of cocoa batter.
• Add in vanilla batter again.
• Make swirl patterns(if needed).
• Bake this in a preheated oven (OTG) at 180 for 18-20 mins.

Pinwheel Samosa

Ingredients:
Maida - 1 cup
Vanaspati - 2 tbsp
Water, Salt, Oil - As reqd
Green Peas - 1/2 cup(boiled)
Potato - 2 (boiled)
Red chilly powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 tsp
Cumin powder - 1 tsp
Gigner garlic paste - 1 tsp
Coriander leaves - fine chop

Method:

• Heat oil in pan and add ginger garlic paste.
• Add in spice powder and boiled peas and potatoes.
• Add in reqd salt and mix well.
• Transfer this to a bowl and mash it nicely.
• Add in fine chopped coriander leaves and mix well.
• In other bowl add in maida, vanaspati and salt.
• Add in water little by little and make a soft dough.
• Set this aside for 20 mins.
• Then roll this out and spread the masala all over.
• Roll it tighltly and seal the edges.
• Refrigerate for 10 mins.
• Then cut this and dust it in flour.
• Fry this in hot oil and server the pinwheel samosa with sauce.

Murungakeerai Thuvayal

Ingredients:

Murungakeerai - 1 cup
Dry red chilly - 5-6
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Tamrind - small piece
Coconut - 1 1/2 tbsp(grated)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Salt, Oil, Water - As reqd

Method:

• Heat little oil in pan and add dals, chilly and roast and set aside.
• Add in murungakeerai and saute for a while(jus few seconds).
• Add both to the mixie jar.
• Add in tamrind,coconut, salt and blend it to a fine paste.
• Heat oil in pan and add mustard and cumin seeds.
• Add this to thuvayal and serve with dosa.

Muttai(Egg) Milagu Thokku

Ingredients:

Eggs - 4 (boil 3 and keep)
Onion - 1 (thin slices)
Tomato - 1 (deseed and slice)
Sambar thool - 1 tbsp
Pepper powder - 2-3 tbsp
Curry Leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add curry leaves.
• Once it splutters add onion and tomato and saute well.
• Add in spice powders, salt and water and mix well.
• Cook in low flame.
• Add in boiled eggs(cut into pieces and add).
• Mix well.
• Break the other egg to this and keep stirring.
• Serve this thokku.

Aavakaai Bindhi/Vaendakaai

Ingredients:

Vanedakaai - 10-15
Onion - 1 (fine chop)
Avakaai pickle - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - 1 sprig
Oil, Water, Salt - As reqd

Method:

• Heat oil in pan and fry vaendakkai and set aside.
• Heat little oil in pan and add mustard and cumin seeds.
• Add in curry leaves and onion and saute for a while.
• Add in fried vaendakaai and avakaai pickle and mix well.
• Cook in low flame and serve with rice.

Egg Pizza Muffin

Ingredients:

Eggs - 4
Red Capsicum - 2 tbsp
Green Capsicum - 2 tbsp
Pizza sauce - 2 tbsp
Oil - to grease

Method:

• In a bowl add in eggs and beat well.
• Add in pizza sauce and mix well.
• Grease the muffin tray.
• Add in fine chopped capsicum mix in each cup.
• Add in grated cheese in each cup.
• Fill each cup with egg mixture.
• Bake this in a preheated oven (OTG) at 200°C for 20 mins

Briyani Gravy #1

Ingredients:

Brinjal - 5
Onion - 1
Tomato - 2
Red Chilly powder - 1 tsp
Coriander powder - 1 tbsp
Turmeric - a pinch
Cinnamon stick - 1 inch piece
Curry leaves - 1 sprig
Salt, Water, Oil - As reqd

To Grind:
Coconut - 2 tbsp(grated)
Pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Garlic pods- 2
Cashew nuts - 3-4
Poppy seeds - 1/2 tsp(soak in water)

Method:

• Grind the items under "to grind" to a fine paste and set aside.
• Slit brinjals at the bottom and soak in water.
• Heat oil in pan and cinnamon stick and curry leaves.
• Add in fine chopped onion and saute.
• Add in fine chopped tomatoes and saute.
• Cook till tomato turns mushy.
• Add in brinjal and saute for a while.
• Add in spice powders and salt and mix well.
• Add water to this and cook till brinjal is cooked.
• Add in grinded paste and mix well.
• Let it boil for 5 mins.
• Serve this with pulav or briyani.

Capsicum Thokku

Ingredients:

Green Capsicum - 1
Red Capsicum - 1
Urad dal - 1 tsp
Channa dal - 1 tsp
Coriander seeds - 1 tsp
Dry red chilly - 2-3
Tamrind - small piece
Garlic pods - 2-3
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and saute diced capsicums and set aside.
• In same pan add urad dal, channa dal and coriander seeds and roast them.
• Transfer this to a mixie jar.
• Dry roast chilly and garlic and add to jar.
• Add in capsicums, salt, tamrind and blend it to a fine paste.
• Heat oil and add mustard and cumin seeds.
• Add this to blended thokku and serve with idly or dosa.

MurungaKeerai (Moringa) soup

Ingredients:
Murungakeerai - 1/4 cup
Thoor dal - 1/2 cup
Turmeric powder - 1/8 tsp
Salt - 1/8 tsp
Pepper powder - 1 tsp
Hing - a pinch

Method:

• In a bowl add dal, turmeric powder, hing and water.
• Pressure cook this.
• Once done mash it.
• Add in fresh murungakeerai and cover the bowl with lid for 3-4 mins.
• Then remove the leaves off.
• Season with pepper and salt.

KalkanduBadh

Ingredients:

Raw Rice - 1 cup
Moong dal - 1/4 cup
Kalkamdu - 1 cup
Milk - 1 cup(boiled)
Ghee - 2-3 tbsp
Elaichi powder - a pinch
Saffron strands - Little(soak in a tbsp of boiled milk)
Cashewnuts - 6-8 (broken)
Dry grapes - 4-5
Water - As reqd

Method:

• In a mixie add in kalkandu and powder it.
• Heat little ghee in fan and fry cashews and raisins and set aside.
• In a bowl add rand dal and add required water with 1 cup of milk.
• Pressure cook for 5-6 whistles.
• Once done mash them up and set aside.
• Heat ghee in pan and add this mixture and add powdered kalkandu.
• Cook in low flame.
• Mix them well and add ghee if needed.
• Add in saffron with milk and add fried cashews and dry grapes.
• Serve hot the yummy kalkandubadh.

Carrot Muffins #2

Ingredients:

Wheat flour - 1 1/4 cup
Curd - 1 cup
Carrot - 3/4 cup (grated)
Sugar - 3/4 cup
Oil - 1/4 cup + 2 tbsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Vanilla esc - 1/2 tsp

Method:

• In a bowl add flour, baking powder and baking soda.
• In other bowl add in curd and oil and mix well.
• Set this aside for 2 mins.
• Add in sugar and esc and mix well.
• Add in dry ingredients and mix well.
• Finally add grated carrots and mix well.
• Line muffin tray and fill each cup 3/4th.
• Bake this in a preheated oven (OTG) at 180°C for 15-18 mins.

Kaara Poori

Ingredients:

Wheat flour - 2 cups
Water - 1 1/4 cup (app)
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt, Oil - As reqd

Method:

• In a bowl add atta, salt and spice powders.
• Mix well.
• Add water little by little and make tight dough.
• Make round shapes and fry these poori's in oil.
• Try this with ATM Masala.

ATM Masala

Ingredients:

Potato - 2
Green Peas - 2 tbsp
Tomato - 2
Green Chilly - 2
Ginger garlic paste - 1 tbsp
Kashmiri Chilly powder - 3/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 3/4 tsp
Turmeric - 1/4 tsp
Sugar - 1/2 tsp
Hing - a pinch
Coriander leaves - Little
Salt, Oil, Water - As reqd

Method:

• Peel potato skin and boil potato and green peas.
• Mash them and set aside.
• Grind tomato, green chilly and ginger garlic paste.
• Heat oil and in low flame add in spice powders and hing.
• Add in puree and a cup of water and let it boil.
• Once it starts to boil, add in mashed potato and peas.
• Add in sugar and salt and mix well.
• Once it thickens add in finely chopped coriander leaves and serve.
• This goes good with roti and poori.
• We had with Kaara Poori.

Channa Masala #4

Ingredients:

Onion - 1 (fine chop)
Tomato - 2 (fien chop)
Ginger garlic paste - 1 tsp
Kashmiri chilly powder - 1 tbsp
Garam masala - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Amchur powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Channa - 1 cup
Coriander leaves - Little
Cinnamon stick - 1 inch piece
Bay Leaf - 1
Oil- 4 tbsp
Lime juice - 1/2 limes
Water, Salt - As reqd

Method:

• Take a pressure pan and add oil.
• Cook in low flame.
• Add in bay leaf, cinnamon stick and saute.
• Then add onion, ginger garlic paste and tomatoes.
• Cook till tomato turns mushy.
• Add in salt and all spice powders.
• Mix them up.
• Add in soaked channa to this and mix well.
• Now add 2 cups of water(app) to this.
• Pressure cook for 7-8 whistles.
• Squeeze lime juice and garnish with coriander leaves.

Cashewnut Halwa

Ingredients:

Cashewnuts - 1 cup + 4 nuts
Milk - 1 cup
Sugar - 1/2 cup
Saffron strands - Little
Ghee - 3 tbsp

Method:

• Soak saffron strands in a tbsp of milk.
• Soak cashews in milk for an hour and then grind to a paste.
• Heat little ghee and fry 4 broken cashews and set aside.
• In same pan, add little ghee and grinded paste.
• Cook in low flame and keep stirring till it thickens.
• Once it thickens add in sugar and mix well.
• Add ghee and keep stirring.
• Add in saffron milk and keep stirring till you get desired consitency.
• Top with fried cashews and serve.

2 Min Strawberry Mug Cake

Ingredients:

All purpose flour - 4 tbsp
Sugar - 3 tbsp
Baking powder - 1/2 tsp
Strawberries - 2 (roughly chopped)
Milk - 3 tbsp
Oil - 1 tbsp
Vanilla esc - 1 tsp
Chocolate shavings - 1 tsp(topping)

Method:

• Mix all ingredients in a microwave safe mug.
• Microwave high for 2 mins and top with chocolate shaving and serve.

Yam (SattiKaelangu) Poreyal

Ingredients:

KarunaiKaelangu - 1 (medium size)
Sambar thool - 2 tbsp
Turmeric - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - A sprig
Oil,Water, Salt - As reqd

Method:

• Peel the skin and cut into cubes.
• Wash this nicely.
• Add water, salt and turmeric powder to this.
• Pressure cook for 1 whistle.
• Once boiled strain and set aside.
• Heat oil in pan and add mustard, cumin seeds.
• Add in curry leaves and sambar thool.
• Add boiled Karunaikaelangu and mix well.
• Cook in medium flame till it is roasted.

Vazhakaai(Plantain) Poreyal

Ingredients:

Vazhakaai - 2
Sambar thool - 2 tbsp
Turmeric - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - A sprig
Oil,Water, Salt - As reqd

Method:

• Peel the skin and cut vazhakaai into desired shapes.
• Boil water in pan, add salt and turmeric powder.
• Once it starts to boil add in vazhakaai.
• Once boiled strain and set aside.
• Heat oil in pan and add mustard, cumin seeds.
• Add in curry leaves and sambar thool.
• Add boiled vazhakaai and mix well.
• Cook in medium flame till it is roasted.

Avarakaai Poareyal

Ingredients:

Patta Avarai - 10-15
Onion - 1 (medium, fine chop)
Sambar thool - 1 tbsp
Milk - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - A sprig
Salt, Water, Oil - As reqd

Method:

• Peel the nerve and fine chop avarai.
• In a bowl add water and the chopped avarai.
• Add required salt and let it boil.
• Once boiled strain and set aside.
• In a pan heat oil and add mustard, cumin seeds.
• Add in curry leaves and onion and saute.
• Add in boiled avarai and milk and saute for a while.
• Add in sambar thool and satute.
• Cook in medium flame for 3-4 mins.

Vazhaipoo (Banana flower) Vadai

Ingredients:

  Channa dal - 2 cups
  Dry Red Chilly - 5 
  Fennel seeds - 1 tbsp
  Small onion - 10 - 15 (finely chopped)
  Coriander & Curry leaves - finely chopped
  Vazhaipoo(Banana flower) - 1 cup (clean and fine chop)
  Ghee - 1 tbsp
  Salt, Oil - As reqd

Method:

•   Soak dhal, chilly for 2-3 hours.
•   Drain the water. 
•   Add salt, fennel seed, salt and grind coarsely.
•   Transfer this to bowl.
•   Add onion, curry leaves and coriander leaves.
•   Boil vazhaipoo with little water.
•   Let this boil in low flame, once cooked add it to dal mix.
•   Add a spoon of ghee and mix well.
•   Make it to vada shapes and fry.

Note: 

• If you directly fry small small pieces then it is pakoda.
• Boil and add in vazhaipoo before frying.

  

Nuts Halwa

Ingredients:

Corn flour - 1/4 cup
Water - 2 1/2 cup
Brown Sugar -
Elaichi powder - a pinch
Chopped Nuts - 1/4 cup (cashew and badam)
Ghee - 2-3 tbsp

Method:

• In a bowl add corn flour and 1 1/2 cups of water and mix well.
• Heat a pan and add sugar to this and 1 cup of water.
• Let it boil in medium flame.
• Once it starts to bubble up, add in corn flour mixture.
• Keep stirring.
• It will change is color and will start to leave sides.
• Add ghee and chopped nuts and mix well.
• Keep stirring till you get halwa consistency.
• Transfer this to a greased bowl and set aside for few mins.
• Invert and slice it.

Panettone - Italian Bread

After Slicing

Baked Panettone

Baked

After second proofing

B4 Second proofing

After first proofing

Ingredients:
All purpose flour - 1 1/2 cup
Wheat flour - 1/2 cup
Egg - 1
Butter - 50 g
Dry yeast - 1/2 tbsp
Vanilla Esc - 1/2 tbsp
Warm water - 1/4 cup
Warm milk - 1/4 cup
Tutti fruitti - 1/2 cup
Dry Grapes - 1/4 cup
Black Raisins- 1/4 cup

Method:

• Take warm water and milk in bowl and add yeast to it.
• Add 1/4 cup flour to this and set aside for 30 mins.
• In other bowl add sugar, eggs and vanilla esc.
• Once the yeast is activated add to this and mix well.
• Add in dry grapes, black raisins and tutti frutti.
• Add remaining flour and mix well.
• Add in butter and mix and make a dough.
• Grease a bowl and transfer this sticky dough.
• Set aside for 2+ hours, till it triples in size.
• Punch the dough after proofing and transfer this grease baking pan.
• Set this aside for 2+ hours for proofing.
• Preheat oven (OTG) at 180°C for 15 mins.
• Bake the same for 22-25 mins.
• Let it cool and then demould.
• Slice after and hour.

Note:

This bread has a milk bitter taste.