Bounty Bars

Ingredients:

Desiccated Coconut - 70 g
Condensed Milk - 140 ml
Milk chocolate - 140 g

Method:

• In a bowl add desiccated coconut and condensed milk and mix well.
• Add condensed little by little and mix it.
• Now shape it to oblong and arrange in tray.
• Freeze it for 15 mins.
• Chop the milk chocolate and melt it using double boiler method.
• Now dip each bar into chocolate and arrange it.
• Refrigerate till it sets.

Note:

• You can warm and add a tbsp of  cream to coconut and condensed milk mixture.
• And also you can add a tbsp of butter while melting chocolate.

Chocolate Buttercream Frosting #3

Ingredients:

Unsalted Butter - 339 g
Sugar - 540 g
Fresh Cream- 50 ml
Dark Chocolate - 150 g
Vanilla Esc - 1 tsp

Method:

• Melt chocolate using double boiler method.
• Set aside to cool.
• In other bowl beat butter till light and fluffy.
• Add in sugar in parts and beat it.
• Add in esc, melted chocolate and beat till you get stiff peaks.

Coconut Cake #1

Ingredients:

Wheat flour - 2 cup
Unsalted butter - 225 g
Brown Sugar - 1 1/4cup
Egg - 2
Baking powder - 1 1/2 tsp
Baking soda - 1/2 tsp
Desiccated coconut  - 1 cup
Coconut milk - 1 cup
Vanilla esc - 2 tsp
Coconut extract - 1/2 tsp (I didn't use)
Salt - 1/2 tsp

Method:

• In a bowl add butter,sugar and esc and mix well.
• Add in eggs and mix well.
• Add in flour, baking pwoder, baking soda and salt and fold well.
• Add in coconut milk and fold gently.
• Add some desiccated coconut and mix well.
• Grease the cake and dust some flour.
• Dap it to remove excess flour.
• Now pour the cake batter.
• Bake this in a preheated oven at 180°C for 25-30 mins.

Note:

• I made two batches.
• As I had a small pan divided each batch into two and baked.

Lollipop #1

Ingredients:

Sugar - 100 g
Light corn syrup - 47 g
Water - 25 ml
Rose Milk Esc - 1/4 tsp

Method:

• In a pan add sugar, syrup and water and mix well till sugar dissolves.
• Place the pan on medium flame and bring it to a boil.
• Use a silicon brush dipped in water and wash down the sides of pan.
• This helps to remove crystals formed.
• Boil for 5-7 mins or till temperature reaches 155 ℃.
• Use candy thermometer for the same.
• Now place the bowl over a bowl filled with ice cubes for few seconds.
• Add in esc and mix it.
• Act quickly.
• Pour this in moulds and insert sticks.
• Let it cool completely (hardens).
• Then demould and store.
• Yields 6 lollipops.

Note:

• If you don't have mould, pour a dollop in silicon mat.
• Leave space and pour.
• Then place the stick.

Oats Mint Pakoda #2

Ingredients:

Quick Cooking oats - 1 cup
Onion - 1 (thin slices)
Mint Leaves - Handful (fine chop)
Ginger garlic paste - 1 tsp
Chilly powder  - 1/2 tsp
Coriander powder - 1/2 tsp
Salt, Oil, Water - As reqd

Method:

• Mix all ingredients other than water and oil in  a bowl.
• Add water little by little and make a semithick batter.
• Heat oil in pan and fry pakodas.
• Serve hot.

Cheesy ButterCorn Noodles

Ingredient:

Noodles - Single pack
Tastemaker - 1 sachet
Corn Kernels - 1/4 cup
Onion - 1 (fine chop)
Coriander Leaves - Little (fine chop)
Cheese slice - 1
Kashmiri chilly powder - 1/4 tsp
Oregano - 1/8 tsp
Unsalted Butter - 1/2 tbsp
Oil - 1 tsp

Method:

• Boil corn and set aside.
• Heat a tsp of butter and oil in pan.
• Cook in low flame.
• Add in onion and saute for a while.
• Add in kashmiri chilly powder and saute.
• Add required water.
• Add in tastemaker, oregano and boiled corn kernels.
• Mix well and add in noodles.
• Cook till noodles is cooked.
• Cook in low flame.
• Ad in cheese pieces and remaining butter and mix well.
• Garnish with coriander leaves and serve hot.

Karuvaepillai Kuzhambu #2

 

Ingredients:

Onion - 2 (fine chop)
Tomato - 4 (fine chop)
Garlic - 200 g
Curry Leaves - 1 1/2 cup
Ginger garlic paste - 2 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 3 1/2 tsp
Kashmiri Chilly powder - 2 1/4 tsp
Sambar thool - 1 tbsp
Tamrind - 75 g
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Vadagam - Little
Dry Red Chilly - 4 (gundu chilly)
Jaggery - Litte
Hing - 1/2 tsp
Oil, Salt, Water - As reqd

Method:

• Soak tamrind in hot water, app 150 ml and set aside
• Heat oil in pan.
• Fry curry leaves and set aside.
• To the same pan add oil and fry garlic and saute.
• Set this aside.
• Now grind each separately by adding required water.
• Again heat oil in pan.
• Add  dry red chilly to pan.
• Then add mustard seeds, cumin seeds and little curry leaves.
• Add in vadagam and saute.
• Add fine chopped onion  and saute for a while.
• Saute until it turns dark brown in color, for app 5-7 mins.
• This adds mild sweetness to gravy.
• Add ginger garlic paste and saute.
• Add in fine chopped tomato and cook till it turns mushy.
• Add in turmeric powder, coriander powder and chilly powder and mix well.
• Add in sambar thool and mix it.
• Strain and add tamrind water and mix well.
• Add 2 cups of water and let it boil for 7-8 mins.
• Add salt and jaggery.
• Add blended garlic paste and curry leaves puree.
• Mix well.
• Add hing and mix well.
• Turn off range and add gingely oil.
• Top with few fried garlic and add fresh curry leaves.
• Mix well and serve hot.

Stuffed Parotta

Ingredients:

Maida - 350 g
Sugar - 1 tsp
Baking powder - 1 tsp
Milk - 50 ml
Salt, Water - As reqd
No Veg Plain Kurma - As reqd

Method:

• In a bowl add flour, salt, sugar and baking powder.
• Add in milk and water and make a soft dough.
• Apply oil on top and cover with kitchen towel.
• Set aside for 30 mins.
• After desired time, knead the dough on workspace.
• Apply oil on top and make small balls and set aside.
• Apply oil on balls and let it sit for 15 mins.
• Cover with damp cloth.
• Now roll the ball as we do for chapathi.
• And then apply oil on rolled out dough.
• Use your fingers and make veech parotta.
• Or roll it as thin as possible.
• Now add a spoon of kurma and spread fully.
• Fold it like an envelope.
• Now heat a tawa and drizzle oil.
• Place the parotta and flip and cook.
• Serve hot

No Veg Plain Kurma

 Ingredients:

Onion - 1 (fine chop)
Tomato - 1 1/2 (fine chop)
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Garam Masala - 3/4 tsp
Sugar - a pinch
Cloves - 2
Green Elaichi - 2
Cinnamon Stick - small piece
Oil - 3 tbsp
Salt, Water - As reqd

To Temper :

Oil - 2 tbsp
Garlic - 4-5 (Crushed)
Kashmiri Chilly powder - 1 tsp

Grind:

Coconut - 1 1/2 cup (grated)
Cashew nut - 8
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp

Method:

• Blend the items under "to grind" to paste.
• Heat oil in pan, add clove 4, elaichi 4, cinnamon stick
• Then add fine chopped onion and saute.
• Saute till color changes to golden brown.
• Add ginger garlic paste and saute for 2 mins.
• Add in fine chopped tomatoes and saute.
• Cook till it turns mushy.
• Add in spice powders, salt and sugar.
• Cook till everything is mashed.
• Add in grinded paste.
• Mx well.
• Add 3/4 of water and mix well.
• Cook in low flame for 5-7 mins.
• Garnish with coriander leaves.
• Heat oil (2 tbsp) in other pan.
• Add in crushed garlic (with skin).
• Saute till it turns mild brown.
• Turn off range and add kashmiri chilly powder.
• Mix and add to gravy and mix well.
• Goes good with Parotta/Chapathi.
• We can add veggies too.
• I used this to make stuffed parotta.

Onion Thokku #2

 

Ingredients:

Onion - 1 1/2 (fine chop)
Tomato - 1 (fine chop)
Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/8 tsp
Fennel powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry Leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add mustard seeds.
• Add in channa dal and curry leaves and saute.
• Add in onion and saute for a while.
• Add in tomatoes and cook in low flame.
• Cook till it turns mushy.
• Now add spice powders and salt and mix well.
• Add in little water and cover and cook till oil oozes.
• Goes good with chapathi/Idly/dosa.

Dark Modelling Chocolate

 

                                        

Ingedients:

Dark chocolate compound - 250 g

Light Corn Syrup - 125 g

Method:

• Melt Chocolate in double boiler method and set aside.
• Slightly warm the corn syrup and pour it to melted chocolate.
• Mix gently and stop mixing when it form a thick mass.
• Transfer it to cling film and wrap it.
• Now again double wrap the same and set aside for 2-3 hours.
• Once it is frim enough to touch, remove it from wrap.
• Knead it gently to get soft dough.
• Again cling wrap in 3 layers and place in air tight container.
• Place the box in room temperature.
• It acts like fondant and can use for decorating cakes.

• Do not overmix, as it leaves oil or will become dry.
• After mixing, rest time is must.
• In hot weather it takes more time compare to chill weather.
• Will stay good for weeks.
• If final dough is hard we can microwave it for 5 seconds and then knead and use.
• We can use liquid glucose (same amount) instead of corn syrup.

Chocolate Hot Milk cake

 

Ingredients:

Wheat flour - 100 g

Dark Cocoa powder - 56 g

Brown sugar - 130 g

Milk  -175 ml

Curd - 1/4 cup or 54 g

Vanilla esc - 1 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp

Method:

• Boil milk in a pan and add butter to it.
• Boil it in low flame and whisk till butter melts in milk.
• Set this aside.
• In a bowl add curd and sugar and whisk till creamy.
• Add in flour, cocoa powder, baking powder and baking soda.
• Add in esc and mix well.
• Add in hot milk and butter and mix well.
• Grease a 6 inch cake pan and dust with flour.
• Invert it and dap it to remove excess flour.
• Now pour the batter(3/4th)  in and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 35-40 mins.
• Yields 10-12 slices.
• Weighed 331 g.

Nutella Chochochip Cookies

 

Ingredients:

Wheat flour - 65 g

All purpose flour - 25 g

Powdered Brown Sugar - 33 g

Sugar - 17 g

Unsalted Butter - 55 g

Nutella - 1/2 cup

Milk - 22 ml

Baking soda - 1/4 tsp

Vanilla esc - 1/2 tsp

Chocochips -50 g

Salt - a pinch

Method:

• In a plate place butter paper.
• Scoop 1/2 tsp of nutella and make almost 9 - 10 nutella scoop.
• Freeze this for 30 mins.
• Now in a bowl add butter and sugar and whisk well.
• Now add in esc, flour, baking soda and mix with spatula.
• Add in little chocochips and then add milk.
• Make a soft dough.
• Cling wrap and refrigerate for 30 mins.
• After desired time, take the dough out.
• Now grease the baking tray and line with butter paper.
• Scoop dough and flatten it.
• Place a piece of frozen nutella and seal it.
• Repeat the same with remaining dough.
• Arrange them with enough space in butter paper.
• Now top it with chocochips and gently press it.
• I refrigerated the dough till preheating was done.
• Bake this in a preheated oven (OTG) at 165°C for 22-25 mins.
• Yields 7-8 cookies.
• My cookies weighed 38 g and one big cookie weighed 45 g.

Cheesy Veg Cutlet

Ingredients:

Onion  - 1(fine chop)
Potato - 3
Carrot - 1
Beans - 4
Turmeric powder - 1/8 tsp
Red Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/4 tsp
Garam Masala - 1/8 tsp
Red Chilly flakes - 1/2 tsp
Black Pepper powder - 1/4 tsp
Corn flour - 2 tbsp
Corn flakes - 1 1/4 cup
Cheese - As reqd
Coriander Leaves - Little (Fine chop)
Salt, Water, Oil - As reqd

Method:

• Boil carrot, potato and beans.
• Strain the water and mash it.
• Powder the corn flakes and set aside.
• Heat oil in pan and add onions and saute.
• Add in ginger garlic paste and saute for a while.
• Cook in low flame.
• Add in turmeric powder, chilly powder and garam masala.
• Mix well.
• Add in salt and boiled veggies and mix well.
• Add in 1/2 cup of powdered corn flakes and mix well.
• Cook for a min and add in coriander leaves and mix it.
• Transfer to plate.
• In a bowl add corn flour, red chilly flakes and pepper powder.
• Add a pinch of salt and mix it.
• Add water to this and make a thin batter.
• Now make desired shapes out of masala prepared.
• Flatten each shape and place a cheese cube and seal it.
• Repeat the same with rest of the cutlets.
• Now dip them in batter and roll in corn flakes.
• Heat oil in pan and fry them.
• Or you can refrigerate them and bring it to room temperature and fry.
• Serve hot with sauce.
• Yields 8 - 10 pieces.

Instant Masal Vadai

 

Ingredients:

Roasted gram / Pottukadalai - 78 g

Rice flour - 1 tbsp

Small onion - 20-25 (fine chop)

Red Chilly powder - 1/2 tsp

Fennel powder / Fennel seeds - 1/4 tsp 

Curry Leaves - Few sprigs (fine chop)

Hing - a pinch

Salt, Oil, Water - As reqd

Method:

• In a blender add roasted gram, rice flour, chilly powder.
• Add in salt, fennel powder.
• Blend it to fine powder and transfer to bowl.
• Add fine chopped onion, curry leaves and mix well.
• Add a tsp of hot oil to this and mix with spoon.
• Sprinkle water and gather the dough.
• Make vada shapes and set aside.
• Heat oil in pan and fry these in low flame.
• Yields 12-13 vada.

Ginger Chutney #2

 

Ingredients:

Ginger - 75 g

Small onion - 10

Garlic - 2

Coconut - 1 1/2 tbsp

Dry Red Chilly - 2 1/2 + 1

Urad dal - 1 1/2 tsp

Channa dal  - 1/2 tsp

Mustard seeds - 1/2 tsp + 1/4 tsp

Fenugreek seeds - 1/4 tsp

Tamrind - small piece

Kashmiri Chilly powder - a pinch (optional)

Hing - Little

Jaggery - Little

Curry Leaves - Few sprigs

Salt, Oil, Water - As reqd

Method:

• Wash and peel ginger and cut into small pieces.
• Heat oi in pan and cook in low flame.
• Add  urad dal, channa dal, curry leaves.
• Saute for few mins.
• Add in mustard seeds, fenugreek seeds, chilly (2 1/2) and saute.
• Add ginger pieces and saute for a while.
• Add in onion, garlic and tamrind piece and mix well.
• Now add coconut and mix it.
• Add in hing and salt and turn off range.
• Let it cool.
• Add water and blend it to fine paste.
• Heat oil and add blended paste.
• Cook in low flame till it thickens.
• Transfer to bowl.
• Heat oil in pan and add mustard seeds.
• Add in chilly and curry leaves and add to chutney.

Cauliflower Tikka Gravy

 

Ingredients:

Cauliflower - 400 g

Onion - 2 (fine chop)

Tomato - 2 (fine chop)

Ginger garlic paste - 1 tbsp

Kashmiri Chilly powder - 1 1/2 tsp

Coriander powder - 1 1/2 tbsp

Turmeric powder - 1/2 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1 tsp

Cashew nut paste - 10

Fresh Cream - 1/4 cup

Salt, Water, Oil - As reqd

To Marinate:

Gram flour - 2 tbsp

Cumin powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Kashmiri Chilly powder - 2 1/4 tsp

Garam Masala - 1 tsp

Curd - 1/4 cup

Ginger garlic paste - 1/2 tbsp

Mustard oil - 1 tbsp

Lemon juice - 1/2 limes

Salt - As reqd

To Temper : 

Onion  -1 (dice)

Tomato - 1 (deseed & dice)

Kasoori Methi - 1/2 tsp

Coriander seeds - 2 tbsp (Crushed)

Method:

• In a pan add water and salt and let it boil.
• When it bubbles add in cauliflower florets.
• Cover it and set it aside for 5 mins.
• Strain and keep aside.
• Heat oil in pan and add cumin powder.
• Add in besan flour and cook in low flame.
• Cook for 2 mins and transfer to bowl.
• Add the other items under "To marinate".
• Mix well.
• Add the blanched florets and mix well.
• Set this aside for 15 mins.
• Heat oil in pan and add onion and saute in low flame.
• Once onion turns brown, add in ginger garlic paste.
• Saute for a while.
• In other pan add little oil and butter.
• Add in marinated cauliflower florets.
• Flip and cook both sides.
• Now add this to gravy.
• In other pan add in oil.
• Add in items under "to temper".
• Add this to gravy and mix well.
• Serve hot.

Note:

• You can make tikka in OTG too.
• Grease the tray and place the florets.
• Brush the florets with butter.
• Bake this in a preheated oven(OTG) at 180°C for 10 mins.

Chocolate Idly

 Ingredients:

Rava / Semolina -1/2 cup
Unsweetened cocoa pow - 2 tbsp
Powdered brown sugar - 1/2 cup
Salt - a pinch
Baking soda - a pinch
Baking powder - 1/2 tsp
Chocochips -  2 tbsp
Ghee - 1 tbsp
Oil - 1/2 tbsp
Lukewarm milk - 1/4 cup
Curd - 1/3 cup

Method:

• Blend milk & curd in blender.
• Add other ingredients in bowl in the same order as in ingredients.
• Add in blended milk & curd gradually.
• Consistency should be of idly batter consistency.
• Wet the plates and pour a laddle in each case.
• Steam for 12 mins and turn off range.
• Let it rest for 5 mins..
• Then demould and drizzle chocolate
• Top with crushed nuts.
• Yields 5-6 idly's.

Vazhaithandu Thuvayal

 

Ingredients:

Vazhaithandu - 1 
Thoor dal - 2 tbsp
Dry Red Chilly - 4 (to grind), 2 (deeseed add to temper)
Coconut - 1/2 cup (grated)
Tamrind - small piece 
Hing - a pinch
Curry Leaves - few sprigs
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
GreenChilly - 1
Salt, Water, Gingely oil - As reqd

Method:

• Chop vazhaithandu and soak in buttermilk till you use.
• Heat oil in pan and add a sprig of curry leaves.
• Add in thoor dal and red chilly.
• Saute till dal color changes.
• Cook in low flame.
• Wash vazhainthandu in normal water and add it.
• Add in grated coconut and mix well.
• Cook in low flame for a min.
• Add in tamrind, hing and salt and mix it.
• Let it cool and blend it to a fine paste.
• Add water accordingly.
• Heat oil in pan and add mustard seeds, urad dal.
• Add in curry leaves, red chilly (2), green chilly.
• Add this to chutney.

Channa Kurma

 

Ingredients:

Channa - 1 cup
Onion  - 1 1/2 (fine chop)
Tomato - 1/2 cup (fine chop)
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Garam Masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Kasoori Methi -  Little (Crush & add)
Clove - 1
Cinnamon Stick - small piece
Star Anise petal - one
Green Elaichi - 1
Curry Leaves - Little
Water, Salt, Oil - As reqd

To Grind:
Coconut - 1/2 cup
Ginger - small piece
Green Elaichi - 1
Cinnamon stick - small piece
Clove - 1
Garlic - 2
Cumin seeds - 1/2 tsp
Fennel seeds - 1 tsp
Pepper corns - 10
Green Chilly - 1
Cashews - 10

Method:

• Soak channa overnight or for 8 hours.
• Add little salt and pressure cook for 5 whistles and set aside.
• Blend the items under "To grind" to a fine paste and set aside.
• Heat oil in pan and add clove, cinnamon stick, elaichi.
• Add in star anise, curry leaves.
• Now add onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Add in tomato and cook till it turns mushy.
• Add in spice powders and required salt and mix well.
• Cook in low flame.
• Now add the blended paste and mix well.
• Add in cooked channa and required water and mix well.
• Mash few channa and mix it.
• Add in crushed kasoori methi and fine chopped coriander leaves.
• Serve hot.
• Goes good with chpathi/poori.

Note:

• Add salt accordingly, as we add salt while cooking channa too.
• Instead of adding garam spices to temper, we can add it while grinding too.

Uraddal paniyaaram / Ulundhu sweet paniyaaram

 

Ingredients:

Urad dal flour - 1/4 cup

Rice flour - 1/2 cup

Powdered Jaggery - 1/2 cup

Baking soda - a pinch

Elaichi powder - 1/4 tsp

Water - As reqd

Ghee - For Frying

Method:

• In a bowl add flour, powdered jaggery and mix well.
• Add in elaichi powder and baking soda.
• Now add water little by little and make a semithick batter.
• Heat paniyaaram pan and add ghee in each case.
• Spoon batter in and cook for few mins.
• Flip and cook both sides.
• Serve hot.
• Yields 8-10 paniyaaram.

WhiteChocolate Mocha Mud Cupcake

 

Ingredients:

Wheat flour -140 g
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Unsalted butter - 115 g
Brown Sugar - 100 g
White Chocolate - 225 g
Milk - 180 ml
Curd - 180 ml

Instant Coffee powder - 1/2 tbsp
Vanilla esc - 1 tsp

Method:

• In a small bowl take like milk and add instant coffee powder and whisk well.
• In a pan add in butter, milk, chopped chocolates and sugar and mix well.
• Boil this till butter is melted and mixed well with other ingredients.
• Set this aside to cool.
• Once it comes to room temperature, add in curd and esc and whisk well.
• Add in flour, baking powder and baking soda and fold well.
• Add the coffee mix and mix well.
• Now fill each muffin case with batter.
• Bake this in a preheated oven (OTG) at 180°C for 22-25 mins.
• Each cupcake weighed 40 g.
• Let the cake cool.

Note:

• With same batter, I made cake.
• Also mad a mini loaf that weighed 113 g.

Burger Bun CheesyCorn PavMasala

 

Ingredients:

Burger buns - 4
Masala Corn - As Reqd
Cheese - 1 cup (grated)
Cheese Slice - 1
Coriander Leaves - Little
Unsalted Butter - 4 tbsp
Lemon - 1 (slices)

Coriander Leaves - Little

Method:

• Cut the burger buns and place aside.
• Take the base bun part and 2 heaped spoon of corn masala.
• Top it with grated cheese.
• Cover with the top part of bun.
• Repeat the same for other buns too.
• Now heat a kadai and add butter.
• Cook in low flame.
• Sprinkle chopped coriander leaves.
• Place a bun at a time and flip and cook till cheese melts.

Corn Masala

Ingredients:

Corn Kernels - 1 cup
Onion - 1 1/2 (fine chop)
Tomato - 3 (fine chop)
Potato - 2 
Green Capsicum - 1 (fine chop)
Ginger garlic paste - 1 tbsp
Green Chilly - 2 (fine chop)
Cumin powder - 3/4 tsp
Turmeric powder - 3/4 tsp
Red Chilly powder - 1/4 tsp
Kashmiri chilly powder - 1 1/2 tsp
Pav Bhaji Masala - 3 tsp
Garam Masala - a pinch
Red Chilly sauce - 1 tbsp
Tomato Sauce - 1 tbsp
Unsalted butter - 2 tbsp
Oil - 1 tbsp
Coriander Leaves - Little (fine chop)
Salt, Water - As reqd

Method:

• Boil potatoes and mash and set aside.
• Boil corn kernels and set aside.
• Heat butter and oil in medium flame.
• Add in ginger garlic paste and green chilly and saute.
• Now add capsicum and saute for a while.
• Add in onion and saute for few mins.
• Add in all spice powders except garam masala.
• Cook in low flame.
• Add in sauces and required salt and little water and mix well.
• Add in tomatoes and cook till masala coats and it is mushy.
• Add in boiled potatoes and corn kernels and mix well.
• Add a pinch of garam masala and then garnish with coriander leaves.
• I used this as a filling for burger.

Dhaba Style Paneer Gravy #2

Ingredients:

Paneer - 200 g
Big onion - 1 - 1 1/2 (fine chop)
Tomato - 2 (fine chop)
Green Chilly - 1 (slit)
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder  - 1 tsp
Red Chilly powder - 1/4 tsp
Coriander powder - 1 1/2 tsp
Garam Masala - 1/4 tsp
Cumin powder - 1/4 tsp
Pav bhaji masala - 1/4 tsp (optional)
Cashews - 10 (whole cashews)
Butter - 2 tbsp
Cloves - 2
Cinnamon stick - small piece
Green Elaichi - 1
Star Anise petal - 1
Bay Leaf - 1
Coriander Leaves - Little (fine chop)
Kasoori Methi - Little (Crushed)
Oil, Water, Salt - As reqd 

Method:

• Soak cashews in hot water for 10 mins.
• Blend this to fine paste and set aside.
• Heat oil in pan and add clove, cinnamon stick, elaichi and star anise.
• Add in bay leaf and fine chopped onion and saute.
• Saute till it turns mild brown in color.
• Now add chilly and ginger garlic paste and saute.
• Add in tomatoes, salt, turmeric powder, chilly powder and coriander powder.
• Mix well and add little water.
• Cook in low flame till oil oozes out.
• Now add in cashew paste and required water.
• Cook in medium flame for 5-6 mins.
• Add in little fine chopped coriander leaves and mix well.
• Add in paneer cubes and mix gently.
• Cook for 3-4 mins.
• Turn off range and add in crushed kasoori methi and mix it.
• Add in butter and top with coriander leaves and serve hot.

Oats Pakoda #1

 

Ingredients:

Instant oats - 2 cups
Onion - 2 (thin slices)
Kashmiri chilly powder - 1 tsp
Red Chilly powder - 1/4 tsp
Curry Leaves - Few sprigs (fine chop)
Hing - a pinch
Salt, Water, Oil - As reqd

Method:

• Blend the oats and set aside.
• In a bowl add in onion, curry leaves and ginger garlic paste.
• Add in spice powder, hing and salt and mix well.
• Add in oats and mix well.
• Now add little water and mix it.
• Oats will absorb water.
• Now add water again if required and set aside for 15 mins.
• Heat oil in pan and fry these pakodas in medium flame.

1 Min Chocochip Cookie

 

Ingredients:

• Flour - 55 g
• Unsalted butter - 20 g
• Sugar - 25 g
• Milk - 3/4 tbsp
• Baking soda - 1/8 tsp
• Chocolate Chips - As reqd

Method:

• Melt the butter and take it in a bowl.
• Add in sugar and whisk well.
• Add in flour, baking soda and milk.
• Add in chocochips and mix gently and make a dough.
• You can just shape it to a big cookie.
• Or make small balls and gently press.
• Microwave on high for 1 min or 1 min 20 sec.

Instant Ulundhu vadai

 

Ingredients:

• Urad dal flour  - 120 g / 1 cup
• Rice flour  - 2 tbsp
• Onion - 1 (fine chop)
• Green Chilly - 2 (fine chop)
• Ginger - small piece (fine chop)
• Curry Leaves - few sprigs (fine chop)
• Baking soda - a pinch
• Salt, Oil, Water - As reqd

Method:

• In a bowl add in urad dal flour, rice flour and salt.
• Add in onion, chilly, ginger, curry leaves.
• Add in baking soda and mix well.
• Add water little by little and make vada batter.
• Heat oil in pan.
• Make vada shapes and fry in medium flame.

Condensed Milk Cake

Ingredients:

Wheat flour - 185 g
Sugar - 100 g
Egg - 3
Unsalted butter - 225 g
Condensed Milk - 400 g
Baking powder - 3/4 tsp
Salt - a pinch
Vanilla esc - 1/2 tsp

Method:

• Cream butter and sugar.
• Add in condensed milk and beat till fluffy.
• Now add eggs and beat it.
• Add in esc and whisk well.
• Now add in flour, baking powder and salt and mix well.
• Can bake this in a 9 inch pan or divide batter according to pan you use.
• Grease the pan and dust with flour.
• Invert and dap it to remove excess flour.
• Pour the batter to pan and dap it.
• Bake this in a preheated oven at 160 for 28-38 mins.

Note:

I just halved the ingredients and made cake.

Vanilla Cake #3

Ingredients:

Wheat flour - 120 g
Brown Sugar - 120 g
Egg - 2
Unsalted Butter - 120 g
Baking powder - 1/2 + 1/8 tsp
Milk - 1 1/4 tbsp
Vanilla Esc - 1 tsp

Method:

• In a bowl add sugar, butter and vanilla esc.
• Beat this till it is creamy.
• Now add the egg and beat till it is creamy.
• Now add flour and baking powder.
• Add little flour at a time and fold.
• Now add milk and vanilla esc too.
• Grease a 6 inch pan and line with butter paper.
• Dust the edges with flour and invert and dap it.
• Pour the batter in and dap it.
• Bake this in a preheated oven at 180°C for 25-28 mins.
• The cake weighed 360 g.
• I made a mini loaf with same batter and it weighed 54 g.

Chocolate Cake #3

Ingredients:

Wheat flour - 90 g
Cocoa powder - 30 g
Brown Sugar - 120 g
Egg - 2
Unsalted Butter - 120 g
Baking powder - 1/2 + 1/8 tsp
Milk - 1 1/4 tbsp
Vanilla Esc - 1 tsp

Method:

• In a bowl add sugar, butter and vanilla esc.
• Beat this till it is creamy.
• Now add the egg and beat till it is creamy.
• Now add flour, cocoa powder and baking powder.
• Add little flour at a time and fold.
• Now add milk and vanilla esc too.
• Grease a 6 inch pan and line with butter paper.
• Dust the edges with flour and invert and dap it.
• Pour the batter in and dap it.
• Bake this in a preheated oven at 180°C for 25-28 mins.
• The cake weighed 338 g.
• I made a mini loaf with same batter and it weighed 78 g.

RoseMilk Cake #1

Ingredients:

All purpose flour - 120 g
Sugar - 100 g
Egg - 1
Unsalted Butter - 62.5  g
Baking powder - 3/4 tsp
Milk - 60 ml
Vanilla Esc - 1/2 tsp
Rose Milk Esc - Few drops

Method:

• In a bowl add sugar, butter and vanilla esc.
• Beat this till it is creamy.
• Now add the egg and beat till it is creamy.
• Now add flour, baking powder and fold gently.
• Add little flour at a time and fold.
• Now to the milk add rose milk esc and mix well.
• Add this to batter and add vanilla esc too.
• Grease a 6 inch pan and line with butter paper.
• Dust the edges with flour and invert and dap it.
• Pour the batter in and dap it.
• Bake this in a preheated oven at 180°C for 25-28 mins.
• The cake weighed 333 g.

Instant Idly

Ingredients:

Poha - 65 g
Rice Rava - 160 g
Curd - 300 g
Baking soda - a pinch
Salt,Oil - As reqd

Method:

• Wash poha and squeeze and add to a bowl.
• Add 150 g / 1 cup of curd to poha and let it soak.
• Set aside for 15 mins.
• Use a laddle and mash it well.
• Add in rice rava, curd and mix well.
• Set aside for 15 mins
• Now add salt and required water to get idly batter consistency.
• Before steaming add in baking soda and mix well.
• Grease the idly plates and pour batter in eac case.
• Steam on medium flame for 8-10 mins.
• Yields 16-20 idly.
• Serve hot with chutney of your choice.

Note:

• You can prepare batter and store in refrigerator.
• Add baking soda only before steaming.

Spicy Onion Chutney #2

 

Ingredients:

Big onion - 1 (medium size)

Small onion - 15-20

Garlic - 7

Dry Red Chilly - 3

Ginger - small piece

Tamrind - small piece

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Hing - 1/4 tsp

Jaggery - small piece

Gingely Oil - 3 tbsp

Curry Leaves - Handful

Coriander Leaves - Little

Salt, Water - As reqd

Method:

• Dry roast 2 dry red chilly, 3/4 tsp urad dal and channa dal.
• Add in little curry leaves and saute.
• Transfer this to plate.
• Now heat oil in pan.
• Cook in low flame.
• Add in small onion, garlic and big onion.
• Add in little curry leaves, coriander leaves, tamrind and ginger.
• Add in salt and mix well.
• Turn off range and add hing and mix well.
• Let it cool and add to blender.
• Blend this to fine paste by adding required water.
• Heat oil in pan and add mustard seeds.
• Add in 1/4 tsp urad dal, dry red chilly and curry leaves.
• Add in blended paste and mix it.
• Cook in low flame for few mins.
• Add in jaggery and mix well.
• Goes good with idly/dosa.

Kathirikaai Milagu Kaara Kuzhambu

Ingredients:

Small onion - 15-20 ( keep 5 & rest fine chop)

Garlic -7 (crush) 

Dry Red chilly - 1

Brinjal - 4

Sambar thool - 2 tbsp

Tamrind - lemon size soak in water

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Vadagam - little

Curry leaves - a sprig

Turmeric powder - ¼ tsp

Salt, Gingely oil - As reqd

Roast & grind :

Coriander seeds - 2 tbsp

Pepper corns - 3/4 tbsp

Dry red chilly - 2

Coconut - ¼ cup

Channa dal - 2 tbsp

Urad dal - 1tsp

Fenugreek seeds - ¼ tsp

Method:

• Dry roast the ingredients and grind and set aside.
• Heat little oil in pan and fry the brinjals & set aside.
• Heat oil in pan, add mustard seeds, cumin seeds and vadagam,
• Add in chilly, curry leaves and saute.
• Add in onion,garlic and saute in low flame.
• Add in tamrind water and let it boil.
• Add turmeric powder,salt, sambar thool and mix well.
• Add fried brinjals and grinded paste and cook in low flame.
• Cook till the gravy attains semi-thick consistency.
• Goes good with rice/idly/dosa.

Vazhakaai Varuval - Kalayna veetu Style

Ingredients:

Vazhakaai - 2
Small onions - 10
Garlic - 6
Fennel seeds - 1 tsp
Cumin seeds - 1/2 tsp
Black peppercorns - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Dry red chilly - 1 
Curry Leaves - a sprig
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - 1/2 tsp or As reqd
Water - 3-4 tbsp
Oil - 2 tbsp + For Frying

Method:

• Peel the vazhakaai and cut it length wise.
• Then cut it into small cubes.
• Soak this in water.
• In a blender add onions, garlic, cumin seeds and fennel seeds.
• Add in pepper corns, chilly powder, garam masala and turmeric powder.
• Add in salt and blend it.
• Drain the vazhakaai from water and spread in kitchen towel.
• Heat oil in pan and fry them (for 2 mins) and set aside.
• Now heat oil in pan and add mustard seeds and cumin seeds.
• Add in urad dal and once color changes, reduce the flame.
• Add in curry leaves, red chilly and blended paste.
• Add in water and mix well.
• Add the fried vazhakaai and mix well.
• Cook in low flame till masala coats vazhakaai.
• Serve hot.

Gobi #65 - #3

 

Ingredients:

Cauliflower - 1 
Ginger garlic paste - 1/2 tbsp
Chilly powder - 1/2 tsp
Kashmiri chilly powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Rice flour - 2 tbsp
Corn flour - 2 tbsp
Maida - 2 tbsp
Curry leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• In a bowl add water, turmeric powder and salt.
• Let it boil for 2 mins.
• Add in cauliflower florets and boil for 4 mins.
• After desired time, cover and set aside.
• Then strain water and add it to a bowl.
• To this add spice powders, masala powders and flours.
• Add in ginger garlic paste and mix well.
• Sprinkle water and mix well.
• Heat oil in pan and fry these florets.
• In the same oil fry curry leaves and use it to garnish.

Brown Channa/ Chickpeas Gravy

Ingredients:

Brown channa / Kaala Channa - 1 cup
Onion - 1 (fine chop)
Tomato - 1 1/2
Turmeric powder - 3/4 tsp
Chilly powder - 2 tsp
Garam masala - 1 tsp
Cumin powder - 1/2 tsp
Ginger garlic paste - 2 tsp
Coconut - 1/2 cup (grated)
Fennel seeds - 1/2 tsp
Oil, Salt, Water - As reqd

Method:

• Soak channa for 8 hrs / overnight.
• Now add water, turmeric powder and little salt.
• Pressure cook this and set aside.
• In a blender add coconut, fennel seeds, little onion and a tomato.
• Blend this to fine paste and set aside.
• Heat oil in pan and add ginger garlic paste.
• Saute for a few mins and add fine chopped onion and saute.
• Add in fine chopped tomato(1/2 tomato) and saute for a while.
• Cook in medium flame.
• Add in channa, spice powder, masala powder and salt.
• Mix this well.
• Add in grinded paste and mix well.
• Cook in medium flame for 4-5 mins.

Medhu Pakoda

Ingredients:

Dalda - 75 g
Baking soda - 1/2 tsp
Kadala maav - 200 g
Onion - 1 fine chop
Cashew - 15 g (fine chop)
Ginger - 12 g (fine chop)
Green chilly  - 1 1/2 (fine chop)
Curry leaves - Few Sprigs (fine chop)
Salt - As reqd

Method:

• In a bowl add dalda, salt and baking soda.
• Mix it well with your hand.
• It will take app 10-12 mins.
• It will be like thick ghee.
• Now add onion, cashew, ginger, chilly and curry leaves.
• Now mix them well.
• Add kadala maav and mix well.
• Sprinkle water and mix.
• If you make roundles it should hold shape.
• So sprinkle water accordingly.
• Rest it for 15-18 mins.
• Now heat oil in pan.
• Dip your hands in water and make small roundels.
• And drop them in oil.
• Cook in low flame for a while.
• Then keep flame in medium to get that golden brown color.
• Yields around 15-16 pakodas.