Orange Coconut Chiffon Cake

Ingredients:

Wheat flour - 1/4 cup
All purpose flour - 1/4 cup
Corn flour - 1 tbsp
Powdered Sugar - 1/2 cup
Baking powder - 1/2 tsp
Egg - 2
Oil - 1/4 cup
Desiccated Coconut - 2 tbsp
Lime juice - 1/4 tsp
Orange Zest - 1 tsp
Orange juice - 1 1/2 tbsp
Chill water - 1 tbsp

Method:

• Separate egg whites and yolks in two separate bowls.
• Take the egg white and add 1/4 cup of powdered sugar and lime juice.
• Whisk this with electric hand mixer, till you get stiff peak consistency.
• Now take flour, baking powder and corn flour in a bowl.
• Mix this well.
• Now make a well in the centre.
• Add in egg yolks,1/4 cup of powdered sugar, oil, zest, orange juice and water.
• Whisk this well.
• To this add half of beaten egg whites and fold.
• Now add the remaining egg whites and desiccated coconut and fold gently.
• Line the cake pan with butter paper.
• Pour the batter in the cake pan and dab it.
• This removes air bubbles.
• Now bake this in a preheated oven (OTG) at 160℃ for 35-40 mins.
• Invert the pan on wire rack and let it cool.
• Once cool, loosen the corners with the help of knife.
• Transfer to serving plate and then slice and enjoy.
• This yields 9 square pieces.

Carrot Chutney

Ingredients:

Carrots - 2 (diced)
Onion - 1 (diced)
Dry Red chilly - 3
Channa dal - 1 tbsp
Ginger - small piece
Tamrind - small piece
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Salt, oil, water - As reqd

Method:

• Heat little oil in pan and add channa dal.
• Once color changes transfer this to a plate.
• To the same pan add in dry red chillies and saute.
• Add the tamrind piece and saute for few seconds.
• Transfer this to plate.
• Now add little oil and add diced onions and saute.
• Add in diced carrots and saute well.
• Add the ginger piece and saute.
• Cook in low flame for 2-3 mins.
• Now transfer this to plate.
• Allow it to cool.
• Add salt and blend this to a fine paste.
• Add little water while grinding.
• Heat oil in pan and add mustard seeds and cumin seeds.
• Add the grinded paste and cook in low flame for 2-3 mins.
• Goes good with idly/dosa.

Oats Savoury Bites

Baked

B4 baking

Rolled Thin

Dough

Ingredients:

Wheat flour - 3/4 cup + 1 tbsp
All purpose flour - 1/4 cup
Rolled oats - 1/2 cup
Baking soda - 1/4 tsp
Salt - 3/4 tsp
Sugar - 1 tbsp
Unsalted butter - 2 tbsp (softened) + 1 tbsp
Small onion (shallots) - 5-6 (fine chop)
Coriander Leaves - 1 tbsp (Fine chop)
Butter Milk - 1/2 cup

Method:

• In a bowl add 2 tbsp of curd and 1 cup of water and whisk well.
• This is your butter milk.
• In a bowl add flour, salt, baking soda, oats and mix well.
• To this add fine chopped onion and coriander leaves and mix well.
• In other bowl add sugar and butter.
• Cream this well.
• Now add the dry ingredients to this and mix well.
• Now add 1/2 cup of butter milk little by little.
• Make a dough and set aside.
• Dust the surface with flour and roll the dough to thin sheet.
• Cut desired shapes and arrange them in a line baking tray.
• Prick holes in the crackers using fork.
• Bake this in a preheated oven (OTG) at 160℃ for 28-30 mins.
• Once baked, brush the top with butter and set aside.
• Store in air tight container.
• This yields 32-35 oats savoury bites.

Spicy Toffee

Spicy Toffees

Shaped Toffees

Roll & then twist & seal edges

Shape & place the filling

Rolled out and slits made

Filling & Mini balls out of dough

Dough

Ingredients:

Dough:
Wheat flour - 1/2 cup
All purpose flour - 1 cup
Salt - 3/4 tsp
Oil - 2 tbsp
Water - 1/2 cup or As reqd

Filling:
Potato - 2 (boiled and mashed)
Kashmiri Chilly powder - 1 tsp
Red Chilly powder - 1/2 tsp
Garam Masala - 1/4 tsp
Chat Masala - 1 tsp
Besan flour - 4 tbsp
Salt - 3/4 tsp
Mint Leaves - 1 tbsp(Chopped)

Oil - As reqd

Method:

• In a bowl add wheat flour, maida and salt.
• Add oil and mix well.
• Add water little by little and make a tight dough.
• Now heat little oil in pan and add mashed potaoes.
• Add in spice powder mentioned in "filling".
• Add in besan flour and finely chopped mint leaves.
• Cook in low flame till the raw smell of spices goes off.
• Set this aside to cool.
• Now take the dough and make mini balls out of it.
• Roll it to a oval.
• Make slits as in picture.
• Now take a small portion of filling.
• Place in between the dough and roll carefully.
• Seal the edges as in picture.
• Repeat the same.
• Heat oil in pan to fry.
• Now fry the toffees and serve with ketchup.
• Yields 20-25 toffees.

Banana Paratha

Banana Paratha

Rolled out

Fold and roll out 

Rolled and applied ghee

Dough

Ingredients:

Banana - 2 (ripen)
Wheat flour - 1 cup
Brown sugar - 1 1/2 tbsp
Salt - a pinch
Ghee - As reqd
Milk - 1 tsp

Method:

• In a bowl add the bananas and mash them using fork.
• Now add in flour, sugar and salt and mix well.
• Make a dough, if it is dry add milk.
• Now take a small ball and dust in flour.
• Roll this out and apply ghee over it.
• Fold it and roll again.
• Repeat the same with remaining dough.
• Heat tawa and drizzle ghee.
• Make parathas one by one.
• Drizzle ghee/honey while you serve.
• Yields 6 parathas.

Banana Nutty (Mini) Bread #2

Ingredients:

Wheat flour - 3/4 cup
Baking powder - 3/4 tsp
Baking soda - 1/4 tsp
Salt - a pinch
Banana - 2 (medium size)
Brown sugar - 1/4 cup + 1 tbsp
Oil - 1/4 cup
Vanilla esc - 1/2 tsp
Cinnamon powder - 1/8 tsp
Nutmeg powder - a pinch
Walnuts - 3-4 (fine chop)
Cashews - 3-4 (fine chop)

Method:

• In a bowl mix flour, baking powder, baking soda and salt and set aside.
• In other bowl add in bananas and mash well.
• To this add sugar and whisk well, there should be no chunks.
• Now add oil, cinnamon powder, nutmeg powder and esc.
• Whisk well.
• Add in dry ingredients and fold well.
• Add little of chopped nuts and fold well.
• Now add a tbsp of milk and mix well.
• Pour this batter in greased pan or mini loaf moulds.
• Bake this in a preheated oven (OTG) at 180℃ for 30-35 mins.
• Yields 6 slices.
• I made two mini loafs with this.

Kadhamba Chutney #2

Ingredients:

Onion - 1
Tomato - 1
Dry Red Chilly - 2
Green Chilly - 2
Ginger - small piec
Curry Leaves - 2 sprigs
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4 cup
Coconut - 1/4 cup (shredded)
Urad dal - 1 tsp
Channa dal - 1 tsp
Tamrind - small piece
Hing - a pinch
Mustard seeds - 1 tsp
Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add dal.
• Cook in low flame.
• When color mildly changes to light brown, add in dry red chilly.
• Now add green chilly, ginger and saute.
• Add in onion and saute for a while.
• Then add tomatoes and saute.
• Cook till it turns mushy.
• Now add hing,coconut and tamrind piece.
• Mix well.
• Add washed and strained curry,mint and corriander leaves.
• Give a mix and set aside to cool.
• Add salt to this and little water and blend it.
• Heat oil in pan and add mustard seeds.
• Add this to chutney.
• Goes good with idly/dosa.

Oats Flapjacks

Ingredients:

Rolled Oats - 2 1/2 cups / 200 g
Unsalted butter - 125 g
Brown sugar - 1/2 cup / 100 g
Honey - 1/4 cup / 90 g
Dates - 5
Walnuts - 6
Dried Cranberries - 1/8 cup
Orange zest - 1 Oranges zest

Method:

• Deseed the dates and fine chop.
• Fine chop walnut and cranberries too.
• In a bowl add butter, honey and sugar.
• Microwave on high for 30 sec(in 10 sec interval).
• The butter should be melted and mix them well.
• To this add oats, dates, cranberries, walnuts and zest.
• Mix them well.
• Pour this in a greased and a lined pan.
• Press it nicely using spatula or flat based vessel.
• Bake this in a preheated oven (OTG) at 180°C for 25-28 mins.
• If you want it to be crispy bake extra 5-8 mins.

Note:

I just halved the recipe and it yielded 9 square bars.

Kadalai Maav/Powder

Ingredients:

Channa dal - 500 g

Method:

• Spread the channa dal in a plate.
• Place this in a place where there is more sunlight.
• Repeat the same for couple of days.
• Then grind this to a fine powder.
• Spread in a plate, to cool.
• Then seive it and store it.

Note:

If making a large quantity, you can get them grinded in a mill.

Basbousa - Middle East Sweet

Sliced Basbousa

Poured Syrup Over Cake

Baked Cake

Before Baking

Ingredients:

Semolina - 1 cup
Dessicated Coconut - 1/4 cup
Wheat flour - 1/2 cup
Baking powder - 1 tsp
Milk - 3/4 cup
Curd - 1/4 cup
Brown sugar (powdered) - 1/2 cup
Unsalted butter - 1/2 cup
Almond esc - 1/2 tsp or Vanilla esc - 1 tsp
Almonds - 16-18

Syrup:
Sugar - 3/4 cup
Water - 3/4 cup
Lime juice - 2 tsp
Rose Water - 1 tbsp
Saffron Strands - Little

Method:

• In a bowl add semolina, flour and baking powder and mix well.
• To this add powdered brown sugar and mix well.
• Now melt butter in a pan.
• Let this cool a bit.
• To this add milk and curd and whisk well.
• Add the dry ingredients to this and mix well.
• Grease a pan and line with butter paper.
• Pour the batter and let it sit for 5 mins.
• It will turn to a thick batter, level it using spatula.
• Make criss cross lines and place almonds in each box(refer pic).
• Bake this in a preheated oven(OTG) at 180°C for 35-40 mins.
• While the cake is baking, you can prepare the syrup.
• In a pan add sugar, water and lime juice and whisk well.
• Set this in low flame, till you get a light brown color.
• Add in saffron strands and rose water and boil for 2 mins.
• Now take the baked cake out and make the same pattern with knife again.
• Pour the warm syrup over the baked cake.
• Let it sit till the cake absorbs all syrup.
• Cut and serve the basbousa.

Note:

• I didn't use rose water, almond esc or vanilla esc.
• Instead 1/4 tsp rose esc in wet ingredients.
• Also original recipe uses 2 tbsp of lime juice and I felt like it was overpowering.
• So reduced the quantity accordingly.

Choco Strawberry

Ingredients:

Dark chocolate - 75 g
Oil - 2 tsp + 1 tsp
White Chocolate - 25 g
Strawberry - 9-10

Method:

• Wash the strawberries and clean with a towel.
• Arrange them in a kitchen tissue paper.
• Don't cut the leaves from it.
• Now melt the dark choclate and add 2 tsp of oil and mix it.
• Set aside for a while.
• Now dip easy strawberry in this(hold the leaf).
• Place them in a tray lined with butter paper.
• Refrigerate this for a while.
• Now you can melt white chocolate and add tsp of oil and mix it.
• Pour this in a cover and cut one edge(it should be very small hole).
• Make patterns on the strawberries.
• Refrigerate till you serve.

Note:
I used the chocolate dip I made for chocobeetCakesicle.

Chicken Gravy (For Briyani) #7

Ingredients:

Chicken - 300 g (boneless)
Tomato - 2 (small, fine chop)
Coconut Milk - 1/4 cup (Optional)
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Kashmiri Chilly powder - 1 tsp
Kasuri Methi - 1/2 tsp
Bay Leaf - 1
Corriander Leaves - Little (fine chop)
Curry Leaves - 1 sprig
Salt, Oil, Water - As reqd

Masala:

Dry red chilly - 2
Coriander seeds - 2 tbsp
Cumin seeds - 1/2 tsp
Pepper corns - 1 tsp
Fennel seeds - 1/2 tsp
Cinnamon stick - small piece
Cloves - 2
Green Elaichi - 1
Star anise - 1 piece (from the star shape, just one petal)
Small onion - 15-20
Shredded coconut - 1/4 cup
Green chilly - 2
Garlic - 5
Ginger - 1 inch piece

Method:

• In a blender add red chilly, coriander seeds, fennel seeds and pepper corns.
• Also add cinnamon stick, cloves,elaichi and star anise petal.
• Blend this coarsely.
• Now add rest of the ingredients under "Masala" and make blend it.
• Now heat oil in pan and add bay leaf.
• Add in curry leaf and grounded paste.
• Cook in low flame for few mins.
• Now add in tomato and cook till it turns mushy.
• Add in chicken pieces(washed and cleaned) and mix up.
• Add in spice powders and salt and coconut milk.
• Mix it and add little water.
• Crush and add methi leaves and mix it.
• Pressure cook for 3-4 whistles.
• Garnish with coriander leaves and serve hot with briyani.

Chocolate Ganache #2

Ingredients:

Brown chocochips - 3/4 uup
White Chocochips - 1/4 cup
Fresh cream - 1/4 cup + 1 tbsp
Boiled Milk - 1 tbsp
Honey - 1/2 tbsp

Method:

• In a bowl add the chocolate chips and set aside.
• In a pan add fresh cream and milk.
• Cook in low flame.
• Once you see bubble in corner, remove from range.
• Pour this over chocolate chips and set aside for 2 mins.
• After 2 mins, mix well, the chips will melt.
• Once done, pour in honey and mix well.
• You can use this ganache in cake of your choice.

Valentine / Hidden Heart Cake

Sliced Beauty

Baked Valentine cake

Before baking

Ref Pic: Heart layer

Cute Hearts

Sliced to make heart shapes

Ingredients:

Vanilla Cake #2
Beetroot Loaf

Method:

• Slice the beetroot loaf.
• Use heart shape cookie cutter or heart template and cut heart shapes.
• I used 18 hearts.
• Now make the vanilla cake batter as in recipe.
• Grease a loaf pan and dust with flour.
• Dap it to remove excess flour.
• Now pour 1/3 of batter and spread it using spatula.
• Now arrange the heart cake in two columns, leaving little space in between.
• I didn't click the image of it, you can check the reference image.
• Reference image holds picture that I did with one column.
• Place the heart cake inverted.
• Now pour the remaining batter over this and level it using spatula.
• Bake this in a preheated oven (OTG) at 180°C  for 35-42 mins.
• Let it cool and then slice.
• Yields 10-11 slices.

Note:

• From each slice of beetroot loaf cake you will get 3 hearts.
• I used the leftover cake crumbles and made cakesicle.

Vanilla Cake #2

Ingredients:

All purpose flour - 1 1/4 cup
Wheat flour - 1/4 cup
Baking powder - 1 1/2 tsp
Sugar - 3/4 cup
Egg - 3
Unsalted Butter - 180 g
Vanilla Esc - 2 tsp
Milk - 2 tbsp

Method:

• In bowl cream butter and sugar together.
• Now add one egg at a time and whisk well.
• Add in esc and mix well.
• Now add the flour and fold well.
• If batter is to too thick add milk and fold well.
• Grease a loaf pan and dust with flour.
• Dap and remove excess flour.
• Now pour the batter to this and dap it.
• Bake this in a peheeated oven (OTG) at 180°C  for 30-35 mins.

Beetroot Loaf Cake

Ingredients:

Wheat flour  - 1 1/4 cup 
All purpose flour - 1/4 cup

Baking powder - 1 1/2 tsp 

Baking soda - a pinch

Salt - a pinch

Cocoa powder - 2 tsp

Beetroot ( boiled and pureed) - 1 cup

Sugar - 1 cup

Oil - 1/2 cup

Milk - 1/2 cup

Synthetic Vinegar  - 1 tbsp 

Method :

• Cut the top part from beetroot and add 2 tbsp of water.
• Pressure cook for 4 whistles(with skin).
• Once boiled, strain the water(use only little water) and use it while blending.
• Peel the skin off and make puree.
• Set aside to cool.
• Whisk oil and sugar together  till sugar dissolved .
• Mix vinegar and milk and keep it for 5 minutes.
• Mix milk and beetroot puree in creamed sugar and whisk.
• Then fold dry ingredients in it.
• Grease and dust the loaf pan, dap and remove excess flour.
• Pour the batter in this and dap it.
• Bake in a preheated oven (OTG) at 180°C 30-32 mins.
• Let it cool and slice.
• Yields 10-11 slices.

Red Velvette(Beetroot) Cake #2

Ingredients:

All purpose flour  - 1 1/2 cup 

Baking powder - 1 1/2 tsp 

Baking soda - a pinch

Salt - a pinch

Chocolate powder - 2 tsp

Beetroot ( boiled and pureed) - 1 cup

Brown Sugar - 1 cup

Oil - 1/2 cup

Milk - 1/2 cup

Synthetic Vinegar  - 1 tbsp 

Method :

• Whisk oil and sugar together  till sugar dissolved .
• Mix vinegar and milk and keep it for 5 minutes.
• Mix milk and beetroot puree in creamed sugar and whisk.
• Then fold dry ingredients in it.
• Now fill cake mold 2/3 with batter.
• Bake in a preheated oven (OTG) at 180°C  20-22 mins.

1 Min Hersheys Cake

Ingredients:

Powdered Oats - 4 tbsp
Powdered Nuts - 2 tbsp
Brown Sugar - 2 tbsp
Hersheys Chocolate Syrup - 1 tbsp
Cocoa Powder - 1 tbsp
Milk - 2 tbsp
Baking soda - a pinch
Almond flakes - 1 tbsp (optional)

Method:

• Take 6 whole cashews and 4 almonds and powder it.
• Then powder the oats(Instant oats) and take it in a bowl.
• To this add brown sugar, cocoa powder and baking soda.
• Mix this well.
• Add chocolate syrup and milk and mix well.
• Pour this in microwave safe bowl.
• Top them with almond flakes.
• Microwave high for a min.
• Chocolaty cake is ready.

Carrot Sambar

Ingredients:

Thoor dal - 3/4 cup
Carrot - 1 (boiled)
Onion - 1 (thin slice)
Tomato - 1 1/2 (fine chop)
Green chilly - 1
Garlic - 5-6
Tamrind - small piece(soak in 1/2 cup of water)
Sambar powder - 1 tbsp
Turmeric powder - 1/2 tsp
Hing - a pinch
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - a sprig
Oil, Water, Salt - As reqd

Method:

• In a bowl add dal and water.
• Add turmeric powder and hing and pressure cook for 5 whistles.
• Mash dal and set aside.
• In a bowl soak tamrind in half cup of water.
• Strain and set aside.
• Heat oil in pan, add mustard seeds and cumin seeds.
• Add in curry leaves and saute.
• Add in chilly and onion and saute for a while.
• Crush and add garlic and saute.
• Now add chopped tomatoes and cook till it turns mushy.
• Add in boiled carrots and saute.
• Add in mashed dal with water.
• Add in tamrind water and mix well.
• Add in sambar powder and salt and mix well.
• Let it boil for 6-8 mins.
• Garnish with coriander leaves and serve.
• Goes good with rice/idly/dosa.

Banana Strawberry Crumble Muffin

Ingredients:

Wheat flour - 1 cup
Brown sugar - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Banana - 1(if small, if big 1/2)
Oil - 1/4 cup
Curd - 1/2 cup
Vanilla esc - 1 tsp
Milk - 1 1/2 tbsp
Strawberry - 6-7 (fine chop)

Crumble:
All purpose flour - 1/2 cup
Sugar - 1/4 cup
Unsalted butter - 2 tbsp

Method:

• In a bowl add items under "crumble" and mix with hands.
• Rub it till you get crumble texture and set aside.
• In other bowl add banana and mash it.
• Add sugar and whisk well.
• Now add in esc, oil and curd and whisk well.
• Add in flour, baking soda and baking powder and fold well.
• Add in chopped strawberries and milk and mix well.
• If batter is too thick add little milk and mix well.
• Now pour the batter in muffin cases and dap it.
• Top them with crumble(it is purely optional)
• Bake this in a preheated oven (OTG) at 180℃ for 25-28 mins.
• Yeilds 9 - 10 muffins.

ChocoBanana Loaf

Ingredients:

Wheat Flour - 1 cup
Corn flour - 1 tbsp
Cocoa Powder - 1 tbsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Brown Sugar - 1/2 cup
Cinnamon powder - 1/2 tsp
Banana - 2  1/2 (meidum size, mash)
Oil - 1/3 cup
Vanilla Esc - 1/2 tsp
Cashewnuts - 1/4 cup (chop)
Chocochips - 3 tbsp
Salt - a pinch

Method:

• In a bowl add mashed bananas, sugar and whisk well.
• Use electric hand mixer for the same.
• In other bowl add flour, baking powder, baking soda.
• Add salt, cocoa powder, salt and cinnamon powder and mix well.
• Now to banana and sugar mix add esc and oil and mix well.
• Now add the dry ingredients to this and fold well.
• Fill the batter in greased and flour dusted pan.
• Dap it.
• Top with chocochips and chopped cashewnuts.
• Bake this in a preheated oven (OTG) at 180℃ for 22-25 mins.
• Yields 8-9 pieces.

KonguNaatu Kaara Kuzhambu

Ingredients:

Small onion - 10 -12 (fine chop)
Garlic - 4 (thin slices)
Tomato - 1/2 (chop)
Brinjal - 4-5 (Small dices)
Sambar Powder - 1 tbsp
Tamrind - Lemon size (soak in 2 cups of water)
Jaggery - 1/2 tsp
Mustard seeds - 1 tsp
Curry Leaves - a sprig
Coriander Leaves - Little
Salt, Oil, Water - As reqd

Roast & Grind:
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Pepper corns - 1 tsp
Dry red chilly -2
Cinnamon stick - small piece

Paste:
Small onion - 15
Garlic - 4
Coconut - 1/2 cup (shredded)
Curry Leaves - a sprig

Method:

• Dry roast items under "Roast & grind" and grind coarsley and set aside.
• Heat oil in pan and add items under "Paste".
• Saute for a while.
• Add in grinded masala and saute for a while.
• Let this cool and blend it to a fine paste.
• Add little water while grinding.
• Now heat oil in pan and add mustard seeds.
• Add in curry leaves and onion and saute.
• Add the garlic and tomato and saute for a while.
• Cook in low flame.
• Add the washed brinjal pieces and saute for a while.
• Add the strained tamrind water and salt and mix well.
• Let it boil for few mins.
• Add sambar powder and blended paste and mix well.
• Let it boil for 15-18 mins.
• Add the jaggery piece.
• Serve with rice/idly/dosa.