GRILLED EGGPLANT AND CHEESE SANDWICH

GRILLED EGGPLANT AND CHEESE SANDWICH 

INGREDIENTS 

Grilled Eggplant Slices - 2
Bread Slices - 2
Butter - 4 Tsps
Cheese Slice - 1

SPICY CHEESE SPREAD

Cheese Spread - 6 Tbsps 
Butter - 2 Tsps
Paprika - 2 Tsps
Garlic cloves - 2 small
Italian Seasonings - 1 Tsp
Crushed Pepper - 1 Tbsp 
Coriander Leaves - 3 Tbsps 
Salt - To Taste

METHOD 

Chop fine the coriander leaves 
Mince the garlic cloves 
Combine all the ingredients in a bowl
Apply butter on both sides of bread slices 
Apply cheese spread evenly on the bread slices
Place the slices of grilled eggplant on one slice
On top of eggplant slices place the cheese slice
Cover with the other bread slice
Place in a sandwich maker 
Toast on both sides 
Serve hot

Notes :

You can place onion and tomato slices if liked
Make sure all ingredients are at room temperature 
Adjust spices to suit your palate 

BANANA MUFFINS

BANANA MUFFINS 

INGREDIENTS 

Ripe Bananas - 2 Large

Flour - 1 1/2 cups

Milk - 3 Tbsps 

Egg - 1

Brown Sugar - 3/4 cup 

Baking Powder - 1 Tsp 

Baking Soda - 1 Tsp 

Melted Butter - 6 Tbsps 

Cinnamon Powder - 1 Tsp 

Vanilla Essence - 1 Tsp 

METHOD 

Preheat oven to 200*C for 15 minutes 

Line a muffin tray with cupcake liners 

Sift all of the dry ingredients in a bowl 

Mash the ripe bananas well with a fork

In a bowl tip in all wet ingredients and whisk 

Add in brown sugar and whisk well 

Add in mashed bananas to wet ingredients 

Add vanilla essence mix well and set aside 

Tip in half of dry ingredients to wet ingredients 

Fold gently and add rest of the dry ingredients and mix well 

Scoop with an ice cream scoop and fill in cupcake liners 

Bake in the preheated oven for 5 minutes @ 200*C 

Reduce temperature to 180*C and bake for 20 - 25 minutes

Cool muffins in a wire rack and serve 

Notes:

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

BACON AND BELL PEPPERS SCRAMBLE

BACON AND BELL PEPPERS SCRAMBLE 

INGREDIENTS 

Canned Bacon - 300 gm
Onion - 1
Green Chillies - 2
Bell Peppers - 1/4 cup each of red yellow and green 
Eggs - 2
Oil - As Required 
Italian Seasoning - 3 Tsps
Pepper Powder - To Taste
Salt - To Taste

METHOD 

Grate or shred the bacon
Chop onion green chillies and bell peppers 
Heat oil in a pan and add chopped and onion green chillies
Once the onion turns pinkish add in the chopped bell peppers 
Sauté for a few minutes and tip in the shredded bacon
Break eggs into the pan and add salt pepper and Italian seasoning to taste
Stir until the eggs are scrambled and done to your taste 

Notes:
I added mayo to this and used as sandwich spread.
My mom and hubby had this with Puttu and said it was yum.
I’m planning to try this as a pizza topping next time when I make this.
How did you have it? What was your variation? Try this recipe and let me know. 

RED LADY’S FINGERS SOUP

INGREDIENTS

Lady's Fingers - 4
Red Chilli Powder - 1/4 Tsp
Green Chilli - 1
Shallots - 10
Pepper Powder - To Taste
Lemon Juice - 2 Tsps
Salt - To Taste
Coriander Leaves - To Garnish

METHOD

Clean and chop lady's fingers into large chunks
Chop shallots and green chillies
In medium flame heat oil in a pan
Add cumin seeds
Once it splutters add in the chopped shallots and green chillies
Sauté till golden
Add in the chopped lady's fingers and lemon juice
Sauté for a minute
Add salt chilli powder and pepper powder.
Sauté for a few seconds
Add water cover and cook till veggies are soft
Remove lady's finger pieces
Check for seasonings and serve hot garnished with chopped coriander leaves

Note:
Red Chilli powder is optional
I used a little less than the quantity mentioned above
Adjust spices to suit your taste 

KARIVEPILLA CHICKEN ROAST / CURRY LEAVES CHICKEN ROAST

INGREDIENTS
Chicken - 500 gm
Small Onion - 1 cup
Ginger - 1 inch piece
Garlic - 6 pods
Green Chillies - 3
Oil - 4 Tbsp
Salt - To Taste

METHOD
Grind small onions ginger garlic and green chillies with salt to taste to a paste and keep aside

INGREDIENTS TO POWDER
Curry Leaves - 1 1/2 Handful
Peppercorns - 2 Tbsp
Dry Red Chillies - 2
Coriander Seeds - 1 Tsp
Fennel Seeds - 2 Tsp
Cumin - 1/2 Tsp
Cinnamon - 1 small stick
Cardamom - 3
Cloves - 3

METHOD
Wash and dry the curry leaves
Dry roast curry leaves and set aside
Dry roast rest of the ingredients and mix with curry leaves and keep aside
When the roasted ingredients are slightly warm powder to a slightly coarse texture

INGREDIENTS TO MARINATE
Curd - 1 Tbsp
Salt - To Taste
Ginger Garlic Paste - 1 Tbsp
Curry Leaves Powder

METHOD
Cut chicken into medium size pieces and clean well
Add the ingredients to marinate and mix well
Cover and keep aside for 30 - 45 minutes

INGREDIENTS TO TEMPER
Curry Leaves - a sprig
Cinnamon - 1 stick
Cloves - 2
Cardamom - 3
Star anise - 1

METHOD
Heat oil in a pan and add the whole spices
Add the ground onion paste and sauté till raw smell is no more
Add the marinated chicken and add 1/4 cup of water or more as required
Add salt to taste
Cover and cook in a medium flame till done

Notes
Amount of curry leaves used was perfect but you can reduce to one handful
Adjust spices to suit your taste
Add chopped small onions and ginger garlic as sauté .
Also add 3 Tbsp of cashew paste and more water for a gravy style.

HOMEMADE GRAPE WINE

HOMEMADE GRAPE WINE 🍷

INGREDIENTS

Black Grapes - 1 Kg
Sugar - 1 Kg
Warm Water - 1 litre
Star Anise - 2
Cinnamon - 1 small piece

METHOD

Wash grapes and set aside to dry
To a clean and dry clay pot ( Bharani ) add sugar and warm water
Stir till the sugar dissolves completely
Add in the spices and grapes stir once
Close pot with a lid and tie with a muslin cloth
Keep in a warm place
Stir once everyday for 15 days continuously
Strain the liquid and discard the residue
Pour the liquid in the pot close with a lid and tie up with a cloth
Set aside in a warm place undisturbed for 21 days
Bottle and store in a warm place till used
Best if stored in a dark bottle and consumed after a month

Note
Adding spices is optional ... you can adjust to suit your taste buds

CARAMEL CUSTARD

CARAMEL CUSTARD 

INGREDIENTS 
Milk - 500 ml
Sugar - 1/2 cup
Eggs - 4
Vanilla Essence - 1 Tsp

TO CARAMALISE
Sugar - 2 Tbsp

METHOD

1. Boil milk and leave to cool at room temperature.
2. Strain warm milk and set aside.
3. Take a clean pudding mould and add the sugar to be caramelised.
4. Place it in stove and maintain a low flame.
5. Swirl the dish by holding it with tongs as it begins to melt and change colour.
6. Once golden to brown in colour remove from flame and set aside.
7. Add sugar to the eggs and beat well till it dissolves completely.
8. Add in the milk, vanilla essence and  mix well.
9. Pour the mixture in the prepared pudding dish.
10. Boil water in a steamer and place the pudding dish.
11. Steam it for 15- 20 minutes after the steam begins to come out.
12. Cool at room temperature by opening the lid of the steamer.
13. Chill for 4 - 5 hours or overnight and serve.

Enjoy 😘

NOTE:
1. Vanilla essence can be omitted if not liked.
2. If overcooked the custard will curdle.
3. Need not alter measurements of the ingredients given.

BLACK CURRANT ICE CREAM

BLACK CURRANT ICE CREAM

INGREDIENTS

Black Currants - 500 gm
Sugar - To Taste
Dried Black Currants - 1/4 cup
Chilled Amul Fresh Cream - 250 ml
Chilled Condensed Milk - 3/4 tin
Vanilla Essence - 1 Tsp ( optional )

METHOD

Wash and clean dried black currants and soak in water till they swell up well.
Wash seedless black grapes and blend to a purée in a mixer
Heat the pulp with required amount of sugar till it reaches a thick syrup consistency
Add the soaked dried Black Currants to the syrup mix well and chill overnight
Whip the chilled cream in a mixing bowl till soft peaks form
Add in the chilled condensed milk and continue to whip for a few more minutes
Add chilled black currant syrup ( Reserve some to garnish ) and beat till fluffy
Add in the vanilla essence and mix well
Pour in a container cover with cling film and close with the lid
Freeze overnight till firm

Notes :

Add sweetness to suit your taste
Chill the fresh cream at least an hour before using.

MUTTON CHUKKA

Mutton Chukka

Ingredients
Lamb meat - 1 / 2 kg
Ginger garlic paste - 2 Tbsps
Small onions - a handful
Curry leaves - 2 sprigs
Coriander leaves - 1 cup
Mint leaves - 1 / 4 cup
Gram Masala Powder - 1 Tbsp
Pepper powder - 2 Tbsps
Chilli powder - 1 Tbsp
Turmeric powder - 1 Tsp
Fennel powder - 2 Tbsps
Salt - to taste
Coconut Oil - to fry

Method
1. Grind all ingredients except mutton oil and half of the coriander leaves.
2. Clean the lamb meat and apply the paste to the pieces and mix well.
3. Set aside for an hour , do not refrigerate.
4. Pressure cook the mutton till soft.
5. Heat oil in a pan and when it's hot add curry leaves, simmer and add the pressure cooked lamb pieces along wit the stock.
6. Simmer and stir once in awhile till the mixture is semi dry or dry.
7. Garnish with chopped coriander leaves and serve hot.

Note:
I used ghee instead of oil . Taste was different .
Adjust the spices to suit your palate.
I cooked it till slightly moist and semi dry.

CUSTARD BREAD PUDDING

CUSTARD BREAD PUDDING

INGREDIENTS
Bread slices - 6
Milk - 2 cups
Sugar - 1 cup
Custard Powder - 4 Tbsp
Vanilla Essence - 1 Tsp
Ghee - 1 Tbsp

INGREDIENTS TO CARAMELISE
Sugar - 2 Tbsp
Water - 1 Tsp

METHOD
Add sugar and water in a pudding dish
Place on medium flame and caramelise till you get a honey colour
Remove dish from stove and keep aside

METHOD
Remove corners from bread and powder in blender
Mix custard powder with sugar and add to milk
Mix without lumps and in medium flame stir till thick
Remove pan from stove and add in the ghee
Mix well till the mixture is glossy now add the vanilla essence
Add in the bread powder little at a time and mix well
Transfer this mixture to the prepared caramel dish
Place a cooker stand in a steamer and pour water
Keep the prepared pudding dish in the stand and steam for 35 minutes

Notes
Time requirement might vary with the type of steamers used
It's best to check after 25 minutes till a toothpick inserted comes out clean
You can steam in idli cooker or pressure cooker also
Using stale bread slices ( not more than two days ) is best than fresh bread slices

GUACAMOLE

GUACAMOLE 

INGREDIENTS 

Ripe Avocado - 1
Onion - 1 small
Green Chillies - 2
Tomato - 1 small
Lemon - 1 small
Coriander Leaves - 1 Tbsp 
Salt - To Taste 

METHOD 

Scoop flesh from the ripe avocado and mash with a fork or potato masher.
Chop fine the onion green chillies tomato and coriander leaves 
Extract juice from the lemon and use 2 Tsps of lemon juice 
Toss in all the chopped ingredients to the mashed avocado in a bowl 
Add lemon juice and salt to taste
Serve with chips or fries

Notes:

Adjust spices and lemon juice to suit your palate 
I used half of the small onion and tomato

TOMATO FISH CURRY

TOMATO FISH CURRY

INGREDIENTS 

Fish - 1/2 Kg
Tomatoes - 5
Shallots - 15
Ginger - 1/2 inch
Garlic Cloves - 6
Green Chillies - 3
Dry Red Chillies - 3
Turmeric Powder - 1/2 Tsp
Coriander Powder - 3/4 Tbsp 
Red Chilli Powder - 1/2 Tbsp 
Kashmiri Chilli Powder - 2 Tbsps 
Curry Leaves - 2 Sprigs
Fenugreek Seeds - 1/2 Tsp 
Mustard Seeds - 1 Tsp 
Salt - To Taste 
Oil - 4 Tbsps 

METHOD 

Clean fish pieces and set aside
Grind three tomatoes and slice the other two
Crush shallots ginger and garlic cloves with green chillies 
Heat oil in a pan and temper mustard and fenugreek seeds
Add curry leaves and dry red chillies sauté for a minute 
Add the crushed shallots ginger garlic and green chillies 
Sauté till raw smell is no more
Add in the spice powders and sauté for a few minutes 
Now add the tomato purée and sauté for 5 minutes 
Add water as required sliced tomatoes and salt to taste
When the water begins to boil add in the cleaned fish pieces 
Cook covered for 15 minutes in medium flame
Uncover and let it simmer for a few more minutes 
Serve with white rice

Note :

Make sure to choose large red ripe and plum tomatoes 
Purely a tomato based fish curry and no tamarind used for the sour taste or coconut paste added to thicken the curry
Adjust spices to suit your taste 
I used coconut oil 

GULAB JAMUN KOFTA CURRY

 GULAB JAMUN KOFTA CURRY 

INGREDIENTS 

FOR KOFTAS

Gulab Jamun Mix - 1 pkt 
Onion - 1 ( small )
Green Chillies - 3
Coriander Leaves - 1 Tbsp 
Water - As Required 
Salt - To Taste
Oil - To Fry

TO GRIND FOR GRAVY

Onion - 1
Tomatoes - 2
Green Chillies - 2
Cashews - 10 - 15
Ginger - 1 Small Piece
Garlic - 2 Cloves
Salt - To Taste 

FOR GRAVY

Milk - 1/2 - 1 cup
Shah jeera - 1 Tsp
Fresh Cream - 3 Tbsps
Red Chilli Powder - 2 Tsps
Garam Masala Powder - 1 Tsp

Salt - To Taste 
Oil - 4 Tbsps 

TO GARNISH 

Coriander Leaves - 1/4 cup
Cream - 2 Tbsps 


METHOD 

Chop green chillies onion and coriander leaves fine for Kofta and add to the Gulab Jamun mix
Add water little at a time to Gulab Jamun mix and knead to a soft dough 
Set aside covered with a cling film
Pressure cook for three whistles the ingredients to grind
Cool at room temperature and grind to a smooth paste
Form equal sized balls from the Jamun mix
Heat oil in a pan and fry them to a golden brown 
Heat oil for gravy in a kadai and add the shah jeera seeds 
Once they burst add in the ground paste and sauté till raw smell is no more 
Add in the spice powders and some chopped coriander leaves mix well
Pour in the milk add salt to taste and add the fried koftas
Simmer for a couple of minutes in low flame
Add fresh cream simmer for two minutes and remove kadai from stove
Garnish with fresh cream and chopped coriander leaves and serve hot

Notes:
Quantity of cream depends on how rich you want the gravy to taste 
Add very little water at a time while kneading the mix
Fry the koftas in batches 
Best to add koftas and simmer just before serving else they become too soft or soggy 
Adjust spices to suit your palate 

PINEAPPLE AND BELL PEPPER SALAD

PINEAPPLE AND BELL PEPPER SALAD 

INGREDIENTS 

Pineapple - 3 cups 
Red Bell Pepper - 1
Green Bell Pepper - 1
Yellow Bell Pepper - 1
Pomelo Fruit Flesh - 1 cup
Green Chilli - 1
Green Apple - 1
Cashew Nuts - 15
Dates - 10 - 15
Mayonnaise - 1/2 - 1 cup
Fresh Cream - 1/4 cup
Pepper - To Taste
Salt - To Taste

METHOD 

Chop fine pineapple bell peppers green chilli apple and dates 
Remove the white skin from pomelo fruit flesh
In a bowl combine mayonnaise fresh cream salt and pepper to taste
Toss in the cashew nuts chopped fruits bell peppers and pomelo fruit flesh
Mix and serve garnished with some pineapple pieces

Notes:

You can use eggless mayonnaise 
You can add orange instead of pomelo 
I have not added sugar you can if you like 
I used medium sized bell peppers and apple

COCKTAIL BANANA FLOWER VADA

COCKTAIL BANANA FLOWER VADA 

INGREDIENTS 

Channa Dal - 1/4 cup

Gram Dal - 3 Tbsps 

Toor Dal - 1/4 cup

Dry Red Chillies - 3

Peppercorns - 1/2 Tbsp 

Banana Flowers - 2 cups

Onion - 1

Green Chillies - 4

Fennel - 2 Tsps

Ginger - 1/2 inch piece

Asafoetida - 1/2 Tsp

Curry Leaves - 1 sprig

Coriander Leaves - 1/4 cup
Buttermilk - 1 cup

Salt - To Taste 

Oil - To Fry

METHOD 

Soak the dals peppercorns and red chillies in water for three hours

Clean and peel the banana flower remove pistils and soak in buttermilk 

Meanwhile chop onion green chillies ginger curry leaves and coriander leaves 

Grind coarsely all the above soaked ingredients without adding water
Add fennel seeds chopped ingredients salt and asafoetida to the ground mixture 

Drain the banana flowers from buttermilk and chop fine 

Add to the ground dals and mix 

In medium flame heat oil in a kadai 

Form equal sized balls from the mixture flatten a little and fry in the hot oil till brown and crisp 

CRUNCHY SALMON AND AVOCADO SALAD

CRUNCHY SALMON AND AVOCADO SALAD 

INGREDIENTS 

Avocado - 1
Salmon - 4 pieces 
Red Bell Pepper - 1
Yellow Bell Pepper - 1
Red Onion - 1
Tomato - 1
Green Chillies - 2
Crushed Pepper - To Taste
Coriander Leaves - 2 Tbsps 
Lemon Juice - 1 Tbsp 
Salt - To Taste
Olive Oil - 4 - 5 Tsps

METHOD 

Chop avocado bell peppers onion tomato coriander leaves and green chillies 
Rub salt and pepper on the fish pieces and set aside 
In a pan heat olive oil to medium flame and add in the fish pieces
Flip and cook well on both sides till crisp
Chop crisp fish pieces into chunks
Toss all the ingredients in a bowl adding salt and pepper to taste and serve. 

Note:

You can add green capsicum if you like
You can add red chilli flakes if liked
I used medium sized bell peppers 
I used canned salmon fish pieces 

FRESH FIGS AND WALNUTS MUFFINS

FRESH FIGS AND WALNUTS MUFFINS 

INGREDIENTS 

Flour - 1 1/2 cups

Granulated Sugar - 3/4 cup

Baking Powder - 2 Tsps

Fresh Figs Chopped - 3/4 cup

Walnuts Chopped - 1/2 cup

Vanilla Essence - 2 Tsps

Warm Milk - 1/2 cup

Oil - 1/2 cup

Egg - 1

METHOD 

Preheat oven to 180*C for 15 minutes 

Line muffin pan with cupcake liners 

Sift flour and baking powder together 

Whisk wet ingredients with sugar till it dissolves 

Add dry ingredients in batches to wet ingredients and mix well 

Add in the chopped fresh figs and walnuts

Using an ice cream scoop take equal portions of the batter and pour in cupcake liners 

Bake in the preheated oven for 20 - 25 minutes

Serve warm with honey or maple syrup drizzled on top 

Notes

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

Instead of oil cool melted butter can also be used

You can replace granulated sugar with brown sugar

EASY AVAL ( RICE FLAKES ) VADAI

EASY AVAL ( RICE FLAKES ) VADAI

INGREDIENTS 

Onion - 1
Cumin - 1 Tsp
Ginger - 1 inch
Green Chillies - 3
Rice Flour - 1 Tbsp 
Gram Flour - 2 Tbsps 
Rice Flakes - 1 1/2 cups 
Curry Leaves - 2 Sprigs 
Coriander Leaves - 1/4 cup
Salt - To Taste
Oil - To Fry

METHOD 

Chop onions green chillies coriander leaves and curry leaves 
Scrape the skin and chop the ginger into fine pieces
Soak rice flakes for 10 minutes 
Squeeze the water add in rest of the ingredients and mix well
Heat required amount of oil to fry in a pan
Form equal sized balls from the mixture flatten between palms and deep fry until golden and crisp
Serve hot with coconut chutney 

Notes:
Adjust spices to suit your palate 

HAPPY ONAM

                                           WISHING YOU ALL
                                        A VERY HAPPY ONAM