1 Min Brownie #2

Ingredients:

All purpose flour - 45 g

Chocolate - 20 g

Unsalted butter - 20 g

Sugar - 30 g

Milk - 20 g

Method:

• In a bowl add butter and chocolate.
• Melt them and mix well.
• To this add sugar, flour and milk.
• Transfer this to microwave safe bowl.
• Add few chocolate chunks to this.
• Pop this microwave for a min and serve hot.

Fish / Meen Kozhambu #6

 

Ingredients:

Onion - 1 1/2

Small onion - 15

Garlic - 15

Tomato -  1 1/2

Green Chilly - 1

Vanjiram fish -  500 g

Tamrind - Lemon size

Coriander powder - 2 tbsp

Chilly powder - 1  tbsp

Sambar thool - 1/2 tbsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Salt, Gingley Oil, Water - As reqd

Method:

• Wash and clean the fish pieces and set aside.
• Soak tamrind in water and set aside.
• Blend big onion and cumin seeds coarsely and set aside.
• Blend tomatoes coarsely and set aside.
• Heat oil in pan and add in mustard seeds.
• Cook in low flame.
• Add in fenugreek seeds and saute.
• Add in crushed garlic and fine chopped small onion.
• Saute in low flame.
• Now add in coarsely blended onion and cumin seeds and saute.
• Add in tomatoes and mix well.
• Tomatoes should turn mushy.
• Now strain the tamrind water.
• To this add in corinader powder and chilly powder and mix well.
• Add in curry leaves and mix it.
• Add this to kadai and mix well.
• Add in salt and mix it.
• Add water, if the gravy is too thick.
• Add in little sambar thool and mix it.
• Add in 1 green chilly and mix it.
• Once the desired consistency is achieved, takes app 7-9 mins.
• Add in washed and cleaned fish pieces.
• Fish will also leave water, so adjust consistency acc.
• Give a gentle mix and cook for 5-8 mins in low flame.
• Add in fresh curry leaves and serve hot with rice.

Aloo Paratha #2

 

Ingredients:

Wheat flour - 2 cup
Potato - 3

Onion - 1 (fine chop)
Red chilly powder - 1 tsp 
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp

Coriander Leaves - little
Salt,Water, Oil - As reqd

Method:

• Boil the potatoes and mash it.
• To it add turmeric powder, chilly powder and cumin powder.
• Add in coriander leaves.
• Mix this well.
• Add in flour and salt and mix well.
• Now add tsp of oil and then water little by little.
• Make a soft dough.
• I added fine chopped onions at this stage and mixed well.
• Using onions is optional.
• Make small balls out of the prepared dough.
• Dust with flour and roll out.
• Heat a tawa and drizzle ghee.
• Make parathas and serve hot with pickle or raita or as such.
• I served the parathas with garlic thokku.

Walnut Chocobar

Ingredients:

Walnuts - 50 g 
Milk powder - 120 g
Sugar - 60 g
Milk - 75 ml + Little
Vanilla Esc - 1 tso
Melted Chocolate - As reqd

Method:

• Soak walnuts in water in 3 hours.
• Boil milk and bring it to room temperature.
• Now to the blender add in milk powder, sugar, milk and esc.
• Add in soaked nuts and blend it to smooth paste.
• Can add extra milk if it is too thick.
• Pour this in popsicle moulds.
• Cling wrap and refrigerate overnight.
• The next day, demould and dip in melted chocoalte of your choice.
• You can also add finely chopped nuts to chocolate and dip the ice cream in it.
• Enjoy.

Restaurant Style Crispy Dosa

Ingredients:

Raw rice - 1 cup
Idly rice - 1 cup
Urad dal - 1/4 cup
Channa dal - 2 tbsp
Fenugreek seeds - 1/4 tsp
Salt, Water - As reqd

Method:

• Soak rice, dal and fenugreek seeds in water.
• Soak it for min 3 hours.
• Then drain the water to a bowl.
• Add the content to blender and add required salt.
• Add water acc and blend to a coarse pate.
• Let it ferment overnight.
• Yields crispy dosa.

Note:

• You can add sugar(like 1 1/2 tsp) to the batter while blending, which is optional.
• Or at the time of making dosas add little rava and mix up, this is also optional.

Tomato Gosthu #2

 

Ingredients:

Onion - 1 (fine chop)

Tomato - 4

Green Chilly- 2

Red Chilly powder - 1/4 tsp

Rice flour - 1 tbsp

Mustard Seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry Leaves -  a sprig

Coriander Leaves - Little (fine chop)

Method:

• Heat oil in pan and add in tomatoes and green chilly.
• Saute in low flame.
• Let it cool and blend it.
• Now heat oil in pan and add in mustard seeds.
• Add in cumin seeds, curry leaves and saute.
• Add n onion and saute in medium flame for few mins.
• Add in blended paste and little water and mix well.
• Add in red chilly powder and salt and mix well.
• Let it boil for few mins.
• Now add water to rice flour and  make a slurry.
• Add this to gravy and let it boil for few mins.
• Garnish with coriander leaves and serve hot.
• Goes good with Idly/Dosa.

Baby Corn 65

 

Ingredients:

Baby corns - 15-16

All purpose flour - 2 tbsp

Corn flour - 1 tbsp

Rice flour - 1 tbsp

Ginger garlic paste - 1 tsp

Turmeric powder - 1 tsp

Kashmiri Chilly powder - 2 tsp or As reqd

Garam Masala - 1 tsp

Curry Leaves - Little (fine chop)

Coriander Leaves - Little (fine chop)

Lime juice - 1/2 tsp

Salt, Water, Oil - As reqd

Method:

• Boil water in a pan.
• Add in corn pieces and cook for mins.
• Strain the water and set aside.
• In a bowl add in flours and spice powders.
• Add in salt, curry leaves and coriander leaves.
• Add water little by little and make a thick batter.
• Now add in corn pieces and mix gently.
• Set this aside for 15 mins.
• Heat oil in pan and fry these corns.
• Serve hot.

1 Min ChocoChip Banana Mug Cake

 

Ingredients:

Banana - 2( 2 small ripen banana)

Brown sugar - 1 1/2 tbsp( adjust acc to sweetness of banana)

Oil - 1 1/2 tbsp

Milk - 1 1/2 tbsp

Baking soda -1/4 tsp

Chocochips or chunks - little

Coffe powder or Cinnamon power - a pinch

Vanilla Esc - a drop

Method:

• Mash bananas with a fork.
• Add sugar, milk, oil and mix well.
• Add in flour, baking soda and cinnamon or coffee powder, mix well
• Pour this in microwave safe bowl.
• Top it with chocochips or chunks,
• Microwave high for a min.
• Enjoy.

Mint Green Peas Rice

 

Ingredients:

Rice -

Green Peas - 3 tbsp

Mint leaves - small bunch

Tomato - 2

Green chilly - 3

Mustard seeds -1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Dry red chilly - 2

Tamrind - small piece

Hing - a pinch

Salt, Water, Oil - As reqd

Method:

• Boil the rice and set aside.
• Boil the peas and set aside.
• To the blender add in mint leaves, tomatoes.
• Add in chilly and tamrind and blend this without adding water.
• Set this aside.
• Now heat oil in pan.
• Add in mustard seeds, cumin seeds, urad dal and channa dal.
• Deseed and add in dry red chilly and hing.
• Saute in low flame.
• Add in blended puree and mix well.
• Cook for a min, once raw smell goes, add in boiled peas.
• Add in salt and little water and cook in low flame.
• Once it dried up add in rice and mix well.
• Serve hot.

Vazhakaai / Plantain Varuval

 

Ingredients:

Plantain - 2

Garlic(with skin) - 5-6

Fennel seeds - 1 tsp

Turmeric powder - 1/4 tsp

Red Chilly powder - 1 1/2 tsp

Curry Leaves - 2 sprigs

Mustard seeds - 1/2 tsp

Hing - a pinch

Salt, Oil - As reqd

Method:

• Peel the skin and cut into juliennes.
• Soak this in water.
• Now to a blender add in curry leaves, fennel seeds and garlic.
• Blend it coarsley and set aside.
• Heat oil in pan and add in mustard seeds.
• Add in plantain pieces (strain water and add) and turmeric powder.
• Mix well and cook in low flame for 2 mins.
• Then add in blended stuff and spice powders and salt.
• Add in hing.
• Mix gently and cook in low flame till it is crisp.
• Goes good with rice.

Eggless ChocoChip Loaf

 

                                        

Ingredients:

Wheat flour - 105 g
Brown Sugar - 75 g
Milk powder -  50 g
Vanilla esc - 1/2 tsp
Butter - 50 g
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Curd - 60 ml
Milk - 60 ml
Water -  60 ml

Method:

• In a bowl add milk, water and curd and set aside.
• In other bowl cream butter and sugar.
• Add vanilla esc.
• Add flour, baking powder, baking soda.
• Mix well and add wet ingredients.
• Mix nicely.
• Grease a pan with butter and transfer the batter to it.
• Bake this in a preheated oven(OTG) at 160°C for 25-30 mins
• Baked the cake in two loaf ready to bakewares.
• Dusted chocochips with flour and topped the batter.
• The loaf weighed 250 g and the other loaf weighed 225 g app.

Salted Caramel Sauce

 Ingredients:

Sugar - 50 g
Water - 3/4 tbsp
Unsalted butter - 15 g
Fresh cream - 30 ml
Vanilla Esc - 1/4 tsp
Salt  - a pinch

Method:

• To the pan add in sugar and water.
• Swirl the pan and cook in low flame.
• It will bubble up and will caramelize(color will be amber) after 5-6 mins.
• Take it off flame and add in butter and cream and whisk well.
• Transfer to bowl and then add in esc and salt.
• Let it cool and then store in a sterilized glass jar.
• As it cools it will thicken.
• Use in recipes of your choice.

Sicilian Orange Cake Loaf

 

Ingredients:

All purpose flour - 65 g

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Powdered Sugar - 50 g

Orange - 75 g

Milk - 50 ml

Oil - 17.5 ml

Nuts - 1 tbsp

Sugar Syrup:

Sugar - 25 g

Water - 25 g

Orange Zest - Little

Method:

• Chop the oranges with skin(use the orange fruit with orange skin) to small pieces.
• Carefully remove seeds.
• Add this to blender and blend it to coarse paste.
• Now in a bowl add in dry ingredients.
• Add in the blended paste, milk and oil.
• The batter will be thick.
• Now pour this greased pan.
• Top it with nuts of your choice.
• I used a loaf pan.
• Bake this in a preheated oven at 160 for 35-40 mins.
• Let it cool.
• Now to the pan add in items under "sugar syrup".
• Once sugar melts set this aside to cool.
• Now brush the cake with syrup and enjoy.

Lamingtons #2 - Eggless

 

Ingredients:

Wheat flour - 140 g

Unsalted butter - 56 g

Sugar - 160 g

Milk - 175 ml

Curd - 50 g

Vanilla Esc - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Chocolate Dip:

Icing sugar - 1 1/2 cup
Cocoa Powder - 2 tbsp
Unsalted Butter - 1 tbsp
Water - 1/4 cup

Desiccated Coconut - 1/4 cup

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, baking powder and baking soda.
• Add in esc and mix well.
• Add in hot milk and butter and mix well.
• Grease two square cake pans and dust with flour.
• Invert it and dap it to remove excess flour.
• Now pour the batter in and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 25-30mins.
• Once cool cut it into squares.
• Add ingredients under chocolate dip and whisk well.
• Should be lump free.
• Now dip each cake piece in chocolate and dap to remove excess chocolate.
• Roll in desiccated coconut.
• Enjoy.

Potato Tornado

 

Ingredients:

Potato - 2

Maida- 4 tbsp

Corn flour - 4 tbsp

Kashmiri Chilly powder - 1 1/2 tsp

Chat masala - a pinch

Water - 1/2 cup

Salt, oil - As reqd

Homemade Mayo -  1 tbsp

Cumin powder - 1/4 tsp

Method:

• Now take two big skewers and soak it in luke warm water.
• Now peel the potato skins and insert each in a skewer.
• Take a vegetable slicer and genlty insert skewer and start to rotate.
• Repeat the same with other potato too.
• Now carefully space out the spirals.
• Place this in a bowl of water.
• In a bowl add in maida, corn flour, salt, chilly powder.
• Add in chat masala and mix well.
• Now add water little by little and make a thin batter (not too thin nor too thick).
• Now carefully the take potato spirals and pour the batter all over.
• Heat oil in pan and fry them medium flame.
• Use tongs and flip and cook.
• Transfer to serving plate.
• Spinkle a mix of cumin, chilly and chat masala.
• Pipe out the mayo and serve hot.

All Paruppu Vadai

Ingredients:

Channa dal - 1/2 cup
Thoor dal - 1/2 cup
Raw rice - 1/4 cup
Whole Urad Dal - 2 tbsp 
Dry Red Chilly - 5
Grated Coconut - 2 tbsp
Hing - a pinch
Curry Leaves - 2 sprigs (fine chop)
Ginger - small piece (fine chop)
Cashewnuts - 10
Salt, Water, Oil - As reqd

Method:

• Soak the dal, chilly,  rice, cashews and ginger in water for 2 hours.
• Drain the water and add it to blender.
• Add in salt and blend coarsely.
• Transfer this to bowl.
• Add in grated coconut and hing.
• Add in fine chopped curry leaves and mix well.
• Heat oil in pan and fry these vadas.
• Serve hot with chutney of your choice.

Murungakaai / Drumstick Thokku

Ingredients:

Drumstick - 3
Onion - 1 (fine chop)
Tomato - 3 (fine chop)
Green Chilly - 1
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 tsp
Garam Masala - 1/2 tsp
Coriander Powder - 1 tsp
Curry Leaves - a sprig
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Kadala paruppu  -1 tsp
Cumin seeds -1/s tsp
Oil - 2 tsp
Salt, Water - As reqd

To Grind:

Coconut - 1/4 cup
Cashewnuts - 8
Poppy seeds - 1 tsp
Water - Little

Method:

• Heat oil in pan and in drumstick pieces and saute.
• Saute for 2 mins and transfer to plate.
• To the same pan add in oil and add mustard seeds, urad dal.
• Add in kadala parupu and cumin seeds.
• Add in onion, ginger garlic paste and saute in low flame.
• Add in chilly and curry leaves and saute in low flame.
• Once onion turns into mild brown color add in tomatoes.
• Add in spice powders and salt.
• Cover and cook in medium flame for 3-4 mins.
• Now add items under "to grind" to blender.
• Blend it and set aside.
• Now to the pan add in sauted drumstick and mix well.
• Add in blended paste and little water and mix well.
• Cover and cook in low flame for 8-10 mins.
• Cook till oil oozes out.
• Add in fine chopped coriander leaves.
• Goes good with rice//idly/dosa.

Mixed Melon Juice

Ingredients:

Muskmelon - 1/2 cup
Watermelon - 1/2 cup
Ice cubes - 3-4
Sugar - As reqd

Method:

• Take watermelon and muskmelon pulp without seeds.
• According to the sweetness of melon add sugar.
• Add this to blender.
• Add in icecubes and blend it.
• Serve chill.

Kalyana Kesari

 

Ingredients:

Rava - 1 cup

Water - 3 cups

Sugar - 1 - 1 1/4 cups

Saffron Strands - a pinch (optional)

Elaichi powder - a pinch

Kesari color - As reqd

Cashewnuts -6-8

Raisins - 6-8

Ghee - 1/4 cup

Method:

• Heat ghee in pan and roast nuts and raisins in low flame.
• Transfer this to a plate.
• To the same pan with ghee add in rava.
• Roast in low flame for 3-4 mins.
• Boil 3 cups of water and add it to rava.
• Cover and cook.
• Once rava is cooked add in sugar, kesari color and mix well.
• Once ghee oozes out, add in toasted nuts and raisins.
• Add in saffron strands if using.
• Add in elaichi powder and mix well.
• Add a tbsp of ghee and serve hot.

Badam Kheer

 

Ingredients:

Badam - 1/4 cup

Milk - 2 1/2 cups

Sugar -  1/2 cup

Saffron Strands - a pinch

Elaichi powder - a pinch

Ghee - 1 tsp

Method:

• Boil a cup of water in pan and add in badam.
• Let it boil for a min.
• Strain and wash with normal water.
• Now it will easy to peel off the skin.
• Reserve some 5 badam and set aside.
• Now add the remaining to blender and add little milk and blend it to fine paste.
• To a tbsp of warm milk add in saffron strands and set aside.
• In a pan add in milk, blended paste, saffron milk and sugar.
• Mix well and cook in low flame for 8-10 mins.
• Keep stirring, till you get desired consistency.
• Add in elaichi powder.
• Now in other pan add in ghee and roast the reserved chopped badam.
• Top the ghee with roasted nuts and serve.
• You can refrigerate and serve chill.

Muskmelon Milkshake - Street Food Spl

 

Ingredients:

Muskmelon pulp - 250 g

Milk - 150 ml

Fresh cream - 50 g

Sugar - As reqd

Nuts - 1 tbsp

Tutti frutti - 1 tbsp

Method:

• Cut the top portion of muskmelon and scoop the pulp using a laddle.
• Remove the seeds.
• Add this to blender.
• Add in milk, cream and sugar.
• Blend this well.
• Transfer to the muskmelon fruit bowl.
• Top it with chopped nuts and tuttifrutti.
• Serve chill.

Note:

Add sugar acc to sweetness of melon.

Bread Veggie Bonda

 

Ingredients:

Bread - 6

Potato - 1 (big)

Green peas - 1/4 cup

Onion - 1 (fine chop)

Coriander Leaves - Little (fine chop)

Red Chilly powder - 1/4 tsp

Kashmiri Chilly powder - 1/4 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1/8 tsp

Turmeri powder- a pinch

Salt, Oil, Water - As reqd

Method:

• Boil potatoes and green peas and mash it.
• Now in a pan add in little oil and add in onions and saute.
• Add in boiled veggies and spice powders.
• Add in salt and cook in low flame till dry.
• Add in coriander leaves and mix well.
• Set aside to cool.
• Once cool, make small balls and set aside.
• Trim the edges of bread pieces.
• Dip it water for a second and squeeze it.
• Then fill with the prepared balls.
• Shape it like bonda, while shaping squeeze to remove excess water.
• Heat oil in pan and fry these bondas in low flame.
• Serve hot with sauce.

Onion Paratha / Pyaaz Ka Paratha

 

Ingredients:

For Dough:

Wheat flour - 1 cup

Oil - 1 tsp

Water, Salt - As reqd

Masala:

Onion - 2 (thin slices)

Kashmiri Chilly powder - 1 1/4 tsp

Coriander powder - 1 tsp

Garam Masala - 1/2 tsp

Green Chilly - 1 (deseed and fine chop)

Coriander leaves - Little (fine chop)

Method:

• In a bowl add in wheat flour, salt and mix well.
• Add in oil and mix it.
• Add water little by little and make a soft dough.
• Set this aside.
• In other bowl add in ingredients under masala and mix it.
• Dust the surface with flour and roll out the dough.
• Place the masala on one end and sprinkle salt.
• Roll it tight and make roll it again.
• Refer pics above.
• Dust with flour and roll out the dough.
• Heat a tawa and brush with ghee.
• Place the paratha and cook in medium flame.
• Flip and cook both sides and serve hot.
• Yields 3 parathas.

Thandai Icecream

Ingredients:

Whipping cream - 225 ml

Condensed milk - 198 g

Thandai masala - 1/4 cup + 1 tbsp

Warm milk - 1 tbsp

Saffron strands - Little

Dry rose petals - Little

Pistachios - Little (chopped)

Method:

• Soak saffron strands in warm milk and set aside.
• Chill the bowl and blade till use.
• Now add in whipped cream to the bowl and whip till soft peaks.
• It may take app 3 mins.
• Add in condensed milk, thandai masala.
• Add in saffron milk and whip till it turns thick.
• It may take app 3-4 mins.
• Transfer to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and top it with little masala.
• Also top it with pistachios and dry rose petals.

 

Thandai Popsicle

 

Ingredients:

Milk -  1 1/2  cups

Fresh Cream - 1/2 cup

Milk powder - 1/8 cup

Condensed Milk - 1/4 cup

Thandai Masala - 2 tbsp

Saffron Strands - a pinch

Method:

• In a pan add in milk, fresh cream and milk powder.
• Add in condensed milk, thandai masala and saffron strands.
• Mix well.
• Cook in low flame till it thickens.
• Let it cool and then blend it to fine paste.
• Pour this in popsicle moulds and sprinkle little masala.
• Refrigerate overnight and enjoy.
• This yeilds 5 popsicles.

Kadalamaav/Besan Flour Murruku

 

Ingredients:

Rice flour - 1 cup

Besan flour - 1/2 cup

Unsalted butter - 1 tbsp

Hot Oil - 1 tsp

Pepper corns - 1 tsp (crushed)

Turmeric powder - 1/4 tsp

Hing - a pnch

Salt, Oil, Water - As reqd

Method:

• In a bowl add in flour, butter and salt and mix well.
• Add in turmeric powder, hing and mix it.
• Add in a tsp of hot oil and mix with spoon.
• Add in crushed pepper corns and mix it.
• Add water little by little and make a soft dough.
• I used butter murukku achu.
• Grease the achu and fill the dough.
• Heat oil in pan and fry these murukku.
• Store in airtight container and enjoy.

Thandai Syrup

 

Ingredients:

Almonds - 6

Cashews - 6

Green Elaichi - 6

Melon seeds -  1 tsp

Poppy seeds - 1 tsp

Fennel seeds - 1  tsp

Pepper corns - 12-15

Sugar - 100 g

Water - 1/4 cup

Saffron Strands - a pinch

Gulkhand - 1/2 tbsp

Method:

• In a bowl add in nuts, seeds, saffron strands and pepper corns.
• Add little water and let is soak overnight.
• Strain the water and add the ingredients to blender.
• Blend it and add in gulkhand and strained water.
• Blend it to fine paste.
• Now in a pan add in sugar and water and cook in low flame.
• Stir it, once sugar melts add in blended paste.
• Mix well and cook in low flame for 8 - 12 mins.
• The mixture will be semithick.
• Let it cool and store in glass jar.
• Use in recipes as needed.

Sooji/Rava Bonda #2

 

Ingredients:

Sooji - 1 cup

Curd - 1 cup

Maida -  1/4 cup

Onion - 1 (fine chop)

Curry Leaves - Few Sprigs (fine chop)

Coriander Leaves - Little (fine chop)

Green Chilly - 2 (fiine chop)

Ginger -  Little (fine chop)

Cumin powder - 1/4 tsp

Baking soda - a pinch

Water, Oil, Salt  - As reqd

Method:

• Blend sooji/rava to fine powder and transfer to bowl.
• Add in salt, maida and mix well.
• Add curd and mix well.
• If too thick add in water and mix well.
• Set aside for 10-12 mins.
• Add in onion, chilly, curry leaves and coriander leaves.
• Add in cumin powder, ginger and mix well.
• Add in baking soda and mix it.
• Heat oil in pan and add in bondas and fry in low flame.
• Serve hot with coconut chutney.

Bakery Style Tea Cake

 Ingredients:

Wheat flour - 250 g

Unsalted butter - 250 g

Brown sugar - 250 g

Eggs - 5

Baking powder - 1/2 tsp + Little

Baking soda - a pinch

Vanilla Esc - 1 tsp

Orange Esc -  1/2 tsp

Pineapple Esc - Little Less than 1/2 tsp

Method:

• Cream butter and sugar till pale in color.
• Add in eggs one at a time and whisk well.
• Add in the dry ingredients and whisk.
• Add in esc and fold gently.
• Pour this in greased pan, here I used ready to bake loaf case.
• I used 100 g of flour and other ingredients acc.
• Bake this in a preheated oven (OTG) at 180 °C for 40-42 mins.
• Let it cool, demould and slice.

CashewNut / Kaju Halwa

 

Ingredients:

Cashewnuts - 1 cup (app 75 g)

Milk - 1 cuo

Sugar - 3/4 cup

Saffron Strands - a pinch 

Ghee - 2 -3 tbsp

Method:

• Add saffron strands to a tbsp of warm milk and set aside.
• Soak the cashews in milk and set aside for an hour.
• Then blend it to fine paste and set aside.
• Heat ghee in a pan and add in blended paste and cook in low flame.
• Cook till it thickens.
• Add in sugar and mix well.
• Cook till desired consistency.
• Add in saffron milk and little ghee.
• Mix well and cook till it leaves the edges of the pan.
• Serve hot.

Green Peas Soup

Ingredients:

Green Peas - 3/4 cup

Potato - 1/4 potato

Small onion - 6

Garlic - 4

Cloves - 1

Cinnamon stick - small piece

Coriander leaf -

Bay leaf - 1

Black pepper corns - 1 tbsp (crushed)

Salt, Water - As reqd

Unsalted Butter  - 1/2 tbsp

Sugar - a pinch

Method:

• In a pan, add in butter and add in bay leaf, onions and garlic and saute.
• Add in peas, potato and garam spices.
• Mix well.
• Add in sugar, salt and add in coriander leaves.
• Add in 2 cups of water and mix well.
• Pressure cook for 3-4 whistles.
• Strain this and remove bay leaf and blend the puree.
• Strain the puree and add it to pan with strained water.
• Adjust consisitency.
• Add in crushed pepper powder and serve hot.

Corn Peanut Chat

 

Ingredietns:

Corn Kernels - 2 cups

Peanuts - 1/2 cup

Onion - 1 (fine chop)

Garam Masala - a pinch

Pav Bhaji Masala - 1/4 tsp

Kashmiri Chilly powder - 1/4 tsp

Chaat Masala - a pinch

Salt - As reqd

Butter - 1 tbsp

Method:

• Boil the corn kernels and peanut and set aside.
• In a pan add in unsalted butter and cook in low flame.
• Add in spice powders and then add in boiled corn and peanuts.
• Toss well.
• Add in salt and mix it.
• Garnish with coriander leaves and top with raw onions.
• Serve hot.

Hide N Seek Biscuits

Ingredients:

All purpose flour - 50 g
Unsweetened Cocoa powder - 7 g
Unsalted butter - 20 g
Sugar - 20 g
Milk - 10 g
ChocoChips - 2 tsp
Esc - 1/4 tsp

Method:

• In a bowl add in flour, cocoa powder.
• Add in sugar, room temperature butter, chocochips.
• Mix them well.
• Now add milk and esc and gather the dough (no kneading).
• Refrigerate the dough for 15 mins.
• Then place the dough over a butter paper.
• Top it with one other butter and roll it thin.
• Make the desired shape and place them in lined baking tray.
• Use toothpick or knife and make the pattern.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Let it stay in oven for 5 mins after baking.
• Let it cool and store in airtight container.
• Yields 10-12 biscuits.

Note:

• Use super fine granulated sugar.
• Can use wheat flour and if using have to add little milk to adjust consistency.

Cashew Pakoda #2

 

Ingredients:

Cashews - 1/2 cup

Besan flour - 3/4 cup

Rice flour - 2 tbsp

Red Chilly powder - 1/2 tsp

Ginger garlic paste - 1/2 tsp

Fennel Powder - 1/4 tsp

Hot oil - 1 tsp

Mint Leaves -  3 tbsp (fine chop)

Coriander Leaves - 3 tbsp (fine chop)

Hing - a pinch

Baking soda - a pinch (optional)

Salt, Oil, Water -  As reqd

Method:

• Roughly break and add the cashews in a bowl.
• Add in flour, salt, hing, spice powders/
• Add in mint leaves and coriander leaves.
• Add in hing and baking soda and mix well.
• Add in hot oil and mix with a spoon.
• Then rub with hands.
• Now add water little by little and make a dough.
• Heat oil in pan and pinch the dough and drop.
• Fry them low-medium flame.
• Serve hot.

Strawberry Frosting #2

Ingredients:

Strawberry - 200 g
Unsalted butter - 224 g
Icing Sugar - 460 g
Fresh cream - 4 tbsp
Esc - 1/2 tsp

Method:

• Wash and hull strawberries.
• Add it to blender and puree it.
• Now measure this and set aside.
• Now add this to a pan and cook in low flame for 8-10 mins.
• It should have thickened(not too thick)and when measured should have a reduced quantity.
• Transfer this to bowl and allow to cool completely.
• In a bowl add in butter and cream well.
• Add in esc and whisk.
• Add sugar in batches and whisk well.
• Now add puree little by little and whisk well.
• Add cream little as per desired consistency.
• Use this to frost cupcakes or cakes of your choice.

Walnut Mittai/ Chikki

 

                                        

                                       

Ingredients:

Walnuts - 75 g
Jaggery - 75 g
Water - Little
Elaichi powder - a pinch
Ghee - 3 tsp + 2 tsp

Method:

• Grease a bowl with ghee and set aside.
• Chop the walnuts and set aside.
• Heat a pan with 2 tsp of ghee.
• Add in walnuts and roast them in low flame.
• Roast them till you get nice aroma and nuts change mildly in color.
• Now transfer this to plate.
• Now to the pan add in jaggery and little water.
• Once jaggery melts, strain it and add it back to pan.
• Cook in low flame.
• Keep a small bowl with water.
• When you add the syrup to it, you should be able to gather and make a ball.
• This is the right consistency.
• Add in elaichi powder and ghee and mix it.
• Now add in nuts and mix well.
• Transfer this to greased bowl and press it.
• Set aside for couple of hours.
• Slice it and enjoy,

Green Peas/Matar Poori

Ingredients:
Wheat flour - 1 1/4 cup
Green Peas - 1/2 cup
Green Chilly  - 1 (small)
Red Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Coriander powder - 1/2 tsp
Salt, Water, Oil - As reqd

Method:

• In a bowl add in peas and chilly and blend it.
• Now in a bowl add in flour, salt and mix well.
• Add in spice powders and mix it.
• Add in blended puree and mix well.
• Add water little by little to make a soft dough.
• Add little oil to the dough and set aside for 10 mins.
• Dust the surface with flour and pinch a ball size dough.
• Roll it out.
• Heat oil in pan.
• Fry them in low to medium flame.
• Serve hot with gravy of your choice.