RUSSIAN SALAD

INGREDIENTS 

Boiled Potatoes - 2
Carrot - 1
Peas - 1/4 cup
Apples - 2
Pineapple - 1 cup
Fresh Cream - 1/2 cup
Mayonnaise - 1 cup
Caster Sugar - 2 Tbsps 
Black Pepper Powder - 1/2 Tsp
White Pepper Powder - 1/2 Tsp 
Pomegranate Pearls - 1/4 cup
Pineapple Slices - To Decorate
Salt - To Taste

METHOD 

Cube boiled potatoes 
Cube and blanch the carrot
Blanch the green peas
Peel the skin and cube apples
In a bowl mix together mayonnaise fresh cream caster sugar salt black and white pepper powders
To the creamed mixture add in the cubed vegetables and fruits 
Mix well to combine and chill 
Decorate a clean plate with some pineapple slices
Place in the chilled salad serve sprinkled with the pomegranate pearls

Notes:

Russian salad tastes best when chilled and served
Adjust ingredients to suit your taste

BANANA CAKE - PRESSURE COOKER RECIPE

BANANA CAKE - PRESSURE COOKER METHOD

INGREDIENTS

Eggs - 2
Sugar - 3/4 cup
Maida - 1 cup
Butter - 100 gm
Ripe Bananas - 2
Baking Powder - 1 Tsp
Vanilla Essence - 2 Tsps

METHOD

Preheat cooker after adding salt in high flame for 5 - 7 minutes
Sift the dry ingredients and set aside
Peel and mash the bananas with a fork
Add in the eggs one by one and whisk
Add the melted butter and sugar
Continue to whisk till sugar is completely dissolved
Fold in the sifted dry ingredients and mix till well combined
Bake in the preheated pressure cooker for around 30 - 40 minutes
At this stage open the pressure cooker and check with a toothpick
If it comes out clean the cake is done if not bake again
Once the cake is done lower the flame and cook for another 10 minutes till evenly browned


Notes:
I used brown sugar but hey ordinary white sugar will do
The cake was less sweet so add some more sugar
I used Yellow Robusta banana here. Next time I’m going to try with Palayankotta Pazham or Green Robusta
I did the browning for 15 minutes which was not necessary. 10 minutes will do.

BEETROOT DIAMOND CUTS

BEETROOT DIAMOND CUTS

INGREDIENTS 

Small Beetroot - 1 
Black Sesame Seeds - 2 Tsp
Red Chilli Powder - 1/2 Tsp
Flour - 1 cup
Ghee - 1 Tsp
Salt - To Taste 
Oil - To Fry

METHOD 

Peel the skin of beetroot and chop into pieces
Add some water and grind to a smooth paste
Add the ground beetroot paste black sesame seeds chilli powder salt and ghee to the flour.
Knead to a smooth dough adding water if necessary 
Divide the dough into four or five portions 
Dust a clean plate lightly with some flour 
Dust some flour in a board and with a rolling pin spread each portion of the dough one by one into 1/2” thick circles
Using a sharp knife cut into diamond shapes and place in the plate dusted with flour
Heat oil in a pan in medium flame and fry the diamond cuts in batches until crisp

Notes:
I used around 3 Tbsps of beetroot paste to knead the dough
Double the amount to make more diamond cuts and store
Will keep for a week if stored in an airtight container

FISH CURRY WITH DRUMSTICKS AND MANGO

FISH CURRY WITH DRUMSTICKS AND MANGO

INGREDIENTS

Fish - 1/2 Kg
Kashmiri Chilli Powder - 2 Tbsps
Turmeric Powder - 1/2 Tsp
Fenugreek Powder - 1/2 Tsp
Coriander Powder - 1 Tbsp
Tomatoes - 3
Shallots - 7
Garlic Pods - 3
Ginger - 1” Piece
Grated Coconut - 1/4 cup
Green Chillies - 2
Drumstick Pieces - 5
Mango - 1/4 cup
Tamarind Paste - 2 Tbsps
Mustard Seeds - 1 Tsp
Curry Leaves - 1 Sprig
Fenugreek Seeds - 1/2 Tsp
Coconut Oil - 4 Tbsps
Salt - To Taste

METHOD

Clean and chop fish pieces to medium sized pieces
Slice green chillies mango and one tomato
To the grated coconut add shallots garlic ginger turmeric coriander Kashmiri chilli powders salt to taste and grind to a smooth paste
Chop and grind two tomatoes
Heat oil in a pan and temper mustard seeds fenugreek seeds and curry leaves
Add in the ground paste and sauté for a few minutes now add the ground tomato paste
Add in sliced mango green chillies and tamarind paste sauté for a couple of minutes
Add in required amount of water and once it starts boiling add the sliced tomato and fish pieces.
After sometime lower the flame check salt to taste sprinkle fenugreek powder cover and cook until fish curry is thick to your desired consistency.

Notes:
You can use fish with or without bones for this recipe
Tamarind can be soaked in water and used instead of tamarind paste
Adjust spices to suit your palate

TOMATO SALAD

TOMATO SALAD 

INGREDIENTS 

Tomatoes - 2 
Green Chillies - 2
Pepper Powder - 1/4 Tsp
Red Chilli Powder - 1/4 Tsp 
Thick Yoghurt - 1 cup
Coriander Leaves - 2 Tbsps 
Salt - To Taste 

METHOD 

Chop fine tomatoes green chillies and coriander leaves 
Whisk the yoghurt lightly with salt pepper and red chilli powder 
Mix all ingredients in a bowl and serve

STRAWBERRY MUFFINS 

INGREDIENTS 

Flour - 1 3/4 cups
Cornflour - 2 Tsps
Baking Powder - 2 Tsps
Melted Butter - 50 gm
Oil - 1/4 cup
Granulated Sugar - 1 cup
Eggs - 2
Buttermilk - 1/2 cup
Strawberries - 1 cup

METHOD 

Preheat oven to 200*C for 10 minutes 
Chop strawberries and set aside
Sift all of the dry ingredients 
Mix oil with melted butter 
Add sugar and mix well
Add in the eggs one at a time and whisk
Add in the buttermilk and mix well 
Fold in sifted dry ingredients gently until well combined 
Tip in the chopped strawberries and mix
Fill in cupcake liners with the batter
Bake in the preheated oven at 200*C for 10 minutes 
Lower temperature to 180*C and bake for another 12 - 15 minutes 
Once done cool muffins in a wire rack and top with glaze if desired

INGREDIENTS FOR GLAZE

Powdered Sugar - 3/4 cup
Milk or Water - 3 Tsps

METHOD

Combine powdered sugar and milk mix well until you get the desired consistency you want
Drizzle on top of muffins and serve 

Notes:

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

BELL PEPPERS SALAD

BELL PEPPERS SALAD

INGREDIENTS 

Bell Peppers - 2 cups

Onion - 1

Green Chillies - 2

Curd / Yoghurt - 1 3/4 cups

Turmeric Powder - 1/4 Tsp

Kashmiri Red Chilli Powder - 1 Tsp

Mustard Seeds - 1 Tsp

Curry Leaves - 1 Sprig 

Coriander Leaves - 3 Tbsps 

Oil - 2 Tbsps 

Salt - To Taste

METHOD 

Slice onion green chillies and bell peppers 

Chop coriander leaves 

Heat oil in a pan and temper mustard seeds and curry leaves 

Sauté onion green chillies and bell peppers until onion turns pinkish 

Add in the spice powders and salt to taste

Sauté till raw smell is no more 

Add in the chopped coriander leaves mix and remove pan from stove 

Allow this to cool to room temperature 

Whisk curd or yoghurt add to the salad mix well and serve

Notes:

You can use single coloured bell peppers if preferred 

Yoghurt should be at room temperature and not chilled

The salad can be served with Pulaos Coconut Rice and even Rotis or Chapatis 

WHOLEMEAL BROWNIE

WHOLEMEAL BROWNIE
INGREDIENTS

Wheat Flour - 1 cup
Brown Sugar - 1 cup
Cocoa Powder - 1/3 cup
Baking Soda - 1/4 Tsp
Sunflower Oil - 1/4 cup
Chocolate Chips - 1/4 cup
Vanilla Essence - 1 Tsp
Yoghurt - 1/4 cup
Walnuts - 1/4 cup
Almonds - 1/4 cup
Eggs - 2

METHOD
Preheat oven to 180*C
Line a square cake tin or loaf tin
Sift all the dry ingredients together
Whisk egg and add to the yogurt and oil
Add in the sugar and whisk till sugar dissolves
Add in the vanilla essence
Fold in the dry ingredients and mix well
Add the chopped nuts and chocolate chips
Mix well and pour brownie batter into the prepared tin
Bake in the preheated oven for 25 - 30 minutes
Cool slice and serve

Notes
You can use white sugar also
Add any flavourless oil
Use nuts of your choice
Timing might vary with different types of ovens

7 KARI KOOTU

7 KARI KOOTU 

INGREDIENTS 

Sweet Potato - 1/4 cup
Yellow Pumpkin  - 1/4 cup
Lima Beans - 1/4 cup
White Chana - 1/4 cup 
Moong Dal - 4 Tbsps 
Arbi - 1 small
Raw Banana - 1 small
Brinjal - 1 small
Broad Beans - 5
Shallots - 10
Tomatoes - 2
Green Chillies - 4
Mustard Seeds - 2 Tsps
Curry Leaves - 2 Sprigs 
Dry Red Chillies - 4
Cumin Seeds - 1 Tsp
Turmeric Powder - 1 Tsp
Red Chilli Powder - 2 Tsps
Grated Coconut - 1/4 cup
Salt - To Taste 
Oil - As Required 

METHOD 

Chop brinjal raw banana yellow pumpkin arbi and sweet potato into medium size pieces 
Slice shallots green chillies and tomatoes
Grind cumin seeds red chilli powder turmeric powder with grated coconut to a smooth paste
Pressure cook moong dal and white chana Lima beans with salt to taste
In a pan add some oil sauté shallots green chillies and tomatoes 
Add in the chopped vegetables and add turmeric powder salt to taste cover and cook until soft
Add in the cooked dal white chana and Lima beans to the vegetables along with the ground masala 
Cook in a low flame for 5 - 7 minutes 
Heat oil in another pan temper mustard seeds curry leaves and dry red chillies 
Pour oil over the cooked vegetables in pan
Serve hot with rice 

Notes:

For a thicker version of Kootu a couple of tablespoons more of dal can be added
Adjust spices to suit your palate 

ROTISSERIE TANDOORI CHICKEN

ROTISSERIE TANDOORI CHICKEN 

INGREDIENTS 

Chicken - 1 1/4 Kg

Clean and wash chicken. Make deep slits all over the chicken.

INGREDIENTS FOR FIRST MARINATION

Lemon Juice - 2 Tbsps
Turmeric Powder - 1 Tsp
Pepper Powder - 1 Tbsp
Ginger Garlic Paste - 2 Tbsps 
Salt - To Taste

METHOD 

Mix all ingredients in a bowl.
Rub marinade all over the chicken  
Cover bowl with cling film and refrigerate for an hour.

INGREDIENTS FOR SECOND MARINATION

METHOD 

Kashmiri Chilli Powder - 3 Tbsps
Turmeric Powder - 1/2 Tsp 
Pepper Powder - 1 Tbsp 
Garam Masala Powder - 1 Tbsp 
Hung Yoghurt - 5 Tbsps 
Kasoori Methi Leaves - 2 Tbsps 
Melted Butter - 3 Tbsps 
Salt - To Taste 

Mix all the above ingredients in a bowl
Rub all over the chicken
Tie the legs and the wings of the chicken 
Pass the rod through the chicken
Clip the screws tight on both ends 
Preheat oven to 200*C for 10 minutes 
Place the chicken properly in position inside the oven 
Bake for an hour 
Serve hot with mint chutney

Notes:

Adjust spices to suit your palate
Chicken less than 1.5 - 2 Kgs is best for this recipe
A drop of edible food colour can be added if preferred 
Timing might vary with the size of the chicken used and the different brands of ovens available in the market 

TANGY MIXED FRUITS AND NUTS SALAD

TANGY MIXED FRUITS AND NUTS SALAD

INGREDIENTS 

Star Fruit - 2
Dates -10
Orange - 1
Strawberries - 5
Glazed Cherries - 15
Lemon Juice - 1 Tbsp 
Orange Juice - 1/4 cup
Flaked Almonds - 1/2 cup
Macadamias - 1/2 cup
Pecans - 1/4 cup
Pepper Powder - A Dash 
Sugar - 1 Tbsp 
Honey - 1 Tbsp 
Salt - To Taste

METHOD 

Chop fine the fruits
Toast the nuts separately 
Mix all of the ingredients in a bowl
Cover bowl with cling film and refrigerate 
Refrigerate for 30 minutes and serve chilled 

Notes:

This is a tangy salad with orange juice dressing but you can have fruits you desire 
You can blanch whole almonds peel chop them and use instead of almond flakes
Walnuts pistachios and cashews can also be used
Add and adjust ingredients to suit your taste 

BEETROOT DOSA WITH PEANUT CHUTNEY

BEETROOT DOSA
INGREDIENTS 
Beetroot - 1/2 cup grated 
Dry Red Chillies - 2
Idli Batter - 2 cups
Cumin - 1/2 Tsp
Ginger - a small piece
Asafoetida - a pinch 
Salt - To Taste 
Oil / Ghee - To drizzle / smear

METHOD 
Soak red chillies for a few minutes 
Grind along with grated beetroot cumin seeds ginger and salt to paste
Add the ground paste and asafoetida to the idli batter
Mix well and set aside
Heat a dosa pan and pour in a ladle of batter and spread it 
Smear or drizzle oil or ghee along the sides 
Flip and cook on both sides till crisp 
Serve hot with peanut chutney 

Note
Add very little water while grinding 


PEANUT CHUTNEY
( WITHOUT COCONUT )
INGREDIENTS 
Roasted peeled Peanuts - 1 cup
Onion - 1 chopped 
Dry Red Chillies - 2
Garlic - 4 pods
Tamarind - Gooseberry size
Jaggery - 1 Tsp grated
Salt - To Taste
Oil - 2 Tsps

FOR TEMPERING
INGREDIENTS 
Oil - 1 Tsp
Mustard Seeds - 1/4 Tsp
Curry Leaves - 1 sprig 
Dry Red Chillies - 1
Asafoetida - A Pinch

METHOD 
Heat oil in a pan and add garlic pods and chopped onion
Sauté to a golden brown
Now add the peanuts and dry red chillies 
Sauté for a few minutes 
Allow to cool at room temperature 
Grind the sautéd ingredients along with tamarind and jaggery to a smooth paste
Heat oil in a pan and temper mustard seeds dry red chillies curry leaves and add asafoetida 
Pour on top of chutney and serve with dosa 

Note
Adjust ingredients to suit your palate
Adding jaggery is optional 

FISH BAKE

FISH BAKE 

INGREDIENTS 

Fish - 1

Clean fish and slit at intervals on both sides
Set aside in a plate and cover with cling film 

FIRST MARINATION

Turmeric Powder - 1/2 Tsp 
Pepper Powder - 1 Tbsp
Lemon Juice - 2 Tsps
Salt - To Taste
Oil - 1 Tbsp

Mix all the above ingredients
Apply all over the fish in plate 
Cover plate with a cling film
Marinate for 15 minutes 

PREPARING THE TRAY

Line a baking tray with aluminium foil
Smear little oil over the foil and set aside

SECOND MARINATION 

Kashmiri Chilli Powder - 1 Tbsp
Crushed Pepper Powder - 2 Tbsp
Ginger Garlic Paste - 1 Tbsp
Coriander Powder - 2 Tsp
Fennel Powder - 2 Tsps
Tamarind Paste - 1 Tbsp
Salt - To Taste

Mix all ingredients 
Apply all over the fish 
Transfer fish to lined baking tray
Marinate fish for 15 - 20 minutes 

BAKING

Preheat oven to 200*C for 15 minutes
Bake fish for 20 - 25 minutes until done

SERVE WITH

Serve hot with garlic aioli dip
Onion salad and sliced tomato 

ONION SALAD

Finely slice one onion 
Add salt and pepper to taste and mix well

GARLIC AIOLI DIP

To some mayo add garlic paste and lemon juice 
Add some red chilli sauce and tomato sauce 
Mix well and refrigerate until serving time 

HONEY CAKE

HONEY CAKE 

INGREDIENTS 
Maida - 1 1/4 cups 
Sugar - 1/2 cup
Baking Soda - 1/2 Tsp
White Vinegar - 1 Tbsp 
Sunflower Oil - 1/4 cup
Vanilla Essence - 1 Tsp 
Water - 1 cup

METHOD 

Preheat oven at 180*C for 15 minutes 
Prepare a cake tin and line with parchment paper 
Sift together the dry ingredients 
Mix the wet ingredients with sugar
Once the sugar dissolves completely fold in the sifted dry ingredients 
Pour in cake batter into the prepared cake tin 
Bake in the preheated oven for 40 minutes or a toothpick inserted in the centre comes out clean 

HONEY GLAZE
INGREDIENTS 
Honey - 4 Tbsps
Fruit Juice - 1 Tbsp 

METHOD 
Mix honey and fruit juice in a bowl and set aside

JAM TOPPING 
INGREDIENTS 
Jam - 4 Tbsps
Fruit Juice - 2 Tbsps 
Grated Coconut - 1/2 cup

METHOD 
Place the jam in a pan and add fruit juice
In medium to low flame keep stirring till the jam lumps dissolve in the fruit juice 
In another pan take the freshly grated coconut 
Lightly roast in low flame and keep aside 

Poke holes on the warm cake with a cocktail stick 
Pour the honey glaze on top and on the sides of the cake
Allow the cake to soak in the honey glaze for sometime 
After a couple of minutes evenly spread the jam topping 
Sprinkle the roasted shredded coconut on top
Slice and serve

Notes
Any flavourless oil can be used
Desiccated coconut can be used instead of freshly grated and roasted coconut 
Water can be used instead of fruit juice with honey
Likewise water can be used instead of fruit juice with jam in which case a small amount of sugar should be added.
I used mixed fruit jam instead strawberry or raspberry jam can be used 

POONDU KUZHAMBU

POONDU KUZHAMBU 

INGREDIENTS 
Garlic pods - 1 cup
Shallots - 1 cup
Sambar Powder - 1 Tbsp
Chilli Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Jaggery -  2 Tsp
Coriander leaves - 2 Tbsp
Tamarind pulp - 2 Tbsp
Salt - To Taste 

INGREDIENTS 
TO TEMPER
Gingelly oil - 3 Tbsp
Mustard seeds - 1 Tsp
Dry Red Chillies - 2
Fenugreek seeds - 1 Tsp
Curry Leaves - 1 sprig

METHOD
Slice garlic pods and shallots
Chop coriander leaves
Heat oil in a pan and add the ingredients to temper. 
Once they start to burst add in the sliced garlic and sauté to a golden brown colour 
Add the shallots and sauté till soft 
Add in the spice and sambar powder and sauté for two minutes
Add tamarind pulp and 1/4 cup of water
Add salt mix well cover and cook till gravy is slightly thick
Add the grated jaggery and simmer for two minutes 
Serve garnished with chopped coriander leaves 

Notes
If liked garlic and shallots can be used as whole ( I sliced them )
Adjust spices to suit your palate