Gulkhand Pista Cake

Ingredients:

Wheat flour - 3/4 cup
Baking powder - 1/2 tsp + 1/8 tsp
Baking soda - 1/8 tsp
Salt - Little
Gulkhand - 2 1/2 tbsp
Oil - 1/4 cup
Curd - 1/2 cup
Brown sugar - 2 tbsp
Elaichi powder - 1/4 tsp
Nutmeg powder - a pinch
Pistachios - 2 tbsp

Method:

• In a bowl add flour, salt, baking powder and baking soda.
• Mix well and set aside.
• In other bowl add sugar and curd and whisk well.
• Add in oil and mix well.
• Now add elaichi powder, nutmeg powder.
• Add in dry ingredients and mix well.
• Add in gulkhand and fold well.
• Grease a pan and dust with flour.
• Invert and dap to remove excess flour.
• Pour the batter and dap it.
• Now top it with fine chopped pistachios.
• Bake this in a preheated oven (OTG) at 180℃ for 28-30 mins.

Note:

• You can use 1/2 cup wheat flour and 1/4 cup almond flour too.
• Instead of curd, I used 1/2 cup milk to which I added 1/2 tsp of vinegar.

Karuvaepilai Saadham/ Curry Leaves Rice

Ingredients:

Rice - 1 1/2cup
Curry Leaves Podi - 2 tbsp or As reqd
Dry Red chilly - 2
Groundnuts - 2 tbsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Gingely oil - 1 tbsp
Salt - As reqd

Method:

• Boil rice and set aside.
• Heat oil in pan and add mustard seeds.
• Add in urad dal, channa dal and dry red chilly and saute.
• When dal turns light brown in color add in groundnuts.
• Cook in low flame.
• Now add rice and mix well.
• Add in required salt and curry leaves podi.
• Mix well.
• Serve hot.

CurryLeaves Podi #3 (For Rice)

Ingredients:

Curry Leaves - 1 cup
Channa dal - 2 tsp
Urad dal - 1 1/2 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Pepper corns - 8
Sesame seeds -1/2 tsp
Dry red chilly - 4
Hing - 1/4 tsp
Salt - 1 tsp
Tamrind - small piece
Oil - 1 tsp

Method:

• Heat oil in pan and add channa dal, urad dal.
• Add in cumin seeds, fenugreek seeds.
• Add in chilly, pepper corns and roast in low flame.
• Once dal color changes to light brown add in curry leaves.
• Add in tamrind and mix well.
• Turn off flame and add in hing and mix well.
• Let this cool and add salt and blend.
• Blend to a fine powder.
• I made curry leaves rice using this.

Note:
I added very little salt as while mixing it in rice we can add.

Custard Jam MiniLoaf Cake

Ingredients:

Whaet flour - 1 cup
All purpose flour - 1/2 cup
Custard powder - 1/2 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Unsalted butter - 100 g
Brown sugar - 1 cup
Milk - 1 cup
Vinegar - 1 tsp
Vanilla Esc - 1 tsp
Jam - 1/4 cup

Method:

• In a bowl add flour, custard powder, baking soda and baking powder.
• Mix this and set aside.
• In other bowl cream butter and sugar.
• Add in esc,vinegar, milk and mix well.
• Now add in dry ingredients and fold well.
• Grease a pan and dust with flour.
• Invert and dap to remove excess flour.
• Now pour the batter and dap it.
• Bake this in a preheated oven at 180℃ for 25-28 mins.
• Yeilds 7-8 pieces.
• Now add jam to a pan and cook in low flame.
• It should be of spreadable consistency.
• Once the cake is cool, spread the jam over it.
• Dust with icing sugar or top with desiccated coconut.

Note:

I used the same batter and made one big loaf of custard cake.

CookieCream Icecream

Ingredients:

Amul Fresh Cream -  500 ml
Condensed Milk - 275 ml
Chocolate Sandwich Cookies - 10
Vanilla Esc - 1 tsp

Method:

• Chill the bowl and the blades you use for whipping.
• Now add the fresh cream and whip till you get stiff peaks.
• You got to do this over icebath or whip for 3 mins and then refriegrate for 2 mins.
• And then whip it.
• Now add in esc and gently fold.
• Crush the cookies and add to the mix and fold gently.
• Refrigerate this for 6 hrs or overnight.
• Scoop and enjoy.

Note:
I used Briatnnia cookie cream biscuit.

Hara Bhara Kebab

Ingredients:

Potato - 3
Green Peas - 1 cup
Palak Leaves - Handful
Coriander Leaves - Little
Green Chilly - 3
Ginger - Small piece
Red chilly powder - 1 1/2 tsp
Garam Masala - 1/2 tsp
Chaat Masala - 1/2 tsp
Aamchur powder - 1/2 tsp
Besan flour - 1 tbsp
Bread Crumbs - 1/2 cup
Cashews - 6-7
Salt, Oil, Water - As reqd

Method:

• Boil potato and peas and set aside.
• Boil water in a pan and add washed palak leaves.
• Cook for 2 mins and then strain the leaves and set aside.
• Drain the water.
• In a blender add the palak leaves, green chilly, ginger and boiled peas.
• Reserve few peas.
• Now transfer the blended paste to a bowl.
• To this add the boiled and mashed potatoes.
• Add in spice powders and salt.
• Add in reserved boiled peas and mix well.
• Add besan flour and 1/2 cup bread crumbs.
• Now make cutlet shapes and place a cashew on top of each shaped cutlet.
• Heat oil in pan and fry these cutlets.
• Serve with sauce.

Note:

• Instead of mixing bread crumbs to cutlet batter, we can do the following.
• Mix corn flour and maida in water.
• Dip the cutler balls in this and then roll in bread crumbs.
• Then fry them.

Yenai Kathirikaai Kuzhambu

Ingredients:

Small Onion - 16-18
Tomato - 1/2 (fine chop)
Garlic - 6-7 (fine chop, crush it)
Sambar Thool - 3 tbsp
Curry Leaves - a sprig
Coriander Leaves - Little
Mustard seeds - 1 tsp
Fenugreek seeds -1/4 tsp
Cumin seeds - 1 tsp
Vadagam - Little
Tamrind water - 1 cup (soak lemon size in water)
Salt, Oil, Water - As reqd

For Brinjal Fry:

Brinjal - 7
Turmeric powder - 1/4 tsp
Red Chilly powder - 2 tsp
Coriander Powder - 3 tsp
Kashmiri Chilly powder - 1/2 tsp
Salt - Little
Tamrind water - 1 tbsp

Method:

• Slit 4 onions length wise and set aside.
• Fine chop other onions and set aside.
• Wash and make 4 slits at the center of the brinjal.
• In a bowl add the ingredients  mentioned under "for brinjal fry" (except brinjal).
• Make a paste.
• Fill this in each brinjal and set aside.
• Now heat little oil in pan and place these brinjals.
• Cook in low flame till they are evenly cooked in all sides.
• Transfer this to plate and set aside.
• Now in the same oil add in mustard seeds, cumin seeds and fenugreek seeds.
• Now add in curry leaves and onions and saute.
• Add in garlic and saute for a while.
• Add in tomato and cook it turns mushy.
• Now add the tamrind water, salt and sambar thool
• Mix well and let it boil for 5 mins.
• Now add the fried brinjals and mix.
• Let it boil for few mins till gravy thickens a bit.
• Garnish with coriander leaves.
• Serve with rice.

Note:
Add salt accordingly as we add salt in brinjal stuffing too.

Custard Cherry Tutti Frutti Cakes

Ingredients:

Whaet flour - 1 cup
All purpose flour - 1/2 cup
Custard powder - 1/2 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Unsalted butter - 100 g
Brown sugar - 1 cup
Milk - 1 cup
Vinegar - 1 tsp
Vanilla Esc - 1 tsp
Tutti Frutti - 3 tbsp
Glazed Cherries - 6 (fine chop)

Method:

• In a bowl add flour, custard powder, baking soda and baking powder.
• Mix this and set aside.
• In other bowl cream butter and sugar.
• Add in esc,vinegar, milk and mix well.
• Now add in dry ingredients and fold well.
• Add in chopped cherries and mix gently.
• Grease a pan and dust with flour.
• Invert and dap to remove excess flour.
• Now pour the batter and dap it.
• Top it with tutti frutti.
• Bake this in a preheated oven at 180℃ for 25-28 mins.
• Yeilds 10-12 slices, when made as a loaf.
• If making in a round pan, then it yields 8 big slices.

Note:

I made one medium size loaf, mini loaf and mini round cake out of this batter.

Caramel Mini Apple Pie

Ingredients:

Pie Crust
Caramel Sauce - As reqd
Milk - 2 tbsp
Unsalted butter - 1 tbsp

Filling:
Apple - 1
Sugar - 1/4 cup
Corn flour - 3/4 tsbp
Cinnamon powder - 1 1/4 tsp

Method:

• Wash and peel the apple skin.
• Chop them to small pieces and take it in a bowl.
• Add items under "filling" and mix it and set aside.
• In other bowl keep the caramel sauce ready.
• Now take the pie crust and thaw it before using.
• Now roll the dough out and cut out circles using cutter or lid.
• Take a cut out circle and place filling in the center.
• Cover it with other circle and seal the edges, by pressing with fork.
• Now prick holes in the center.
• Repeat the same with remaining dough.
• Refer step wise picture for the same.
• Place this in a lined baking tray.
• Give milk wash before baking.
• Bake this in a preheated oven (OTG) at 200℃ for 22-25 mins.
• Once baked apply butter and set aside.
• Let it cool.
• Now dip it in caramel sauce and place it in plate.
• Enjoy it.

Pie Crust #2

Ingredients:

Wheat flour - 1 cup
All purpose flour - 1 cup
Unsalted butter - 100 g
Powdered Sugar - 3 tbsp
Chill Water - 1 tbsp

Method:

• In a bowl add flour, sugar and cubed butter and rub with hands.
• Keep mixing with your hands till you get crumble texture.
• Now add a tbsp of chill water and mix.
• If you are not able to get a dough, then add little chill water.
• Now gather the dough and cling wrap and refrigerate till you use.

Caramel Sauce

Ingredients:

Brown Sugar - 1/2 cup
Sugar - 1/2 cup
Water - 1/4 cup
Fresh Cream - 1/2 cup
Vanilla esc - 1 tsp
Salt - 1/4 tsp

Method:

• In a pan add sugar and water and whisk well.
• Cook in low flame till sugar melts.
• Once sugar melts stop stirring.
• Cook in low flame for minimum 6-7 mins.
• Once you see an amber color, cook for other 1 min.
• Turn off heat.
• Now add esc and put fresh cream and whisk well.
• You will get a creamy texture.
• Let it cool and store in clean glass jar.
• This yields 1 1/ 4 cup sauce.
• You can use this in your desserts of your choice.

Note:

Variation #1:

• Once you get the amber color you can add unsalted butter(85g/ 6tbsp) and whisk.
• Then turn off heat and add cream and esc.

Variation #2: 

• To make salted caramel, you can add 1/2 tsp of salt instead of 1/4 tsp salt.

Sorakaai / Bottle gourd / Lauki Kootu

Ingredients:

Sorakaai - 1/2 slice (chop)
Kadala parupu - 1/4 cup
Sambar thool - 1 tbsp
Mustard seeds -  1 tsp
Curry Leaves - a sprig
Oil, Salt, Water - As reqd

To Grind:
Coconut - 1/4 cup
Dry Red Chilly - 1 1/4
Cumin seeds - 1 tsp
Fennel seeds - 1/8 tsp

Method:

• Chop the sorakaai and if you find seeds remove it off.
• Add chopped sorakaai, kadala parupu and little water.
• Pressure cook this for two whistles.
• Now grind under "To grind" to a fine paste.
• Heat oil in pan and add mustard seeds.
• Add in curry leaves.
• Now add the sorakaai and dal with water and mix up.
• Add the grinded paste and required salt and mix well.
• Add sambar thool and mix up.
• Cook in low flame for 5-8 mins.
• Serve hot with rice.

Sorakaai / Bottle gourd/ Lauki Pakoda

Ingredients:

Sorakaai - 1 cup (grated)
Onion - 1 (thin slices)
Curry Leaves - a sprig (chop)
Besan flour - 1/2 cup
Rice flour -2 tbsp
Red chilly powder - 1 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Salt, Oil - As reqd

Method:

• In a bowl add besan flour, rice flour, chilly powder, kashmiri chilly powder.
• Add salt to this and mix well.
• Add the sliced onions, chopped curry leaves and sorakaai.
• Mix well.
• No need to add water as sorakaai has water content.
• Heat oil in pan and fry these pakodas.
• Serve hot.

Bread Egg Kothu

Ingredients:

Onion - 1 (fine chop)
Green Capsicum (deseed, fine chop)
Tomato - 1 (deseed, fine chop)
Ginger garlic paste - 1 tsp
Coriander leaves - Little
Egg - 3
Bread slices - 6
Pav Bhaji Masala  - 1 tbsp
Garam Masala - 1/2 tsp
Pepper powder - 1/2 tsp
Salt, Water, Oil - As reqd

Method:

• In a bowl, whisk the eggs and set aside.
• Heat oil in pan and add onions and saute for a while.
• Add in ginger garlic paste and saute.
• Add in tomatoes and cook till it turns mushy.
• Now add the spice powders and salt and mix well.
• Add in capsicum and mix well.
• Cook in low flame.
• Pour the beaten eggs and keep stirring till it looks like crumble.
• Now add the crushed bread pieces and mix well.
• Keep mixing till everything is blended well.
• Garnish with coriander leaves and serve.

ChocoOrange Loaf

Ingredients:

Wheat flour - 3/4 cups
Brown sugar - 1/2 cup + 1 tbsp
Cocoa powder - 1/8 cup
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Ginger powder - 1/2 tsp
Salt - a pinch
Oil - 1/4 cup + 1/2 tbsp
Fresh Orange juice - 1/4 cup
Warm Milk - 1/4 cup
Apple Cidar Vinegar - 1/2 tbsp
Curd - 1/4 cup
Orange Zest - 1 tbsp
Vanilla Esc - 1/2 tsp
Dried Cranberries - 1/4 cup (fine chop)

Method:

• In a bowl add oil and sugar and mix well.
• To this add orange juice and warm milk and mix well.
• Add in vinegar, curd and whisk well and set aside.
• In other bowl add flour, baking powder, baking soda and salt.
• Add ginger powder and mix well.
• Add cocoa powder and mix well.
• Add this to wet ingredients and fold well.
• Add orange zest and chopped cranberries and fold gently.
• Pour this to prepared loaf tin.
• Dap it.
• Bake this in a preheated oven (OTG) at 180°C for 28-30 mins.
• Yields 10-12 slices.

Note:

• I have used readymade loaf cases.
• If using regular loaf tin, grease it and dust it with flour.
• Invert and dap to remove excess flour.
• Then pour the batter and bake.
• With same batter I made 3 different variations.

Clay Pot Chicken Gravy

Ingredients:

Small onion - 5
Garlic - 3
Fennel seeds - 1/4 tsp
Green chilly - 1
Cloves - 2
Green Elaichi - 2
Cinnamon Stick - small piece
Ginger garlic paste - 1 tsp
Onion - 1 (fine chop)
Tomato - 1
Curry Leaves - a sprig
Coriander powder - 1/2 tsp
Oil, Salt, Water - As reqd

Marinate:
Chicken - 200 g
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Kashmiri Chilly powder - 1/2 tsp
Salt- Little

Method:

• In a bowl add the chicken pieces and add items under "Marination".
• Mix well and set aside for 10-15 mins.
• Heat the clay pot and add oil.
• Cook in medium flame.
• Add the garam spices, chilly, garlic and saute.
• Add in small onions and ginger garlic paste and saute for a minute.
• Now let this cool.
• Add tomato to this and blend it to a puree.
• Set this aside.
• Heat oil in pot and add fine chopped onions.
• Saute this for a while.
• Add in curry leaves and saute.
• Now add the marinated chicken pieces and mix well.
• Add little water and grinded paste and mix well.
• Add required salt and mix up.
• Cover and cook in medium flame for 22-25 mins.
• Serve with rice or with biryani.

Note:
Add salt accordingly as we add salt in marination too.

Hyderabadi Chicken Briyani

Ingredients:

Onion - 3 (Thin slices)
Bay Leaf - 1
Cloves - 3
Green Elaichi - 3
Cinnamon stick - small piece
Star Anise - 1
Saffron Strands - Little (soak in milk)
Mint Leaves - 1/4 cup (fine chop)
Coriander Leaves - 1/4 cup (fine chop)
Briyani masala - 1 1/2 tsp
Basmati Rice - 3 cups
Coconut Milk - 1 cup
Water - 1 1/2 cups
Salt, Ghee, Oil - As reqd

For Marination:
Chicken - 300 g
Curd - 1/4 cup
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 1/2 tsp
Cumin powder - 3/4 tsp
Coriander powder -1 1/2 tsp
Garam Masala powder - 1/2 tsp
Green Chilly - 2
Kashmiri Chilly powder - 1/2 tsp
Ginger Garlic paste - 1 1/2 tsp
Mint leaves - 3/4 cup (fine chop)
Coriander Leaves - 3/4 cup (fine chop)
Lime juice - 1 tbsp
Salt - Little

Method:

• Soak rice for 10 mins and strain it.
• Heat ghee in pan and saute the rice for few mins.
• Transfer this to electric rice cooker.
• Now in the same pan add in oil and add the onions.
• Fry these onion till they turn brown in color.
• Transfer this to a plate and set aside.
• In other bowl add the chicken pieces.
• Add in the items under "for marination" one by one.
• Mix well.
• To this add little fried onions, fine chopped mint leaves and coriander leaves.
• Let this marinate for 2-3 hours.
• After the desired time, heat oil in pan and add garam spices.
• Add in the marinated chicken and 1/2 cup water.
• Pressure cook for 1 whistle.
• Transfer this gravy to rice cooker.
• Mix well.
• Add in salt and top with mint leaves and coriander leaves.
• Sprinkle briyani masala and cook for 15-20 mins or till done.
• Once done drizzle the saffron milk and top with fried onions.
• Serve the briyani with raita and gravy of your choice.

Note:

• While adding salt, add accordingly as we add salt in marination too.
• I served the briyani with clay pot chicken gravy.

ChocoOrange Zebra MiniLoaf

Ingredients:

Wheat flour - 3/4 cups
Brown sugar - 1/2 cup + 1 tbsp
Cocoa powder - 1/8 cup
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Ginger powder - 1/2 tsp
Salt - a pinch
Oil - 1/4 cup + 1/2 tbsp
Fresh Orange juice - 1/4 cup
Warm Milk - 1/4 cup
Apple Cidar Vinegar - 1/2 tbsp
Curd - 1/4 cup
Orange Zest - 1 tbsp
Vanilla Esc - 1/2 tsp

Method:

• In a bowl add oil and sugar and mix well.
• To this add orange juice and warm milk and mix well.
• Add in vinegar, curd and whisk well and set aside.
• In other bowl add flour, baking powder, baking soda and salt.
• Add ginger powder and mix well.
• Add this to wet ingredients and fold well.
• Add orange zest and fold gently.
• Divide batter in two separate bowls.
• In one bowl add in cocoa powder and mix well.
• Grease a loaf tin and dust with flour.
• Invert and dap to remove excess flour.
• Add a tbsp of orange batter and then a tbsp of cocoa batter.
• Repeat the same with remaining batter.
• Gently dap it.
• Bake this in a preheated oven (OTG) at 180°C for 28-30 mins.
• Yields three mini loaves and each will have 8-9 pieces.

ChocoOrange Mini Bites

Ingredients:

Wheat flour - 3/4 cups
Brown sugar - 1/2 cup + 1 tbsp
Cocoa powder - 1/8 cup
Baking soda- 1/2 tsp
Baking powder - 1/4 tsp
Ginger powder - 1/2 tsp
Salt - a pinch
Oil - 1/4 cup + 1/2 tbsp
Fresh Orange juice - 1/4 cup
Warm Milk - 1/4 cup
Apple Cidar Vinegar - 1/2 tbsp
Curd - 1/4 cup
Orange Zest - 1 tbsp
Vanilla Esc - 1/2 tsp
Dried Cranberries - 1/4 cup (fine chop)

Method:

• In a bowl add oil and sugar and mix well.
• To this add orange juice and warm milk and mix well.
• Add in vinegar, curd and whisk well and set aside.
• In other bowl add flour, baking powder, baking soda and salt.
• Add ginger powder and mix well.
• Add cocoa powder and mix well.
• Add this to wet ingredients and fold well.
• Add orange zest and chopped cranberries and fold gently.
• Pour this to mini cupcake cases.
• Bake this in a preheated oven (OTG) at 180°C for 28-30 mins.
• Yields 20-22 mini bites.

Banana Biscoff Pancake

Ingredients:

Banana - 1/2 or 1 small
Biscoff spread - 4 tbsp
Wheat flour - 1 cup
Honey - 1 tbsp
Milk - 3/4 cup
Butter - 2 tbsp

Method:

• In a bowl mash the banana and add biscoff spread.
• Using electric hand mixer, whisk them.
• Now add in honey, flour and mix well.
• Finally add milk and prepare the pancake batter.
• Heat butter in pan and pour a laddle of batter.
• Cook in low flame and flip and cook.
• Drizzle chocolate syrup and serve hot.

Hyderabadi Egg Briyani #2

Ingredients:

Onion - 2 1/2 (thin slices)
Egg - 4 (boiled)
Green Chilly - 2
Ginger garlic paste - 1 1/2 tsp
Turmeric powder - 1/ 4 tsp
Red Chilly powder -  3/4 tsp
Briyani Masala powder - 1 tbsp
Curd - 1/4 cup
Mint Leaves - Handful (fine chop)
Coriander Leaves - Handful (fine chop)
Saffron Strands - Little (Soak in milk)
Bay Leaf - 1
Cloves -
Green Elaichi -
Cinnamon Stick - small piece
Star Anise - 1
Basmati Rice - 2 1/2 cups
Coconut Milk - 1 cup
Water - 1 1/4 cup
Kashmiri Chilly powder - 1/2 tsp
Ghee, Oil - As reqd

Method:

• Boil eggs and peel shell and set aside.
• Just use a fork and prick holes in egg and set aside.
• Soak rice in water for few mins.
• Heat ghee in pan and add the strained rice.
• Transfer this to electric rice cooker.
• Now heat oil and ghee in pan and add in sliced onions.
• Saute this in low flame till it turns in brown color.
• Now heat ghee in pan and add garam spices.
• Add in green chilly and ginger garlic paste and saute well.
• Now add in spice powders and cook in low flame.
• Add half of fried onions and mix well.
• Now add in curd and required salt and mix well.
• Add in half of mint leaves and mix well.
• Add water and boiled eggs and cook in low flame for 2-3 mins.
• Add this to cooker.
• Mix it.
• Add in coconut milk and required water.
• Sprinkle kashmiri chilly powder and the remaining mint leaves.
• Cook this for 15-20 mins or till done.
• Once done drizzle the saffron milk.
• Top with remaining fried onions.
• Serve it with onion raita.

Maravalli Kaelangu Dosai

Ingredients:

Raw rice - 1 cup
Thoor dal - 1/4 cup
Dry red chilly - 3
Tapioca - 1 (grate)
Onion - 1 (fine chop)
Curry Leaves - 2 sprig
Idly Batter - 1/2 cup
Salt, Oil, Water - As reqd

Method:

• Soak rice, dal and red chilly for 2-3 hrs.
• Add salt and blend this as we do for adai batter.
• To this add grated tapioca.
• Now heat oil in pan and add fine chopped curry leaves.
• Add in onion and saute well.
• Now add these to the batter and mix well.
• To this add idly batter(optional) and give a quick mix.
• Make dosas as we do regularly.
• Tastes yummy with podi.

Fish Cutlet

Ingredients:

Fish - 4 pieces ( I used Vanjiram Fish)
Potato - 1
Red Chilly powder - 1 tsp
Curry Leaves powder - 1 tsp
Garam Masala powder - 1/2 tsp
Coriander Leaves - Little (fine chop)
Egg - 1
Pepper powder - 1/2 tsp
Bread Crumbs - 1/2 cup
Salt, Oil - As reqd

Method:

• In pan add the cleaned fish pieces and add water.
• Cook in low flame for 4-5 mins.
• Once the fish is cooked, remove bones and crush the fish pieces and set aside.
• In a bowl add boiled and mashed potato, boiled and crushed fish pieces.
• Add chilly powder, curry leaves powder and garam masala powder.
• Add salt, coriander leaves and mix well.
• Make cutlet shapes and set aside.
• In other bowl, break the egg and add pepper powder.
• Add little salt and whisk well.
• Heat oil in pan.
• Now dip the cutlet shaped balls in egg and roll in bread crumbs.
• Now again dip in egg and roll in bread crumbs.
• Repeat the same with remaining balls.
• Fry them and serve with ketchup.

Javvarisi/Sago Aval Payasam

Ingredients:
Javvarisi - 1/4 cup
Aval - 1/2 cup
Jaggery - 1/2 cup
Milk - 1/2 cup
Condensed Milk - 2 tbsp (optional)
Elaichi powder - a pinch
Cashews - 6-7
Ghee- 1 tbsp

Method:

• In a pan add the jaggery and water, till immersing level..
• Let this boil in low flame.
• Continue boiling till it thickens.
• Once done strain and set aside.
• Now rinse javvarisi and strain the water.
• Add this to pan and add water and cook till it is cooked.
• For quick work I just pressure cooked and then transfer them to chill water.
• Strained the javvarisi and set aside.
• Rinse poha and soak it in water,till immersing level for 10 mins.
• Now water will be abosorbed by poha.
• Heat ghee in pan and roast cashews and set aside.
• To the same pan add the poha and saute for few mins.
• Now add the thick jaggery syrup and mix well.
• Add in cooked sago and mix well.
• Let it boil till all blends together.
• Now add in condensed milk and mix well.
• Add elaichi powder and turn off heat.
• Transfer this to bowl.
• Let it cool and then add milk and give it a quick mix.

Rava Kesari #2

Ingredients:

Rava - 1 cup
Brown Sugar - 2 cups
Water - 2 cups
Cahsew, raisins - 5- 6 pieces each
Ghee - As reqd.
Saffron strands - Littke

Method:

• In a pan add ghee and fry rava and keep aside,
• Add ghee and fry cashews and raisins too and keep aside.
• Now heat the pan and add water and sugar and stir well.
• Add rava and mix well.
• Cook in medium range for 5-10 mins.
• Add ghee and saffron strands.
• Finally add fried cashews and raisins and serve hot.

Double ChocoWalnut Banana Loaf

Ingredients:

Wheat flour - 1 1/2 cup Minus 2 tbsp
Corn flour - 2 tbsp
Cocoa powder - 2 tbsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - a pinch
Powdered Brown sugar - 3/4 cup
Banana - 3 (Medium size, Mashed)
Milk - 3/4 cup
Oil - 1/2 cup
Vanilla esc - 1 tsp
Choco chips - 1/2 cup
Walnuts - 15-20(chopped)

Method:

• In a bowl add mashed bananas and add sugar.
• Use hand mixer and mix well.
• Now add oil, milk, vanilla esc and mix up.
• In a bowl add flour, corn flour, cocoa powder.
• Add baking powder, baking soda and salt and mix well.
• Add this to wet ingredients and fold well.
• Now fill the mini cupcake case with a tbsp of batter.
• Top with chocochips and walnuts.
• Bake this in a preheated oven @ 180°C for 22-25 mins.
• Yields a big loaf with 9-10 pieces.

Note:

I made two small loaves, 1 mini loaf and 3 mini bites with same batter.