Special Fruit Pudding Recipe
Ingredients (Serves 10 ppl)
1. Apple, grapes, banana, mango, strawberry, blue berry etc – 2 cups chopped
Condensed milk – 1 – 2 tbsp or sugar – 1 tbsp
2. Heavy whipping cream – 1.5-2 cup
Sweetened condensed milk – 1 tin – 2 tbsp
Vanilla extract – 1 tsp
3. Cookies / cake, crumbled – 1 cup or As required
4. Chopped nuts – 3-4 tbsp
Tutti frutti – 3 – 4 tbsp
Method
1. Combine the chopped fruits, with 2 tbsp condensed milk.
2. In a large bowl, combine heavy whipping cream, condensed milk and vanilla extract. Using an electric hand mixer at medium-high speed, beat for about 6 – 8 minutes until firm peaks form.
3. In a pudding bowl, add 1-2 tbsp crumbled cookies/cake. Top it with whipped cream followed by chopped fruits. Top it with some more whipped cream. Finally sprinkle some chopped nuts, tutti-frutti and crushed cookies. Garnish with candied cherry. Refrigerate for atleast 3 – 4 hrs before serving. Enjoy!

Pan Grilled Chicken Roast Recipe 
Ingredients
1. Chicken leg quarters – 3 (or 6 chicken drumsticks)
2. Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1 tbsp
Garam masala powder – 1 tsp
Pepper powder – 1/2 tsp
Lemon juice- 1 tbsp
Salt
3. Oil – 2 + 2 tbsp
4. Cashews and raisins – 2 tbsp each
5. Onion – 2-2.5 cup, thinly sliced and halved
6. Ginger and garlic, crushed – 1 tbsp each
Curry leaves – A few
7. Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1.5 tsp
Regular chili powder- 1/2-1 tsp (Add according to your spice tolerance)
Garam masala powder – 3/4 tsp
Pepper powder – 1/4 – 1/2 tsp
8. Tomato – 1 large, finely chopped
9. Soy sauce- 1/2 tsp
Tomato sauce – 2 tsp
10. Coriander leaves – 2 tbsp, chopped
Method
1. Combine the chicken leg quarters with ingredients numbered 2. Let rest for 2 hrs.2. Heat 2 tbsp oil and fry the cashews and raisins. Remove to a bowl. Now place the chicken leg quarters. Cook covered on med flame for about 5-10 minutes till the bottom part is browned. Flip to the other side and cook covered for 20-25 mts till the chicken is completely cooked through. Remove to a plate. Transfer the gravy to a bowl to use later.
3. Add more oil to the pan and add onion and little salt. Cook till light golden. Add a few curry leaves, crushed ginger garlic and cook for a few minutes till their raw smell is completely gone. Add spice powders numbered 7 and cook for 1-2 mts. Add tomato and cook till mashed up. Add soy sauce and tomato sauce. Mix well. Finally add fried chicken leg quarters and coat well with the masala. Cook on both sides over low medium heat for 2-3 minutes. Sprinkle coriander leaves and serve hot.

Ingredients (Serves 5)
1. Rajma – 1.5 cup (Soak rajma in enough water for at least 8-10 hrs)
Cloves – 3, black cardamom- 1, cinnamon stick – 1/2 inch, bay leaf – 1
Salt – 1/2 tsp
Water – As required
2. Oil – 1.5 tbsp
3. Cumin seeds – 1/2 tsp
4. Onion – 1 cup
5. Ginger garlic paste – 2 tsp
6. Turmeric powder- 1/2 tsp
Chilli powder – 1.5 – 2 tsp
Coriander powder – 2 tsp
7. Tomato, ripe- 2 medium, chopped
8. Oil + butter – 2 tsp each
9. Hot water – 1/2 cup or as required
Garam masala powder – 1/2 tsp
10. Kasoori methi – 1/2 tsp
Butter – 1.5 tsp, optional
11. Coriander leaves, chopped – 3 tbsp
12. Ghee – 2 tsp (optional)
Green chilies – 2-3, slit
Ginger – 3/4 tsp, sliced
Method
1. Pressure cook soaked rajma with the other ingredients numbered 1 for about 1-2 whistles until soft.
2. Heat oil over medium flame and splutter cumin seeds. Add onion and cook until onion turns soft and begins to change color. Add ginger garlic paste and cook till the raw smell disappears. Add turmeric powder, chili powder and coriander powder. Cook till their raw smell leaves. Add tomato and cook till mashed up. Switch off the flame. Cool down and grind to a fine paste adding 3-4 tbsp water.

3. Heat 2 tsp oil + 2 tsp butter over medium flame. Add the ground paste. Stir well. Cover and cook for 6-8 minutes over low heat till oil separates. Add cooked rajma along with the gravy (if there isn’t enough gravy, add 1/2 -3/4 cup hot water). Mix well. Add salt, to taste. Bring to a boil. Cook for 10-12 minutes. Sprinkle kasoori methi, garam masala powder and mix well. Switch off. Finally add 2 tsp butter and chopped coriander leaves. Taste-check for salt.
4. Optional step – Heat 2 – 3 tsp ghee over medium high heat. Switch off the flame and add 2 slit green chilies and a tsp of sliced ginger. Stir for a few seconds and pour over the rajma. Let rest for 10-15 minutes before serving. Serve with plain rice /cumin rice, pappad and pickle.
For cumin rice – Heat 1.5 tbsp oil and splutter 1-1.5 tsp cumin seeds. Add hot cooked rice, pinch of salt and chopped coriander leaves. Mix gently and serve with rajma.

Ingredients

1 cup semi sweet chocolate chips / dark chocolate chips
1 cup roasted nuts (chop if large)
Salt – 1 pinch
Melt chocolate in the microwave (or by double boiling method) for 60 – 90 seconds in between or until fully melted. Add nuts, pinch of salt and combine well.
Line a plate/ baking sheet with parchment paper. Using two spoons, scoop the chocolate nut mixture and drop onto the parchment paper.
Refrigerate for 30 minutes until the chocolate clusters are set. Enjoy!!

Ingredients
1. Besan / kadala mavu – 1.5 cup
Rice flour (idiyappam podi) – 1/4 cup
Turmeric powder – 1/2 tsp
Hing/asafoetida – 2 pinches
Salt
2. Oil – 3-4 tsp
Water – 1/2 cup or as required
3. Masoor dal (with skin) – 1/2 cup, soaked in enough water for 2.5 hrs and then drained well
4. Peanuts – 1/4 cup
Roasted gram (pottu kadala) – 1/4 cup
Almonds and cashews – 2-3 tbsp each (optional)
5. Curry leaves
Black salt
6. Oil, to deep fry
7. Food color- red and green for boondi (optional)
Method
1. Combine besan with the other ingredients numbered 1. Remove 1/4 cup of this mix to make boondi. Add oil, 1/3 -1/2 cup water gradually and make a dough. Grease the insides of an idiyappam maker with oil and fill with half the dough.
2. Heat oil over medium heat. Press the idiyappam maker in circular motion making sure the dough do not overlap (fry single layer of sev at a time). Cook for 2-3 minutes, flip to the other side and cook 1 minute. Remove to a paper towel. Repeat the process till the dough is used up.
3. To prepare boondi, add water and a pinch of food color (green or red) to the flour mix that we set aside. Make a smooth and thick batter. Add a pinch of baking powder. Hold a perforated ladle over the oil and pour 1-2 spoons of the batter. Fry the boondi for 2-3 minutes till crisp. Remove to a paper towel. Repeat till the batter is used up.
4. Next fry the soaked and drained masoor dal in 2-3 batches. You can use a large steel strainer for convenience. Fry for 3-4 minutes till the lentils shrinks and turn brown (they will turn crisp once they cool down). Remove to a paper towel.
5. Next fry the peanuts, roasted gram, cashews , almonds etc one by one and remove to a paper towel .
6. Put the fried sev in a large bowl. Break it gently using your hands . Add all the other fried items and 1/4 – 1/2 tsp black salt. Toss well. Cool completely and transfer to an airtight container. Enjoy with tea or coffee!!

Chicken Shawarma Bowl Recipe
Ingredients (Serves 3-4)
1. Boneless chicken (thighs preferred) – 500 gm, thinly sliced
2. Greek yoghurt / hung curd – 1/4 cup
Lemon juice – 1.5 tbsp
Garlic powder – 1/2-3/4 tsp
All spice powder – 1/2 – 3/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Chilly powder – 1/2 tsp
Paprika or Kashmiri chilli powder – 2 tsp
Cinnamon powder – 1/4 tsp
Cardamom powder – 2 pinches
Dried parsley – 1/4 tsp
Olive oil – 2-3 tsp
Pepper powder – 1/2 tsp
Salt – As required
3. Olive oil – 2-3 tbsp or as required
To serve
4. Pita bread / any flatbread – 4
5. Hummus
6. Balela Salad
Method
1. Marinate the chicken pieces with all ingredients numbered 2. Cover and refrigerate for at least 2 hours or overnight.
2. Heat 2 – 3 tbsp oil in a wide pan. Pan fry chicken pieces in 2-3 batches until browned, about 6-8 minutes.
3. Serve with pita bread, salad and hummus. OR use it in wrap – Warm the pita bread and spread 1 – 2 tbsp garlic mayo in the center. Top it with chicken followed by sliced onion, tomato, French fries, pickled turnips/ cucumber, sliced lettuce etc. Roll it up tightly. You can grill it for 1 – 2 minutes, if you want. Serve immediately.

Hotel Style Kadala Curry Recipe (Inspired by Brindhavan Vegetatarian Restaurant, Cochin)
Ingredients (Serves 6)
1. Kadala / black chana – 1.5 cup (Soaked in enough water for 8 – 10 hrs)
Turmeric powder – 1/2 tsp
Water – As required
2. Coconut oil – 1 tbsp
3. Fennel seeds – 1 pinch
4. Onion – Around 1.5 cup, thinly sliced and halved
Ginger – 1 tsp, chopped
Garlic – 1 tsp, chopped
Green chilly – 1, chopped
5. Turmeric powder – 1/2 tsp
Chili powder – 3/4 tsp
Coriander powder – 1.5 – 2 tsp
6. Garam masala powder – 1/2 tsp
7. Tomato – 1/2 small, sliced or chopped
Cashews (soaked for 30 mts) – 5-6 (optional)
8. Thick coconut milk – 2-3 tbsp
Butter – 1 tsp
9. Coconut oil – 1 tsp + 1 tsp butter
Dried red chilies – 2, broken
Curry leaves – 4-5
Method
1. To a pressure cooker, add soaked chana, turmeric powder and water. Pressure cook for 5 – 6 whistles until kadala turns soft. Set aside.
2. Heat oil and add a pinch of fennel seeds. Stir for a few seconds till fragrant and add onion, ginger, garlic and green chilly. Cook till onion turns light golden. Add turmeric powder, chili powder and coriander powder. Cook for a minute or two over very low heat till their raw smell completely disappears. Add chopped tomato, soaked cashews and cook for 4 – 5 minutes till tomato turns mushy. Add garam masala powder and mix well. Switch off. Set aside to cool completely and grind to a fine paste.
3. Heat oil and fry dried red chilies n curry leaves. Next add the ground paste and mix well. Add cooked kadala along with gravy and salt, to taste. Bring to a boil. Cover and cook for 5-8 minutes over low-medium heat, stirring in between. Add coconut milk and mix well. Switch off the flame. Add 2 tsp butter and mix well. Cover and let rest for 10 minutes before serving.

Ingredients (Serves 5)
1. Paneer – 300 gm, cubed
2. Oil – 1 tbsp
3. Onion – 3/4 cup, sliced and halved
Ginger – 1 tsp
Garlic – 2 tsp
Green chilies – 3-4, chopped
4. Cashews – 4-5
Tomato – 2 small
5. Spinach – A handful
Coriander leaves – 3/4 cup
6. Salt
7. Oil + butter – 1 tbsp each
Whole spices- 3 green cardamom, 1 black cardamom, 1 bay leaf, 4 cloves, 1/2-inch cinnamon
8. Curd – 2 tbsp
9. Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1/4 tsp
10. Hot water- 3/4 cup
11. Garam masala powder – 1/4-1/2 tsp
Sugar – 1 pinch
12. Paneer, grated – 1/4 cup
Heavy cream – 2-3 tbsp
Kewra water – 1/4 tsp (optional)
13. Ghee – 1 tbsp
Chilli powder- 1 pinch (optional)
Method
1. Heat 1 – 1.5 tbsp oil in a pan and add onion, pinch of salt, ginger, garlic and green chilies. Cook till onion turns translucent. Add cashews and tomatoes. Cook till tomatoes get mashed up. Add spinach, coriander leaves and salt, to taste. Cook for a few minutes. Switch off the flame. Set aside to cool completely. Grind to a fine paste adding 3-4 tbsp water.
2. Heat 1 tbsp oil + butter over medium heat and add whole spices. Stir for a few seconds till fragrant. Add the ground paste and cook for two minutes. Add curd and continue to cook for 4-5 minutes. Add spice powders numbered 9 and cook over low heat for a few minutes. Add 3/4 cup hot water, salt and mix well. Bring to a boil. Add garam masala powder and a pinch of sugar. To this add, paneer cubes and cook for 3-4 minutes. Switch off. Sprinkle grated paneer, cream and kewra water, if using. Mix gently. Top with 1 – 2 tsp butter or heat a tbsp of ghee and add a pinch of chili powder. Stir and immediately pour over the curry. Serve with pulao /chapathi.

Cauliflower 65 Recipe
Ingredients (Serves 6)
1. Cauliflower – 1 small, cut into medium florets
2. Turmeric powder – 1/4 tsp
Kashmiri chilli powder – 1 tbsp
Chili flakes – 3/4 tsp
Pepper powder – 1/2 tsp
Salt – 1/2 – 3/4 tsp or as required
Ginger garlic paste – 1 tbsp
Corn starch – 4 tbsp or as required
All purpose flour – 5-6 tbsp
Rice flour – 2 tbsp
Water – 1/3 cup or as required
Curry leaves – 6-7, finely chopped
Coriander leaves – 3 tbsp, finely chopped
Lemon juice – 2 tsp
Oil – 1 tsp
3. Oil – To deep-fry
4. Oil – 2 tbsp
Cumin seeds- 1/2 tsp
5. Garlic – 1 tsp, minced
Green chilies – 3, diagonally sliced
Chili garlic sauce – 2 tbsp
Method
1. Boil water in a large vessel. Add cauliflower florets, little salt and cook for 3 minutes (30 – 40% cooked). Drain well. Let it cool.
2. Combine the cauliflower florets with the ingredients numbered 2. The cauliflower should have a thick coating. Let rest for 10 minutes.
2. Deep-fry in 2-3 batches till reddish brown and crisp, takes about 4-5 minutes. Remove to a paper towel.
3. Heat 2 tbsp oil and splutter cumin seeds. Next add garlic and green chilies. Cook for 1-2 mts (garlic shouldn’t brown). Add chili garlic sauce and mix well. Finally add fried cauliflower toss well. Serve as an appetizer or with fried rice/ pulao etc.

Ingredients (Serves 5 – 6)
1. Chicken, bone-in – 3/4 – 1 kg
2. Oil – To deep-fry onion
Onion – 2 medium, thinly sliced
3. Turmeric powder – 3/4 tsp
Kashmiri chilli powder (good quality) – 1-1.5 tbsp
Pepper powder – 1/2 – 3/4 tsp
Garam masala powder – 3/4 tsp
Ginger garlic paste – 1.5 tbsp
Curry leaves – 1 sprig
Lemon juice – 1 tbsp
Curd – 3 tbsp
Salt – To taste
Fried onion, crushed
4. Coconut oil – 1-2 tbsp
Fennel seeds – 1/4 tsp
Curry leaves – A few
5. Tomato, firm – 1 medium, cubed
Curry leaves – 1 sprig
Green chilies – 3, sliced diagonally
Garam masala powder – 1/2 tsp
Method
1. Fry onion till browned (Remove when the onion turns golden brown). Remove to a paper towel.
2. Marinate chicken pieces with the ingredients numbered 3. Let rest for at least 1 hr.
3. Heat 1-2 tbsp coconut oil and add fennel seeds. Stir till fragrant and then add curry leaves and the marinated chicken. Mix well and cook for a few minutes. Cover and cook for about 25 – 30 minutes over low heat, stirring in between, till the chicken pieces are completely done. Add tomato cubes, curry leaves, green chilies and garam masala powder. Cook for 1-2 minutes over medium heat. Switch off the flame. Serve with chapathi /pulao.