BIRDS EYE CHILLI THOGAYAL

BIRD’S EYE CHILLI THOGAYAL 

INGREDIENTS 

Grated Coconut - 1 cup
Bird’s Eye Chillies - 2 Tbsps 
Tamarind - Gooseberry Size
Shallots - 4
Salt - To Taste

METHOD 

Grind all of the above ingredients with very little water

Notes:

I used both ripe and green bird’s eye chillies

FALOODA

FALOODA 

INGREDIENTS

Rose Syrup - 1 1/2 Tbsps
Milk - 1/2 cup
Condensed Milk - 2 Tbsps
Boiled Sev - 1 Tbsp
Basil / Sabja Seeds - 2 TspS
Strawberry Jelly - 3 Tbsps
Ice Cream - One Scoop

TO GARNISH

Chopped Pistachios Almonds 

METHOD
1. Boil milk till it reaches half and add   
  condensed milk.
2. Stir well and set aside to cool.
3. Prepare strawberry jelly as per 
   packet instructions.
4. Soak the basil seeds for an hour 
   and drain liquid.
5. Chill all the above ingredients 
  along with boiled sev and rose
  syrup for nearly 2 hours before
  serving.
6. Layer the ingredients in a glass as
   you like.
7. Top with a scoop of vanilla ice 
   cream.
8. Garnish with roughly chopped nuts
   and serve.

Note:
You can add more or less of the ingredients given above for Falooda to suit your taste.

HOMEMADE ROSE SYRUP

ROSE SYRUP

INGREDIENTS

Water - 1/2 cup

Sugar - 1 cup

Rose Essence - 1/4 Tsp

Pink food colour - A drop

METHOD

1. Place water and sugar in a pan.

2. Keep in medium flame.

3. Boil till a runny honey like 

    consistency is reached.        

4. Remove pan from stove.

5. Add the pink food colour.

6. Allow this to cool at room 

    temperature.

7. Add the rose essence and store in 

    a sterilised clean bottle.

GHEE CUPCAKES

GHEE CUPCAKES

INGREDIENTS 

Maida - 150 gm
Ghee - 150 ml
Milk - 3 Tbsps 
Sugar - 125 gm
Eggs - 3
Baking Powder - 1 Tsp
Cardamom Powder - 1 Tsp
Vanilla Essence - 1 Tsp 

METHOD 

Preheat the oven to 180*C for 15 minutes 
Line and prepare a muffin tray with cupcake liners
Sift dry ingredients and keep aside 
Melt ghee and cool at room temperature 
Beat the eggs well and add the sugar to it
Continue to beat till sugar almost gets dissolved 
Add cardamom powder and vanilla essence 
Mix well and add the melted ghee and milk
Fold in the sifted dry ingredients 
Transfer batter to cupcake liners using an ice cream scoop or a spoon 
Bake in the preheated oven for 20 - 25 minutes 

Note:

Timing might vary with different brands of ovens available in the market 
Cardamom powder alone can be used
Any other flavour of essence like pineapple can also be added instead of vanilla 

DRAGON FRUIT AND ALMONDS SMOOTHIE

DRAGON FRUIT AND ALMONDS SMOOTHIE 

INGREDIENTS 

Dragon Fruits - 2
Almonds - 1/4 cup
Chilled Milk  - As Required 
Vanilla Ice Cream - 1 scoop
Sugar - To Taste

METHOD 

Peel off skin from dragon fruits and chop into small pieces and chill for an hour
Soak and blanch almonds 
Peel off skin
Blend almonds dragon fruit chunks and sugar to taste adding chilled milk and vanilla ice cream 
Serve immediately 

Notes 
You can use chilled water instead of milk

YOGHURT CAKE

YOGHURT CAKE 

INGREDIENTS 

Flour - 1 1/2 cups
Baking Powder - 1 Tsp 
Baking Soda - 1/2 Tsp 
White Sugar - 1 cup
Lemon Zest - 1 Tbsp 
Vanilla Essence - 1 Tsp 
Yoghurt - 1 cup
Eggs - 2
Oil - 1/2 cup

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin with butter paper 
Sift all of the dry ingredients and set aside 
Whisk eggs one at a time with yoghurt 
Add oil sugar lemon zest and mix well 
Add in the vanilla essence and mix 
Fold in dry ingredients gently 
Bake in the preheated oven for 40 minutes 

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

CHEESY UTHAPPAM

CHEESY UTHAPPAM 

INGREDIENTS 

Raw Rice - 1 cup

Urad Dal - 1/4 cup 

Rice Flakes - 2 Tbsps 

Salt - To Taste 

Fenugreek Seeds - 1/4 Tsp

METHOD 

Wash raw rice urad dal and fenugreek seeds in separate bowls

Soak fenugreek seeds with urad dal 

Soak rice separately in another bowl

Drain water and grind urad dal and fenugreek seeds with some ice cold water to a thick batter

Drain water from rice and add to the blender and grind

Halfway through soak rice flakes and add to the blender 

Grind until smooth and thick 

Transfer batter to a large bowl and add salt to taste

Mix well and set aside covered to ferment overnight 

INGREDIENTS FOR CHEESY UTHAPPAM 

Onion - 1

Tomatoes - 2

Green Chillies - 3

Curry Leaves - 1 Sprig 

Coriander Leaves - 2 Tbsps 

Cheddar Cheese - As Required 

Crushed Peppercorns - As Required 

Chammanthi Podi - As Required
Ghee - As Required 

METHOD 

Chop fine onion green chillies tomatoes coriander leaves and curry leaves

Grate cheddar cheese
Mix chopped ingredients in a bowl

Heat a girdle in medium flame 

Mix the uthappam batter once

Pour in the hot girdle and spread into a circle

Wait for a few seconds and top with chopped ingredients followed by cheese

Sprinkle crushed peppercorns or chammanthi podi on top

Drizzle ghee on the top and sides

Cover and cook until cheese melts

Serve hot with spicy onion chutney 

Notes:

You can use grated carrots 

You can use chilli flakes instead of peppercorns 

I used pepper today as I didn’t have crushed peppercorns 

You can make uthappams with ordinary dosa batter also

Once covered with a lid make sure to lower the flame for sometime for the uthappam to cook 

You can make small or large uthappams

I made large uthappams today

You can serve with sambar or tomato or coconut chutneys also

I preferred eating plain without chutney 

I’ll post recipe for onion chutney later

WHOLE GREEN GRAM THORAN

WHOLE GREEN GRAM THORAN 

INGREDIENTS 

Whole Green Gram - 1/2 cup
Onions - 2
Green Chillies - 3
Garlic Pods - 6
Mustard Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Dry Red Chillies - 3
Shallots - 5
Coconut Oil - 3 Tbsps 
Salt - To Taste

INGREDIENTS TO GRIND 

Grated Coconut - 1 cup 
Turmeric Powder - 1/4 Tsp 
Cumin Seeds - 1/2 Tsp 
Green Chillies - 3

METHOD 

Wash and pressure cook whole green gram with salt to taste until soft but not mushy
Slice onions shallots and garlic pods 
Chop fine the green chillies 
Coarsely blitz ingredients to grind and set aside
Heat oil in a pan add ingredients to temper once shallots turn golden and add sliced onions and garlic pods 
Sauté until transparent and add green chillies and salt to taste 
Add the cooked green gram and mix
Add the ground masala and mix well 
Serve hot 

MORINGA LEAVES CONGEE

MORINGA LEAVES CONGEE

INGREDIENTS 

Rice - 2 cups
Moringa Leaves - 2 cups
Thin Coconut Milk - 3 cups
Thick Coconut Milk - 2 cups 
Fenugreek Seeds - 1 Tsp 
Cumin Seeds - 2 Tsps
Garlic Pods - 10
Salt - To Taste

METHOD 

Add enough water with thin coconut milk needed to cook rice and keep aside 
Wash rice and pressure cook with fenugreek seeds cumin seeds moringa leaves garlic pods thin coconut milk and salt to taste
Once done and slightly warm mash cooked rice a little 
Add thick coconut milk check salt to taste 
Serve warm with pickles or thogayal 

Notes:

Congee is porridge 
Make sure the side dish used is spicy as we have not used any kind of spice in the congee
Adding coconut milk is only to enhance the taste
Can be made without coconut milk also

NANNARI SYRUP

NANNARI SYRUP 

INGREDIENTS 

Nannari Roots - 100 gm
Sugar - 1/2 Kg
Water - 4 cups
Lemon Juice - 1 Tbsp 

METHOD 

Wash and clean the roots well to remove impurities and spread in a white cloth to dry
Once dried well pound the roots using a mortar and pestle 
Collect all of the brown bark and discard the white pith from the roots
Pound the bark again to small pieces 
In medium flame in a pan heat the water until it comes to a rolling boil
Add in the bark pieces and cover pan with a tight lid
Set aside to soak well overnight 
Strain liquid through clean muslin cloth twice
Add sugar to the clear liquid and stir until it’s dissolved completely 
Light the stove in medium flame allow the liquid to boil until syrupy like honey
It should reach the single strand consistency 
Remove pan from stove and let the sarbeth cool to room temperature 
Add the lemon juice and mix well
Fill up sarbeth in sterilised bottles and refrigerate 

Notes:

Nannari is Sarasaparilla 
Lemon juice is added to avoid crystallisation of sugar
You can add citric acid also instead of lemon juice 
I refrigerated because I have not added any preservatives or food colour 
If liked a drop or two of red or yellow colour can be added 

TARO ROOT CURRY

TARO ROOT CURRY 

INGREDIENTS 

Taro Root - 1/2 Kg
Turmeric Powder - 1/4 Tsp
Dry Red Chilli Powder - 1/2 Tsp 
Salt - To Taste 
Curd - 1 cup

INGREDIENTS TO GRIND 

Grated Coconut - 1/2 cup
Green Chillies - 3
Cumin Seeds - 1 Tsp 
Salt - To Taste

INGREDIENTS TO TEMPER 

Coconut Oil - 3 Tbsps 
Mustard Seeds - 1 Tsp 
Dry Red Chillies - 3
Curry Leaves - 2 Sprigs 

METHOD 

Clean remove skin and chop taro roots
Pressure cook taro roots until soft
Grind the ingredients to grind to a smooth paste 
Whisk the curd and keep aside 
In a pan add ground paste to taro roots add enough water and simmer for a few minutes 
Remove pan from stove and add the whisked curd
In another pan heat oil and temper mustard seeds dry red chillies and curry leaves 
Pour this over the taro root curry and serve

GARLIC BUTTER AND GARLIC BREAD

GARLIC BUTTER AND GARLIC BREAD 

INGREDIENTS FOR GARLIC BUTTER 

Softened Butter - 200 gm
Italian Seasonings  - 1 Tbsp 
Coriander Leaves - 2 Tbsps 

Dried Parsley - 1 Tsp
Crushed Garlic Pods - 4
Crushed Peppercorns - 1 Tbsp
Salt - To Taste

METHOD 

Chop fine fresh coriander leaves 
In a bowl combine all the ingredients together 
Chilli flakes can be used if liked 

Use fresh parsley if you have

INGREDIENTS FOR GARLIC BREAD 

Garlic Butter - As Required 
Bread - 1 loaf

METHOD 

Preheat oven to 200*C for 15 minutes 

Slice bread but not till the end
Spread the softened garlic butter in between the slices of bread
Wrap the loaf in a sheet of aluminium foil 
Place it in a baking sheet and bake in the preheated oven for 15 minutes 

Notes:

You can spread butter on both sides of the slices are on one side

I had spread butter only on one side 

But my opinion is spreading butter on both sides of the bread

PEANUT BUTTER SWIRL BANANA BROWNIE

PEANUT BUTTER SWIRL BANANA BROWNIE 

INGREDIENTS 

Flour - 3/4 cup
Cocoa Powder - 1/4 cup 
Brown Sugar - 1 cup 
Melted Butter - 1/2 cup 
Peanut Butter - 3/4 cup

Vanilla Essence - 1 Tsp
Ripe Bananas - 2

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin with butter paper 
Mash the ripe bananas with a fork 
Add in the melted butter and vanilla essence 
Whisk well until sugar dissolves 
Add the sifted flour and cocoa powder 
Gently fold in and pour into prepared tin
Place peanut butter at intervals on top
With a cocktail stick make swirl designs 
Bake in the preheated oven for 25 minutes 

Notes:

Timing might vary with different brands of ovens available in the market 
You can use granulated white sugar also instead of brown sugar

GULKAND ICE CREAM

GULKAND ICE CREAM 

INGREDIENTS 

Fresh Cream - 200 ml
Condensed Milk - 3/4 cup
Gulkand - 3 Tbsps 
Rose Syrup - 2 Tbsps 
Rose Essence - 1/4 Tsp 

METHOD 

Whip fresh cream until thick and small peaks form
Add condensed milk and beat again 
Add in rest of the ingredients and beat for some more time 
Transfer ice cream mixture to a bowl with a tight lid
Freeze overnight 
Scoop and serve 

Notes:

Best to keep container outside for awhile before you scoop and serve

JACKFRUIT ICE CREAM

JACKFRUIT ICE CREAM 

INGREDIENTS 

Amul Fresh Cream - 2 cups

Condensed Milk - 1 cup

Milk Powder - 1/4 cup

Jackfruit Pulp - 1 cup 

Jackfruit Chunks - 1 cup

METHOD 

Make sure the condensed milk and jackfruit pulp are chilled

Beat the chilled condensed milk jackfruit pulp and milk powder in a blender 

Chill for an hour

Whip the cream until peaks form 

Add the chilled jackfruit pulp to the whipped cream 

Whip again until well combined 

Add in the jackfruit chunks and mix 

Store in a plastic container and cover

Freeze for 6 - 8 hours

Notes:

You can use whipping cream

If the jackfruit is too sweet reduce the amount of condensed milk 

Adjust sweetness to suit your taste 

INDIAN JAMUN ICE CREAM

INDIAN JAMUN ICE CREAM

INGREDIENTS 

Chilled Fresh Cream - 250 ml
Chilled Milkmaid - 1/2 Tin
Black Jamun - 250 gm 
Powdered Sugar - 5 Tbsps 

METHOD

Beat chilled cream till it forms a stiff peak  
Add chilled condensed milk to the cream and mix well
Transfer to a plastic bowl cover and freeze 
In the meantime wash the jamun fruits well
Slice the flesh from jamun fruits 
Purée to a paste with powdered sugar in a blender
Add the half frozen condensed milk and cream mixture to the blender
Pulse for a few seconds and blend the mixture for 3 - 5 minutes 
Freeze for three hours or till set 
Enjoy 

NOTE
Make sure the cream is chilled for at least 30 minutes before making the ice cream
Amount of purée depends on the size of the fruits used
I got one cup of purée 
I used Amul Fresh Cream
No flavourings or food colour added 
Adjust the sweetness to suit your taste buds

CUSTARD APPLE ICE CREAM

CUSTARD APPLE ICE CREAM 

INGREDIENTS 

Custard Apple Pulp - 1 cup

Amul Fresh Cream  - 1 cup

Milk Powder - 1 cup

Powdered Sugar - 1/2 cup 

Condensed Milk - 1 cup

Warm Milk - 1 cup

METHOD 

Combine milk powder with warm milk 

Once it’s dissolved chill in the refrigerator 

Whip the cream until stiff

Add in the powdered sugar condensed milk and the milk mixture 

Whip again until well combined 

Add in the custard apple pulp and mix 

Store in an air tight container 

Freeze overnight