Carrot Pickle

Ingredients:

Carrot - 2 (fine chop)
Dry red chilly  - 1
Curry Leaves - a sprig
Mustard seeds - 1 tsp
Synthetic Vinegar - 1/2 tsp
Oil - 5 tbsp


To grind: 
Mustard seeds - 3/4 tsp
Fenugreek seeds - 1/4 tsp
Kashmiri chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Ginger - small piece
Hing - a pinch
Curry Leaves - 4 - 5 leaves
Carrot - 2 tbsp
Salt - 3/4 tbsp or As reqd

Method:

• Fine chop carrot and set aside.
• Heat oil in pan and dry roast fenugreek seeds and transfer to blender.
• To the blender add the spice powders mentioned under "To grind".
• Heat oil in pan and add salt and hing and toss for a second.
• Transfer this to blender.
• To the same pan add oil and add ginger and saute.
• Add in curry leaves and little carrot and saute.
• Add this blender.
• Blend this to a fine powder and set aside.
• Heat oil in pan and add fine chopped carrot and saute for a min.
• Transfer to a plate.
• Heat 5 tbsp of oil and once hot add in mustard seeds.
• Now reduce the flame and add chilly and curry leaves.
• Now add the blended masala and cook in very low flame for couple of mins.
• Now turn off the range and add in vinegar and mix well.
• Add the sauted carrots and mix well.
• Once cool, store it in airtight container.

Note:
We can also add the entite carrots while making the masala.

Aloo Paratha #1

Ingredients:

Wheat flour - 2 cup
Ghee - 2 tbsp
Water -  1 1/4 cup
Salt, Oil - As reqd

Stuffing:
Potato - 3
Red chilly powder - 1 tsp or Green chilly - 1 (chop)
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Coriander Leaves - little
Salt - As reqd

Method:

• Make the chapathi dough as set aside.
• Boil the potatoes and mash it.
• To it add turmeric powder, chilly powder and cumin powder.
• Add in salt and coriander leaves.
• Mix this well and set aside.
• Make small balls out of dough.
• Take a ball and roll it.
• Place the stuffing in middle and cover it.
• Cover by folding from all sides like momos.
• Pinch the excess dough out.
• Dust with flour and roll out.
• Heat a tawa and drizzle ghee.
• Make parathas and serve hot with pickle or raita or as such.

Note:

Variation #1:

• I skipped the spice powders and made stuffing.
• Served the parathas with paneer gravy.

BrownSugar Buttercream Frosting

Ingredients:

Brown sugar - 150 g
Unsalted butter - 114 g
Vanilla esc - 1 tsp
Fresh cream - 5 tbsp

Method:

• In a bowl add butter and sugar.
• Use electric hand mixer and mix well.
• Add in esc and cream and beat till you get stiff peak consistency.
• This is enough to cover two layer 5 inch cake.

Bread N Scrambled Eggs

Ingredients:

Bread Slice - 4 (cut into small cubes)
Egg - 2
Onion - 1 1/2 (fine chop)
Tomato - 1 (fine chop)
Ginger garlic paste - 1 tsp
Pav Bhaji Masala - 1 tsp
Red Chilly sauce - 1 tsp
Schezwan sauce  - 1/2 tsp
Soya sauce - 1/2 tsp
Turmeric powder - 1/2 tsp
Curry Leaves - a sprig
Salt, Oil - As reqd

Method:

• In a bowl add in eggs and whisk well.
• Now add onion, tomato, sauces and salt.
• Add in spice powders, curry leaves and ginger garlic paste.
• Whisk well.
• Now add the bread cubes and toss.
• Heat oil in pan and pour this mixture.
• Cook in low flame for few mins.
• Serve hot.

Jini Dosa

Ingredients:

Dosa Batter - As reqd
Onion - 1 (fiine chop)
Green Capsicum - 1 (fine chop)
Butter - 5 tbsp
Schezwan sauce - 1/4 cup
Tomato sauce - 1/4 cup
Pav Bhaji masala - 4 tbsp
Cheese - 3/4 cup (grated)
Salt, Oil - As reqd

Method:

• Heat a dosa tawa.
• Once it is hot drizzle some water and wipe off.
• Now reduce the flame.
• Pour a big laddle of batter and spread it.
• Now add in a tbsp of onion and a tbsp of capsicum
• Add in a tsp of schezwan sauce and then  a tsp of  tomato sauce.
• Add in a small piece of cubed butter.
• Now add 1/4 tsp of pav bhaji masala and little salt.
• Quickly and gently mix this up and spread over the dosa.
• Top it with grated cheese.
• Use pizza cutter and make slices.
• Roll each slice and serve hot.

Vanilla Chocochip Loaf

Ingredients:

Wheat flour - 220 g
Unsalted butter - 170 g
Egg - 3
Brown Sugar - 200 g
Baking powder - 1 1/2 tsp
Salt - a pinch
Milk - 60 ml
Vanilla Esc - 1 tsp
Chocochips - 1/4 cup

Method:

• In a large bowl add ingredients one by one.
• Mix well, such that all ingredients are well incorporated.
• The batter should be lump free.
• Pour equal amount of batter in each loaf case and dap it.
• Top it with chocochips.
• Bake this in a preheated oven (OTG) at 180°C for 35-40 mins.
• Mini loaves yields 6-7 pieces each.
• Big loaf yields 10-12 pieces.
• I made 4 cupcakes, 3 mini loaves and one big loaf with same batter.
• If baking cupcakes check after 30 mins.
• Each cupcakes weighed 35 g, big loaf weighed 178 g, mini loaves each weighed 150 g.

Swiss Meringue Cookies

Ingredients:

Egg White - From 1 egg (1/4 cup)
Brown sugar - 50 g
Vanilla Esc - a drop

Method:

• Take your piping bag and nozzle(star) and keep it ready.
• In a clean dry bowl take the egg white.
• Add in sugar.
• Now place this bowl over a pan/ bowl filled with water.
• The water in the pan should not touch the bottom of the bowl.
• Using double boiler method do the process.
• Do this in low flame.
• Keep whisking till all sugar is melted and blended well with egg mixture.
• It should be thick and frothy.
• Take it off heat.
• Add in esc.
• Preheat oven(OTG) at 100°C for 10 mins
• Now using electric hand mixer beat at high speed (for max 7 mins).
• Keep whisking till you get stiff peaks as in picture.
• When you invert the bowl the mixture should not fall.
• Fill the mix in piping.
• Line a tray with baking paper and pipe the meringues.
• Bake at 100°C for 1 hour.
• When you lift the meringues it should come off from butter paper easily.
• If not bake for few more mins.
• Turn off oven and let it rest for an hour in oven.
• Then store it in airtight container,

Cabbage Vadai

Ingredients:

Urad dal - 1 cup
Green chilly - 2
Ginger - small piece
Cabbage - 1 cup (fine chop)
Curry Leaves - Sprig (Fine chop)
Coriander Leaves - Fine Chop
Salt,Water, Oil - As reqd

Method:

• Soak urad dal for 3 hours.
• After desired time, strain the dal and set aside.
• In a blender add the strained dal and green chilly.
• Add ginger and salt and blend well.
• Add a tbsp of water while blending.
• Now transfer this to a bowl.
• Add the fine chopped cabbage and mix well.
• Add in coriander leaves and curry leaves.
• Add hing and mix well.
• Heat oil in pan.
• Now dip hands in water and make vada shape.
• Fry in low flame, flip and cook.
• Serve hot with chutney and sambar.
• Yields 10-12 vadai.

2 Min Chocolate Cake

Ingredients:

Wheat flour - 3/4 cup
Cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Milk - 1/2 cup
Brown sugar - 1/2 cup
Oil - 1/4 cup
Condensed milk - 1/4 cup
Vinegar - 1 tsp
Vanilla Esc - 1 tsp

Method:

• In a bowl add milk, sugar, oil and condensed milk.
• Whisk well.
• Add in vinegar and esc and whisk well.
• Now add flour, cocoa powder, baking powder and baking soda.
• Mix well.
• Add in tutti frutti and mix well.
• Pour this microwave safe bowl.
• Microwave on high for 2 mins.

TuttiFrutti Paniyaram Cake

Ingredients:

Wheat flour - 3/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Brown sugar - 3/4 cup
Milk - 3/4 cup
Vinegar or Lime juice - 1/2 tbsp
Melted Unsalted butter - 1 tbsp
Vanilla Esc - 3/4 tsp
Tutti Frutti - 1/4 cup

Method:

• In a bowl add warm milk and add vinegar to this.
• Set this aside for 10 mins.
• It will cuddle.
• Now in other bowl add flour, baking powder and baking soda.
• Add in sugar and esc and  mix well.
• Add in cuddled milk (buttermilk) and butter and whisk well.
• Add in tuttifrutti and fold well.
• Now heat a paniyaram pan and brush each case with butter.
• Pour a laddle (small one) of batter in each case.
• Cook in low flame for 6-7 mins and flip and cook for 2-3 mins
• Do brush with butter on top.
• Yields 14-16 paniyaram pieces.

Bread Puff/Pockets

Ingredients:

Bread slices - 8-10
Potato - 2 (boiled)
Carrot - 1/2 (chop)
Peas - 1/4 cup
Amchur powder - 1 tsp
Kashmiri chilly powder - 1 tsp
Turmeri powder - 1/4 tsp
Garam masala - 1 tsp
Ginger garlic paste - 1 1/2 tsp
Coriander leaves - Little
Salt, Water, Oil - As reqd

Method:

• In a pan add in oil and add garam masala, turmeric powder.
• Cook in low flame.
• Add in chilly powder and fine chopped onion.
• Add in gigner garlic paste and saute.
• Add in salt and amchur powder.
• Add in boiled carrot and peas.
• Mash and add potatoes and mix well.
• Add in coriander leaves and mix well.
• Now take the bread slice and cut the brown part.
• Roll it on all sides and place the stuffing.
• Dab the sides of bread with water and gently seal it.
• Seal the bread slices and set aside.
• Heat oil in pan and fry these.
• Serve hot with sauce.

Thayir Vadai

Ingredients:

Ulundu vadai - 5-6 pieces
Curd - 1 cup
Coconut - 2 tbsp
Green Chilly - 1
Ginger - small piece
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Hing - a pinch
Curry Leaves - sprig
Coriander leaves - Little
Carrot - 1/2 (grated)
Salt - As reqd

Method:

• Fry the vadas and set aside.
• In a blender add coconut, chilly and ginger.
• Add a tbsp of curd to this and blend them to a fine paste.
• Now in a bowl add in curd, required salt and whisk well.
• To this add blended paste and mix well.
• Now heat oil in pan and add mustard and cumin seeds.
• Add in hing and curry leaves.
• Add this to curd mix and mix well.
• Now add the vadas to this.
• Plate the vadas and pour the curd over it.
• Top it with chopped coriander leaves and grated carrot.
• Serve as such or you can chill and serve too.

Rava Coconut Paniyaaram

Ingredients:

Rava - 1/2 cup
Coconut - 1/2 cup (grated)
Maida - 1 1/2 tbsp
Wheat flour - 1 1/2 tbsp
Jaggery - 1/2 cup
Elaichi powder - a pinch
Salt - a pinch
Baking soda - a pinch
Water, Ghee - As reqd

Method:

• Soak rava in water for 30 mins or more.
• Don't add too much water.
• Add jaggery to pan and add little water.
• Strain for impurities and set aside.
• Now strain the water in rava and transfer to bowl.
• Add in grated coconut, flour, ealichi powder.
• Add in salt and baking soda and mix well.
• Add the jaggery syrup little by little and make the batter.
• Add in ghee to each paniyaaram case.
• Pour in the batter and cover and cook.
• Flip and cook the other side.
• Serve hot.
• Yields 14-15 paniyaaram.

Almond Oats Cookies #2

Ingredients:

Oats - 90 g
Wheat flour - 1 tbsp
Maida - 2 tbsp
Almonds - 3 tbsp (chopped)
Unsalted butter - 60 g (melted)
Powdered brown sugar - 45 g

Method:

• In a blender add the oats and blend to a fine powder.
• Melt the butter and set aside for few seconds to cool.
• Add in powdered sugar and cream well.
• Now add the powdered oats, flour and almonds.
• Mix well and refrigerate for 10-15 mins.
• Now line a baking tray with butter paper.
• Make small balls and press them gently and arrange in tray.
• Bake this in a preheated oven at 180°C for 18-20 mins.
• Yields 8-9 big crispy cookies.
• Adding almonds is purely optional.

Eggless Mawa Cake#2

Ingredients:

Wheat flour - 200 g
Unsalted butter - 42 g
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Powdered brown sugar - 4-5 tbsp
Cardamon powder - 1/2 tsp
Unsweetened Khoya - 1/2 cup or 100 g
Milk - 50 ml
Condensed milk - 1/2 tin (1/2 of 400 g tin)

Method:

• In a bowl whisk condensed milk and butter till fluffy.
• Add milk and whisk again.
• Add in flour, baking powder and baking soda.
• Add in sugar and cardamon powder and mix well.
• Add in khoya and mix it.
• The batter will be thick.
• If you find it to be too thick add little milk to get correct consistency.
• Grease the bowls and dust with flour.
• Invert and dap to remove excess flour.
• Now pour the batter in equally in two greased borosil bowls.
• Bake this in a preheated oven(OTG) at 180 for 40-45 mins.
• Let the cake cool and then slice and enjoy.
• Yields 16 slices.

Note:

• I baked in two borosil bowls as I used this for my spherical cake.
• I used this and make Motichur Ladoo cake.
• You can bake the same in loaf tins or regular cake tins too.

Stuffed Mrichi #2

Ingredients:

Coconut - 2 tbsp (Grated and roasted)
Roasted gram - 1 1/2 tbsp
Tamrind - small piece
Cumin seeds or omam - 1/2 tsp
Onion - 1 (fine chop)
Salt, Oil - As reqd

Baji Batter:
Kadala maav - 1 cup
Rice flour - 1/8 cup
Maida - 1/2 tbsp
Chilly powder - 1/8 tsp
Baking soda - a pinch
Salt, Water - As reqd

Method:

• In a bowl add items under "Baji batter" and make a semi-thick batter.
• Now cut the mirchi and deseed and set aside.
• You can make with whole mirchi too.
• In a blender add roasted coconut, roasted gram, tamrind, cumin seeds,salt.
• Blend it coarsely and set aside.
• You can stuff this in mrichi.
• Or you can add onion to this blended stuff and then stuff it in mirchi.
• Dip this in batter and fry in oil
• Serve with chutney.

Note:

• Add salt accordingly as we add salt in both batter and stuffing.
• Add less spice in batter as mirchi will be spicy.