Ingredients :

Sweet Corn kernels – 1/2 cup
Carrot – 1/4 cup
Potato – 1/4 cup
Onion – 1/2 cup finely chopped
Capsicum – 1/4 cup finely chopped
Ginger garlic paste- 1 tsp
Chilli powder – 1 tsp
Garam masala powder – 1 tsp
Coriander leaves- 1 tbsp finely chopped
Salt – to taste
Oil – 2 tsp

To temper :
Cloves – 1
Cinnamon – 1/4 inch piece
Cardamom – 1

To grind :
Grated coconut – 1/2 cup
Sombu – 1/2 tsp
Green chilli – 2
Tomato – 1 small no

Method :

Pressure cook corn, carrot, potato for 2 whistles with enough water and salt. Roast the coconut and keep it aside.

Saute tomato, green chilli in 1/2 tsp oil, once tomatoes turn mushy add it to the mixer along with green chilli,roasted coconut,Sombu. Grind it to a fine paste.Set aside.

In a pan, add oil toast capsicum for 2mins, set aside. In the same pan add remaining oil – add the items under ‘to temper’ then add ginger garlic paste and onion saute till it turns slightly browned.

Then add the coconut paste saute till raw smell leaves. Add chilli , garam masala powder salt to taste and saute till the masalas are well blended. Then 1 1/2 to 2 cups of boiled veg broth to make it to running consistency.

Allow it to boil for 3-5mins till oil seperates. If it becomes thick add little more water. Then add toasted capsicum and cooked corn, potato and carrot. Allow it to blend with the masalas for 2-3mins. Then add coriander leaves and switch off.

Serve hot with rotis or with any mild pulaos or rice. Best when served after resting it for atleast 15mins so that the flavour gets well blended.

Ingredients

Carrot – 2 nos
Onion – 1 cup
Curry leaves – a few
Mustard – 1/2 tsp
Green Chilli (slit lengthwise) – 3 nos
Coconut – 3 tsp
Water – To Sprinkle
Salt – to taste

Method

Add oil in a pan. Temper with mustard seeds followed by curry leaves and green chilli. Add onion and saute it. Next add the carrots and salt to taste and just sprinkle a hand of water on top of it and close it with a lid. Leave it for 3-4 min. Now the carrots would have turned soft. Add coconut and saute for a min or two. Its ready to serve with rice/chappathi.

• All purpose flour/Maida – 1 cups
• Granulated Sugar – 3/4 cups
• Tutti Fruitti – 1/4 cup
• Unsalted butter – 1 tbsp
• Milk – 1/4 (100 ml)
• Egg – 2 at room temperature
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Vanilla essence – 1+1/2 tsp
• Cashews – 1 tsp [just to sprinkle on top]

Method :

Sieve flour, baking powder and baking soda twice atleast and keep aside.Combine butter and sugar , it will look like breadcrumbs.

If you are using 2 eggs add one egg at a time, beat well and add to the sugar butter mixture. If you are using flax powder water mixture just strain it and add it to the butter sugar egg mixture.

Mix tutti frutti with little flour say 1-2 tbsp , set aside.Add in vanilla essence and mix well.Now add in the milk beat well till all is combined.

Next add the flour, baking powder, soda mixture.Mix until a creamy batter is formed without lumps. Fold in tutti frutti.

Grease the pan with butter and flour, tap to remove off excess.Pour the batter in the pan and pat it on floor to ensure the batter is even on all sides of the loaf..Preheat the oven to 180 degrees C. Grease a loaf/cake pan. Bake for 35-40 mins until a tooth pick inserted comes out clean. Remove from oven, cool completely and then slice.

The soft cakes with the tutti fruti and nutty crunch in each bite hmm it was heavenly.

Ingredients for Pizza :

• All purpose flour/Maida – 1 & 1/2 cups
• Active dry yeast – 1 tbsp
• Milk – 1/4 cup
• Water – 1/4 cup
• Sugar – 1/2 tblsp
• Salt – 3/4 tsp
• Olive oil – 2 tbsp

For the topping :

• Pizza/Pasta Sauce – 1 tbsp
• Tomato Sauce – 1/2 tbsp
• Onion – 1/2 chopped
• Capsicum – 1/2 chopped
• Grated mozarella cheese – 2 tbsp or as required to cover the topping
• Pepper powder – 1/2 tsp
• Oregano leaves – 2tsp

For Paneer tikka marinating:

• Paneer – 10 to 12 small cubes
• Chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Lemon juice – 1 tsp
• Curd – 1.5 tbsp

Method:

Boil the water first in a wide vessel and keep aside. Now add milk, oil, sugar, salt to boiled water and mix well till sugar dissolves. Now add yeast to the milk oil solution.

Mix well and keep aside for 5-7 mins stirring occassionally. After sometime you can see the yeast completely dissolved as shown below. Now add the flour. After adding the flour, gather to get a smooth pilable dough. Keep covered till an hour or 2, preferably in a warm place for best results. When u check after an hr, the dough would have been raised. Now again punch it down in case for any air bubbles and then keep aside.

By the time cut paneer into small cubes add curd, salt, turmeric, chilli, coriander, garam masala powder and lemon juice – Marinate it for 15mins.Toast it in a tawa with little oil till golden brown. You can also just keep the paneer along with the topping to bake without toasting.

Grease a baking tray with aluminium foil [I didnt dust flour or add oil] . Keep the dough on the tray, Now roll the dough a little thick as 1 to 1.5 inches and fold the ends. Just fold the ends inside and press it till u get a small deepness. Prick the base with fork to make sure of even cooking . Spread the readymade tomato sauce.

Arrange the toppings – I’ve used paneer, capsicum and onion here.Then grate the cheese till it covers topping. Just add tomato sauce on top this is purely optional but it tastes good with it. Then sprinkle pepper powder. Preheat the oven for 210 degree Celsius and bake for 15- 20 mins,till the base turns golden brown.

Cut the pizzas with pizza cutter/knife, make wedges and enjoy hot and yummy pizza

I adapted this receipe from my Mother in Law and it turned out great.

Ingredients:
10 tsp Oil
1 tsp mustard seeds
1 tsp tumeric powder
Few sprigs of curry leaves
1 medium size onion (finely chopped)
1 tsp Ginger Garlic Paste
1 medium size tomato chopped (finely chopped)
Chicken 750gms – cleaned and cut into small sized pieces
1/2 tsp Chilli Powder
2-3 cups of Water

To roast and grind:
4 tsp oil
1 inch cinnamon
4 cloves
10 red chillies
2 tsp coriander seeds
1 tsp black pepper
1 tsp cumin seeds
1 tsp fennel seeds
1 onion
1 tomato
2 tsp shredded coconut (optional)

Method:

Fry the ingredients in the list “to roast and grind” one by one in a pan. Allow it to cool and grind them to a smooth paste.

Take a pan and add oil. Add mustard seeds and allow it to splutter. Add curry leaves followed by onion. Let the onion be translucent. Then add turmeric powder and ginger garlic paste and saute till the raw smell leaves.

Now add the ground paste to it along with 2 glass of water. Add chilli powder and salt to taste and check for the spice level..

Now add the chicken pieces and stir well. Close tightly with a lid.Reduce the heat to medium and allow it cook for 15 – 20 mins. Add 1/2 cup of chopped coriander leaves and mix well before switching of the stove.

Serve it hot with Idli’s, Rice, or even Chappathi’s.

Ingredients :

Ingredients :

Vazhakkai (Plantain) – 2 Nos
Ginger-Garlic Paste – 1tsp
Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Oil – 10~12 tsp
Salt to taste

Method:

Peel of the skin of the Vazhakkai and wash it with water to remove the stickiness and drain the water.

Marinate it for 10 min with salt, turmeric powder, chilli powder, cumin powder, coriander powder, ginger garlic paste and oil.

Now take a pan, add oil followed by mustard seeds. Allow it to splutter. Then add fenugrek seeds, urad dal and curry leaves followed by the Vazhakkai . Sprinkle little water on top of it and close it with a lid.

Toss the Vazhakkai every two minutes and taste it to check the level of salt and spice in it. Adjust to your taste accordingly. Leave it for 10-15 min on low flame. Don’t forget to toss it now and then.

Spicy Meen Vazhakkai Chops is ready to serve !!! Goes well with Sambar, Rasam and Curd rice.

This Choco~Chip Ice-cream is an incredibly creamy and RICH, thanks to generous amount of whole milk, heavy cream in its ingredients.

Enjoy the hot summer with a cold Choco~Chip Icecream !!!!

Ingredients

1/2 Liter full fat Milk
1/2 Cup Sugar
1/2 Cup Chocolate chips
2 Tbsp Corn Flour
2 Tbsp Unsweetened Coco Powder
1 Tbsp Gelatin
250 ML Heavy Whipping Cream

Method

In a heavy bottom pot add milk and sugar bring to rapid boil on medium flame.

Chocolate Mixture : Meantime, in a bowl add the coco powder and the cornflour add water and mix till there are no lumps. To the 2 tbsp of gelatin add 1/2 cup water and allow to soak for 10 minutes.

Once the gelatin has soaked for 10 minutes place in microwave for 30seconds and melt. Add the chocolate mixture to the boiling milk and stir constantly till combined followed by the gelatin.

Once you see the chocolate custard coat, remove from flame and allow to cool in room temperature.

In a large bowl add the heavy whipping cream and whisk till soft peaks are formed.

Add the cooled custard and whisk the cream till combined.

Divide the chocolate chips in 2 batches and one batch of chips to the cream and mix well add the second batch of chocolate on top mix a little.

Place a cling film or a plate on the bowl allow the mixture to set over night in the freezer.

Bisi-bele-bhaath, is a hot-lentil-rice and vegetable main dish from Karnataka, South India. Most people who taste it for the first time seem to love it, so give it a try!

Ingredients
Rice – 1 cup
Toor Dal (Red Lentils) – 3/4 cup
Water – 6 cups
Onion – 1/2 (chopped)
Tomato – 2 (chopped)
Mixed Vegetables – 2 cups
(You can use whatever you have on hand like brinjal, ashgourd, capsicum, carrot, potatoes, Green Peas, Drumstick, Yam, Beans, cauliflower, zucchini, yellow squash etc)
Turmeric Powder – 1/4 tsp
Salt – to taste
Tamarind Juice – 1/4 cup (or as needed)
Ghee – 2 tblsp
Oil – 1 tblsp

Spice Mix
Channa dal – 1.5 tblsp
Urad dal – 1 tblsp
Dry Red Chillies – 8
Black Peppercons – 4
Corriander seeds – 2 tblsp
Dry Coconut Powder/ Fresh Grated Coconut – 3-4 tblsp
Cumin seeds – 1/4 tsp
Curry Leaves – 1 spring
Poppy Seeds – 1 tsp (optional)
Whole Garam Masala – 1″ piece cinnamon, 2 cloves, 1 cardamom

For Seasoning
Ghee – 1 tblsp
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Curry Leaves – 1 spring
Asafoetida – a pinch
Dry Red Chillies – 2

Method

Wash the rice and toor dal. If you have time, soak it for 10 minutes. Wash and chop the vegetables in big chunks so that it doesn’t get completely mashed up.

Take a pressure cooker or a heavy bottomed pan and add the rice, lentils (toor dal), 1 tblsp oil, onion, tomatoes and all the other vegetables. Add 5 cups of water, required salt and turmeric powder. Close the cooker and pressure cook for 3-4 whistles. Alternatively if you are using a heavy bottomed pan, cook for about 45 minutes till the rice, dal and vegetables are soft.

In the meantime, dry roast all the ingredients under ‘Spice Mix’ on low heat till everything turns light brown. Cool it and make a coarse powder. You can also add some water and make a paste.

After the pressure has gone down from the cooker, open the lid and turn on the heat again.

Mix the coarsely ground spice and the tamarind juice with the rice.

Tip :- If you want the rice less spicy, reduce the amount of spice powder according to your taste. Also adjust the amount of tamarind juice depending on the sourness you need. The tomatoes already adds little sourness to the dish.

Heat ghee in a separate small pan and splutter the mustard seeds. Fry the fenugreek seeds. Add the curry leaves, dry red chillies and asafoetida to this. Add this hot tempering to the Bisi-bele-bhaath. Mix everything together and let it cook on low heat for about 10 minutes till all the flavours blend up. Finally add 2 tblsp of fresh ghee and switch off. Serve it piping hot with some potato chips, papad, or potato fry !!

Ingredients

• 1 1/2 cup Sliced onions
• 1 1/2 cup sliced tomatoes
• 1 tsp turmeric powder
• 1 tsp red chilly powder
• 1 tsp jeera powder (optional)
• Few sprigs of corriander leaves
• 2 cups water
• salt for taste
• 7-8 tsp of oil