Curry Leaves / Karuvaepilai Thokku

 

Ingredients:

Curry Leaves - 1 1/4cup

Small Onion - 10-15

Garlic - 4

Dry Red chilly - 4

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Tamrind - small piece

Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add in curry leaves.
• Saute this in low flame,
• Add in onion, garlic and dry red chilly.
• Add in small tamrind piece and saute in medium flame.
• Let this cool and blend it to fine paste.
• Heat oil in pan and add in mustard seeds.
• Once it splutters add in urad dal.
• Saute this low flame.
• Add in blended paste and mix well.
• Cook in low flame till oil oozes.
• Goes good with idly/dosa/rice.

SaivaMeen Kuzhambu

 

Ingredients:

Small onion - 8

Mustard seeds - 1/4 tsp

Red chilly powder - 2 tsp

Coriander powder - 2 tsp

Cumin powder - 1 tsp

Tamrind - small amla size

Salt, Water, Oil - As reqd

To Roast:

Plantain/Vazhakaai - 2

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Salt - As reqd

Masala Paste:

Onion - 1

Garlic pods - 4

Ginger - small piece

Tomato - 2

Coconut Paste:

Grated coconut - 3 tbsp

Cashews - 4

Fennel seeds - 1/2 tsp

Method:

• Soak tamrind in water and set aside.
• In a blender, add in items under coconut paste.
• Blend this and set aside.
• Now heat oil in pan, add in items under "masala paste".
• Add one by one and saute in medium flame.
• You can add in sprig of curry leaves too.
• Let this cool and blend it to fine paste.
• Now cut the plantain into 3 pieces and each piece to 4 big piece.
• Take this in a bowl.
• Add in spice powders under "To roast".
• Mix well.
• Heat little oil in pan and add in plantain pieces.
• Flip and cook till done.
• Transfer to plate.
• Now heat oil in pan.
• Add in mustard seeds, curry leaves and onion.
• Saute this in low flame.
• Add in spice powders and salt.
• Add salt acc as we have added while roasting too.
• Add in blended masala paste and cover and cook for 10-12 mins.
• Then add in strained tamrind pulp, coconut paste and little water.
• Cover and cook for 10 more mins.
• Now add in roasted plantain and mix well.
• Cover and cook for 5-6 mins.
• Garnish with coriander leaves and serve hot.

Brinjal Gosthu / Gotsu

 

Ingredients:

Moong dal - 1 1/4 cup

Small onion - 75 g

Tomato - 2

Tamrind - 25 g

Brinjal - 1 

Turmeric powder - 1/2 tsp

Hing- Little

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Dry Red Chilly - 2

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Masala:

Channa dal - 2 1/2 tsp

Urad dal - 1 1/4 tsp

Dry Red chilly - 8

Fenugreek seeds - 1/4 tsp

Coriander seeds - 2 tsp

Hing - Little

Method:

• In a bowl add in dal, water and turmeric powder.
• Add in hing and pressure cook till done.
• While pressure cooking, I added few small onions to it.
• And also added tomato.
• Once done, strained the water.
• Mashed the dal with onion and tomato.
• Soak tamrind in hot water.
• Heat a pan, add in a tsp of oil.
• Add in items under "masala".
• First add in channa dal and suate in low flame.
• Add in urad dal, coriander seeds and chilly.
• Roast them in low flame.
• Add in fenugreek seeds and saute.
• Turn off range and add in hing and mix well.
• Let it cool and blend it to fine powder.
• Can store this in air tight container once cooled.
• Heat 2 tbsp of oil, add in mustard seeds, cumin seeds.
• Once it splutters, add in curry leaves, dry red chilly.
• Add in fine chopped onions and saute.
• Add in small diced brinjals and saute it.
• Add in little water and cook in high flame for 5-6 mins.
• Once everything is cooked, add in strained tamrind water.
• Add in 2 tsp of blended masala.
• Mix well.
• Add in mashed dal and dal water.
• Let it cook for 2 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with pongal/idly/dosa.

Poha/Aval Kozhukattai / Balls

 

Ingredients:

Aval/Poha - 1 1 /2 cup

Big onion - 2 (fine chop)

Tomato - 1 (puree)

Dry Red Chilly - 3

Chilly powder - 1 1/4 tsp

Mustard seeds - 1/2 tsp

Channa dal - 1 1/2 tsp

Urad dal - 1 tsp

Curry Leaves - 1/4 cup

Coriander Leaves - Little

Salt, Oil, Water - As reqd

Method:

• In a bowl, add in cleaned poha.
• Add littler water to soak this.
• Set this aside.
• Once water is absorbed, take little poha and add to blender.
• Blend this and add to remaining poha.
• Add in salt and mix well with hand.
• Heat oil in pan and add in mustard seeds, channa dal and urad dal.
• Cook in medium flame.
• Once dal color changes, reduce flame to low.
• Add in fine chopped curry leaves(reserve little).
• Add in 1 fine chopped onion and chilly and saute well.
• Add this to poha and mix well with spoon.
• Grease your hands with oil and make small balls.
• Steam this for 5-6 mins and set aside.
• Heat oil in pan and add in curry leaves and onion and saute well.
• Add in tomato puree and cook in low flame.
• Add in chilly powder and mix well.
• Cook till oil oozes.
• Now add in steamed balls and toss well.
• Garnish with coriander leaves and serve hot.
• 
  

Eggless Custard Cake

 

Ingredients:

All purpose flour - 75 g

Custard powder - 25 g

Powdered sugar - 75 g

Milk powder - 50 g

Baking powder - 3/4 tsp

Milk - 150 ml

Unsalted butter - 50 g (melted)

Method:

• Now in a bowl add in dry ingredients.
• Mix well.
• Add in melted butter and milk and whisk well.
• Add in esc if using any.
• Whisk to have a lump free batter.
• Pour this in greased and lined pan.
• Bake this in a preheated oven at 160°C for 30-40 mins.
• Let it cool.
• Then slice and enjoy.

CarrotOrange Ginger Juice

 

Ingredients:

Carrot - 2

Orange - 3 

Ginger - small piece

Method:

• Cut the oranges and squeeze juices and set aside.
• Peel the carrot skin and roughly chop it.
• Peel ginger skin and set aside.
• Now to the blender add in carrot and ginger.
• Blend this first.
• Add in orange juice and blend it.
• Filter this and add to serving glass.

Speculoos / Biscoff Milkshake

 

Ingredients:

Milk - 1 cup

Sepculoos Icecream - As reqd

Biscuit crumbs - Little

Method:

• In a blender add in little boiled and chill milk.
• Add in a scoop of icecream and blend it.
• Transfer this serving glass.
• Top it with crumbs and serve chill.

Dosti Roti

Ingredients:

Whole wheat flour - 2 cup

All purpose flour - 1 cup

Sugar - 1 tsp

Salt, Water - As reqd

Method:

• In a bowl add in flour and mix well.
• Add in sugar, salt and mix it.
• Now add water little by little and make a soft dough.
• Apply some oil over the dough and let it rest for 30 mins.
• After the desired time, roll it to a log and make equal size balls.
• Arrange these in pairs.
• Now take two balls, dpa and spread with hand.
• Apply oil on both rolled out dough.
• Sprinkle maida on each.
• Nos place one over the other, like both oil and dusted surface are stuck to each other.
• Repeat the same with other balls too.
• Now sprinkle flour, and take the stuck dough.
• Roll out thin.
• Heat a tawa and drizzle oil.
• Place the rolled out dough, flip and cook both sides.
• Server hot with gravy of your choice.

 

Aloo Sooji Poori

 

Ingredients:

Wheat fllour - 2 cups

Sooji - 1/2 cup

Hot water - 1 cup

Turmeric powder - 1/4 tsp

Coriander powder - 3/4 tsp

Chilly powder - a pinch

Potato - 2

Coriander Leaves - Little (fine chop)

Salt, Oil - As reqd

Method:

• In a bowl, add in suji and hot water.
• Mix well and let it sit for 30 mins.
• Add in spice powders, salt and boiled and grated potato.
• Mix well.
• Add in coriander leaves and wheat flour and make a soft dough.
• Apply oil over it and let it sit for 10 mins.
• Then make small balls and dust in flour.
• Roll it to thin poori size.
• Heat oil in pan and fry these in medium flame.
• Serve hot with gravy of your choice.

Small Onion / Shallots Thokku

 

Ingredients:

Small onion  - 175 g

Dry Red Chilly - 8

Tamrind - 1/2 Lime size

Mustard seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Hing - Little

Jaggery - Little

Salt, Oil, Water - As reqd

Method:

• Now soak the chillies in hot water.
• Soak tamrind in little hot water.
• Blend onions coarsely and set aside.
• After the desired time, strain water from chillies and add to blender.
• Blend this to fine paste.
• Now remove the dirt from tamrind and add it to blender along with water.
• Add in salt and blend it to fine paste and set aside.
• Now heat oil in pan.
• Add in mustard seeds.
• Once it splutters reduce the flame to medium.
• Add in blended onion paste and saute.
• Add in turmeric powder and hing and mix well.
• Cook well in medium flame for 2-3 mins.
• Add in blended chilly, tamrind paste and mix well.
• Cover and cook in low flame for 10 mins.
• Then add in jaggery and mix well.
• Cover and cook in low flame for 10 more mins.
• This goes good with idly/dosa.
• Stays good for long time.

Chocolate Milkshake

 

Ingredients:

Chill Milk - 2 cups

Chocolate icecream - As reqd

Chocolate sauce - 1 tbsp

Method:

• In a blender add in little milk and icecream
• Blend it.
• In a serving glass add in sauce and swirl it.
• Add in blended milk and top it with icecream.

Thandai Milkshake

 

Ingredients:

Chill milk - 2 cups

Thandai - 1/2 tbsp

Thandai Icecream - As reqd

Dry Rose petals - Little

Method:

• In a blender add in a cup of chilled milk.
• Add in thandai powder and a scoop of icecream.
• Transfer this to serving glass.
• Top it with a scoop of icecream.
• Top it with little thandai masala and dry rose petals.

Strawberry Milkshake

 

Ingredients:

Chill Milk - 2 cups

Strawberry Icecream - As reqd

Strawberry sauce -  1 tbsp

Method:

• Boil and chill milk.
• Add little milk to blender.
• Add in strawberry icecream and sacue and blend it.
• Now in the serving glass dizzle sauce and swirl it.
• Add in blended milk.
• Top it with a scoop of icecream and serve.

Green Capsicum Gravy

 

Ingredients:

Green capsicum - 1
Tomato - 1
Onion - 1
Garlic cloves - 4
Ginger - small piece
Fennel seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
White sesame seeds - 1/4 tsp
Poppy seeds - 1/4 tsp
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp

Garam masala - 1/4 tsp

Turmeric powder - 1/8 tsp

Cashews - 6

Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and in roughly chopped onions.
• Saute in low flame.
• Add in garlic, ginger and saute.
• Add in cumin seeds, fennel seeds, sesame seeds.
• Add in poppy seeds and saute till onion color changes.
• Add in cashews and toss well.
• Let it cool and blend it to fine paste.
• Now heat oil in pan, add in blended paste.
• Add in spice powders and mix well.
• Cook in medium flame till oil oozes.
• Now add in fine chopped tomatoes and saute well.
• Add in diced capsicums and mix well.
• Add little water and salt.
• Cover and cook for few more mins.
• Garnish with coriander leaves and serve hot.
• Goes good with chapathi/poori.

RoseMilk Icecream

 

Ingredients:

Fresh cream - 250 ml

Rosemilk esc - 2 drops or As reqd

Sugar - 1/2 cup

Method:

• In a chilled bowl add in fresh cream.
• Add in sugar and whip till ou get soft peaks.
• Then add in esc or you can use rose syrup too.
• If using rose syrup, reduce the sugar level.
• Whisk well.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.

Poornam Burelu/Boorelu

 

                                                

                                               

Ingredients:

Outer Covering:

Rice - 1 1/4 cup
Urad dal - 3/4 cup
Salt  - Pinch
Water - to soak

Stuffing:

Channa dal - 1 cup

Jaggery - 1 1/2 cup

Coconut - 2 tbsp (grated)

Elaichi powder - a pinch

Method:

• Soak rice and dal separately in water.
• Soak for min 4 hours.
• Starin water and first blend dal to smooth batter.
• Don't add too much water.
• Add in salt and mix well.
• Now blend rice and add to dal.
• Mix well and set this aside.
• Batter should be smooth.
• I added little sugar to this and mixed well.
• Now in a bowl add in channa dal, little water and pressure cook.
• Pressure cook for 2 whistles. 
• Strain the water.
• It should'nt be mushy, but when pressed between fingers it should mash.
• Now to the pan add in jaggery and add little water.
• Let it boil in low flame till jaggery melts.
• Strain to remove impurities.
• Now add dal to pan, jaggery syrup.
• Add in coconut and elaichi powder and mix well.
• Cook in low flame till water content evaporates.
• Let it cool.
• Grease your hands and make small sized balls as in pic.
• Heat oil in pan.
• Dip each ball in batter and fry in medium flame.
• Yields 18 boorelu.
• Made this for ugadi.

Masala Macroni Pasta

 

Ingredients:

Macroni - 1 cup

Onion  - 1 (fine chop)

Tomato -  1

Garlic - 3 (fine chop and crush)

Carrot - 1 (fine chop)

Green Capsicum - 1 (fine chop)

Turmeric powder - 1/8 tsp

Garam masala - 1/2 tsp

Black pepper powder - 1/4 tsp

Pav Bhaji masala - 1/2 tsp

Pizza sauce - 1 tbsp

Italian seasoning- 1 tsp

Coriander Leaves - Little

Salt, Oil, Water - As reqd

Butter - 1 tsp

Method:

• In a pan add in water.
• Add in salt and oil and mix it.
• Let it boil and add in macroni.
• Cook till it done like 6-7 mins.
• Strain and set aside.
• Blanch the tomato and then peel the skin.
• Puree this and set aside.
• But here I used fine chopped tomatoes.
• Heat oil and butter in a pan.
• Cook in medium flame.
• Add in garlic and saute for few seconds.
• Add in fine chopped onions and saute for a while.
• Add in carrots and little salt and add little water and cook till it is done.
• Then add in puree and spice powders.
• Cook in low flame till oil separates.
• Add in capsicum and saute.
• Add in sauce and mix well.
• Add in cooked pasta and cook for 2 mins.
• Sprinkle the seasoning and coriander leaves.
• Serve hot.

Bread Puttu

 

Ingredients:

Leftover bread - 5

Sugar - 2 tbsp

Grated coconut - 4 tbsp

Cashews - 6-8 (chop)

Ghee - 1/2 tsp

Method:

• Heat ghee in pan and add in cashews and set this aside.
• To the same pan, add in coconut and saute for a second and transfer to plate.
• Blend the bread pieces and set aside.
• Transfer this to plate.
• Sprinkle little water and spread this in plate.
• Now steam these for 6-7 mins.
• You can layer and use puttu maker for the same.
• I steamed and used my idiyappam achu.
• First layer with coconut and then bread mix.
• Repeat and press gently.
• Carefully demould and top with nuts.

Note:

You can add coconut as such rather than saute and steaming.

Butterscotch Falooda

 

Ingredients:

Butterscotch Icecream

Jelly

Sabja seeds - 3 tsp

Vermicilli - 6 tbsp

Butterscotch sauce - 1/2 cup

Butterscotch chips - 1 tbsp (crush)

Praline - Little (crush)

Chill Milk - 250 ml or As reqd

Butterscotch Esc -  1/8 tsp

Water - As reqd

Method:

• Preparation is needed for making this falooda.
• I used 125 g of butter and other ingredients acc.
• And made butterscotch sauce and set aside.
• Crushed chips and praline and set aside.
• In a bowl added sabja seeds and 1/4 cup water.
• Set this aside for 15 mins and strained of excess water if any.
• Now in a pan added water and let it boil.
• To this added semiya, like 50 g.
• Cooke for 2 mins and then strained and set aside.
• In serving glass, added in jelly, little vermicilli.
• Topped with sabja seeds and sauce.
• Then added in butterscotch flavoured milk.
• For this I added esc and to the milk
• Then topped with icecream.
• Topped with jellies, praline and chips.

Note:

You can make this with store bought icecream too.

Homemade Jelly

 

Ingredients:

Water - 1/2 cup

Sugar - 3 tbsp

Agar Agar - 1/2 tbsp

Water - 1/2 tbsp

Method:

• In a bowl add in vegan agar agar.
• To this add in 1/2 of water and mix well.
• Set this aside.
• Now to the pan add in water.
• Once it boils add in sugar.
• Mix well.
• Add in agar agar mixture and mix well.
• Cook in low flame for 2-3 mins.
• Now transfer this to 4 separate bowls.
• Add in color and esc to flavour the jelly.
• I used silicon moulds.
• Refrigerate for 2-3 hours.
• Then demould and enjoy.

Curry Leaves Podi #4

Ingredients:

Whole Urad dal - 52 g
Channa dal - 42 g
Coriander seeds  - 5 g
Cumin seeds - 1 tsp
Dry Red Chilly - 10
Curry Leaves - 1 cup 
Turmeric powder - a pinch
Hing - a pinch
Oil - 1 tbsp
Salt - As reqd

Method:

• Heat oil in pan.
• Add in urad dal and saute in low flame.
• Saute this for few seconds.
• Add in channa dal and saute for 2 mins.
• The raw smell of dal should not be there.
• Now to the same pan add in cumin seeds, coriander seeds and dry red chilly.
• Saute all these in low flame.
• When dal color changes transfer to plate.
• You can do the above mentioned way or.
• Can saute dal separately and other ingredients acc.
• Finally add in curry leaves ( 4 kai pidi app) to the pan.
• Roast this for 3-4 mins, color should not change.
• Transfer to plate.
• To the pan and in hing and salt and trun off range.
• Saute this.
• Now let everything cool.
• Add these to blender, add in turmeric powder.
• Blend this to fine powder.
• Goes good with idly/dosa.
• Yields 128 g of podi.

Nellikai / Amla / Gooseberry - Podi

Ingredients:

Amla - 5 pieces (big ones)
Urad dal - 2 1/4 tbsp
Dry Red Chilly - 6-8
Grated coconut - 2 tbsp
Tamrind - small piece
Hing - Little
Salt - As reqd
Oil - 1 tsp

Method:

• Chop the gooseberry and set aside.
• Now to the pan add in a tsp of oil.
• Add in urad dal and roast in low flame.
• Once color changes transfer to plate.
• Add in dry red chilly and saute.
• Once it fluffs up, transfer to plate.
• Add in coconut and saute in low flame.
• Once it changes to mild brown in color, add in hing.
• Add in salt and saute for few seconds.
• Transfer this to plate.
• Add in tamrind piece and saute for 2-3 mins, till it turns dry.
• Transfer to plate.
• Now spread the chopped amla and dap it with tissue papaer.
• To the blender, add in cooled mixture and blend it to fine powder.
• Finally add in amla pieces and blend it in pulse mode.
• Blend it corasely.
• You can mix this in rice or can use as pickle.
• Stays good for 4-5 days, if refrigerated.
• Over blending may make a thogayal, which will also be good.

Puliyodhare Mix - Podi/Powder

 

                        

                                           

Ingredients:

Tamrind - 115 g
Dry Red chilly - 15
Channa dal - 37.5 g
Urad dal - 37.5 g
Coriander seeds - 37.5 g
Hing - Little
Black sesame seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Cumin seeds - 3/4 tsp
Fenugreek seeds - 1 tsp
Turmeric powder - Little
Curry Leaves - A sprig
Salt - As reqd

Method:

• First clean the tamrind pieces.
• Remove the seeds if any and also remove the thread like part(naar).
• Set this aside.
• Heat a pan and add in channa dal.
• Dry roast in medium flame, once color changes transfer to plate.
• Now to the same pan add in urad dal and roast.
• When color changes transfer to plate.
• Now add in coriander seeds and saute for few till leaves aroma.
• Now transfer this to plate.
• Add in cumin seeds and pepper corns.
• Saute till color of cumin changes a bit.
• Transfer to plate.
• Now add in fenugreek and saute carefully.
• Transfer this to plate.
• Add in sesame seeds and dry roast.
• Once it pops transfer to plate.
• Wash curry leaves and pat it with kitchen towel to remove water.
• Now add this pan and saute till it turns crisp.
• Transfer this to plate.
• Add in dry red chilly and saute for a while.
• Transfer to plate.
• Now add in salt and hing and saute for a min.
• Transfer this to plate.
• Finally add in tamrind pieces.
• Saute this in medium flame like 4-5 mins, till it turns dry.
• Transfer this to plate.
• Let it cool and blend everything to a fine powder.
• Your puliyodhare mix is teady.
• Let it cool and store it in airtight container.
• Refrigerate the same.

To make rice:

• Heat 3 tbsp gingely oil in pan.
• Add in mustard seeds, channa dal, groundnuts and saute.
• Add in dry red chilly and curry leaves and mix well.
• Cook in low flame.
• Add in 3 tbsp of mix and mix well,.
• Add in cooked rice to this and mix well.
• Add in salt if needed.

Semiya Ladoo

 

Ingredients:

Semiya - 150 g

Sugar - 100g

Milk - 100 ml

Water - 3/4 cup

Grated coconut - 3 tbsp

Cashews - Little

Raisins - Little

Elaichi powder - a pinch

Saffron strands - Little

Ghee - 4 tsp

Method:

• In a bowl, take 2 tbsp of warm milk.
• Add in saffron strands and set this kesar milk aside.
• Heat a tsp of ghee in pan.
• Add in cashews and raisins and roast it.
• Set this aside.
• To the same pan add in semiya and roast for 2-3 mins.
• Transfer this to plate.
• Now add a tsp of ghee and add in grated coconut.
• Saute this in low flame.
• Once color changes mildly, transfer to plate.
• Now to a blended add the roasted and cooled coconut.
• To this add in boiled and room temperature milk, like 50 ml.
• Blend this to semicoarse paste and set aside.
• In a pan add in sugar and water.
• Cook in high flame and keep whisking.
• Once it reaches 1 string consistency, reduce the flame.
• Add in roasted semiya, remaining milk and mix well.
• Once it is 80% cooked, add in kesar milk, raosted cashews.
• Add in raisins and elaichi powder and mix well.
• Once it leaves the pan and comes together, turn off range.
• Let it cool.
• Then make small ladoos.
• Yields 14 ladoos.

RoadSide Cauliflower - Street Food Spl

 

Ingredients:

Cauliflower - 1 (medium size) Or 500 g

Onion - 1 (fine chop)

Tomato - 2 (puree)

Turmeric powder - 1/4 tsp

Garam masala - 1/2 tsp + 1/2 tsp

Kashmiri Chilly powder -  1 1/2 tsp

Fennel powder- 1/4 tsp

Coriander powder - 1 tsp

Corn flour - 2 tbsp

All purpose flour - 6 tbsp

Curry Leaves - a sprig

Coriander Leaves - Little

Salt. Oil - As reqd

Slurry:

Corn flour - 1 tbsp

Water - 3/4 cups

Method:

• Clean the florets and add it in hot water.
• Cover with lid and let it sit for 6 mins.
• Carefully strain florets and add to bowl.
• To this add in turmeric powder, 1/2 tsp garam masala powder.
• Add in fine chopped curry leaves, fennel powder and salt.
• Mix this well.
• Add in corn flour and all purpose flour and mix gently.
• The florets should be chopped small.
• Heat oil in pan and fry these florets.
• Set this aside.
• Heat oil in pan, add in onions and saute.
• Cook in medium flame.
• Add in ginger garlic paste and saute well.
• Add in tomato puree and cook till raw smell goes.
• Add in other spice powders and mix well.
• Add in slurry and mix well.
• Add in fried florets and cook in medium flame.
• Cook till it thickens.
• Garnish with coriander leaves and raw onions.
• Serve hot.

Milk Nannari Sarbath/ Milk Sarbath #2

Ingredients:

Milk - 2 cups
Nannari Syrup - 6 tbsp
Sabja seeds - 1 1/2 tsp
Badam pisin - 2 tbsp

Method:

• Prepare badam pisin and set aside.
• In a bowl add in sabja seeds and little water.
• Set aside for 15 mins.
• Strain and set aside.
• Take boiled and chilled milk.
• Now to the serving glass, add 2 tbsp of syrup.
• Add in pisin and then sabja seeds.
• Pour in chilled milk and serve it.
• You can add syrup acc to sweet taste.

Walnut/ Akhrot Halwa

Ingredients:

Walnuts - 100 g
Milk - 1/2 cup 
Brown Sugar - 65 g
Saffron strands - Little
Nuts - 2 tbsp (chopped)
Ghee - 2 1/2 tbsp

Method:

• Dry roast the walnuts and set aside.
• Let it cool and blend to fine powder.
• Now to the pan add in blended powder and ghee and mix well.
• Cook in low flame till it is well mixed.
• Add in sugar and milk and mix well.
• You can add saffron strands to milk and add.
• Cook in low flame till it leaves the edges and ghee oozes out.
• Add in elaichi powder and roasted nuts and mix well.
• Yummy halwa ready.
• If you want it like burfi, cook for 12 mins or so.
• Transfer this to greased and lined plate.
• Top it with nuts and press gently.
• Let it sit for 30-45 mins.
• Slice and enjoy as burfi.

Milk Halwa/ Paal Halwa

 

Ingredients:

Milk - 500 ml

Sugar - 50 g

Ghee - 33 g

Elaichi powder - a pinch

Vinegar - 1 tbsp

Unsweetened khoya - 16 g

Nuts - 1 tbsp (chopped)

Method:

• Boil milk in low flame.
• Once boiled add a little vinegar and keep mixing.
• The whey water should not separate.
• So add vinegar little by little and stop.
• Milk should curdle but water and milk should not separate.
• Cook till it thickens a bit.
• Keep scraping the edges.
• Add in sugar and mix well.
• Now it will loosen out.
• Cook till it turns thick.
• Like it may take app 8-10 mins.
• Then add in khoya and use a whisk and whisk well.
• When it is thick add in ghee and cook in high flame for a minute.
• Color will change.
• Now add little more ghee and reduce to low flame
• Top with roasted nuts and serve hot.

Note:

• I did'nt let the mixture reduce before adding sugar.
• By mistake I added sugar first.
• So the texture looks so, else it will be close to sweet pongal.

Puffed Rice / Pori Mixture #2

 

Ingredients:

Puffed Rice / Pori - 3 cups

Roasted gram dal - 2 tbsp

Groundnuts - 1/4 cup

Cashewnuts - 8

Garlic - 6 (crushed)

Chilly powder - 1/4 tsp

Hing - a pinch

Curry leaves - a sprig

Ghee - 3 tbsp

Salt - As reqd

Method:

• Heat a tbsp of ghee in pan and add in groundnuts.
• Saute this till is done, transfer to plate.
• To the same pan add in cashews and saute in low flame.
• Transfer to plate.
• Now add little ghee and roast the gram dal and set aside.
• Add in curry leaves and saute till crisp.
• Now add ghee to pan and add in crushed garlic.
• Saute in low flame.
• Add in cleaned puffed rice and saute for 3 mins.
• Add in hing, spice powder and mix well.
• Add in other ingredients and toss well.
• Turn off range.
• Add in salt and toss it.

Noodles Pizza

 

Ingredients:

Maggi - 1 (doubles pack)

Grated cheese - 1/2 cup

Capsicum - 1 

Tomato - 1

Onion - 1

Pizza sauce - 1 1/2 tsp

Mayonise - 1 tsp

Mixed herbs - 1 tsp

Chilly flakes - 1/4 tsp

Water - As reqd

Method:

• Boil water in a pan and add in noodles and masala.
• Cook till done.
• Strain the water if any.
• In a bowl mix mayo and pizza sauce.
• Now take a pizza plate and brush with little sauce.
• Then spread the noodles.
• Apply the sauce layer and spread all over.
• Top it veggies and then grated cheese.
• Top with herbs and chilly flakes.
• Microwave for 2 mins or till cheese melts.

Pyaar Ka Mohabat Sarbath - Delhi Street Food Spl

 

Ingredients:

Milk - 2 cups

Watermelon 

Powdered sugar - 3 tbsp

Rose syrup - 3 tbsp

Ice cubes - 3

Method:

• Use boiled and chilled milk.
• Take that in a bowl and add in syrup and whisk well.
• Add in sugar and whisk well.
• Add in ice cubes.
• Deseed and cut the watermelon to tiny cubes.
• Reserve little and add rest to the bowl.
• Now transfer this to serving glass.
• Topped it with reserved watermelon cubes.

Rose Syrup

 

Ingredients:

Sugar - 250 g

Water - 300 ml

Rose extract - 1 tsp

Rose color - little drop

Method:

• In a pan add in sugar and water and whisk well.
• Now cook this in low flame for 6-7 mins.
• Should turn off range before one string consistency.
• No consistency check needed.
• If in case, you want to know, check after 5 mins.
• If you touch syrup it should form a string and it should break.
• Then add in color and whisk well.
• Turn off range and add in esc and whisk well.
• Let it cool and store in sterilized jar.
• Refrigerate and use in recipes.

Note:

• You can use natural color too.
• Like boil a piece of beetroot and use that water to give color.

DulceDe Leche

 

                     

                                           

Ingredients:

Condensed Milk - 1 can

Method:

• In a pressure cooker , I placed the condensed milk as in pic.
• Filled with water and cover and pressure cook for 1 whistle.
• Reduce the flame to low and let it slow cook for 35-40 mins.
• Once done, turn off range and set aside to cool.
• Let it sit in counter overnight.
• Then carefully open the lid and whisk it.
• Your dulce de leche is ready.
• Use in recipes of your choice.

Capsicum Sambar

Ingredients:

Thoor dal - 3/4 cup
Green Capsicum - 1
Onion - 1
Tomato - 1
Dry red chilly - 1
Tamrind - small piece (amla size)
Turmeric powder - 1/2 tsp
Hing - a pinch
Sambar thool - 1 1/4 tbsp
Curry Leaves - a sprig
Mustard seeds - 1 tsp
Cumin seeds -1/2 tsp
Salt,Oil,Water - As reqd

Method:

• In a bowl add in washed dal.
• Add water, turmeric powder, hing.
• Add in roughly chopped tomato and pressure cook.
• Pressure cook till dal is done.
• Strain water to a bowl and mash dal with tomato and set aside.
• Strain and collect the tamrind water.
• Heat oil in pan, add in mustard seeds, cumin seeds.
• Add in dry red chilly and curry leaves and saute.
• Add in onions and saute.
• Then add in capsicum juliannes.
• Saute for a min.
• Add in mashed dal, dal water, tamrind water.
• Add in salt and sambar thool and mix well.
• Let it boil for 4-5 mins.
• Goes good with rice.

Leftover Chocolate Buttercream Brookies/Cookies

Ingredients:

Leftover Chocolate buttercream - 150 g

All purpose flour - 110 g

Brown sugar - 2 tsp

Baking powder - a pinch

Milk - 2 tbsp

Method:

• In a bowl add all ingredients and mix.
• Mix to make a soft dough.
• Adjust ingredients acc to consistency.
• Made small balls and used a glass bowl and pressed gently.
• Placed them in a lined butterpaper.
• Refrigerated during preheat time.
• Baked this in a preheated oven (OTG) at 180 for 10-12 mins.
• Dusted few in powdered sugar and refrigerated.
• Decorated with nuts and cream.
• Yields 17-18 small brookies.

ChocoAlmond Cupcakes

 

Ingredients:

All purpose flour - 135 g
Sugar - 150 g
Unsweetened cocoa powder - 15 g
Almond flour - 20 g
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Milk - 120 ml
Water - 120 ml
Oil - 60 ml
Vinegar - 1 tbsp
Vanilla Esc - 1/4 tsp
Almond Esc - 1/4 tsp

Method:

• In a bowl add in dry ingredients and mix well.
• Add in wet ingredients other than vinegar and whisk well.
• Batter should be lump free.
• Add in vinegar and fold.
• Now fill in each cupcake mould and dap it.
• Bake this in a preheated oven (OTG) at 180 for 18-20 mins.

Milk Chocolate With Almonds

 

Ingredients:

Milk Chocolate - 100 g

Almonds - 15 g

Method:

• Melt milk chocolate using double boiler method.
• Set aside to cool.
• Roast and chop nuts.
• Take the mould and first fill each case with little chocolate.
• Add in nuts and cover with chocolate.
• Dap it.
• Refrigerate for 2-3 mins or till it sets(app 5 mins).
• Yields 20 Chocolates.

Rose Chocolates

 

Ingredients:

White Chocolate - 100 g

Rose Esc - a drop

Rose color - little (optional)

Dry Rose petals - Little

Method:

• Melt the white chocolate using double boiler method.
• Don't overmix.
• Set aside to cool.
• Add in esc and color and mix well.
• Now take a mould and add dry rose petals to the cavities.
• Pour in chocolate and dap it.
• Refrigerate for 3-4 mins or till it sets(take app 5 mins).
• Carefully demould and enjoy.

Ermine Frosting

 

                                              

                                               

Ingredients:

Roux:

Regular sugar - 200 g
Maida - 60 g
Salt - 1/4 tsp
Milk 160 ml

Frosting:

Unsalted butter - 227 g
Vanilla Esc - 1 tsp

Method:

• For this frosting we have to follow two steps.
• First prepare roux and then frosting.
• In a pan add items under "Roux".
• Whisk well and cook on medium heat for 5-7 mins.
• It should be thick and lump free.
• Transfer to bowl.
• Cling wrap touching the surface of cooked stuff.
• I did double wrapping and set this aside for 3-4 hours.
• After desired time use it.
• Now in a bowl add in room temperature butter and beat till creamy.
• Add in esc add roux 1 or 2 tbsp at a time and whisk well.
• Once added all, whisk till you get stiff peaks.
• Add colors of your choice and use in recipes.
• This frosting will be of less sweet.

Butterscotch Frosting

 

Ingredients:

Unsalted butter - 200 g
Powdered sugar - 300 g
Fresh cream - 1/4 cup

Butterscotch sauce - 1 tbsp

Corn flour - 1 tbsp
Salt - 1/4 tsp
Vanilla esc - 1/2 tsp

Yellow gel color - 2 big drop + 1 small

Method:

• In a bowl cream butter for 30 seconds.
• To this add sugar in parts and whisk using beater.
• Add in esc, corn flour and fresh cream.
• Add in sauce.
• Whisk well using hand mixer.
• Whisk till you get the stiff peak consistency.
• Can use this for any cupcake or cakes of your choice.