DATES CHOCOLATE BARK

 DATES CHOCOLATE BARK

INGREDIENTS 

Dates - 24
Peanut Butter - 1/4 cup
Melted Dark Chocolate - 1 cup
Crushed Nuts - 1 cup

METHOD

Line a baking sheet with parchment paper 
Remove seed from the dates
Arrange on the prepared baking sheet 
Gently press a little as you arrange 
Melt the peanut butter in microwave oven 
Spread it evenly over the dates layer
Refrigerate for awhile 
Sprinkle some chopped nuts on top
Pour melted chocolate over this
Sprinkle the crushed nuts on top 
Drizzle remaining melted dark chocolate on top
Refrigerate until set
Slice serve and enjoy 

Notes :

You can use any kind of chocolate 
You can refrigerate the slices for more than a week
Use any kind of mixed nuts you like
You can sprinkle flaky salt on top of liked 

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BLUEBERRY MUFFINS

 BLUEBERRY MUFFINS 

INGREDIENTS 

Flour - 1 1/2 cup

Baking Powder - 2 Tsp 

Corn Flour - 1/2 Tbsp 

Blueberries - 1 cup

Milk - 1/2 cup

Grated Lemon Zest - 1 Tsp 

Granulated Sugar - 3/4 cup

Flavourless Oil - 1/3 cup 

Vanilla Essence - 1 Tsp 

METHOD 

Preheat oven to 180°C for 15 minutes 

Line a muffin tray with cupcake liners

Add all wet ingredients to a bowl and whisk well 

Add the lemon zest and mix

Sift all dry ingredients and set aside

Add the wet ingredients to the dry ingredients and fold gently 

Add the blueberries and fold in the batter

Fill the cupcake liners with the batter

Bake in the preheated oven for 20 - 25 minutes 

Notes :

Timing might vary with different brands of ovens available in the market 

STEAM ROAST CHICKEN

 STEAM ROAST CHICKEN 

INGREDIENTS TO BRINE

Chicken - 1 whole

Ginger Garlic Paste - 1 Tbsp 

Lukewarm Water - As Required 

Lemon Juice - 2 Tsp 

Vinegar - 2 Tsp 

Salt - 1 Tsp 

METHOD

Clean the whole chicken and make deep slashes all over

To lukewarm water add all the ingredients 

Mix well and add the prepared chicken 

Cover and set aside for an hour

INGREDIENTS FOR SPICE RUB

Pepper Powder - 1 Tbsp 

Turmeric Powder - 1 Tsp 

Salt - To Taste 

Oil - To Roast

METHOD

Remove chicken from brine solution and pat dry all over thoroughly 

Apply the dry spice rub mixture and set aside 

Heat oil in a large kadai and roast the chicken until golden on both sides 

INGREDIENTS TO MARINATE 

Ginger Garlic Paste - 2 Tbsp 

Chicken Tikka Masala - 2 Tsp 

Crushed Green Chillies - 8

Red Chilli Powder - 1 Tbsp 

Red Chilli Flakes - 2 Tbsp 

Kashmiri Chilli Powder - 2 Tsp 

Coriander Powder - 1 Tbsp 

Turmeric Powder - 1 Tsp 

Cumin Powder - 1 Tsp 

Fennel Seeds Powder - 2 Tsp 

Garam Masala Powder - 2 Tsp 

Crushed Pepper - 1 Tbsp 

Tomato Ketchup - 3 Tbsp 

Softened Butter - 3 Tbsp 

Yoghurt - 1/2 cup

Fresh Cream - 2 Tbsp 

Lemon Juice - 2 Tbsp 

White Sesame Seeds - 2 Tbsp 

Salt - To Taste 

METHOD

In a large vessel add in all the above ingredients and mix well

Place the chicken in a large plate or bowl

Rub the marinade all over and cover with an aluminium foil 

Refrigerate for 4 - 6 hours or overnight 

INGREDIENTS FOR STEAM ROASTING

Lemon Slices - 8

Cinnamon - 1 inch piece 

Fennel Seeds - 1 Tsp 

Cumin Seeds - 1 Tsp 

Star Anise - 3

Cardamoms - 4

Cloves - 4

METHOD 

In a large pressure cooker pour in some water

Cut a lemon into 8 round slices or pieces

Add in the whole spices and lemon slices 

Place a stand inside the cooker

Cover a steamer plate with aluminium foil 

Poke holes in the aluminium foil for steam to pass through 

Place the steamer plate above the stand

Place the marinated chicken on the steamer plate

Dot with some softened butter over the chicken 

Sprinkle the white sesame seeds over the chicken 

Cover steamer plate with butter paper 

Close the cooker and put on the weight 

In high flame cook for 5 minutes 

Lower heat to minimum and cook as such for 30 - 45 minutes 

Once done carefully remove from steamer plate 

Place in the serving plate

Serve hot with any dip of your choice and enjoy

Notes :

The.chicken I used was around 1.480 kg

You can use whole chicken or large chicken pieces 

You can use food colour if liked

MARBLE CAKE

 MARBLE CAKE

INGREDIENTS 

Flour - 1 1/4 cup

Butter - 150 gm

White Sugar - 3/4 cup

Baking Powder - 2 Tsp 

Vanilla Essence - 1 Tsp 

Eggs - 3

Milk - 100 ml

Warm Milk - 3 Tbsp 

Cocoa Powder - 2 Tbsp 

Grated Dark Chocolate - 50 gm

METHOD

Preheat oven to 180°C for 15 minutes 

Line and grease a cake tin with parchment paper 

Sift together flour and baking powder together and set aside 

In a bowl mix butter and sugar together 

Add the eggs one by one and mix until light and fluffy

Add the vanilla essence and mix

Add the shifted dry ingredients to the wet mix alternatively with 100 ml milk

To the cocoa Powder add the warm milk and grated chocolate 

Mix well without lumps 

To 1/3 of the batter add the cocoa paste and mix well

Let the other 2/3 of the batter remain as such

Alternately pour the batters into the prepared tin until both the batters are used up

Make any pattern on top using a cocktail stick

Bake in the preheated oven for 40 - 50 minutes 

Cool at room temperature slice and serve

Notes :

Timing might vary with different brands of ovens available in the market 

Make sure the butter is at room temperature 

BANANA FLOWER USILI

 BANANA FLOWER USILI 

INGREDIENTS 

Banana Flower - 1

Red Chilli Powder - 1 Tsp 

Turmeric Powder - 1/4 Tsp 

Cumin Powder - 1/2 Tsp 

Buttermilk - 1 cup

Water - 1 cup

Salt - To Taste 

METHOD 

Rub oil in your hands before cleaning 

Remove the large purple colour petals

Remove the florets inside each petal

Now slit open each floret

Remove the hard pistil 

Once all petals are removed you will find a white cone like structure 

This portion does not need cleaning 

Chop fine the florets and centre portion 

As you keep chopping put everything in the buttermilk

Clean the chopped florets well

Drain liquid add all spice powders and salt to taste

Spread this in a steamer plate and steam until done 

INGREDIENTS FOR USILI

Channa Dal - 1/4 cup

Toor Dal - 1/4 cup

Dry Red Chillies - 2

Salt - To Taste 

METHOD

Wash and soak the dals for 30 minutes along with the dry red chillies

Drain the water and transfer to a mixer jar 

Grind to a coarse paste

Form small balls from the paste 

Arrange in a steamer plate and steam for 10 minutes 

Once it becomes warm to touch crush with fingers to a coarse powder 

Set aside usili until use

INGREDIENTS TO GRIND

Grated Coconut - 1 cup

Cumin Seeds - 1 Tsp 

Dry Red Chilies - 3

Garlic Cloves - 4

Turmeric Powder - 1/2 Tsp 

Curry Leaves - 1 Sprig 

Shallots - 5

Salt - To Taste 

METHOD

Pulse and coarsely grind the above ingredients without adding water

Set aside until use

INGREDIENTS TO TEMPER 

Urad Dal - 1 Tbsp

Mustard Seeds - 1 Tsp 

Dry Red Chilies - 4

Curry Leaves - 2 Sprigs 

Gingelly Oil - 4 Tbsp 

INGREDIENTS FOR BANANA FLOWER USILI 

Chopped Onion - 1

Green Chillies - 3

Red Chilli Powder - 1 Tsp 

Turmeric Powder - 1/2 Tsp 

Coriander Powder - 1 Tsp 

Salt - To Taste 

METHOD

Heat oil in a kadai

Add ingredients to temper

Once they splutter add the sliced onions and green chillies

Saute until golden and add the ground mixture 

Saute until raw smell is no more 

Add the chopped and steamed banana flower and spice powders 

Add salt to taste if necessary 

Saute well until it dries up a little

Add the powdered usili mixture and saute well

Remove kadai from stove and serve hot garnished with grated coconut 

Notes :

Adjust spices to suit your taste 

Serve with white rice and rasam or sambar 

PARSI EGGLESS MAWA CAKE

 PARSI EGGLESS MAWA CAKE

INGREDIENTS FOR MAWA 

Milk Powder - 1/2 cup
Milk - 1/4 cup
Butter - 1 Tsp 

Add butter to a pan and melt
Add milk to the pan 
Once it starts to boil add the milk powder 
Stir continuously until the mixture separates from the pan and forms into a lump
Now mawa is ready
Cool this at room temperature 

INGREDIENTS FOR THE CAKE

Flour - 1 1/2 cup
Baking Powder - 1 Tsp 
Baking Soda - 1/2 Tsp
Powdered Sugar - 1 cup
Cardamom Powder - 1/2 Tsp 
Chopped Pistachios - 3 Tbsp 
Butter - 1/2 cup
Curd - 1/2 cup
Milk - 1/2 cup 

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin with parchment paper and keep aside 
Sift all the ingredients together in a bowl and set aside 
To butter add powdered sugar and beat until light and fluffy 
Add curd and stir well
Add the sifted dry ingredients and mix 
Add the milk and mix well
Grate the prepared mawa and add to batter
Pour batter to the prepared cake tin
Sprinkle chopped pistachios on top
Bake in the preheated oven for 55 - 60 minutes 
Allow the cake to cool slice and serve

Notes :
Timing might vary with different brands of ovens available in the market 
You can garnish with chopped mixed nuts




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SARDINES PEERA

 SARDINES PEERA 

INGREDIENTS 

Sardines - 250 gm

Grated Coconut - 1 1/2 cup

Green Chillies - 6

Ginger - 1 inch piece 

Garlic Cloves - 10

Turmeric Powder - 1 Tsp 

Fenugreek Powder - 1/4 Tsp 

Garcinia Cambogia - 1 

Curry Leaves - 3 Sprigs

Coconut Oil - 3 Tbsp 

Salt - To Taste

METHOD

Clean and wash sardines

Soak Garcinia in 1/2 cup of lukewarm water 

To a mixer jar add in grated coconut green chillies shallots spice powders garlic cloves one sprig of curry leaves and salt to taste 

Pulse until combined without adding water

To a clay pot or kadai add the sardines ground coconut masala 2 Tbsp coconut oil soaked garcinia and curry leaves

Mix well check salt to taste 

Cover and cook in medium flame 

Toss once in 5 minutes until the moisture dries up 

Drizzle the remaining oil on top and keep covered until serving time 

Notes :

Adjust spices to suit your taste 

If you don't get garcinia use tamarind paste instead