Broccoli Cheese Pops

Ingredients:
Broccoli - 1 (medium size)
Potato - 2
Red Chilly powder - 1 tsp
Garam Masala - 1/4 tsp
Black pepper powder - 1/4 tsp
Turmeric powder - a pinch
Cheese cubes - 4
Bread Crumbs - 1/2 cup
Salt, Water, Oil - As reqd

Slurry for dip:

All purpose flour - 3 tbsp
Corn flour - 3 tbsp
Black pepper powder - a pinch
Salt - a pinch
Water - As reqd

Method:

• Cut each cheese cube into 4 and set aside.
• Boil the potatoes and strain water and mash it.
• Now boil water in a pan and whnen it boils add in the broccoli florets.
• Cover and cook for 4 mins.
• Strain water and add this to chopper.
• Fine chop it and transfer to bowl.
• Add in boiled potatoes.
• Add in spice powders and salt and mix well.
• Add in bread crumbs to adjust consistency and mix well.
• Now in a bowl add in items under "slurry for dip".
• Make a thin batter.
• In a plate spread bread crumbs.
• Now make balls out of the mixed veggies.
• Place a cheese cube and seal the ball and roll it.
• Repeat the same with rest of the mix.
• Now dip each ball in slurry and roll in bread crumbs.
• Again dip in slurry and roll in bread crumbs.
• I refrigerated this till use.
• Heat oil in pan and fry them in medium flame.
• Serve hot with sauce.
• This yields 10 pops.

Viral Cheesy Maggi Noodles

 

Ingredients:

Maggi pack - 1
Maggi Masala sachet - 1
Cheese - 3
Red Chilly flakes - 1/2 tsp
Pizza sauce - 1 tbsp
Red Chilly powder - 1/4 tsp
Garam Masala - 1 tsp
Fresh Cream - 2 tbsp
Milk - 1 cup
Unsalted butter - 1 tbsp

Method:

• Heat a pan and add in butter.
• Cook in low flame.
• Place the cheese slices.
• Add in sauces and spice powders and mix well.
• Add in fresh cream and milk and mix well.
• Add in maggi and maggi masala.
• Add in sesasoning and mix well.
• Serve hot.

Cinnamon powder

Ingredients:

Cinnamon sticks - 25 g

Method:

• Make small pieces of cinnamon stick.
• Dry roast this and set aside to cool.
• Dry roast for min 2-3 mins.
• Blend it to fine powder.
• Store it in air tight container.

Chapathi Noodles #2

 
Ingredients:

Chapati - 5
Onion -1 (thin slices)
Tomato -1 (deseed and thin slices)
Capsicum - 1 (thin slices)
Paneer Gravy - 2-3 tbsp

Coriander Leaves - Little (fine chop)

Salt, Oil - As reqd

Method:

• Roll chapati's and cut into thin strips and set aside.
• Heat oil in pan and add onion and saute for a while.
• Add the salt and paneer gravy and mix up.
• Add chapathi and mix well.
• Garnish with coriander leaves and serve hot.

Note:

We can add any leftover gravy and make this.

Quick Pizza - Trending Recipe

Ingredients:

Bread slices - 4-5
Egg - 3
Onion - 1 (diced)
Tomato - 1 (deseed & dice)
Green Capsicum - 1 (dice)
Pizza sauce  - 1 - 1 /2 tbsp
Italian seasoning - 1 tsp
Chilly Flakes - 1/2 tsp
Cheese - As reqd

Method:

• Beat the eggs in a bowl.
• Add in salt, pepper powder and whisk well.
• Cut triangle shape out of bread.
• Heat a pan and keep in low flame.
• Add in oil and pour the egg mixture.
• Place the egg slices and flip and cook.
• Spread the sauce and top it veggies.
• Add in seasoning and top it with grated cheese.
• Cover and cook till cheese melts.
• Slice it and enjoy.

Egg Burji

 

Ingredients:
Egg - 3
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 1 tsp
Ginger garlic paste - 1 1/2 tsp
Fennel powder - 1/8 tsp
Coriander Leaves - Little (fine chop)
Curry Leaves - a sprig (fine chop)
Salt, Oil - As reqd

Method:

• Break the eggs and whisk well and set aside.
• Heat oil in pan and add in curry leaves.
• Add in onions and saute inedium flame.
• Add in ginger garlic paste and saute.
• Add in tomato and cook till it turns mushy.
• Add in salt, spice powders and mix well.
• Add in eggs and saute well.
• Garnish with coriander leaves and serve hot.

Dubai Kunafa Chocolate Pot Dessert

 

Ingredients:

Dark chocolate - 150 g
Mint leaf - Little
Bourbon biscuits - 3-4
Chocolate cupcakes - 2
Unsalted butter - 2 tsp

Kunafa Filling:

Semiya - 5 tbsp
White chocolate -  25 g
Pistachios - 25 g
White sesame seeds -  3 g

Method:

• I had two extra cupcakes from an order, so used it.
• Now prepare kunafa filling.
• Melt the dark chocolate comp using double boiler method.
• Fill the paper cups and roll over and freeze it till it sets.
• Then carefully demould it and refrigerate till you assemble.
• Now take the chocolate shell, add in one cup cake in each shell.
• Top it with kunafa pistachio filling.
• Melt the white chocolate comp using double boiler method.
• Heat a pan and roast pistachios and sesame seeds.
• Add this to blender.
• Add in sugar and oil and make a smooth paste.
• Now add in melted white chocolate and elaichi powder.
• Mix this well.
• Heat a pan and add in butter.
• Once it melts add in vermicelli and roast it till looks crispy and brown in color.
• Shouldn't burn it.
• Now add the pisrachio ganache to this and mix it.
• Now add this filling to cups.
• Top with little melted chocolate.
• When semiset just poke a hole in middle.
• Once chocolate sets, place the fresh mint leaf.
• Njoy.

Pink Sauce Pasta

 

Ingredients:

Spiral Pasta - 1 - 1 1/4 cup

Tomatoes - 3

Onion - 1 (fine chop)

Garlic - 4-5 (fine chop)

Green Capsicum - 1 fine chop)

Black pepper powder - 1/2 tsp

Red Chilly Flakes - 1/2 tsp

Italian seasoning - 1/2  tsp

All purpose flour - 1 tbsp

Milk - 1/2 cup

Tomato sauce - 1/2 tbsp

Cheese Slices - 2

Basil leaves - Little

Unsalted butter - 2 tbsp

Salt, Water, Olive Oil - As reqd

Method:

• To a pan add in water, salt and a tbsp of oil.
• Add in pasta and boil for 7 mins.
• Strain water and set aside.
• Make 4 slits at the bottom of  the tomato.
• Bland them and peel skin and puree it and set aside.
• Add in butter to a pan and a tbsp of oil.
• Add in fine chopped garlic, then add in onions and saute for 2 mins.
• Add in capsicums you have and give a mix.
• You can also add in boiled corns if you have.
• Now to this add in salt, black pepper powder, chilly flakes and Italian seasoning.
• Add in flour to this, mix well and cook for a min.
• Now add in milk and gradually mix it.
• When it looks creamy, add in tomato puree and mix ot.
• Add in tomato sauce.
• Add in cheese slices and mix well, till it blends.
• Now add in milk, if it looks thick.
• Add in cooked pasta and mix well.
• Add in basil leaves and serve hot.

Malli/Kothamalli Thokku

 

Ingredients:
Kothamalli - 2 bunches
Small onion - 10
Garlic - 10
Dry Red Chilly - 15
Tamrind - 2 lemon size
Mustard seeds - 4 tsp + 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds  - 1 tsp
Urad dal - 1 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Wash and clean coriander leaves with stem and set aside.
• Soak tamrind in little hot water for a while.
• Now heat an pan and drr roast mustard seeds and fenugreek seeds.
• Do this in low flame, set this aside.
• To the same pan add in oil and add chillies and saute it.
• Transfer this to plate.
• Blend these three to a fine powder and set aside.
• Now the pan add in oil, add in onions, garlic and saute for few mins.
• Transfer this to blender.
• Add in coriander leaves and saute a min.
• Add this to blender.
• Add in salt and blend it without adding water.
• Add the blended chilly and seeds powder and blend again.
• Now heat oil in pan and add in urad dal, when color changes add in mustard seeds.
• Add in cumin seeds, deseed and break and add two chilly.
• Add in curry leaves, cook in low flame.
• Add in the blended paste and mix well.
• Cook till oil oozes.
• If needed you can add jaggery at this moment and cook for a min.
• Goes good with rice/idly/dosa,

Maravalli Kizhangu Masal Vadai

 

Ingredients:

Maravalli Kizhangu - 1 (app 300 g)

Chana dal/Kadala Paruppu - 3/4 cup

Fennel Seeds - 1 tsp

Dry Red Chilly - 5

Small onion - 15-20 (fine chop)

Curry Leaves - Little fine chop)

Coriander Leaves - Little (fine chop)

Salt, Water, Oil - As reqd.

Method:

• Soak dal, chilly and fennel seeds for an hour or two.
• Peel and chop the kizhangu.
• Remove the center (stick like) part.
• Grate it and set aside.
• To a blender add in strained dal, chilly, fennel seeds.
• Add in salt, grated kizhangu.
• Blemd it coarsely.
• Transfer this to bowl.
• Add in onions, curry leaves and coriander leaves.
• Mix well.
• Heat oil in pan and fry the vadas.
• Serve hot with coconut chutney.

Sweet Potato Halwa

 

Ingredients:

Sweet Potato - 2 (medium size)

Milk - 1/4 cup

Jaggery - 100 g

Ghee - 5 tbsp

Cashews - 6-8

Elaichi powder -  a pinch

Water - As reqd 

Method:

• Wash and potatoes to the bowl.
• Add water to this and pressure cook for 
• Now peel skin and add to blender.
• To this add milk and blend to fine paste.
• Now to a pan add in jaggery and half cup water.
• Once jaggery melts set this aside.
• Head ghee in pan and add in cashews.
• Roast and set aside.
• To the same pan, add ghee and blended puree.
• Add in jaggery mix and mix well.
• Add ghee little by little.
• Once it turns non-sticky and ghee oozes, add elaichi powder.
• Add in roasted cashews and mix.
• Server hot.

Karuvaepillai Pongal

 

Ingredients:

Raw rice - 1 cup
Moong dal - 1/4 cup
Curry Leaves - 
Cashews - 6-8
Black pepper corns - 1 tsp
Cumin seeds  - 1 tsp
Ginger - small piece (Crushed)
Salt, Water, Ghee - As reqd

Method:

• Wash and clean rice and dal.
• Add it to a bowl, to this add water, salt and mix well.
• Heat ghee in pan and add a cup of curry leaves.
• Saute it crisp and add to blender and powder it.
• Heat ghee in pan and roast cashews and set aside.
• To the same pan add in coarsely crushed pepper corns and cumin seeds.
• Add in ginger pieces and curry leaves and saute.
• Cook in low flame.
• Add in cooked and mashed rice and dal mix.
• Add in blended curry leaves powder and mix well.
• Add in ghee and mix it.
• Serve hot with coconut chutney.

Poha Veggie Paniyaaram

 Poha Veggie Paniyaaram

Ingredients:

Poha - 1 cup
Potato - 1 
Beetroot - 1/2
Onion - 1 (fine chop)
Garlic - 2 (crushed)
Red Chilly powder - 1/2 tsp
Cumin powder - 1/8 tsp
Garam masala  - a pinch
Curry Leaves - Little
Coriander Leaves - Little
Salt, Oil - As reqd

Method:

• Soak the poha in water and let it soften.
• Grate the beetroot and squeeze gently to remove little water.
• Now boil potato and mash it.
• In a bowl add in mashed potato.
• Add in mashed poha to this.
• Add in beetroot and spice powders.
• Add in chopped coriander leaves and curry leaves.
• Add in salt and mix well.
• Heat paniyaaram pan and add in oil in each case.
• Make small balls our the mixture and place in each case.
• Flip and cook in medium flame, until crisp.

Masala Stuffed Roti

Masala Sutffed Roti

Ingredients:

Onion - 1 (fine chop)
Ginger garlic paste - 1 tbsp
Tomato - 1 (fine chop)
Curry Leaves - a sprig
Coconut - 1/4 cup (grated)
Tumeric - 1/4 tsp
Chilly powder - 3/4 tsp
Garam Masala -  1/2 tsp
Salt, Oil, Water - As reqd

For Dough:

Wheat flour - 1 cup
Salt - As reqd
Oil - 1 tbsp
Water - 1/2 cup or As reqd

Method:

• Heat oil in pan and add in mustard seeds.
• Add in onion and saute in medium flame.
• Add in ginger garlic paste and saute in medium flame.
• Add in tomato and cook till it turns mushy.
• Add in spice powders, salt and chopped curry leaves.
• Let the masala cook for a while.
• Add in grated coconut and mix well.
• Let it cook for 2 mins.
• Transfer to bowl and let it cool.
• Now in a bowl, add in flour and salt and mix well.
• Add in oil and mix well.
• Add water little by little and make a soft dough.
• Make medium size balls out of it (not as big as chapathi and not as small as poori).
• Dust with flour and roll it thin.
• Place the sutffing in middle and  nring corners together and seal it.
• Pinch in centre such that stuffing does'nt come out.
• Gently flatten it and repeat the same with remaining dough.
• Add in 3 tbsp of oil in pan and place the prepared dough.
• Flip and cook both sides.
• Serve hot.
• Yields 8-9 stuffed roti.

Chocolate Wafer Roll

 Ingredients:

All purpose flour - 1 cup
Powdered Sugar - 1/2 cup
Unsweetened Cocoa powder - 2 tbsp
Unsalted butter - 2 tbsp (melted)
Baking powder - 1/2 tsp
Milk - 1/2 cup
Esc - 1 tsp

Method:

• In a bowl add in flour, cocoa powder, baking powder and sugar.
• Mix well.
• Add in melted butter, esc and milk and whisk well.
• Make a lump free batter.
• Heat a pan or tawa and add 1/8 tsp of oil and spread it using tissue paper.
• Now take a tbsp of batter and spread it thin using a silicon brush.
• Cook in low flame. 
• Flip and cook both side.
• Transfer to plate and place a straw over it and roll it.
• This should be done when the crepe is hot.
• Remove and set aside.
• It will be crisp when cooled.
• Pipe in the filling of your choice and enjoy.

Orange Cranberry Scones #2

Ingredients:

All purpose flour - 140 g
Baking powder - 1/2 tbsp 
Unsalted butter - 35 g
Sugar - 25 g
Salt - a pinch
Orange Zest - 1/2 oranges
Fresh cream - 100 ml

Glaze:

Powdered Sugar - 1 cup
Orange juice - 1 1/2 tbsp
Milk - 1/2 tbsp

Method:

• In a bowl add flour, baking powder, salt and sugar.
• Add in orange zest and mix this well.
• Now add the chill cubed butter.
• Rub it well and mix with flour.
• Now add dried cranberries and mix it.
• Add fresh cream and gather the dough.
• Dust flour and roll out the dough(not too thin).
• Use cookie cutter and cut roundels.
• Arrange them in a lined baking tray.
• Bake this in a preheated oven (OTG) at 220 for 12-15 mins.
• You can serve it as such.
• To enhance the flavour, you can prepare the glaze.
• In a bowl add in sugar, orange juice and milk and mix well.
• Glaze the scones with prepared glaze and serve.
• Yields 10-12 scones.

Chocolate Hazelnut Icecream

 

                                          

Ingredients:

Whipping cream - 225 ml
Hazelnuts - Little 

Ganache:

Dark chocolate - 125 g
Milk - 30 ml
Fresh cream - 30 ml
Cocoa powder - 1/2 tbsp

Method:

• Chill the bowl and blade till use.
• Now roast the hazelnuts and let it cool.
• Chop it and set aside.
• Now chop the chocolate to a bowl.
• Add in hot milk to this.
• Let it sit for min.
• Then whisk well, there should be no lumps.
• Let it cool for 4 mins.
• Then add in cream and cocoa powder.
• Whisk well and set aside to cool.
• Now whip the cream to stiff peaks.
• Add in cooled chocolate mix and fold well.
• Transfer to freezer safe bowl.
• Refrigerate for 8 hours or overnight.
• Scoop and top with hazlenuts and drizzle sauce.

Variation #1:

Whipping cream - 200 g

Condensed milk - 70 g

Cocoa powder - 30 g

Method:

• Chill the bowl and blade till use.
• Whip the cream to stiff peaks, app 5-7 mins.
• Add in condensed milk and cocoa powder.
• Whisk well.
• Pour this to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.

Veg Manchurian Fried Rice

 

Ingredients:

Basmati Rice - 3 cups

Cabbage - 1 (small sized, chopped)

Carrot - 1 (Chopped)

Beans - 5-6 (chopped)

Green Capsicum - 1 (fine chop)

Garlic - 15-20 (chopped)

Hapima Fried Rice Mix - 1 sachet

Ghee - 1 tsp

Spring onion greens - Little (fine chop)

Spring onion white - 3 (finechop)

Coriander Leaves - Little (fine chop)

Light Soya sauce - 1 tsp

Dark Soya sauce - 1 tsp

Sugar - 1 sp

Vinegar - 1/4 tsp

White pepper powder - 3 tsp

Corn flour - 1 tbsp

Water - 2 tbsp

Salt, Water, Oil - As reqd

Manchurian:

Mix of vegetables -  (from above) 

Grated paneer- 3 tbsp

Coriander Leaves - Little (fine chop)

Onion - 2 tbsp (fine chop)

Butter - 1 tbsp

Light Soya sauce - 1 tsp

Red Chilly sauce - 2 tsp

Sugar - 1 tsp

White Pepper powder - 1/4 tsp

Corn flour - 4 tbsp

Maida - 2 tbsp

Garlic - Little (from above)

Onion - Little (from above)

Salt - As reqd

Method:

 

• Using a chopper fine chop all veggies, garlic and ginger.
• Divide them in two separate bowls.
• Add paneer to one and that for manchurian.
• In a bowl add in items under "manchurian".
• Mix well and make balls.
• If its sticky add in flour and then make balls.
• You can refrigerate it for a while before frying.
• Heat oil in pan and fry these in low-medium flame and set aside.
• Heat ghee in pan and add in washed rice.
• Saute for a while and add to electric cooker.
• Heat oil in pan and add in the onion, garlic and saute.
• Add in the rest of veggies and paneer and gently mix.
• Add in salt and hapima fried rice mix.
• Don't saute for long.
• Add this to rice and add required water.
• Let it cook.
• In a pan add in oil, add in white onion, garlic and ginger.
• Add in sauces, salt and sugar.
• Add in pepper powder and mix well.
• Cook in medium flame.
• Add in manchurian balls and toss it.
• Add in corn flour slurry and add in coriander leaves.
• Add in spring onion leaves and add this to rice.
• Gently mix using fork and toss it.
• Serve hot.

Kesari Boli

Ingredients :

Rava Kesari - As reqd

Maida - 1 cup

Ghee - 2 tbsp

Salt, Water - As reqd

Method:

• I made this with leftover kesari.
• In a bowl add in maida, salt and mix well.
• Add in water little by little and make a soft dough.
• Make 4 equal sized balls and set aside.
• Dust the surface with flour and spread the dough thick.
• Or make like a cup placing in your hand.
• Add the kesari filling and carfully seal it.
• Now roll this carefully.
• Heat a tawa and drizzle ghee.
• Roast each boli in medium flame.
• Apply ghee over it and serve hot.

Kathal 65

 

Ingredients:

• Baby Jackfruit or Kathal - 1
• Turmeric powder - 1/4 tsp
• Kashmiri Chilly powder - 2 tsp
• Garam Masala - 1/2 tsp
• Cumin powder - 1/2 tsp
• Curd - 2 tbsp
• All purpose flour - 1 1/4 tbsp
• Corn flour -   3 -  3 1/4 tbsp
• Gram floir - 1 1/4 tbsp
• Curry Leaves - A sprig (fine chop)
• Kasoori Methi - Little
• Lime juice - 1/2 tsp (optional)
• Salt, Water, Oil - As reqd

Method:

• In a bowl peel and kathal pieces.
• Now to this add turmeric powder and water.
• Pressure cook for whistle and strain and set aside.
• Heat oil in pan and set in medium flame.
• In a bowl add in cued, spice powders, salt.
• Add in curry leaves, crushed kasoori methi and mix it.
• Add in flours and at this stage if you want you can add chicken masala too.
• Mix well.
• Add in boiled kathal pieces and gently mix it.
• Add a tbsp of hot oil and mix with laddle.
• Now fry these in hot oil.
• Garnish with fried chilly and curry leaves.
• Serve hot.

MamidikayaPappu

 

Ingredients:

Thoor dal -  1 cup

Raw Mango - 1/2 (cubed)

Onion - 1 (fine chop)

Garlic - 3-4 (crushed)

Green Chilly - 1

Curry Leaves - A sprig

Coriander Leaves - Little

Hing - a pinch

Turmeric powder - 1/2 tsp

Sambar powder - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds  1/2 tsp

Salt, Water, Oil - As reqd

Method:

• Add dal to a bowl, add in water.
• Add in turmeric powder and hing.
• Pressure cook for 4-5 whistles.
• Strain the water to a bowl and mash the dal and set aside.
• Heat oil in pan and add in mustard seeds, cumin seeds.
• Cook in medium flame.
• Add in curry leaves, green chilly and onion and saute.
• Add in garlic and saute.
• Add in dal water, spice powders and salt.
• Add in mango pieces and cover and cook.
• Cook till the pieces are soft.
• Now add in cooked and mashed dal.
• Cook for 2 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with rice.

MalliPongal

 

Ingredients:

Raw rice - 1 cup

Moong dal - 1/4 cup

Ginger - Little (crush)

Black pepper corns - 3 tsp (crush)

Cumin seeds - 1 tsp

Green Chilly - 2

Coriander leaves - Handful + Little

Curry Leaves -  a sprig

Cashews - 6-8

Hing - a pinch

Rock Salt - 3/4 tbsp

Water - 

Ghee - 4 tbsp

Method:

• In a bowl add in rice and dal and mix it.
• Add in coriander leaves, green chilly to a blender and blend them to a puree.
• Add this to rice and dal mix.
• Now add in hing, salt and mix well.
• Add required water and pressure cook for 5 whistles.
• Now heat ghee in pan and add in cashews.
• Roast them and set aside.
• To the same pan add in crushed pepper corns and cumin seeds.
• Add in crushed ginger pieces and curry leaves.
• Cook in low flame.
• Add in fine chopped coriander leaves.
• Now add in boiled rice and dal to this and mix well.
• Add in fried cashews and add little ghee.
• Cook for 2-3 mins.
• Serve hot with coconut chutney.

AlooMatar Bhaji - No onion No Garlic Gravy

Ingredients:

Potato - 1 (big)
Tomato - 2
Cloves - 2
Cinnamon stick - a small piece
Cashews - 4-5
Ginger - small piece
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Coriander powder - 1 1/2 tsp
Melon seeds - 1 tsp
Kasoorimethi - Little 
Salt, Water, butter- As reqd

Method:

• Heat butter in pan and add in garam spices, ginger.
• Add in tomtotes and cook in low flame.
• Add in cashews, melon seeds and spice powders.
• Add in salt and cook till everything is well cooked.
• Transfer this to blender and make a fine puree.
• Heat butter in pan and add in the blended puree.
• Add in cubed and boiled potatoes to this.
• Add in boiled peas and mix well 
• Crush and add methi leaves.
• Serve hot with poori/chapathi.

Note:

• You can prepare this base gravy and add veggies of your choice.
• Can add paneer too.
• I added little kadai masala too.

Speculoos / Biscoff Icecream

Ingredients:
Whipping cream - 200 ml
Condensed Milk - 132 g
Biscoff spread - 22 g
Biscoff biscuit - 2

Method:

• Chill the blade and bowl for 3 hours.
• Then add in whipping cream and whip till stiff peaks.
• Add in condensed milk and whip up for a second.
• Then add in biscoff spread and fold well.
• Add in crushed biscuit and fold gently.
• Transfer this to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and top it with crushed biscuits.
• Drizzle biscoff and serve.

Strawberry Icecream

 

Ingredients:

Whipping cream - 250 ml

Condensed milk - 100 g

Strawberry - 250 g

Sugar - 3 tsp

Milk - 1/4 cup

Strawberry Esc - a drop

Method:

• Chill the bowl and blade till use.
• In a pan add in chopped strawberries and sugar.
• Mix this well and cook in low flame.
• Once thick like compote(not jam), turn off range and let it cool.
• Blend this to fine paste or semipaste acc to your taste.
• Now to the chilled bowl add in whipped cream and whip till stiff peaks.
• Add in strawberry puree, milk and esc and fold well.
• Pour this in a freezer safe container.
• Refrigerate for 8 hours or overnight.
• I used 4 different boxes for the same.
• So it yielded 163 g, 70 g, 40 g, 76 g each.

Note:

If using regular cream then add 200 g of condensed milk.

Thandai Kulfi

 

Ingredients:

Makhana - 1/2 cup
Nuts - 1/4 cup (cashews, badam, pistachio0
Fennel seeds - 1/2 tbsp
Melon seeds - 1/2 tbsp
Poppy seeds - 1 tbsp
Green Elaichi - 2
Black Pepper corns - 1/2 tsp
Dried rose petals - 1 tbsp
Dates - 5-6 (Seedless)
Hot Milk - 1 cup - 1 1/2 cup
Milk powder - 1/4 cup
Pistachios - Chopped
Saffron strands - Little

Method:

• Fine chop pistachios and set aside.
• In a bowl add in makhana, ixed nuts.
• Add in all ingredients other than milk and chopped pistachios.
• To this add in hot milk and set aside for an hour.
• After and hour add this to blender.
• Add in milk powder and blend it to fine paste.
• Boil milk in pan in low flame.
• Add this paste and cmix well.
• Cook till it thickens, it shoul'nt be too thick.
• Let it cool, pour in kulfi moulds.
• Freeze it overnight.
• Demould and top with chopped pistachios and enjoy.

Note:

• You can adjust sweetness acc to your taste.
• Like you can add condensed milk or sugar.

Godhumai Rava Masalabath

 

Ingredients:
SambaGodhumai Rava - 2 1/2 cups
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Green chilly - 1
Cashews - 5-6
Carrot - 1/2 (fine chop)
Beans - 4 (fine chop)
Green peas - 2 tbsp 
Ginger - Small piece (crushed)
Turmeric powder - 1/4 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - A sprig (fine chop)
Coriander Leaves - Little (fine chop)
Salt, Water, Ghee - As reqd

For Masala:
Urad dal - 1 tsp
Channa dal - 1 tsp
Coriander seeds - 1 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Poppy seeds - 1 tsp
Black pepper corns - 1/4 tsp
Cloves - 2 
Cinnamon stick - small piece
Dry Red Chilly - 3

Method:

• Boil the veggies and set aside.
• Dry roast rava and set aside.
• Add items under "for masala" and dry roast it.
• Add the poppy seeds and the end.
• Let it cool and blend it to fine powder and set aside.
• Boil water in a pan and set aside.
• Heat oil and ghee in pan and add urad dal.
• Once color changes to mild brown add in mustard seeds and cumin seeds.
• Cook in medium flame.
• Add in onion, green chilly and ginger and saute well.
• Add in tomatoes and cook till it turns mushy.
• Add in boiled veggies (don't overboil).
• Add in turmeric powder, salt and grounded masala.
• Add in hot water.
• Add in roasted rave and mix gently and cook in low flame
• Cook till its done.
• Now heat ghee in a pan and roast cashews.
• Add this to masalabath.
• Serve hot with coconut chutney.

Red Cowpeas/Kaaramani Butter Masala

 

Ingredients:

Red cowpeas - 3/4 cup
Onion - 2
Tomato - 2
Ginger - small piece
Garlic - 4
Cashews - 4
Cloves - 2
Cinnamon sticks - small piece
Turmeric powder  - 1/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Red Chilly powder -- 1/ 4 tsp
Coriander powder  - 1 1/2 tsp
Unsalted butter - 2-3 tbsp
Salt, Water - As reqd

Method:

• Soak cowpeas for 8 hours or overnight.
• Now add in salt and pressure cook for 4 whistles.
• Heat butter in pan and cook in low flame
• Add in garam spices, onion and tomato.
• Add in ginger, garlic and cashew and saute.
• Add in spice powders and salt and cook for few mins.
• Let this cool, add a tbsp of boiled cowpeas to this and blend it to fine paste.
• Now heat butter in pan and add in blended puree.
• Add in cooked cowpeas(strain water and add).
• Mix it and if needed add water.
• Let it cook in low flame.
• In other pan add in a tbsp of butter and add in a pinch of chilly powder.
• Add this to gravy.
• Crush and add kasoori methi.
• Add a small cubed butter and serve hot.
• Goes good with chapathi/poori.

Nutella Milkshake

 

Ingredients:

Chill Milk - 1 cup
Nutella  - 2 tbsp
Sugar -  1 - 1 1/2 tbsp
Vanilla Esc - a drop

Method:

• To a blender add in boiled and chilled milk.
• Add in sugar and nutella.
• Blend it and serve chill.
• You can drizzle melted chocolate.
• Or can pipe cream and then drizzle chocolate.

Chicken Dhone Briyani

 

Ingredients:

Chicken - 300 g

Jeeraga samba rice - 3 cups

Onion - 1 1/2 (thin slices)

Tomato - 2 (Fine chop)

Green chilly - 3-4 

Chicken Masala - 2 tsp

Mint Leaf - Handful

Coriander Leaf - Handful

Fenugreeek Leaves - Little

Salt, Water, Oil - As reqd

For Marination:

Red Chilly powder  - 1 tsp

Turmeric powder- 1/2 tsp

Curd - 1/4 cup

Gigner garlic paste - 1 1/2 tsp

Lime juice - 1/2 tsp

Salt - As reqd

Masala:

Black pepper corns - 1 tsp

Coriander seeds - 1 1/2 tsp

Fennel seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Shahi jeera -  1/4 tsp

Cloves - 3

Cinnamon stick - small piece

Green Cardamon - 2

Star Anise  3 petals (from a flower)

Method:

• In a bowl add in cleaned and washed chicken pieces.
• To this add in items under "For marination".
• Mix well and set aside for 30 mins.
• In a blender add in mint leaf, coriander leaf and green chilly.
• Blend this to fine paste and set aside.
• Heat oil in pan and add in thin sliced onions and saute for a while.
• Add in tomatoes and cook till it turns mushy,
• Cook in medium flame.
• Add in grounded masala and mix it.
• Add in blended paste, marinated chicken.
• Add in salt if needed, mix it and cook till oil oozes.
• Now in other pan, add in ghee and roast the cleaned and washed rice.
• Add this to gravy and mix.
• Add water, chicken masala and mix well.
• Pressure cook in low flame for 10-12 mins or can cook in electric cooker too.

Note:

• Instead of masala, you can use store bought briyani masala too.
• Chicken will also leave water, so add water accordingly.

Pudhina Malli Thokku

 

Ingredients:

Small onion - 10-15

Garlic - 10-15

Mint leaf - 2 handful

Corainder Leaf -  1-2 handful

Tamrind -  Lemon size

Dry Red Chilly -  3

Kashmiri Chilly  - 3

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/8 tsp

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Corainder seeds - 1 tbsp

Hing - a pinch

Salt, Water, Oil- As reqd

Method:

• Heat oil in pan and add in channa dal, urad dal and coriander seeds.
• Add in chilly and hing and saute in low flame.
• Transfer this to plate.
• Now heat oil in pan and add in onions and garlic and saute for a while.
• Add it to plate.
• Now to the same pan add in cleaned tamrind and saute for while.
• Add all these to blender.
• Add in salt and turmeric powder and blend coarsley.
• Heat oil in pan and add in cleaned and washed mint and corainder leaves.
• Saute for few seconds and add to blender.
• Blend it coarsely without adding water.
• Heat 2 tbsp oil in pan.
• Add in mustard seeds, cumin seeds and fenugreek seeds.
• Cook in low flame.
• Add in blended paste and mix well.
• Cook in low flame 8-10 mins till oil oozes out.
• Store it in airtight container.
• Goes good with idly.dosa.
• Can also mix in rice.

Egg Green Gravy

 

Ingredients:

Egg - 4

Onion - 1 (thin slices)

Chilly powder - 1/2 - 1 tsp

Coriander Leaves - Little (fine chop)

Salt, Water, Oil - As reqd

To Blend:

Tomato - 1

Green Chilly - 3

Garlic - 10-12

Ginger - piece

Small Onion - 15-20

Coriander Leaf - Handful

Cloves - 2

Cinnamon Stick - small piece

Star Anise - a petal (from one flower)

Coriander seeds - 1 1/2 tsp

Fennel seeds - 1 tsp

Cumin seeds - 1/2 tsp

Black Pepper corns - 1/2 tsp

Method:

• Boil eggs and peel the shell and set aside.
• Make slits in each egg and set aside.
• Heat oil in pan and items under "to blend".
• Saute this till raw smell goes.
• Let it cool and blend it to fine paste and set aside.
• Heat oil in pan and in onions and saute well.
• Add in blended paste and cook in low flame for few mins.
• Add in slit eggs and gently mix.
• Cook for few mins till oil oozes out.
• Garnish with coriander leaves.
• Serve hot.
• Goes good with rice/idly/dosa.

Dulce De Leche Icecream

 

Ingredients:

Whipped cream - 240 ml

DulceDe Leche - 190 g

Vanilla Esc -  1/2 tsp

Method:

• In a bowl add in dulce de leche and little whipping cream.
• Whip this smooth and set aside.
• Chill the bowl and blades in freezer for 15-20 mins.
• This helps in whipping cream.
• Now add the cream to bowl and whip to stiff peaks.
• Add in esc and whip for a second.
• Then fold in dulce de leche and cream paste.
• Gently fold.
• Pour this freezer safe container.
• Cling wrap and freeze overnight.
• Scoop and enjoy.
• I made a small and medium icecream tubs too.
• In that I topped little dulce de leche and made swirl patterns.

Butterscotch Icecream

 

Ingredients:

Whipping cream - 250 ml

Condensed milk - 200 g

Praline - As reqd

Butterscotch esc - 1/2 tsp

Method:

• Chill the whisk and bowl for two hours.
• Then add in whipping cream and whip till stiff peaks.
• Add in condensed milk and fold.
• Add in esc and little praline and fold it.
• You can add in butterscotch sauce.
• In that case adjust condensed milk quantity accordingly.
• Also if not using non-diary whipping cream, then add little more of condensed milk.
• If you have doubts, you can taste and add acc.
• Pour this in freezer safe bowl.
• Top it with crushed pralines and drizzle sauce.
• Refrigerate for 8 hours or overnight.
• Scoop and serve.

Egg Kothu Idly

Ingredients:

Idly - 12

Egg - 2 - 3

Onion - 1 (fine chop)

Tomato - 1 (fine chop)

Green Chilly - 1

Ginger garlic paste - 1/2 tbsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/ 4 tsp

Kashmiri chilly powder - 3/4 tsp

Chicken Masala - 1/2 tsp

Pepper Powder - 1/4 tsp

Fennel powder - 1/4 tsp

Coriander powder - 1 tsp

Coriander Leaves - Fine chop

Curry Leaves - Fine chop

Salt, Water, Oil - As reqd

Method:

• Roughly crumble idlies and set aside.
• Heat oil in pan and cook in medium flame.
• Add in curry leaves, onions and saute for a while.
• Add in chilly, ginger garlic paste and saute.
• Add in tomatoes and cook till it turns mushy.
• Now add in salt and spice powders and mix well.
• Add in idilies and mix well.
• Mince it well, can use two laddles and do this.
• Then make a well in center and add in eggs and mix well.
• Keep tossing and mxing.
• If you have any non veg gravy, you can add 1/4 cup of that and mix it.
• I did'nt use any gravy.
• Garnish with coriander leaves and serve hot.
• 
  

Cauliflower Peas Gravy

 Ingredients:

Cauliflower - 1 (medium size floret)

Green Peas - 1/4 cup

Onion - 2 (fine chop)

Ginger garlic paste - 1/2 tbsp

Kashmiri Chilly powder - 1 tsp

Garam Masala  - 1/4 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/8 tsp

Kasoori Methi - Little

Salt, Water, Oil - As reqd

To blend:

Tomato - 2

Cloves -2

Cinnamon stick - small piece

Star Anise - 1 (a piece from a flower)

Pepper corns - 1/8 tsp

Green Elaichi - 1

Cumin seeds - 1/4 tsp

Method:

• Blend the items under "to blend" to fine paste and set aside.
• Boil water in a pan,add in peas and cauliflower florets.
• Add in turmeric powder and let it boil for 4-6 mins.
• Strain and add to blender and blend in pulse mode and set aside.
• Now heat oil in pan and cook in medium flame.
• Add in bay leaf, onions and saute.
• Add in ginger garlic paste and saute.
• Add in blended paste and mix well.
• Add in spice powders and salt and mix it.
• Add very little water.
• Add in pulsed cauliflower and peas and mix gently.
• Crush and add kasoori methi.
• Serve hot with poori or chapathi.

Chicken Salna

Ingredients:

Chicken - 300 g

Onion - 1 (thin slices)

Tomato - 1/2 (fine chop)

Turmeric powder - 1/4 tsp

Red Chilly powder - 1/2 tsp

Garam Masala - 1/2 tsp

Cumin powder - 1/4 tsp

Chicken Masala - 1 tsp

Curd - 1 tbsp

Ginger garlic paste - 1/2 tbsp

Salt, Water, Oil - As reqd

To Blend: 

Green Chilly - 2

Mint Leaf - Handful

Coriander Leaf - Handful

Cashews - 5

Coconut - 1/2 cup

Fennel Seeds - 1 tsp

Method:

• Blend the items under "To blend" to fine paste and set aside.
• Heat oil in pan add in onion and saute in medium flame.
• Add in ginger garlic paste and saute.
• Add in spice powder and a tbsp of rock salt and mix well.
• Add in washed chicken pieces and mix well.
• Add in curd and mix well.
• Add in blended paste and little water and mix well.
• Pressure cook for 3-4 whisltes.
• Garnish with coriander leaves and serve hot.
• Goes good with briyani, idly/dosa, parotta.

Semiya Paal Ice

 

Ingredients:

Semiya Payasam mix - Small sachet
Condensed Milk - 3 tbsp
Milk - 300 ml
Saffron strands - Little
Pistachios - 2 tsp (chopped)

Method:

• Follow the package instructiosn and prepare the payasam.
• Check for sweetness and add in condensed milk acc.
• Add in saffron strands and mix well.
• It should'nt be of thick consistency, so add milk accordingly.
• Let it cool and pour it in pop sicle moulds.
• Freeze overnight.
• Demould and top with fine chopped pistachios.
• Enjoy.
• Yields 3 popsicles.

Paneer BhunaMasala

 

Ingredients:

Paneer  - 250 g
Onion - 2 
Tomato - 2 1/2
Green Capsicum - 1/2 
Thick Curd - 1/2 cup

Black pepper powder - 1/4 tsp

Turmeric powder - 1/8 tsp 

Kashmiri Chilly powder - 3/4 tsp

Coriander Powder - 1 tsp

Ginger garlic paste - 1 1/2 tsp

Kasoori Methi - Little
Salt, Butter, Water - As reqd

Method:

• Cut 1/2 onion to thin slices and fine chop the rest and set aside.
• Cut the capsicum to thin slices and set aside.
• 
  
• Add in the tomatoes to blender and make a puree.
• Heat oil in pan and cook in medium flame.
• Add in 1/8 tsp of each chilly powder, little salt, turmeric powder and garam masala.
• Add in paneer cubes and toss them and set aside.
• To the same pan add in thin sliced onions and capsicum.
• Add in little pepper powder and toss it and set aside.
• Heat butter in pan and add in fine chopped onions.
• Add in ginger garlic paste and saute till onion changes translucent.
• Now turn off the range and add in curd and mix well.
• Now keeo the range in low and cook till oil oozes out.
• Add in tomato puree and cook for 3-4 mins.
• Add in spice powders, salt and mix well.
• Add in paneer cubes, sauted onions and capsicum.
• Mix well.
• Add in crushed kasuri methi and a butter cube and mix it.
• Serve hot with chapathi or poori.
•  I added a pinch of homemade kadai paneer masala and kitchen king masala too.
• This is optional.

Magnum Chocolate Icecream Cups

 

Ingredients:

Whipping Cream  - 180 ml

Condensend Milk - 90 g

Cocoa Powder - 5/4 tbsp

Dark Chocolate - 75 g

Chocolate Shell:

Dark Chocolate - 75 g

Nuts- Roast and chop

Method:

• Using double boiler method melt the dark chocolate and set aside to cool.
• Once cool, add in condensed milk and cocoa powder and mix well.
• In other Chill bowl, add in cream and whip till stiff peaks.
• Now add in chocolate mix and fold gently.
• I poured this in mousse cups and freezed it for 30 mins.
• Now melt the chocolate for chocolate shell, using double boiler method.
• Let it cool.
• Poured this as as layer on top of mousse.
• Topped with toasted and chopped nuts.
• Drizzled the melted chocoate and refrigerate till you serve.
• Yields 6-8 cups.

Note:

• The same thing can be poured popsicle mould.
• Freeze overnight.
• Carefully demould the popsicles and dip in chocolate.
• Gently dap it and place it in a plate lined with butter paper.

Magnum Chocobar Icecream

 

Ingredients:

FreshCream - 120 ml

Condensend Milk - 60 g

Cocoa Powder - 1 tbsp

Dark Chocolate - 50 g

Icing sugar - 1 tbsp

Chocolate Shell:

Dark Chocolate - 50 g

Nuts- Roast and chop

Method:

• Using double boiler method melt the dark chocolate and set aside to cool.
• Once cool, add in condensed milk and cocoa powder and mix well.
• In other bowl, add in cream and whip for a second.
• Add in icing sugar and whip for 1-1/2 min.
• Now add in chocolate mix and whip well.
• Pour this in a silicon popsicle mould and insert sticks acc.
• Freeze it for 30 mins.
• Then cling wrap and freeze for overnight.
• Now melt the chocolate for chocolate shell, using double boiler method.
• Pour this in a cup and add in a tsp of oil and mix.
• This gives glossy finish.
• Add in toasted and chopped nuts.
• Carefully demould the popsicles and dip in chocolate.
• Gently dap it and place it in a plate lined with butter paper.
• Enjoy as such or can freeze and have later.
• This yields 4-5 popsicles

Vanilla Custard Icecream

 

Ingredients:

Whipping cream - 200 ml

Milk - 360 ml + 3 tbsp

Custard powder - 1 1/2 tbsp

Sugar - 10-12 tbsp

Vanilla Esc - 1 tsp

Method:

• Chill the bowl and blades till use.
• Now in a bowl add in custard powder.
• Add in 3 tbsp of milk and mix well and set aside.
• Heat a pan, add in milk and sugar.
• Cook in medium flame.
• Stir till sugar dissolves.
• Add in custard milk 1 tbsp at a  time and mix well.
• Continue to boil, till milk thickens.
• Set this aside to cool completely.
• Now pour the cream to chilled bowl.
• Whip till you get stiff peaks.
• Pour the custard mix to this and add in esc.
• You can use a sieve when to pour the custard.
• Mix well.
• Pour this in a freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.

Cheesy Corn

Ingredients:

Sweet Corn - A cup
Big onion - 3 tbsp (fine chop)
Garam Masala - a pinch
Peri Peri Masala - 1/4 tsp
Pav bhaji Masala - 1/4 tsp
Kashmiri Chill Powder - 1/8 tsp
Cheese Slices - 3
Unsalted Butter -  1 - 1 1/2 tbsp
Coriander Leaves - Little (fine chop)
Water, Salt - As reqd

Method:

• Boiled the corn kernels in water.
• Strain it and set aside.
• Heat a pan and add in butter.
• Cook in low flame.
• Add in littleo onion and saute.
• Add in corn kernels, salt and spice powders.
• Toss well, let it cook for 3-4 mins.
• Place the cheese slices on top and add in raw onions.
• Add in coriander leaves and cook for a min.
• Serve hot.