Corn Pakoda #1

Ingredients:

Onion - 1 (thin slices)
Sweet corn - 1 cup
Kashmiri chilly powder - 1/2 tsp
Garam Masala - 1/4 tsp
Pav Bhaji masala - 1/4 tsp
Ginger garlic paste - 1/2 tsp
Besan flour - 1/4 cup
Rice flour - 1 tbsp
Corn flour - 1 tsp
Salt - 1/4 tsp
Hing - a pinch
Curry Leaves - 2 sprig
Oil, Water - As reqd

Method:

• Boil water in a bowl and add corns to this.
• Let it boil for 3-5 mins.
• Strain water and blend the corn and set aside.
• Add onions and spice powders to this.
• Add in ginger garlic paste and hing.
• Add in few chopped curry leaves and required salt.
• Add in flours and mix well.
• Heat oil in pan and fry these pakodas. 
• In same oil fry curry leaves. 
• Plate the pakodas and garnish with fried curry leaves(crush it and add).

Quicky Pizza

Ingredients:

Wheat flour -1/4 cup
All purpose flour - 1/4 cup
Milk - 3/4 cup
Grated cheese - 1/4 cup
Oil - 1 tbsp
Garlic powder - 1 tsp
Pepper powder - 1/2 tsp
Salt - 1/8 tsp

Topping:
Pizza sauce - 1 tbsp
Corn Kernels - 1 tbsp
Onion - 1/2 (diced)
Tomato - 1 (deseed and dice)
Oregano - 1/4 tsp
Italian seasoning - 1 tsp
Red chilly flakes - 1 tspsp
Grated cheese - 1 tb

Method:

• In a bowl add oil and milk.
• Then add flour and salt and mix well.
• Add in grated cheese, garlic powder and pepper powder.
• Fold well.
• Pour this in a greased pizza pan or pie pan.
• Bake this in a preheated oven(OTG) at 200°C for 15-20 mins.
• Once done take it out, let it aside for few mins.
• Spread the pizza sauce and top it with your favourite topping.
• Now top it with grated cheese.
• Bake this for 5 mins or until cheese is melted.

Apple Nut Muffins

Ingredients:

Wheat flour - 1 cup
All purpose flour - 1/2 cup
Baking powder - 2 tsp
Apple - 1 (grated)
Egg - 2
Vanilla esc - 1 tsp
Sugar - 1/2 cup
Milk -  1/2 cup
Oil - 1/4 cup
Salt - a pinch
Cinnamon powder - 1 tsp
Walnut - 1/2 cup(chopped)

Method:

• In a bowl add flour, baking powder, salt and walnuts and mix well.
• In other bowl add in egg, sugar and esc.
• Add in milk, oil and cinnamon powder and mix well.
• Add dry ingredients to this and fold well.
• Add in the apples and fold.
• Fill the lined muffin moulds with batter.
• Bake this in a preheated oven (OTG) at 180°C for 20-25 mins.
• Will get around 11 muffins.

Samosa Casserole

Ingredients:
All purpose flour - 60 g
Wheat flour - 60 g
Oil - 2 tbsp
Salt - 1 1/2 tsp
Water - As reqd

For Filling:
Oinion - 1 (fine chop)
Garlic - 3 (fine chop)
Red Chilly flakes - 1 tsp
Vegetables - 1 cup (boiled)
Sugar - a pinch
Cumin powder - 1 tsp
Coriander powder - 1 tbsp
Garlic powder - 1 tbsp
Garam masala - 1 tsp
Salt, Oil - As reqd

Method:

• Heat oil in pan and add items under "for filling" one by one and saute.
• In a bowl add flour, oil and salt and mix well.
• Add water little by little and make a dough.
• Make two balls out of it and roll out.
• Place one rolled dough in pie mould.
• Spread the filling all over.
• Cover with other rolled out dough.
• Seal the corners using fork.
• Prick holes all over.
• Bake this in a preheated oven(OTG) at 180°C for 30-35 mins.

Protein Laddoo

Ingredients:

Ragi flour - 1/4 kg (use sprouted ragi)
Sesamae seeds - 100 g(roasted)
Groundnut - 100 g (roasted)
Soya flour - 50 g
Besan flour - 50 g
Elaichi powder - 1 tsp
Jaggery - 1/4 kg
Ghee - 4 tsp

Method:

• Dry roast ragi flour for few mins and then drizzle little water.
• Steam cook the flour and set aside.
• Peel groundnut skin and roast.
• Add roasted sesame and blend coarsely.
• Heat little ghee in pan and add soya flour and fry golden.
• Then add steamed ragi flour, belnded powder and elaichi powder.
• Mix them all and low the flame.
• In a bowl add jaggery and add little water and mix nicely.
• Strain the dirt and add in other pan and boil in low flame.
• Then add the flour mix to this and mix well.
• Add in ghee and mix well.
• Turn off the flame and make ladoo.
• Protein ladoo is ready.

Vazhaipoo Urundai Kozhambu

Ingredients:

Tomato puree - 1 cup
Green Chilly paste - 1 tbsp
Ginger garlic paste - 1 tbsp
Coconut & Cashew paste - 2 tbsp
Turmeric powder - a pinch
Red chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Coriander leaves - Little
Temper - mustard seeds, cumin seeds, curry leaves
Tamrind water - 1 cup(soak lemon size tamrind in water)
Salt, Oil, Water - As reqd

For Urundai:
Channa dal - 150 g
Green chilly  - 2
Cumin seeds - 5 g
Fennel seeds - 5 g
Garlic - 2
Ginger - small piece
Banana flower (vazhaipoo) - 100 g (fine chop)
Onion - 1

Method:

• Soak channa dal for 3 hours.
• Drain water and add fine chopped onion,chilly, ginger and garlic.
• Add fennel seeds, cumin seeds, vazhaipoo and half salt.
• Blend this all together.
• Make small balls and steam them for 10 mins.
• Heat oil in pan and temper.
• Add chilly paste and tomato puree and saute.
• Add ginger garlic paste and saute.
• Add in spice powders and salt and tamrrind water.
• Add little water and let it boil for few mins.
• Once it reduces in consistency add the steamed balls.
• Cook for 2-3 mins.
• Garnish with coriander leaves and serve hot.

Veg Briyani #3 - Jeeraga Samba Briyani

Ingredients:
Carrot - 1
Beans - 5
Potato - 1
Green peas - 1/4 cup
Green Chilly - 2 (slit)
Onion - 1 1/2 (fine chop)
Cashews - 5 - 6
Briyani Masala - 2 tbsp
Garam Masala - 1 tsp
Kashmiri Chilly powder - 1/2 tsp
Coriander powder - 1 tbsp
Mint Leaves - 1 cup(finely chopped)
Cloves - 2
Cinnamon stick - small piece
Green Elaichi - 2
Bay Leaf - 1
JeeragaSamba Rice -  2 1/2cups
Coconut Milk - 2 cup
Water - 1 3/4 cup
Salt - 2 tbsp
Ghee - 3 tbsp

Method:

• Soak rice and strain water.
• Heat ghee in pan and saute rice and add to electric cooker.
• In same pan heat ghee.
• Add cashews and roast it and set aside.
• Heat ghee in pan and add garam spices.
• Add chilly, onion and saute.
• Add ginger garlic paste and saute for a while.
• Add veggies, briyani masala, garam masala and coriander powder.
• Mix well and add reqd salt.
• Now add a cup of coconut milk and  mint leaves and mix well.
• Now low the range and let it boil.
• Add this to rice and add reqd water/coconut milk and mix well.
• Add kashmiri chilly powder and mix up.
• Cook for 15-20 mins and garnish with roasted cashews.
• Drizzle a tsp of ghee and cover it up.
• Serve with onion raita.

Note:

• For jeeraga samba rice, the ratio of water will be 1 : 1 1/2.
• You can add 1/2 cup fine chopped coriander leaves too.

Funnel Cake

Ingredients:

All purpose flour - 2 cup
Milk - 1 1/2 cup
Eggs - 2
Baking powder - 1 tsp
Salt - 1/2 tsp
Vanilla esc - 1 tsp
Powdered Sugar - For dusting
Oil - For frying

Method:

• In a bowl add in milk and eggs and whisk well.
• Add in esc and mix well.
• Add in flour, baking powder and salt and mix well.
• Beat until you get a smooth thin batter.
• Let it rest in refrigerator for 30 mins.
• Heat oil in pan.
• Fill the batter in piping bag and snip the tip of piping bag.
• Now stream the batter in oil in spiral motion.
• Fry for 2-3 mins and flip it and fry for 1-2 mins.
• Let this cool in a lined tray.
• Dust the funnel cake with powdered sugar and top with sauce of your choice.

Note:

• I used half wheat and half all purpose flour.
• You can make this eggless by replacing 4tbsp of milk for an egg.
• I used the sauce bottle(plastic one) to squeeze the batter.

Brinjal Thokku #1

Ingredients:

Brinjal - 4-5
Urad dal - 1 tbsp
Dry red chilly - 5
Tamarind - small piece
Mustard seeds - 1 tsp
Salt, Water, Oil - As reqd

Method:

• Heat little oil in pan and add urad dal and roast it.
• Then add chilly and tamarind and saute for a while.
• Transfer this to a plate.
• Add cut brinjals and saute for a while.
• Cook for few mins till brinjal is cooked.
• Let this cool.
• Add salt and blend all together.
• Heat a tbsp oil in pan add mustard seeds.
• Once it splutters add in grinded thokku and cook in low flame.
• Once oil oozes out, turn off the flame.
• This thokku goes good with idly/dosa/rice.

Pudhina(Mint) Thuvayal

Ingredients:

Pudhina - 1 cup
Dry red chilly - 4-5
Garlic - 1
Coconut - 1/2 cup
Tamarind - small piece
Thoor dal - 1 tbsp
Urad dal - 1 tbsp
Temper - Mustard seeds, Cumin seeds, urad dal
Salt, Oil, Water - As reqd

Method:

• Heat a tsp of oil in pan and roast thoor and urad dal.
• When it changes in color, low the flame.
• Add in chilly, coconut, garlic and tamrind and saute.
• Add in washed mint leaves and saute for a min.
• Let this cool.
• Add very little and grind this to a paste.
• Heat oil in pan and add items under temper.
• Add this to grinded thogayal.
• Goes good with idly/dosa.

Brownie #3 Coffee Flavour

Ingredients:

Wheat flour - 1 cup
All purpose flour - 2 tbsp + 2 tsp
Water - 1/2 cup
Instant Coffee - 1/2 tsp ( mix in 1 tsp of warm water)
Brown sugar - 1 cup
Baking powder - 1 1/4 tsp
Cocoa powder - 1/3 cup
Butter - 1/4 cup (55 g)
Salt - 1/8 tsp
Milk - 3 tbsp
Walnuts - 1/4 cup (chopped)

Method:

• In a pan add all purpose flour and water and mix well.
• Heat this pan (low flame) and stir till it thickens.
• Once it thickens transfer the flour paste to a bowl.
• In the same pan add butter and once it melts, take of from range.
• Add in cocoa powder and mix well.
• In other bowl add wheat flour, baking powder and salt and mix well.
• Now to the flour paste add, coffee mix and sugar and mix well.
• Now add butter and cocoa mix to this and mix well.
• Add in flour, baking powder and salt mix and fold this.
• The batter will be thick, add milk and fold well.
• Grease a cake tin and pour the batter into this and dap it.
• Top it with chopped walnuts.
• Bake this in a preheated oven (OTG) at 180°C for 20-23 mins.

Note:

• Original recipe uses only all purpose flour and no milk was used.
• In that too batter was thick.
• As I used wheat flour added milk to adjust to the original consistency.

Mushroom Pepper Fry

Ingredients:

Onion - 1 (thin slices)
Green Capsicum - 1 (thin slices)
Cashewnuts - 6
Curry Leaves - a sprig
Pepper powder - 1 tbsp
Soya sauce - 1/2 tsp
Salt , Oil- As reqd

For Batter:
Corn flour - 2 tbsp
Rice flour - 1 tbsp
Maida - 1/2 tbsp
Pepper powder - 1 tsp
Salt - As reqd

Method:

• Make batter with ingredients under "for batter" (not too thick nor too thin).
• Wash and cut mushroom to small pieces.
• Heat oil in pan and dip each mushroom in batter and fry in oil.
• In same oil fry cashews and curry leaves and set aside.
• Set this aside.
• In other pan heat little oil, add oinon and saute.
• Add in ginger garlic paste and saute.
• Add in capsicum and soya sauce.
• Add in salt and fried mushroom, cashews and curry leaves.
• Cook in low flame for 5 mins.

Note:
You can reduce the spice level for kids.

Chicken Dal Gravy

Ingredients:

Chicken - 350 g
Onion - 1 (fine chop)
Fennel seeds - 1/2 tsp
Corriander Leavs - 1/2 cup
Ginger Garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Pepper powder - 1 tbsp
Garam Masala - 1 tsp
Moong dal - 1/4 cup
Hing - a pinch
Salt, Oil, Water - As reqd

To Grind:
Tomato - 1
Green Chilly - 3
Pepper corns - 1 tbsp
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tbsp

Method:

• Make puree of items under "to grind" and set aside.
• Add water, turmeric powder and hing to dal and boil it and set aside.
• In a pan heat oil and add ginger garlic paste and saute.
• Add in onion and saute well.
• Add the cleaned chicken pieces and mix up.
• Cover and cook for 5 mins.
• Now add turmeric powder and coriander powder.
• Add in required salt and grinded paste and mix well.
• Now add boiled and mashed dal and mix well.
• Add in pepper powder and cover and cook for 5-8 mins.
• If it is too thick add little water, add garam masala and mix well.
• Garnish with coriander leaves and serve.

Poondu Kozhambu - Chetinaad Style

Ingredients:

Small Onion - 10 (fine chop)
Garlic - 6-8 (chop)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - a pinch(Very little, like 4)
Curry Leaves - 3-4 sprigs
Turmeric powder - 1/4 tsp
Coriander Powder - 1 tbsp
Coriander Leaves - Garnish (fine chop)
Tamrind Water - Lemon Size(soak in water)
Hing - a pinch
Jaggery - Little
Salt, Oil, Water - As reqd

For Masala:
Cumin seeds - 1 tsp
Pepper corns - 2 tbsp
Onion - 1 (medium size, roughly chop)
Tomato - 2 (ripe, roughly chop)
Garlic - 10
Coconut - 1/4 cup(grated)
Curry Leaves - a sprig
Sambar thool - 3 tbsp

Method:

• Heat oil in pan and add items under "for masala".
• Let this cool and grind to a fine paste.
• Heat gingely oil in pan and add mustard and cumin seeds.
• Once it splutters add in curry leaves and onion and saute.
• Now add garlic and saute for a while.
• Cook in low flame.
• Add turmeric powder, coriander powder and hing and mix well.
• Add the extracted tamrind water and let it boil for few minutes.
• Add in grinded paste, required salt and mix well.
• Cover and cook in low flame till thickens(if needed you can add little water).
• Add in jaggery and garnish with coriander leaves and serve.

Pancakes

Ingredients:

Wheat flour - 1/4 cup
All purpose flour - 3/4 cup
Milk - 1 cup
Salt - 1/8 tsp
Sugar - 2 tbsp
Baking powder - 1/2 tbsp
Vanilla Esc - 1/2 tsp
Oil - 1 tbsp
Butter - 1 tbsp
Honey - As reqd

Method:

• In a bowl add flour, salt, sugar and baking powder and mix well.
• Add in oil, milk and vanilla esc and mix well.
• Mix and set aside for 5 mins.
• Now mix well.
• Heat pan and add butter, pour a laddle of batter and cook in low flame.
• Flip and cook the other side too.
• Arrange them in a plate, place little butter and then drizzle honey.

Note:
You can also use caramel sauce/ butterscotch sauce too instead of honey.

Wheat Crackers - Pizza Flavour

Ingredients:

Wheat flour - 1 cup
Baking powder - 1/4 tsp
Salt - 1/8 tsp
Red Chilly flakes - 1 tsp
Oregano - 1 tsp
Oil - 1/4 cup
Cold Water - 1/4 cup or As reqd

Method:

• In a bowl add flour, baking powder and salt and mix well.
• Add in chilly flakes and oregano and mix well.
• Add in oil and mix well.
• Add water little by little and make a soft dough.
• Set this aside for 10 mins.
• Then roll it thin and cut shapes.
• Prick holes all over the cut shapes.
• Arrange them in a lined baking tray.
• Bake this in a preheated oven(OTG) at 180°C for 12-15 mins.

Filter Coffee

Filter Coffee

 Decocotion

Filter

Ingredient:

Coffee powder - 3 tbsp
Hot Water - 1 cup or As reqd

Method:

• Fill the filter coffee decoction vessel with coffee powder as in picture.
• Now boil water and pour it in.
• The thick decoction will be collected in the bottom vessel.
• Repeat thrice and then transfer decoction to a container.
• Boil milk and add decocotion accordingly and enjoy the filter coffee.

Biscoff Swirl/Marble Cupcake

Ingredients:

All purpose flour - 1 cup
Sugar - 1/2 cup
Curd - 1/2 cup(thick)
Oil - 1/4 cup
Water - 2 tbsp
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Vanilla esc - 1 tsp
Biscoff - 4 tbsp or As reqd
Salt - a pinch

Method:

• In a bowl add curd, sugar, oil and water and whisks well.
• In other bowl seive flour, baking powder, baking soda and salt.
• Add this to wet ingredients and add esc and fold well.
• Add 1 1/2 tbsp of this batter in lined cupcake moulds.
• Add a dollop of biscoff in each cupcase.
• Now use toothpick and make swirl pattern.
• Bake this in a preheated oven (OTG) at 180°C for 15-18 mins.

Note:

• You can use nutella instead of biscoff.
• Instead of water, you can add any fruit juice.
• Also you can add any esc according to your preference.

Almond Oats Cookies #1

Ingredients:
Wheat flour - 1/2 cup
Almond powder - 1/4 cup
Milk powder - 2 tbsp
Powdered oats - 1/4 cup

Jaggery powder - 4 tbsp or Brown Sugar - 4 tbsp

Wheat bran - 1 tbsp
Milk - 1-2 tbsp
Ghee - 3 tbsp (refrigerate for 30 mins and use)
Oil - 2 tbsp
Almonds - few (Chop)

Method:

• In a bowl add ghee, oil, salt and jaggery powder and whisk well.
• Add a tbsp of milk and whisk again.
• Add in sifted wheat flour, oats powder and milk powder.
• Add this to wet ingredients and mix well.
• Do not knead.
• Add in chopped almonds and mix it.
• If its loose add dough or if it is dry add 1 tbsp milk.
• Cover the dough and set aside for 30 mins.
• Roll out the dough and cut into desired shapes.
• Arrange them in a lined baking tray.
• Bake this in a preheated oven (OTG) at 170°C for in 12-15 mins.
• Let it cool and then store.

Note:

I did'nt have wheat bran so skipped it.

Toddler Bites

Ingredients:
Wheat flour - 2/3 cup
Ghee - 4 tbsp
Jaggery powder - 4 tbsp
Milk - 1-2 tbsp

Method:

• Grind jaggery if there are any grits.
• In a bowl add ghee and jaggery powder and cream well.
• Sift flour and to jaggery powder and ghee mix.
• It should be a sticky dough.
• If it is dry add milk and make the dough.
• Do not knead, just cover and set aside for 20 mins.
• Roll out the dough and make desired shapes.
• Arrange them in a lined baking tray.
• Bake them in a preheated oven (OTG) at 170°C for 12-13 mins.
• Cool this and store.

Gluten Free / Almond Flour Cookies

Ingredients:
Almond flour - 1 cup
Butter - 45 g
Brown sugar - 3 1/2 tbsp
Salt - a pinch
Almond esc - 1/4 tsp or Vanilla esc - 1/2 tsp

Method:

• Mix all ingredients in a bowl.
• Make a dough and set aside.
• Scoop a tsp of dough and roll it and then flatten it.
• Arrange this is in a lined baking tray.
• Make designs on cookies(optional).
• Bake this in a preheated oven (OTG) at 180°C for 8-10 mins.
• Let this cool and store in a airtight container.

Aloo Cheese Balls

Ingredients:

Potato - 3
Carrot - 1
Pizza sauce - 1 tbsp
Red chilly flakes - 2 tsp
Italian seasoning - 1 tsp
Cheese cubes - 2
Corn flour - 2 tbsp
Maida - 1 tbsp
Corn flakes - 1 cup (crushed)
Salt, Water, Oil - As reqd

Method:

• Cut cheese cube to small pieces and set aside.
• Peel carrot and potato skin and pressure cook for 2 whistles.
• Strain water and mash veggies.
• Add in salt, sauce, chilly flakes and seasoning and mix well.
• Take a small portion and place a cheese cube inside and make ball shape and set aside.
• In a bowl add corn flour, maida, little salt and mix well.
• Add little water and make a lump free batter(not too thin/ not too thick).
• Crush corn flakes and spread in a plate.
• Now dip the balls in batter and roll in corn flakes.
• Refrigerate for 10 mins.
• Heat oil in pan and fry these balls.
• Garnish with coriander leaves and serve yummy aloo cheese balls with tomato sauce.

Hotel Style Coconut Chutney

Ingredients:

Coconut - 1 cup (grated)
Onion - 2 Cubed slices(petals)
Green Chilly - 2
Pottukadalai - 1 tbsp
Roasted Groundnut - 1 tbsp
Tamrind - small piece
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - a sprig
Dry red chilly - 1
Salt, Oil, Water - As reqd

Method:h

• In a blender add coconut, green chilly, onion.
• Add in pottukadalai, groundnut, tamrind and salt.
• Blend this to a fine paste by adding required water.
• Heat oil in pan and add mustard seeds, cumin seeds and dry red chilly.
• Add in curry leaves and add this to chutney.
• Hotel style coconut chutney ready.

Quick Paneer Gravy

Ingredients:

Paneer - 200 g
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam Masala - 2 tsp
Sugar - 1 tsp
Coriander Leaves - Little (fine chop)
Salt, Oil,Water - As reqd

Method:

• Heat oil in pan and add paneer cubes.
• Fry slightly and low the flame.
• Add in chilly powder, coriander powder, turmeric powder and mix well.
• Add in tomato puree and cook till oil oozes.
• Add in salt, sugar and mix well.
• Garnish with coriander leaves and serve.

Semiya Kesari

Ingredients:

Semiya - 1 cup
Water - 1 1/2 cup
Sugar - 1/2 cup
Ghee (melted) - 3 tsp
Elaichi powder - a pinch
Saffron Strands - a pinch
Kesari color -  a pinch
Cashewnuts - 5-6 (chopped)
Raisins - 5-6

Method:

• Heat a tsp of ghee in pan and roast semiya and set aside.
• Add little ghee and fry cashews and raisins and set aside.
• Heat water in pan and once it boils add in semiya.
• Cook till all moisture is absorbed.
• Now add sugar and mix well.
• Add in kesari color and saffron strands and mix well.
• Once it starts to thicken add ghee.
• Once it leaves the edges of pan add fried cashews and raisins.
• Add little ghee and mix up and serve.

Honey Almond Cupcakes

Ingredients:

Wheat flour - 1 cup
Honey - 1/2 cup
Milk - 1/2 cup
Oil - 1/4 cup
Water - 1/2 cup
Baking soda - 3/4 tsp
Salt - a pinch
Almonds - 3 tbsp (chopped)

Method:

• Take honey,milk, water, oil in a bowl and whisk till combined.
• Now add in wheat flour, baking soda, salt and fold gently.
• Pour it in the lined cupcake moulds.
• Top with chopped almonds.
• Bake this in a preheated oven (OTG) at 180°C for 30-32 mins.

Vaendakaai/Bindi Poreyal

Ingredients:

Bindi - 15-20
Onion - 1 (fine chop)
Curd - 2 tbsp
Sambar thool - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - Little
Salt, Oil, Water - As reqd

Method:

• Cut bindi into thin roundels and set aside.
• Heat oil in pan and add mustard and cumin seeds.
• Add in curry leaves and onion and saute for a while.
• Add in bindi and toss well.
• Add in curd and mix well and cook in low flame for 4 mins.
• Add in sambar thool and sprinkle little water.
• Add in required salt and mix well.
• Cook till you get the roasted bindi.

Wheat Oats Bread #1

Ingredients:

Wheat flour - 2 cup

Oats - 3/4 cup

Honey - 2 tbsp

Salt - 1/2 tsp 

Olive oil - 2 tbsp

Yeast - 1 1/2 tsp

Warm water - 3/4 cup

Warm milk - 1/4 cup 

Sugar - 1 tbsp

Method:

• In a bowl take1/4 cup water and add sugar and mix well add yeast and mix well and set aside.
• Soak the oats in 1/2 cup water.
•  Mix wheat flour, honey and salt and whisk well.
• Add in acitvated yeast mix to it and then add soaked oats to it.
• Add in oil and knead the dough for at least 15 minutes till shinny and smooth.
• Add the warm milk if needed (as the soaked oats have enough water in them so you need all or some of the milk mentioned).
• Drizzle some oil and cover and set aside for an hr for proofing.
• Once done punch it down and shape it in rectangle and roll it in a tight log
• Place the loaf in a greased bread tin and brush it with some milk and sprinkle chia seeds and dried oats.
• Cover it with cling wrap and leave it for second proofing for about 40 mins. 
• Bake this in a preheated oven(OTG) at 200°C for 28-30 mins.
• After first 15 mins lower the temperature to 180°C and bake it for another 15 mins.
•  Brushing them with olive oil for the last 5 mins 
• Take it out wait for 5 minutes before demoulding the bread to a wire rack.
• Slice once it’s completely cool.

Malai/Jigarthanda Icecream

Ingredients:

Milk - 1 L
Brown sugar - 1/2 cup
Fresh cream - 1/2 cup
Khoya - 2 tbsp
Vanilla esc - 1/2 tsp

Method:

• Boil milk in low flame in a heavy bottom pan.
• After 10 mins add in sugar and keep cooking in low flame.
• Scrap the sides.
• Now once it is reduced and color changes, take a cup of it and refrigerate.
• This is your reduced milk(we can use for making jigarthanda).
• Switch off and cool down completely.
• Once cool, add in khoya, fresh cream and esc and whissk well.
• Pour this in freezer safe bowl and freeze for 4 hrs.
• After 4 hrs use a fork and prick the icecream all over.
• Freeze it for 2hrs and then scoop and blend.
• Freeze it again(repeat blend and freeze twice).
• Finally freeze the same for 8 hrs or overnight.
• Scoop the icecream and top with chopped pista and enjoy.
• Or scoop it for jigarthanda.

Jigarthanda

Jigarthanda

Badam Pisin

Heavy cream

Ingredients:

Milk - 1 cup

Nannari Syrup - 3 - 5 tbsp

Badam Pisin - 1 tbsp

Reduces Milk - 1 cup

Milk - 1/2 cup

Malai/Jigarthanda Icecream - As reqd

Method:

• In a bowl add badam pisin and a 3/4 cups of water.
• Set aside for overnight.
• After the desired time it will be like jelly.
• Take the serving glass and add 2 tsp of nannari syrup.
• Add 2 tsp of badam pisin.
• Now add little milk and then reduced milk till 3/4th of glass.
• Give a quick stir.
• Add in a scoop of jigarthanda icecream.
• Serve the chill jigarthanda.

RavaSemiya Dosa

Ingredients:

Rava - 1 cup
Semiya - 1 cup
Curd - 1 cup
Baking Soda - 1/2 tsp
Carrot - 1 (grated)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - Little (chop)
Coriander Leaves - Little (chop)
Dry red chilly - 2 (small pieces)
Water, Salt, Oil - As reqd

Method:

• In a bowl add roasted rava and semiya and mix well with hands.
• Now add in curd, water, salt and mix well.
• Heat oil in pan and add mustard seeds,cumin seeds.
• Add in curry leaves, chilly and carrot and saute for a while.
• Add in a pinch of hing and add this to batter.
• Add in coriander leaves and mix well.
• Finally add the baking soda and mix well.
• Heat a pan and make dosa.
• Flip and cook in low flame.
• We enjoyed this with manathakkali vathal kozhambu.

Dora/Doriyaki Cakes

Ingredients:

Wheat flour - 1 cup
Baking powder - 1 tsp
Honey - 1 tbsp
Milk - 1/2 cup
Vanilla esc - 1 tsp
Salt - a pinch
Butter - 4 tbsp
Biscoff Spread - As reqd

Method:

• In a bowl add flour, salt and baking powder and mix well.
• Add in milk, honey and esc and make batter.
• Heat butter in pan and pour a small amount of batter.
• Once it bubbles, flip and cook.
• Remove and cool down.
• Spread the biscoff spread and cover with other pan cake.
• Serve the yummy dora cakes.

Note:
The dora cake uses chocolate spread, but it have used biscoff.

Orange Nannari Sarbath

Ingredients:

Nanari Syrup - 2 tbsp
Orange - 2
Water - 1 1/2 cups (Chill)
Sugar - 1 tbsp

Method:

• Squeeze oranges and collect fresh juice.
• Strain this and set aside.
• Take the serving glass and dip the top in juice.
• Roll it in sugar.
• In the serving glass add the syrup and then juice.
• Mix them up.
• Add in water and mix well.
• Serve the orange sarbath.

OnionTomato Gravy #1

Ingredients:
Onion - 1 (fine chop)
Tomato - 3 (fine chop)
Ginger garlic paste - 1/2 tbsp
Pav bhaji masala - 1 tsp
Garam masala - 1/2 tsp
Coriander Leaves - Little (fine chop)
Mustard seeds - 1/2 tsp
Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add mustard seeds.
• Once it splutters add in onion and saute.
• Add ginger garlic paste and saute.
• Add in tomatoes and cook till it turns mushy.
• Add in spice powders and salt and mix well.
• Add little water and cook for few mins.
• Garnish with coriander leaves and serve.

Fat Unicorn Topper

Ingredient:

White Fondant - 250 g
Icing Sugar - 1/4 cup
Edible black marker
Edible Gold dust - 1 tsp
Water - 1 tbsp

Method:

• Dust hands n icing sugar.
• Make head part and body part.
• Make body part bit fat.
• Attach both using tooth pick.
• In a bowl add gold dust and a drop of water and mix well.
• Make unicorn horn and paint with gold dust.
• Attach this to head part using toothpick.
• Make think thread like structure out of fondant.
• Paint few with gold dust.
• Arrange alternatively(it will stick, if not use little water to stick).
• Attach it to body part.
• Draw details using edible marker.
• Will upload video soon.

Coconut ButterCream Frosting

Ingredients:

Unsalted butter - 113 g
Coconut Milk - 1/4 cup
Icing Sugar - 2 cup
Vanilla Esc or Coconut Esc - 1/2 tsp

Method:

• In a bowl add all ingredients.
• Whisk till fluffy.
• Frost the cake of your choice.

Italian Garlic Knots #2

Baked

First Proofing

Dough

Ingredients:

Wheat flour  – 3 cup

Dry Yeast – 1 tbsp

Salt – 1 tsp

Sugar-2 tbsp

Oil- 3 tbso

Warm Water – 1 cup or as needed

For Garlic Butter:Butter – 3 tbsp (melted)
Coriander Leaves – 2 tbsp(fine chop)
Garlic powder - 1 1/2 tsp
Oregano – 1 tsp
Cheese - 1/2 cup (grated)

Method:

• In a bowl add sugar, yeast and warm water and set aside.
• In other bowl add flour and salt and mix well.
• Add in oil and activated yeast and mix well.
• Add in ingredients(except) under "for garlic butter".
• Make a dough and drizzle oil, cover and set aside for proofing.
• Once done, punch the dough and make small balls.
• Roll it and make sprials or knots.
• Arrange this in lined baking tray and set aside for 30 mins to proof.
• Transfer this to a bowl and set aside.
• Brush the top of knots with butter.
• Sprinkle some cheese.
• Bake this in a preheated oven(OTG) at 200°C for 15-18 mins.

Italian Garlic Knots #1

Baked

First Proofing

Dough

Ingredients:

Wheat flour  – 3 cup

Dry Yeast – 1 tbsp

Salt – 1 tsp

Sugar-2 tbsp

Oil- 3 tbso

Warm Water – 1 cup or as needed

For Garlic Butter:Butter – 3 tbsp
Coriander Leaves – 2 tbsp(fine chop)
Garlic – 2 (grated) or Garlic powder - 1 1/2 tsp
Oregano – 1 tsp
Cheese - 1/2 cup (grated)

Method:

• In a bowl add sugar, yeast and warm water and set aside.
• In other bowl add flour and salt and mix well.
• Add in oil and activated yeast and mix well.
• Make a dough and drizzle oil, cover and set aside for proofing.
• Once done, punch the dough and make small balls.
• Roll it and make knots.
• Arrange this in lined baking tray and set aside for 30 mins to proof.
• Now for garlic butter, heat butter in pan.
• Add ingredients(except cheese) under "for garlic butter".
• Transfer this to a bowl and set aside.
• Brush the top of knots with garlic butter.
• Sprinkle some cheese.
• Bake this in a preheated oven(OTG) at 200°C for 15-18 mins.

Bread Jamun - Dry

Ingredients:

Bread - 10 (cut the corners and keep)
Milk - 4 tbsp(boiled & cooled)
Sugar - 1/4 cup
Elaichi powder - 1/4 tsp
Oil - to fry

Method:

• Blend the bread slices and transfer to a bowl.
• Add milk little by little and make a dough.
• Make small balls out of it and set aside.
• Blend sugar and elaichi powder and spread in a plate.
• Now fry the jamoons and roll them in sugar.
• Quick and tasty jamun ready.

Mughal Veg Briyani - In OTG

Ingredients:
Basmati Rice - 2 cup
Onion - 1 (thin slices)
Tomato - 2 (fine chop)
Green Chilly - 2 (slit)
Ginger garlic paste - 2 tbsp
Carrots - 1 (fine chop)
Beans - 5 (fine chop)
Peas - 1/2 cup
Turmeric powder - a pinch
Briyani masala - 2 1/2 tbsp
Garam masala - 1 tsp
Curd - 1/2 cup
Bay Leaf -1
Cinnamom stick - small piece
Green Elaichi - 3
Cloves - 3
Coriander Leaves - 1/2 c cup (fine chop)
Mint Leaves - 1/2 cup (fine chop)
Saffron strands - a pinch
Warm milk - 1/4 cup
Cashews - 15-20
Coconut - 1 cup(grated)
Salt, Oil, Ghee - As reqd


Method:

• Soak cashews (15) in water for a while.
• Strain water and add cashews and blend to a fine paste and set aside.
• Boil 2 cups of water and add rice to it.
• Boil for few mins (3-4), till 3/4th done and strain and set aside.
• Heat ghee and oil in pan.
• Add in garam spice and saute.
• Then add onions and saute.
• Add in slit green chillies and ginger garlic paste and saute.
• Add in tomatoes and cook till oil oozes.
• Add in all veggies and mix up.
• Cover and cook till all veggies are cooked.
• Add in briyani masala,garam masala and mix well.
• Add in curd and required salt and mix well.
• Now take a big bowl(OTG Safe) and place the masala in it.
• Lay half of rice over the masala.
• Sprinkle some coriander and mint leaves.
• Drizzle some saffron milk.
• Now spread the other half of masala.
• Lay the rest of rice and spread.
• Sprinkle some coriander and mint leaves.
• Drizzle some saffron milk.
• Sprinkle some fried cashews.
• Cover and cook in OTG.
• Cook in preheated oven(OTG) at 150°C for 20-25 mins.
• Once done drizzle some ghee and mix and serve with raita.

Note:

• While boiling water you can add half salt and garam spices.
• In that case add salt in masala accordingly and skip garam spices in masala.

Karandi Omlette

Ingredients: 

Egg - 3
Pepper powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt, Oil - As reqd

Method:

• In a bowl add in eggs, pepper powder, turmeric powder and salt.
• Whisk this well.
• Use a Karandi (Which we use for thaalipu).
• Add oil to this.
• Once hot, pour the egg mixture and cook in low flame.
• Flip and cook for even cooking.