Cheesy Red Sauce Pasta

 

Ingredients:

Spiral pasta - 1 cup

Tomato - 2

Garlic - 2 (fine chop)

Unsalted butter - 1/2 tbsp + 1/2 tbsp

Onion - 1 (fine chop)

Dry Basil - 1/4 tsp

Chilly flakes - 1 tsp

Olive oil - 1 1/2 tsp

Grated Cheese - 1/2 cup

Oil, Salt, Water - As reqd

Method:

• Boil water in a pan and add tsp of oil.
• Add in salt and pasta and cook for 7 mins.
• Strain and set aside.
• Make 4 cuts on top of tomato.
• Add into to boiling water.
• Blanch it for 2 mins.
• Once done, peel the skin and remove seeds.
• Puree it. Don't add water.
• Heat olive oil in pan.
• Add in garlic and saute in low flame.
• Add in butter and mix well.
• Add in onion and saute.
• Add in puree, dry basil and chilly flakes.
• Add in required salt and mix well.
• Add in cooked pasta and mix well.
• Cook for 2 mins and then add in 1/2 tbsp butter.
• Add in grated cheese and mix it.
• Let it cook for min.
• Serve hot by topping it with grated cheese.
  
  

Coconut Cookies #2

 

Ingredients:

Unsalted Butter - 30 g(melted)

Powdered sugar - 25 g

Grated coconut - 25 g

Maida - 50 g

Baking powder - 1/4 tsp

Milk - 1/2 tbsp

Elaichi powder - 1/4 tsp

Tutti Frutti - 38 g

Method:

• In a bowl add in melted butter.
• Add in powdered sugar and whisk well.
• It will be thick and creamy.
• Add in fresh grated coconut and whisk well.
• Add in flour, elaichi powder and baking powder.
• Mix this well.
• Add this to wet ingredients and add tutti frutti.
• Mix well with spatula.
• Add milk and gather the dough.
• Brush the baking tray with butter and dust it with flour.
• Make small balls and press it gently and arrange in tray.
• Bake this in a preheated oven (OTG) at 180℃ for 20 - 22 mins.
• Yields 11-12 cookies.

Idly #65

 

Ingredients:

Ginger - small piece (crush)

Garlic - 2 (crushed)

Fennel powder - 1/4 tsp

Coriander powder - 1/2 tsp

Kashmiri Chilly powder - 1/2 tsp

Cumin powder - 1/4 tsp

Turmeric powder - 1/2 tsp

Curd - 2 tbsp

Dry Red Chilly - 3 (deseed)

Mustard seeds - 1 tsp

Curry Leaves - a sprig

Oil - As reqd

To Fry:

Leftover Idly - 4-5

Salt - 1/8 tsp

Kashmiri Chilly powder - 1/4 tsp

Red Chilly powder - 1/4 tsp

Cumin powder - 1/4 tsp

Rice flour - 1 tbsp

Curd - 2 tbsp

Method:

• Refrigerate idly for 30 mins.
• Now cut into cubes.
• Add this to bowl, add in salt.
• Add in chilly powder, cumin powder and chilly powder.
• Add in rice flour and mix.
• Add in thick curd (2 tbsp) and mix gently.
• Heat oil in pan and fry these idly cubes.
• Heat oil in pan and add mustard seeds.
• Add in ginger and garlic and saute for a while.
• Add in curry leaves and dry red chilly.
• Add in fennel powder and cook in low flame.
• Add in 2 tbsp of curd and mix it.
• Cook in low flame.
• Add in spice powders and mix well.
• Add in fried idly and toss well.
• Serve hot.

 

Sour Cream

 

Ingredients:

Fresh Cream - 240 ml

Milk - 60 ml

Lemon juice - 1 tbsp or Vinegar - 2 tbsp

Method:

• In a glass jar add in room temperature milk.
• To this add lime juice or vinegar.
• Close it with lid and shake well.
• Now add in room temperature fresh cream.
• Close the lid and shake well.
• Cover with muslin cloth and let it sit for 24 hours.
• After the desired time, you will have a thick sour cream.
• Now your homemade sour cream is ready to be used in recipes.

Avarakaai / Broadbeans poreyal/masala

 

Ingredients:

Avarakaai - 10

Onion - 1(fine chop)

Tomato - 1 (fine chop)

Turmeric powder - 1/4 tsp

Sambar powder - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Dry Red chilly - 1

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Peel the nerve and chop the avarakaai and set aside.
• Do check if any worms and discard.
• Boil water in pan and add avarakaai pieces.
• Cover and cook for 5-6 mins.
• Then strain and set aside.
• Heat oil in pan and add mustard seeds, urad dal.
• Add in curry leaves and dry red chilly.
• Add in onion and saute for a while.
• Add in tomato and cook till it turns mushy.
• Then add turmeric powder, sambar powder and salt.
• Mix well.
• Add in boiled avarakaai and mix well.
• Cook in low flame for 3 mins.

Drumstick Chicken #2

 

Ingredients:

Onion - 1 (fine chop)

Small onions - 5-8 (fine chop)

Tomato - 1 (fine chop)

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Red Chilly powder - 1 tsp

Fennel powder - 1/4 tsp

Ginger garlic paste - 2 tsp

Drumstick pieces - 2

Chicken - 250 g

Dry Red Chilly - 2 (deseed)

Curry Leaves - a sprig

Coriander Leaves - Little

Salt, Gingely Oil, Water - As reqd

Masala:

Cloves - 2

Cinnamon stick - small piece

Green Elaichi - 1

Star Anise petal - 1

Fennel seeds - 1 tsp

Black pepper corns - 2 tsp

Cumin seeds - 1/2 tsp

Dry Red Chilly - 4

Coriander seeds - 1/2 cup

Grated coconut - 1 cup

Curry Leaf -  a sprig

Coriander Leaves - Little 

Method:

• Heat oil in pan and add grated coconut.
• Add in cloves, cinnamon, elaichi, star anise petal.
• Add in a sprig of curry leaves.
• Saute this in low flame.
• Add in dry red chilly, fennel seeds, black pepper corns.
• Add in cumin seeds and coriander seeds.
• Saute this in low flame.
• Saute till it is golden brown.
• Add in coriander leaves and saute.
• Let it cool and blend it to fine paste.
• Heat oil in pan and add in dry red chilly, curry leaves.
• Add in fine chopped onions and saute.
• Add in small onion and saute.
• Add in ginger garlic paste and saute.
• Add in fine chopped tomato and saute.
• Add in turmeric powder, coriander powder, chilly powder and fennel powder.
• Add in salt and little water and cook the masala added.
• Add in coriander leaves and curry leaves when it thickens.
• Add in drumstick pieces, blended paste and mix well.
• It will be a thick gravy, saute till oil oozes out.
• Add in chicken pieces and mix well.
• Add little water and pressure cook for 5 whistles.
• Or if cooking in kadai, cook till chicken is cooked.
• Garnish with coriander leaves and curry leaves.

Curd Rice

 

Ingredients:

Rice - 1 cup

Milk - 3/4 cup

Water - 1/2 cup

Curd - 1 1/2 cup

Ginger - 1 tbsp (fine chop)

Green chilly - 1 (fine chop)

White unsalted butter - 1/2 tbsp

Dry Red Chilly - 1

Mustard seeds - 1 tsp

Hing - a pinch

Curry Leaves - a sprig

Salt, Oil - As reqd

Method:

• In a bowl add in washed rice.
• Add in milk, water and butter.
• Pressure cook this for 4-5 whistles.
• Once done add in ginger pieces, green chilly and hing.
• Add this when rice is hot and mix well.
• Add in required salt and mix well.
• Heat oil in pan and add mustard seeds, chilly and curry leaves.
• Add this to rice and mix it.
• Add in curd when rice is not hot.
• Mix well and serve.

Strawberry cake #1

 

Ingredients:

Cake flour - 170 g
Strawberry puree - 120 ml
Baking powder - 3/4 tsp
Baking soda - 1/2 tsp
Eggs -  2
Sugar - 175 g
Oil - 90 ml
Strawberry esc - 1/4 tsp
Vanilla esc - 1/4 tsp
Pink Color - a drop (optional)

Method:

• To make 1 cup of cake flour, remove 2 tbsp of flour from it.
• Add in 2 tbsp of corn flour and mix it.
• I used wheat flour.
• In a bowl add in flour, baking soda and baking powder.
• Mix well.
• In another bowl add in eggs and whisk for 2 mins.
• Add in little sugar at a time and whisk till light and fluffy.
• Add in oil and whisk.
• Add in fresh strawberry puree and whisk it.
• I just blended the strawberries and added it.
• Add in dry ingredients and whisk it.
• Don't whisk for long.
• Grease two inch pans and line with butter paper.
• Dust with flour and invert and dap it.
• Now pour the batter in.
• Bake this in preheated oven (OTG) at 170 for 25-30  mins.
• The cake weighed 520 g.

ChocoOrange Frosting & Choco Frosting

Chocolate Frosting

ChocoOrange Frosting

 Ingredients:

Unsalted butter - 339 g

Powdered Sugar - 375 g

Hershey's Cocoa Powder - 100 g

Fresh cream - 115 g

Dark Chocolate - 340 g

Orange Esc - 1 1/2 tsp

Orange Zest - 2 tbsp

Salt - a pinch

Method:

• Melt the dark chocolate using double boiler method.
• Let it cool for 10 mins.
• Beat butter for 30 seconds.
• Add in orange esc, orange zest and slat and whisk it.
• Now add sugar in parts and whisk it.
• Add in cream and whisk it.
• Now add cocoa powder and whisk well.
• Now add in cooled melted chocolate.
• Whisk till you get a stiff peak consistency.

Note:

• If frosting is too thick add in a tbsp of cream and whisk it.
• If it is too thin add in 1/4 cup of powdered sugar and whisk it.
• For Chocolate buttercream, We can use same recipe but skip orange esc and zest.

Oats Halwa

 

Ingredients:

Instant Oats - 1/4 cup

Milk - 1/4 cup

Naatu sakarai - 1/4 cup

Elaichi powder - a pinch

Cashews - 5-6

Ghee - 1 1/2 tbsp

Method:

• Dry roast oats for 3 mins.
• Let it cool and blend it.
• Heat ghee in pan and roast the cashews and set aside.
• To the same pan, add little ghee
• Add in blended oats powder and mix well.
• Keep mixing in low flame for a min.
• Add in milk and cook till it thickens.
• Add little ghee, and add in elaichi powder.
• Once you get the desired consistency, add in roasted cashews.
• Serve hot.

Mocha ChocoChip Cupcakes

 

Ingredients:

Wheat flour - 95 g
Brown sugar - 75 g
Unsalted Butter - 28 g
Baking powder - 1/2 tsp + 1/8 tsp
Salt - 1/4 tsp
Coffee Decoction - 30 ml
Milk - 60 ml
Vanilla Esc - 1/2 tsp
Chocochips - 2 tbsp

Method:

• In a bowl add in flour, baking powder and salt.
• In a bowl add milk, decoction and esc and mix well.
• In other bowl add butter and sugar and whisk well.
• To this add in dry ingredients and milk mixture in parts.
• Whisk well.
• Fill in the cupcake cases.
• Top them with chocochips.
• Bake them in a preheated oven (OTG) at 180℃ for 18-20 mins.
• Yields 6 cupcakes.
• Each weighed 42g.

Note:

• You can mix 1/4 tsp of instant coffee powder in 30 ml of hot water.
• And can add this to milk  well.

Bread and Kurma

 

Ingredients:

Bread Slices - AS reqd
Kurma
Butter - As reqd

Method:

• Prepare kurma and set aside.
• Heat a pan and brush butter.
• Toast the breads.
• Serve hot with kurma.

Poori Masala #3 (No potato)

 

Ingredients:

Onion - 1 1/2 (fine chop)
Tomato - 1/2 (fine chop)
Besan flour - 1 tbsp
Green Chilly - 1
Ginger garlic paste - 1 tsp
Pav Bhaji Masala - 1/4 tsp
Red Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Coriander leaves - Little
Mustard seeds - 1 tsp
Salt, Oil, Water -  As reqd

Method:

• Heat oil in pan add mustard seeds and onions and saute.
• Add in ginger garlic paste and saute for a while.
• Add in green chilly, tomato and cook till it turns mushy.
• Add in spice powders and salt.
• Saute this in low flame.
• Add water and let it boil.
• In a bowl add flour and water and make mix well.
• Add this to gravy and cook in low flame for 2 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with poori.

Japanese Condensed Milk Bread

 

                                          

                                                               After 2nd proofing

                                     

                                                             Arrange & set for 2nd proofing

Cut it into cubes

Brush Filling

After 15 mins

Fold & set aside for 15 mins

After 1st proofing

For 1st proofing

Ingredients:

All purpose flour - 150 g
Wheat flour - 50 g
Sugar - 1 tbsp
Salt - 1/2 tsp
Milk powder - 1 tbsp
Instant Yeast - 1 1/4 tsp
Luke warm milk - 125 ml
Condensed milk - 38 g
Unsalted butter - 25 g
Cherry - 10 (sliced)

To brush :
Condensed milk - 2 tsp
Butter - 2 tsp

Filling:
Condensed milk - 23 g
Unsalted butter - 23 g

Method:

• In a bowl add in flour, milk powder, salt and sugar.
• Mix well.
• Add in yeast and luke warm milk and mix well.
• Add in softened butter and knead well for 10 mins.
• Place this in a greased bowl for an hour for first proofing.
• Once done, punch and knead the dough.
• Roll it and fold as in pic.
• Set this aside for 15 mins.
• Now in a bowl add in items under "for filling".
• Whisk well.
• Now take the dough and roll out to a rectangle.
• Brush the filling as in pic.
• Cut into small cubes as in pic.
• Arrange them in baking pan, in the way you wish.
• Set them aside for second proofing for 20 mins.
• Brush the top with items under "to brush".
• Top with cherries.
• Bake them in a preheated oven (OTG) at 170℃ for 20 mins.
• Reduce the temperature to 150℃ and bake for 8-10 mins.
• Or till the top is golden brown.
• Once baked set this aside to cool.
• Dust with icing sugar and serve.
• Mini loaves weighed 56 g each and brown bakeware weighed 54 g each.
• I also baked one mini cupbread that weighed some 30 g (app).

Veg Salna #2

 

Ingredients:

Onion - 1
Tomato - 1 ( fine chop)
Ginger garlic paste - 2 tsp
Potato - 1 (boil & mash roughly)
Fennel powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Red Chilly powder - 1/4 tsp
Coriander powder - 3/4 tsp
Coconut Milk - 1 cup
Bay Leaf - 1

Roast & Blend:

Small onion - 15
Ginger - small piece 
Garlic - 4 
Dry Red Chilly - 3
Green Chilly - 2
Black pepper corns - 1/4 tsp
Cloves - 2 
Cinnamon stick - small piece
Green Elaichi - 2
Fennel seeds - 1 tsp
Tomato - 1 
Coconut - 2 tbsp (grated)
Poppy seeds - 1 tsp
Turmeric powder - 1/8 tsp
Curry Leaves -  a sprig
Coriander Leaves - Little

Method:

• Heat oil in pan and add garam spices, fennel seeds.
• Add in green chilly, red chilly and saute.
• Cook in medium flame.
• Add in small onion, pepper corns and saute.
• Add in crushed ginger and crushed garlic(crush with skin).
• Add in tomato, curry leaves and coriander leaves.
• Add in coconut and saute.
• Add in turmeric powder and saute for few secs.
• Add in poppy seeds and saute for a min.
• Let it cool and blend it to fine paste by adding little water.
• While blending add in required salt too.
• Heat oil in pan and add bay leaf.
• Add in fine chopped onions and saute.
• Add in curry leaves, ginger garlic paste and saute.
• Add in fine chopped tomato.
• Add in boiled and half mashed potato.
• Add in spice powders and mix well.
• Add water (1/2 cup) and cook for few mins.
• Add in blended paste and mix well.
• Cook for 3 mins.
• Add in coconut milk and let it boil for 2 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with briyani/parotta.

Thaalga Kuzhambu - No Onion/Garlic/Tomato

 

Ingredients:

Potato - 1
Brinjal - 1
Beans - 2
Broad Beans - 3
Raw Banana - 1 
Tamrind - Lemon Size
Dry Red Chilly - 2
Mustard seeds - 1 tsp
Curry Leaves - a sprig
Coriander Leaves - Little
Oil, Salt,Water - As reqd

Special Masala:
Dry Red Chilly - 8
Coriander seeds - 1 tbsp
Black pepper corns - 1 tsp
Channa dal - 2 tsp
Thoor dal - 2 tsp
Cumin seeds - 1 tsp
Coconut  - 1/2 cup (grated)

Method :

• In a bowl add veggies and a cup of water.
• Pressure cook for 2 whistles and set aside.
• Soak tamrind in water.
• Heat oil in pan and add items under "special masala".
• Add in dry red chilly and fry for 30 secs.
• Add in other ingredients one by one and saute in low flame
• Add in hing and saute for a sec and transfer to a plate.
• Now add this to blender, add in grated coconut.
• Add water and blend it to fine paste.
• Now to the pan add boiled veggies with water.
• Add in strianed tamrind water and let it boil till raw smell goes.
• Add in blended paste and salt and mix well.
• Let it boil for 3 mins.
• Transfer to bowl.
• Heat oil in pan and add mustard seeds, dry red chilly.
• Add in curry leaves and let it splutter.
• Add this to gravy and serve hot with rice.

Rava/Sooji Pakoda #1

 

Ingredients:

Rava - 3/4 cup
Curd - 1/4 cup
Onion  -1 (fine chop)
Ginger garlic paste - 1 tsp
Curry Leaves - a sprig
Coriander leaves - Little (fine chop)
Red Chilly powder -1/2 tsp
Cumin powder -1/4 tsp
Hing - a pinch
Water - 1/2 cup
Baking soda - 1/8 tsp
Salt, Oil - As reqd

Method:

• In a bowl add rava, curd, ginger garlic paste.
• Add in spice powders, salt, curry leaves and coriander leaves.
• Add in hing, onion and mix it.
• Add in curd and mix well.
• Set aside for 10 mins.
• After 10 mins, the batter will be more thick.
• Now add baking soda and mix it.
• Heat oil in pan and fry these pakodas.
• Serve hot.

Nutella Frosting

 

Ingredients:

Unsalted Butter - 339 g
Nutella - 338 g
Powdered Sugar - 675 g
Fresh cream - 6 tbsp
Cocoa Powder - 3 tbsp
Hot water - 6 tbsp
Vanilla Esc - 1 tsp
Salt - 1 tsp

Method:

• In a bowl add butter and beat till creamy for app 2 mins.
• Mix cocoa powder in hot water and make a paste.
• Let it cool.
• Now add nutella, salt and fresh cream and beat until light and fluffy.
• Add the cocoa powder paste and esc and mix well.
• Now add sugar little by little and whip it.
• Whip for 3-4 mins till you get stiff peak consistency.

Cauliflower Milagu Pirattal

 

Ingredients:

Cauliflower - 1

Small Onion - 12-15

Garlic - 2 (crushed)

Turmeric powder - 3/4 tsp

Black Pepper Powder -1 tsp

Cinnamon powder - 1/4 tsp

Coriander powder - 1/2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• In a bowl add water, turmeric powder and salt.
• Let it boil for few mins.
• Add in florets and cook for 5 mins.
• Strain and set aside.
• Heat oil in pan and add mustard seeds.
• Add in cumin seeds, curry leaves.
• Add in onion, garlic and saute for a while.
• Add in spice powder and mix well.
• Add in florets and mix well.
• Cover and cook in low flame for few mins.
• Serve hot.

Mini Truffles

 

Ingredients:

Chocolate Cake Crumbs - 1 cup

Frosting -  2 tbsp

Nutella - 4 tbsp

Method:

• In a bowl add the chocolate cake crumbs.
• Add in frosting and mix well.
• Make small balls out of it.
• Arrange them in a lined baking tray.
• Refrigerate it for 10 mins.
• Drizzle the nutella and serve.

Sambar Rice - Restaurant Style

 

Ingredients:

Big Onion - 1(fine chop)

Small Onion - 15-20 (slice)

Tomato - 2 (fine chop)

Tamrind piece  - 75 g

Dry Red Chilly - 4

Mustard seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Curry Leaves - a sprig

Coriander Leaves - Little (fine chop)

Carrot - 1 

Beans - 4

Drumstick - 1 

Turmeric powder - 1/2 tsp

Sambar Masala - 2 tbsp

Ghee - 3 tbsp

Rice - 2 cups

Thoor dal - 3/4 cup

Water - 150ml + 5 cups + 250 ml

Oil, Salt - As reqd

Method:

• In a bowl add rice, dal and 5 cups of water.
• To this add turmeric powder and pressure cook for 5-6 whistles.
• It should be mushy.
• In a bowl add tamrind and add 150 ml water to this and set aside
• Heat oil in pan and add dry red chilly, mustard seeds, cumin seeds.
• Add in curry leaves.
• Add in small onion, big onion and saute for a while.
• Cook in medium flame.
• Add in veggies and saute for a while.
• Add tomatoes and cook in low flame for 5-7 mins.
• Now add 100 ml of tamrind water.
• Add in salt and mix well.
• Add cooked rice and dal.
• Add in sambar masala and coriander leaves.
• Mix well.
• Add ghee and cover and cook in low flame for 15mins.
• Serve hot.

Sambar Masala #2 (for rice)

 

Ingredients:

Dry Red Chilly - 1 heaped cup (17-18)

Coriander seeds - 1 1/2 cup

Dal - 4 tbsp each(Thoor dal, Channa dal, Urad dal)

Fenugreek seeds - 2 tbsp

Pepper corns - 1 1/2 tbsp

Cumin seeds - 1 1/2 tbsp

Poppy Seeds - 1 1/2 tbsp

Curry Leaves - 1 sprig

Turmeric powder - 1 tbsp

Hing - 1 tbsp

Method:

• Heat a pan and cook in medium flame.
• Now add dry red chilly, coriander seeds and dal.
• Roast them for 5 mins.
• Now add fenugreek seeds, pepper corns, cumin seeds and poppy seeds.
• Roast them for another 4 mins.
• Now low the flame and add curry leaves and turmeric powder.
• Add in hing and give a quick mix and turn off range.
• The color of turmeric powder should not change.
• Let this cool and blend it to fine powder.

Sweet Boondhi

 

Ingredients:

Gram flour - 125 g
Sugar - 200 g
Water - 225 g
Elaichi powder - a pinch
Baking soda - a pinch
Kesari Color (Yellow) - a pinch
Cashews - 6-8 
Ghee  - 1 tbsp
Oil - As reqd

Method:

• In a bowl add flour, baking soda and add 125 g of water.
• Prepare the batter.
• Heat oil in pan and use boondhi laddle.
• Make boondhi and transfer to plate.
• Cook in low flame.
• In a pan add in sugar and remaining water.
• Mix it.
• Cook in low flame, add in kesari color.
• Cook till you get single string consistency.
• Now add in fried boondhi and mix well.
• Cook this in low flame.
• Now cook the same in high flame for a min.
• Add in elaichi powder and a tbsp of ghee.
• Cover and let it sit for a 2-3 mins.
• You can roast broken cashews in ghee and add to boondhi.
• Yields 195 g

Cheeselings

 

Ingredients:

All purpose flour - 1 cup

Cheese Slice - 1

Milk - 1 tbsp

Cheese Cube - 1/2 

Ghee - 1 tsp

Water - 2 tbsp

Salt, Oil - As reqd

Method:

• In a pan add in milk and cheese slice.
• Cook in low flame till cheese melts.
• Now in bowl add in flour, and milk cheese mix.
• Mix well.
• Then add grated cheese and ghee.
• Mix well.
• Add in salt accordingly as cheese salt also has water.
• Add a tbsp of water at a time and make a dough.
• Cover and let it rest for 15 mins.
• Now knead again by drizzling oil.
• Divide the dough into two protions.
• Roll it thin, use pizza cutter and make diamond cuts.
• Heat oil in pan and fry these in low flame.
• Enjoy the crispy snack.
• It weighed around 160 g.

ChocoMocha Cupcakes

 

Ingredients:

Wheat flour - 75 g

All purpose flour - 45 g

Baking powder - 1 tsp

Salt - a pinch

Milk Chocolate - 1 cup or Dairy Milk Silk - 110 g

Water - 250 ml

Instant Coffee Power - 1/2 tsp

Dried Cranberry - 50 g

Dried blueberry - 45 g

Tutti frutti - 100 g

Cherry - 70 g

Dates - 33 g

Prunes - 17 g

Walnuts - 20 g

Cashew - 30 g

Brown Sugar - 40 g + 1 tbsp

Method:

• Fine chop the dried fruits and nuts and add it to bowl.
• Boil water and add coffee powder to this and mix well.
• Now add this hot coffee mix to bowl and cling wrap it.
• Let it sit for 2-3 hours.
• After the desired time, add in flour, baking powder and salt.
• Add in chopped milk chocolate or dairy milk silk chocolate.
• Mix well.
• I scooped batter to use and throw bakewares.
• Line them in a baking tray.
• Bake this in a preheated oven (OTG) at 170℃  for 25-30 mins.
• This is will be goey and delicious cupcake.
• I made 7 mini cupcakes, 4 big cupcakes and a mini loaf.

Veg Salna #1

 

Ingredients:

Onion - 1
Tomato - 1
Fennel seeds -  1 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Ginger - small piece
Garlic - 4
Grated Coconut - 3 tbsp
Green Chilly - 1
Potato - 1 
Cloves - 2
Cinnamon Stick - Small piece
Bay Leaf - 1 
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in garam spices.
• Add in onion, tomato and saute.
• Add in ginger, garlic, spice powders, salt and mix well.
• Add in grated coconut and mix well.
• Let it cool, blend it to fine paste by adding required amount of water.
• Now heat oil in pan.
• Add in bay leaf, green chilly and potato.
• Add in blended paste and required water.
• Cover and cook till potato is nicely cooked.
• Garnish with coriander leaves and serve hot.

Bun Parotta - Madurai Spl

 

Ingredients:

Maida - 2 cup
Milk - 100 ml
Egg - 1
Sugar - 1 tsp
Oil - 4 tbsp
Salt - As reqd

Method:

• In a bowl add in maida, salt, sugar and mix well.
• Add in egg and milk and mix well.
• Knead it to a soft dough.
• Cover with damp cloth and set aside for 1 1/2 hours.
• Now knead the dough on workspace for a while.
• Apply oil and cover with damp cloth and set aside for 10 mins.
• Now make small balls out of it.
• Press the ball with hands and then roll it out.
• Apply oil and do fan fold and roll it.
• After this jus press it gently, don't roll.
• Heat a tawa and drizzle oil.
• Cook in medium flame.
• Once oil is hot add in parotta and flip and cook.
• Serve hot.
• Yields 8-9 parottas.

Egg Briyani #3

 

Ingredients:

Egg - 4

Onion - 2

Tomato - 1

Ginger garlic paste - 1 1/2 tbsp

Green chilly - 2

Curd - 75 ml

Turmeric powder - 1/8 tsp

Chilly powder - 1 1/2 tsp

Coriander powder - 1/2 tsp

Briyani Masala - 1 1/2 tsp

Cloves - 2

Cinnamon stick - small piece

Green Elaichi - 1

Star Anise petal - 1

Coriander leaves - Handful

Mint Leaves - Handful

Basmati Rice - 3 cups

Coconut Milk - 3 cups

Water, Salt, Oil, Ghee - As reqd

Method:

• Boil eggs and set aside.
• Heat ghee in pan and add soaked and strained rice.
• Saute them in low flame for 2 mins.
• Transfer this to electric rice cooker.
• Now heat oil in pan and add ginger garlic paste.
• Saute this in low flame by adding a tbsp of water.
• Add in turmeric powder, little red chilly powder and coriander powder.
• Add in little salt and little coriander leaves and saute.
• Add in boiled eggs and cook in low flame till masala coats the eggs and dry.
• Transfer this to plate.
• Heat oil in pan and add in garam spices.
• Add in sliced onions and saute.
• Add in slit green chilly and saute for a while.
• Cook in low flame.
• Once onion turns to mild brown, add in ginger garlic paste.
• Add in fine chopped tomatoes and saute.
• Add in mint leaves, coriander leaves, chilly powder.
• Add in briyani masala and curd and mix well.
• Add this to rice.
• Add in coconut milk and salt and mix well.
• Add in fried eggs.
• Cook till desired time and serve hot.

Instant Sevai - Plain & Masala

 

Ingredients:

Instant Sevai - As reqd
Plain sevai:
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Dry Red Chilly - 1 (deseed)
Curry Leaves - a sprig
Masala Sevai

Method:

• Boil water in a pan.
• Add in a drop of oil and requried salt and mix it.
• Now add in required sevai (for both plain and masala).
• Cover and cook for 4 mins.
• Strain water and set aside.
• Heat oil in pan and add in mustard seeds, cumin seeds.
• Add in curry leaves and dry red chilly.
• Add in cashews and roast it.
• Now add half of cooked sevai an toss well.
• Serve hot.
• Now in other pan add in oil.
• Repeat the steps as in "link".
• Don't add salt as we have already added salt while cooking.
• Serve Masala sevai.

Podi Idly #1 - Leftover Recipe

 

Ingredient:

Leftover Idly - 4
Idly podi - 4 tbsp
Mustard seeds - 1 tsp
Dry Red Chilly - 2 (deseed)
Curry Leaves - a sprig
Salt, Oil - As reqd

Method:

• Cut the idly into small cubes.
• Heat oil in pan and fry the idly's.
• Set this aside.
• Heat a little oil in pan and add mustard seeds.
• Add in dry red chilly, curry leaves.
• Add in idly podi and toss well.
• Add in a pinch of salt and toss it again.
• Serve hot.