Mosambi Cake

Ingredients:

All purpose flour - 100 g
Wheat flour - 60 g
Sugar  - 100 g (regular)
Unsalted butter - 75 g
Mosambi juice - 55 ml
Egg - 1
Curd - 1/4 cup
Mosambi Zest - 1/2 tsp
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Vanilla esc - 1/2 tsp

Syrup:
Mosambi juice - 1 mosaambi's
Icing sugar - 1 1/2 tbsp

Method:

• In a bowl add sugar and zest and mix well.
• Set this aside for 5 mins.
• Now add butter and whisk well.
• Once it is creamy add in egg and whisk for 4-5 mins.
• Now add in curd and esc and whisk for 2 more mins.
• Add in juice and whisk well.
• Now add flour, baking powder and baking soda.
• Whisk 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 (OTG) at 180°C for 38-42 mins.
• Let the cake cool.
• In a bowl add in juice and icing sugar and mix well.
• Now prick holes in cooled cake.
• Use a spoon and pour prepared syrup.
• The cake will absorb the syrup.
• Enjoy the citrus cake.

Maravalli Kilangu Adai

Ingredients:

Idly rice - 1 cup (big)
Thoor dal - 1/4 cup
Urad dal -1 tbsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Dry Red Chilly - 5-6
Salt - 1 tbsp
Tapioca/ Maravalli kilangu - 1 medium size
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Onion - 1 (fine chop)
Curry Leaves - 2 sprig (fine chop)
Water, Oil - As reqd

Method:

• In a bowl add rice, dal.
• To this add water.
• Add in chilly, coriander seeds, fennel seeds.
• Soak this for 2-3 hours.
• Peel the tapioca skin and grate it.
• Grated tapioca will be app around 2 cups.
• Now strain the water and add the content to blender/grinder.
• Add in salt, tapioca and required water.
• Blend it.
• Now transfer this to a bowl.
• Heat oil in pan.
• Add in mustard seeds, cumin seeds.
• Add in curry leaves and onion and saute for a while.
• Add this to batter and mix well.
• Heat dosa tawa and make adai.
• Serve hot with chutney or idly podi.

Dip Sauce - Pizza Hut Style

Ingredients:

Tomato sauce - 100 ml
Oregano - 1/4 tsp
Italian seasoning - 1/2 tsp
Garlic powder - 1/4 tsp
Water - 1 tbsp

Method:

• In a bowl add sauce, oregano, garlic powder.
• Add in italian seasoning and mix well.
• Add little water and mix it.
• Now add this to a pan.
• Cook in low flame for 3-4 mins.

Bread Sticks - Pizza Hut Style

After 2nd Proofing

Slits

For 2nd Proofing

For 1st Proofing

Ingredients:

Wheat flour - 120 g
Maida - 1 tbsp
Milk powder - 1/2 tbsp
Salt - 1/4 + 1/8 tsp
Sugar - 1/2 tbsp
Unsalted butter - 1 tbsp
Dry Yeast - 1/2 tsp
Luke warm water - 125 ml

Topping:

Butter - 3 tbsp (melted)
Oregano - 1 tsp
Crushed pepper - 1 tsp
Italian Seasoning - 1/2 tsp
Salt - As reqd
Cheddar cheese - 1/4 cup (grated)

Method:

• In a bowl add sugar, yeast and luke warm water.
• Once yeast is activated, add flour to this.
• Then add salt and butter and mix well with spatula.
• Place this in a greased bowl for an hour for first proofing.
• After desired time, punch the dough.
• Grease a pan and line with butter paper.
• Roll out the dough and place in greased pan.
• Now brush the top with butter.
• Make strip marks using knife.
• Set aside for 30 mins for second proofing.
• Now melt butter and add oregano, crushed pepper, garlic bread herbs.
• Add italian seasoning and little salt and mix well.
• Now brush the proofed strips with butter and spice mix.
• Sprinkle grated cheese.
• Bake this in a preheated oven (OTG) at 180 °C for 15-20 mins.
• Once done again brush the sticks with spice mix and top with cheese.
• Bake this for 5 more mins.
• Serve hot with dip sauce.

Biscuit Cake #4 - Custard Flavour

Ingredients:

MilkBikis Biscuit - 100 g
Custard powder - 50 g
Milk - 100 ml
Powdered Sugar - 1/2 cup
Baking powder - 1/2 tsp
Vanilla esc - 1/2 tsp
Chocochips - 1 tbsp

Method:

• In a blender add the biscuits and blend to a fine powder.
• Take this in a bowl and add baking powder.
• Add in custard powder( vanilla flavour)
• Add in sugar (reserve 2 tbsp).
• Mix well.
• Add milk slowly and mix well.
• Check for sugar and if needed add accordingly.
• Add in esc and whisk well.
• Add in chocochips and mix it.
• Grease a pan and dust with flour.
• Invert and dap it.
• Now pour the batter in and dap it.
• I used two pans to make small sized cakes
• Bake this in a preheated oven (OTG) at 180°C for 25-28 mins.

Baby Potato Fry

Ingredients:
Baby Potatoes - 12-13
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Kashmiri Chilly powder - 3/4 tsp
Chilly powder - 1/4 tsp
Garam Masala powder - 1 tsp
Lime juice - 1 tsp
Curry Leaves - Little
Coriander Leaves - Little
Dry Red Chilly - 1
Mustard seeds - 1 tsp
Salt, Water, Oil - As reqd

Method:

• Boil the potatoes and peel skin and set aside.
• Heat oil in pan and add mustard seeds.
• Add in chilly, curry leaves.
• Cook in low flame.
• Add in spice powders and salt and mix well.
• Don't burn it.
• Add in baby potatoes and toss well.
• Fry for min 6-7 mins.
• Add lime juice and mix well.
• Garnish with coriander leaves and serve hot.

Poricha Parotta

Ingredients:

Maida - 4 cups
Sugar - 1 tsp
Salt, Water, Oil - As reqd

Method:

• In a bowl add maida, salt and sugar.
• Mix this well.
• Add water little by little and make a dough.
• Grease it with oil and set asdie for 30 mins.
• Then take small ball and sprinkle flour.
• Roll it thin and apply oil.
• Fan fold and roll it and set aside.
• Heat oil in pan in low flame.
• Roll the fanfold dough to small circle.
• Heat tawa and place the dough.
• Flip and cook for a min.
• Add this to hot oil in tawa and fry it.
• Serve the poricha parotta with gravy of your choice.

Beetroot Vadai

Ingredients:

Channa dal - 1 1/4 Cup
Dry red chilly - 5
Fennel seeds - 1 tsp
Curry Leaves - Little(fine chop)
Small Onion - 15-20 (fine chop)
Beetroot - 1 (grate)
Salt - Little

Method:

• Soak dal,chilly and fennel seeds for 2 hours.
• Grate the beetroot (small) and blend it in pulse mode and set aside.
• Drain water and add salt and blend coarsely.
• Add onions and curry leaves and mix well.
• Add in beetroot (like 3/4 cup) and mix well.
• Add a tsp of ghee and mix well.
• Heat oil in pan to fry these.
• Make vada shapes and fry them in low flame.

Onion Chutney #1

Ingredients:

Onion - 2
Dry Red Chilly - 3
Kashmiri Chilly powder - 1 tsp
Coconut - 2 tbsp
Jaggery - 1 tsp
Tamrind - small piece
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Dry Red Chilly - 1
Curry Leaves - a prig
Salt, Water, Oil  - As reqd

Method:

• In a blender add diced onions and chilly.
• Add in chilly powder, coconut and jaggery.
• Add in salt, tamrind.
• Add water and blend this to a fine paste.
• Don't add more than 1/2 cup of water.
• Heat oil in pan and add urad dal.
• Cook in low flame.
• Add in mustard seeds and cumin seeds.
• Break and add chilly and curry leaves.
• Saute for few seconds and add to chutney.
• Goes good with idly/dosa.

Watermelon Cupcakes

Ingredients:

Wheat flour - 30 g
All purpose flour - 90 g
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Buttermilk - 50 ml (mix water to curd)
Watermelon pulp - 50 ml
Sugar - 1/4 cup
Oil - 2 tbsp
Glazed Cherry - 1 tbsp


Method:

• Heat a pan and add in chopped watermelon pieces.
• Cook in low flame for 5-6 mins till water evaporates.
• Let it cool and blend this and set aside.
• In a bowl add in buttermilk, sugar and mix well.
• Add in watermelon pulp and whisk well.
• Add little esc to this and whisk it.
• Now add flour, baking powder and baking soda.
• Mix well.
• Add in oil and mix well.
• Pour the batter in lined muffin tray.
• Top it with chopped cherries.
• Bake this in a preheated oven (OTG) at 180°C for 28-32 mins.
• Yields 6 cupcakes.
• Each weighed app 45 g.

Note:

• To get pink color, you can add little beetroot water.
• If batter is too thick add watermelon juice little.

Omapodi

Ingredients:

Besan flour - 100 g
Rice flour - 1/4 cup
Turmeric powder - 1/2 tsp
Hing - a pinch
Water - 1/4 cup
Salt - 3/4 tsp
Hot Oil - 1 tbsp
Curry Leaves - a sprig
Oil - To deep fry

Method:

• In a bowl add besan flour, rice flour and turmeric poowder.
• Add in hing, salt and mix well.
• Add hot oil to this and mix with spatula.
• Now add water little by little and make a soft dough.
• Grease the omapodi mould and fill the dough.
• Heat oil in pan and make omapodi.
• Fry them in low flame.
• Now turn off range and fry curry leaves.
• Crush the omapodi (you can have as such too).
• Add in curry leaves and toss well.
• It weighed around 160 g.

Note:

• We can also add omam water.
• In that case soak 1 tbsp omam (ajwain) in half cup water.
• Now add soaked omam to blender and add water and blend it.
• Strain and take the clean omam water.
• Add required amount to flour and make soft dough.

Onion Bonda #2

Ingredients:

Besan flour - 1/2 cup
Rice flour  - 2 tbsp
Rava - 1/2 tbsp
Onion  -1 1/2 (fine chop)
Green Chilly Sauce - 1/2 tbsp
Chilly powder - a pinch
Curry Leaves - Little (fine chop)
Coriander Leaves - Little (fine chop)
Ginger - Small piece (fine chop)
Hing - a pinch
Baking soda - a pinch
Hot oil - 1 tbsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add besan flour, rice flour and rava.
• Add salt and mix well.
• Add in sauce, chilly powder, hing.
• Add in onion, ginger, coriander leaves and curry leaves.
• Mix this well.
• Add hot oil to this and mix with spatula.
• Now add water little by little and make a semi-thick batter.
• Add in baking soda and mix well.
• Heat oil in pan and make small bondas and add to oil.
• Cook in low flame.
• Deep fry these and serve hot with chutney.

Garlic Rice

Ingredients:

Rice - 1 cup
Garlic - 12
Small onion  - 10
Dry Red Chilly - 4
Ginger - small piece
Curry Leaves - two sprig
Tamrind - small piece (pea size)
Urad dal - 1 tbsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Hing - a pinch
Salt, Oil - As reqd

Method:

• Heat oil in pan and add urad dal and channa dal.
• Cook in low flame.
• Once it turns into mild brown color, transfer to plate.
• To the same pan add dry red chilly and ginger and saute for few seconds.
• Transfer to plate.
• Now to the same pan add garlic, onion and saute for a while.
• Add in tamrind and curry leaves(a sprig) and saute.
• Transfer this to plate.
• In a blender add salt, roasted dal and chilly and blend it.
• Then add other ingredients and blend it coarsely and set aside.
• Add required amount to the boiled rice and mix well.
• Now heat oil in pan and add mustard seeds.
• Add in curry leaves and once it splutters and add it to rice.
• Serve hot.

Note:

• I made half quantity of this.
• Also the thokku will go good with idly/dosa too.

Lemon Rice

Ingredients:

Rice - 1 cup (boiled)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Chann dal - 1 tsp
Dry Red Chilly  - 1
Green Chilly  - 1
Lemon juice - 1 Limes
Turmeric powder - 3/4 tsp
Hing - Little
Curry Leaves - a sprig
Salt, Oil - As reqd

Method:

• Heat oil in pan and add mustard seeds.
• Add in cumin seeds, urad dal and channa dal.
• Add in dry red chilly and green chilly and saute.
• Cook in low flame.
• Add in curry leaves, turmeric powder and hing.
• Mix well and turn off the range.
• Add in lime juice and mix well.
• Now add this to boiled rice and add required salt.
• Mix this well and serve with papad or poreyal of your choice.

Pulikaichal #2

Ingredients:

Dry Red Chully - 5
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry Leaves - a sprig
Turmeric powder - 1 1/2 tsp
Hing - a pinch
Nalennai - 2 - 3 tbsp
Tamrind - lemon size
Jaggery - small piece

Pulikaichal podi:

Dry Red Chilly - 6
Coriander seeds - 1 tbsp
White Sesame seeds - 1 tsp
Pepper corns - 10-12 corns
Fenugreek seeds - 1 tsp
Salt - 1 1/2 tsp

Method:

• Soak lemon size tamrind in a water.
• Strain the water and set aside.
• In a pan dry roast ingredients under "podi" and set aside.
• Let it cool and grind it to fine powder.
• Now heat oil in pan.
• Cook in low flame.
• Add in mustard seeds, cumin seeds.
• Add in urad dal,channa dal and curry leaves.
• Add in dry red chilly (break into half, deseed and add).
• Add in turmeric powder, hing and mix well.
• Now add tamrind water and let it boil in high flame.
• Once it is reduced to half, reduce the flame.
• Cook in low flame and add in podi and keep stirring.
• Or else it might get burnt easily.
• Add in jaggery piece.
• Once it is of thick consistency,turn off and let it cool.
• This yielded app 175 g.
• When needed mix in rice and add tempering to it.

Potato Bread Loaf

Ingredients:

All purpose flour - 390 g
Mashed potato - 99 g
Sugar - 50 g
Salt - 1 1/4 tsp
Dry Yeast - 1/2 tbsp
Lukewarm Potato Water - 175 ml
Unsalted Butter - 85 g
Sesame Seeds - Little
Milk - 1 tbsp (for milkwash)

Method:

• Boil potato (2 Big potatoes), and strain water and set aside.
• Mash the potatoes and set aside.
• In a bowl add sugar, yeast and luke warm potato water.
• Set aside for 10 mins for the yeast to activate.
• In other bowl add flour, salt and mix well.
• Add in mashed potatoes and butter and mix well.
• Now add the activated yeast mixture and mix with silicon spatula.
• Now dust flour on the working surface.
• Transfer the dough and knead for 10 mins till is soft.
• Place this in a greased bowl and brush the dough with oil.
• Cover it tightly with lid or cling wrap.
• Refrigerate this overnight (Min 12 hours).
• Next day, dust the working space with flour.
• Transfer the proofed dough.
• Punch it and roll it to a rectangle.
• I took a small portion of dough and made a mini loaf.
• Roll the dough tight and seam the edges.
• Place this in a greased loaf tin with seam side down.
• Set this aside for 2-4 hours for second proofing.
• That is, dough should reach the top of pan.
• Mine was done in 3 hours.
• Now apply milk wash.
• Bake this in a preheated oven(OTG) at 200°C for 25-30 mins.
• Once baked leave it for 5 mins.
• Then invert it to rack and set aside to cool.
• Brush the top with butter.
• Once cooled you can slice it.

Note:

• You can bake this like a regular bread.
• In that case, for 1st proofing set the dough for 1 hour.
• And for second proofing set aside for 30 mins.
• Mini Loaf weighed 86 g and big loaf weighed 620 g.

Aval / Poha VenPongal

Ingredients:

Aval - 1 cup
Moong dal - 1/4 cup
Black Pepper corns - 8 (crushed)
Cumin seeds - 1 1/4 tsp
Cashews - 7
Curry Leaves - a sprig
Water - 1 1/4 cup
Salt, Ghee - As reqd

Method:

• Add required water and pressure cook moong dal and set aside.
• Heat little ghee in a pan.
• Add in poha and dry roast it.
• Now transfer this to a bowl.
• Add 1 1/4 cup of water.
• Pressure cook this for 2 whistles.
• Mash it and add boiled and mashed dal to this.
• Add salt and mix it well.
• Now heat ghee in pan and add cumin seeds.
• Cook in low flame.
• Add in curry leaves and cashews.
• Add in crushed pepper corns.
• Add the poha and dal mix and mix well.
• Serve hot with chutney and sambar.

Tomatobadh / Tomato Rava Upma

Ingredients:

Rava - 1 cup
Onion - 1 (fine chop)
Tomato - 2 1/2 (small)
Green Chilly  - 1
Chilly powder - 1/4 tsp
Kashmiri Chilly powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Sugar - 1/2 tsp
Curry Leaves - a sprig
Ghee - 1 tbsp
Water - 2 cups
Salt, Oil - As reqd

Method:

• Heat a pan and dry roast rava and set aside.
• Now add oil to the pan and add mustard seeds, cumin seeds.
• Add in urad dal and channa dal.
• Once it splutters add in curry leaves.
• Add in onion and saute well.
• Add in toamtoes and cook till it turns mushy.
• Add in spice powders and salt and mix well.
• Add in sugar and cook in low flame.
• Add in water and mix well.
• Now add roasted rava and mix fastly to avoid lumps.
• Cover and cook in low flame for 5-6 mins.
• Now add ghee and mix it.
• Serve hot with chutney.

Mango Kesari

Ingredients:

Rava - 1/2 cup
Mango pulp - 1/2 cup
Water - 1 1/4 cup
Sugar - 3/4 cup
Saffron strands - Little
Cashews - 6
Raisins - 5
Elaichi Powder - a pinch
Ghee - As reqd

Method:

• Peel skin and chop mango pieces.
• Blend it without adding water.
• Measure and take 1/2 cup of pulp.
• Heat ghee in pan and roast cashews and raisins and set aside.
• To the same pan add the rava and roast it and set aside.
• Boil 1 1/4 cup of water and let it boil.
• Add the pulp and mix well.
• Cook in low flame.
• Now add roasted rava and whisk well.
• There should not be lumps.
• Now cover and cook for 3-4 mins till rava is cooked.
• Now add the sugar and mix well.
• Add in saffron strands.
• Add ghee when needed.
• Once it leaves the edges add in roasted cashews and raisins.
• Add in elaichi powder and mix well.
• Serve hot.

Oats Egg Omlette - Pizza Flavoured

Ingredients:

Oats - 1/4 cup
Egg - 2
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Pizza sauce - 1 1/4 tsp
Italian Seasoning- 1 tsp
Garam Masala - a pinch
Onion - 1 (fine chop)
Carrot - 2 tbsp (grated)
Capsicum - 2 tbsp (grated)
Coriander Leaves - Little (fine chop)
Chat Masala - 1/4  tsp
Water - 3 tbsp
Salt, Oil - As reqd

Method:

• Take 1/4 of oats and powder it.
• Take the powdered oats in a bowl.
• Add in pepper powder, turmeric powder and salt.
• Mix well
• Now add in garam masala and mix it.
• Add in egg and whisk well.
• Now add pizza sauce and italian seasoning and whisk well.
• Grease a nonstick pan and pour the whisked batter.
• Cook in low flame.
• Add in onion, carrot, capsicum and coriander leaves.
• Gently press it.
• Flip and cook.
• Again flip and sprinkle chat masala.
• Serve hot.